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brown butter pumpkin bread being served.supper club members

What to Bake Tonight

Brown Butter Pumpkin Loaf

This brown butter pumpkin loaf is one of my new favorites. Brown butter and white miso add a rich, caramelized depth, while pumpkin keeps the loaf incredibly moist. It’s easy, perfect for fall baking, and great to snack on all week.

See Recipe

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Crispy Tofu Schnitzel with Buttermilk Slaw
New to Ramps? Make This Creamy Pasta | Justine Doiron | NYT Cooking

Salmon with Farro

Salmon with Farro and Snap Peas (for NYT Cooking!)

Fall Favorites

See more FALL recipes
  • Beans + Grains + Bowls
    Creamy Leek & Squash Lentil Bowl with Cinnamon Tahini Dressing

    Creamy Leek & Squash Lentil Bowl with Cinnamon Tahini Dressing

  • Baking + Sweet
    Pumpkin Bars with Chai Caramel & Cardamom Crumble

    Pumpkin Bars with Chai Caramel & Cardamom Crumble

  • Salads + Soups
    Cauliflower Soup with Green Olive Salsa Verde

    Cauliflower Soup with Green Olive Salsa Verde

  • Pasta
    Pumpkin Ricotta Gnudi

    Pumpkin Ricotta Gnudi

  • Salads + Soups
    Baked Kale Salad with Brussels Sprouts, Honey Mustard & Green Apple

    Baked Kale Salad with Brussels Sprouts, Honey Mustard & Green Apple

  • Vegetables
    Creamy Sage Spaghetti Squash

    Creamy Sage Spaghetti Squash

  • Cookies
    Pumpkin Miso Caramel Cookies

    Pumpkin Miso Caramel Cookies

  • Salads + Soups
    The World’s Best Vegetarian Chili

    The World’s Best Vegetarian Chili

My new cookbook is now a New York Times Best Seller!

Find and refine your cooking style through 110 approachable and innovative plant-forward recipes. From a whole chapter on beans to my viral Baked Salad, I wrote this book so you can reference old favorites and also introduce you to new things.

order now

penguin random house
amazon
barnes & Noble

Hey! I’m Justine. A recipe developer, highly dedicated eater and bread enthusiast with an archive of both savory and sweet

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@justine_snacks

Butternut squash mac n’ cheese! I know I talk abou Butternut squash mac n’ cheese! I know I talk about it every year but it’s good enough to keep on the menu every year. This year’s version is with @wholefoods, who always have the squash I need (and more?? Honeynut, koginut, delicata - I saw so many varieties!!)

This recipe is mindless, riffable and full of good cheese pulls, plus cheaper and you can freeze it yourself! But who am I to name names….

Find all the ingredients on my site and get them at your nearest Whole Foods, and thank you to them for being this video’s #sponsor
Turning lemons into lemonade ✨ Slight versions o Turning lemons into lemonade ✨ 

Slight versions of some of these recipes are on my site, linked them here!

https://ventre-mince.today/spiced-apricot-red-onion-couscous-bowl/ (Supper Club exclusive)

https://ventre-mince.today/a-healthier-boxed-macaroni-and-cheese-sans-box/

https://ventre-mince.today/the-best-pumpkin-chocolate-chip-cookies/
#ad Still not sure what to call these cookies othe #ad Still not sure what to call these cookies other than Death by Chocolate? With @vivatowels to clean up the mess (thank god). You might think I’m crazy for loving a paper towel this much, but when you feel how soft, cloth like and reusable they  are, I hope you’ll get it! You gotta try them just trust meee ✨

Oh and the full recipe is on my site 🙂 #vivalaviva 

https://ventre-mince.today/death-by-chocolate-cookies/

#halloweenrecipes
Squash-zotto! (Aka what I did with my leftover squ Squash-zotto! (Aka what I did with my leftover squash from the loaf last week) 🍂

Mostly done in the oven and a riff on @inagarten’s oven risotto. The adapted recipe is on my blog and open to everyone: https://ventre-mince.today/squash-zotto/

#ovenrisotto #fallrecipes
What I’ve been doing for my seasonal cookbook thes What I’ve been doing for my seasonal cookbook these past 5 months! 🍂

I ended up filming this time period VERY sporadically. It’s hard to focus completely on one task when there’s a camera in the background…even though I love having a camera in the background. 

And while I do have *some* footage, I know the best recipes show up when it is just me, a notebook and a dinner. It’s been incredibly satisfying to work through recipes as puzzles - asking myself “what makes this doable?”, “what makes it part of its season?” and “do we really need this ingredient to highlight another?” Editing down is a skill, and I’m learning it!!

And not to get too confident, but the recipes are feeling really special. 2028 feels OH SO FAR AWAY. 

Now, just for me, in case I ever dare to film the process again, what granular part of the book would you want to see?

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