Squash blossoms are delicate and ethereal, yet somehow sturdy enough to  stand up to a good frying. They're delicious other ways, too, as in this fresh vegetable stew from Mexico, full of flores de calabaza, chiles and herbs. You'll find them fried all over Italy where they're known as fiori di zucca, always battered and sometimes stuffed. One classic version calls for a stuffing of anchovy filets and mozzarella, but mine—herb-flecked goat cheese—is lighter and feels a bit more in tune with these days of Indian summer. Like most fried foods, they're best served fresh from the oil, so they're really not the thing for a big party. But it's lots of fun to fry up a dozen or two for a group of friends gathered in the kitchen, sipping prosecco or rosé and singing the chef's praises. I can't remember where I learned to use masa harina for these, but I'm always on the lookout for gluten-free substitutes for wheat flour. As with my fried calamari, rice flour would probably work well, though the understated corn flavor of the masa harina really does seem to complement the subtle, sweetly vegetal note of the squash blossoms. By the way, zucchini flowers are said to be better than those of yellow squash, which can get slightly bitter. Choose the freshest, perkiest ones you can find. They need to be slightly open. Too tight and the fragile petals will tear as you attempt to pipe in the filling. Ain't that always the way?

Imagine traipsing through the woods early of an autumnal eve and coming upon this sight. Can you imagine anything more inviting? I feel so lucky to spend time at Beaver Dam. (Especially when I'm not going out of my mind waiting for my bathroom to be repaired!) And to come together there with a circle of new friends I have been collecting upstate—people who love eating well, being in nature, just chilling—is such fun. A recent invitation for cocktails turned into a few hours of cooking, foraging and eating, with everyone contributing in a very serendipitous way. We brought squash blossoms and fresh Concord grape juice, and happened to stumble upon some more black trumpet mushrooms en route (!), and there were many more delicacies waiting for us when we arrived. "Peace" vodka from a nearby distillery to mix with the grape juice, a couple of flawlessly executed dishes made with locally foraged mushrooms and a gorgeous peach galette worthy of Alice Waters herself. The best part, though, were the enormous glass doors of Beaver Dam thrown open to the glorious view: the ferns bleaching to a golden crisp, the wheat-colored marsh grasses blushing from the glow of the setting sun, the dank woods smelling of mushrooms and wet leaves. Though it was not cold, we lit a fire as a tribute to the approaching fall.

In addition to being a style icon, the First Lady is a renowned gastronaut. (This is the word I substitute for the loathed "foodie.") We know she's actively concerned about what the children of this nation are consuming, but she and the President are also really into food. I often read about them dining á deux at various hot-spots around the country, so it was delightful but hardly surprising to hear that, during their recent trip to New York City, Michelle paid a visit to a new hole-in-the-wall that's been getting lots of buzz, Danji in Hell's Kitchen. In fact, they had to close the place down for her the very day before we went, with Secret Service in the kitchen and the whole deal. After a very favorable review in last month's New York Times, this 36-seat place, billed as "modern Korean tapas," went right on my list of essential eating. It's got quite a lot in common with the Momofuku restaurants: relatively short on atmo, but long on intense and memorable Asian-inflected flavors executed with classic techniques. We'll definitely be going back to sample the rest of the menu.
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It's raining again, which probably means there are more mushrooms in our future. I say our future because I can't help but share with you all my mycological finds. Cry uncle if it's too much. In the meantime, recent walks have revealed a frenzy of weaving going on. It's almost as if the spiders are busy luring as many insects as possible so they can chow down and put on some winter weight. Everybody's getting ready for the cold. Their magnificent webs, beaded with dew, glitter in the early morning sunlight. Some creations remind me of those delicate Victorian chain-mail purses; others, more dense and cottony, are like hammocks for fairies, strung between two plant stalks. And if you're lucky enough to find a spider at work, stop and watch. Their skill and dexterity is truly inspiring.
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Fall is here—already. It's brought with it beautiful cool sleeping weather and that poignant quality, a tender melancholy. This is my favorite season, bittersweet and poised so precariously between the royal flush of summer and the dark abyss of winter. Time now to squeeze every last drop of warmth and sweetness from the world. In the garden, tomatoes, zucchini, basil and herbs are performing a glorious swan song. It's the perfect moment for one of these verrines, a French bistro staple that I learned about in the October issue of Food & Wine, which is dedicated to the new French classics. You're undoubtedly familiar with parfaits, those gorgeous layers of fruit, cream and frozen delights showcased so perfectly in clear footed glasses. Well, this is sort of a vegetable version of that. A fresh, chunky salad topped with a creamy layer of whipped mascarpone, and garnished with a crispy slice of prosciutto. It's an ideal lunch, or a lovely way to welcome guests for a casual dinner party.
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If you're trying to eat more local foods, grapes may be something you don't get often enough. All year long, I pass up those gargantuan globes flown in from Chile, so it's quite exciting to see the gorgeous blue-black clusters of Concord grapes at the farmers markets. And to smell them! Their gorgeous perfume attracts the bees even in the middle of New York City. I'm lucky enough to have access to another local grape, grown by our friends at River Brook Farm along the Delaware River. Himrod is a native white grape, a choice seedless variety known for its sweet, floral quality that is quite similar to the related Concord. (This is sometimes called a "foxy" flavor because of its musky intensity.) I love its pale chartreuse color, a last lovely reminder of summer's greener pastures. And I've found that it goes perfectly with gin...
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Enough with the mushrooms! Or is it? I have felt myself becoming obsessed this past week. Any free moment I have, I'm stealing into the woods to search for black trumpets, chanterelles, hen-of-the-woods and chicken mushrooms. And I've been richly rewarded! We're supposed to get more rain this week, and I think by Friday a new crop may be sending out its siren song. I found so many maitakes that I gave half of them to my friend Tomo, who is connected to many of NYC's best Japanese chefs. Apparently they're all excited to cook with them! (I'll try to parlay this into an interview, or at least an interesting new mushroom recipe.) By now we've eaten mushrooms on toast, mushroom risotto, mushroom tempura and mushroom soup. I've frozen and dried enough to see me through the winter, but I still fantasize about what might be around the next tree! What's wrong with me??
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I've told you before of my longstanding devotion to Aesop, the Australian skin- and body-care company, and FINALLY they have arrived in New York. They put so much thought and creativity into everything they do—from their all-natural, socially-conscious products to their creative store design—that it's a pleasure to support the brand. First they opened a kiosk in Grand Central Station, and now their 40th stand-alone location has opened in Nolita, with University Place and Bleecker Street outposts slated for later this year. The unifying design theme, from local architect Jeremy Barbour, is the use of repurposed editions of The New York Times. It creates a soft, faintly industrial look that's a fine, neutral backdrop for the products. Run, don't walk, to stock up on their wonderful Geranium Body Scrub, Fabulous Face Oil and Vetiver Deodorant. They've also launched Thirty Views of New York, a month-long series of recommendations from a diverse roster of cultural luminaries. Every day through October 11th, a different contributor shares a favorite location in New York. It's all part of Aesop's "passionate engagement with the cultural landscape," and is of a piece with their excellent newsletter, which pulls together an international listing of interesting and timely things to do, eat, watch, read, etc.On my way to Tribeca the other day, another new store on West Broadway caught my eye, and I stopped in for a quick look. Turns out it was Treasure & Bond, new from Nordstrom but disguised as a downtown hipster boutique.
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I subscribe to quite a few cooking magazines—Bon Appétit (successfully revamped to assuage fans of the now-defunct Gourmet); Saveur; Food & Wine; Diner Journal—and also regularly read Food52, assorted cooking blogs and random publications like the Edibles and PutAEggOnIt , so at any given time I have a gazillion recipes rolling around in my head. Lately, I've been seeing many references to Jeni's Splendid Ice Creams, a Columbus, Ohio, legend founded by Jenni Britton Bauer (how can you not love a women whose first business was called Scream?!), probably because she has a new cookbook out. What caught my eye, aside from interesting flavors (Toasted rice with coconut and black tea! Goat cheese with roasted cherries! Influenza sorbet with lemon, honey and bourbon!), was the fact that she doesn't use any eggs, but instead incorporates cream cheese, gelatin, cornstarch and/or a little corn syrup to create a smooth and creamy texture. Not that I have anything against the classic custard base, but I was itching to try what were described as some of the best frozen treats around. Food & Wine published a recipe for her lemon-blueberry frozen yogurt, and I gave it a go. I ended up replacing her blueberry sauce with a passion fruit curd (and another time with nectarine puree) and, I kid you not, it was one of the creamiest, silkiest most satisfyingly delicious things I have ever eaten. Do everybody a favor and make some of this immediately!
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Are you up to your ears in tomatoes? Is the glorious love apple gracing your table at least once a day? You should be gorging on them now, the one time of year we can actually get the real deal: perfectly ripe, sweetly fragrant tomatoes dripping with juice. None of those pink, mealy things we'll avoid like the plague between October and August. The season for tomatoes is so short! If you don't can, then at least consider freezing. You can take Romas, slice off one end, squeeze out the seeds and, just like that, pop them into a ziploc bag. Or make big batches of sauce and freeze that. You'll love yourself for this come January, trust me. Right now, gazpacho's the thing. This classic cold soup hails from Andalucía and there are various kinds, one made with garlic and grapes, one with fava beans and of course the red tomato version. They all include bread, olive oil and vinegar—three key ingredients that really set this apart from V8. It's almost as if you took the classic Italian bread-&-tomato salad, panzanella, and put it in the blender. Almost.

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