The filling on this Pastis was inspired by the traditionally filling of a apple strudel, featuring apples and golden raisins, which soften and plump in the fruit juices as they bake. Under the cinnamon apple filling is a layer of walnuts and breadcrumbs, toasted in butter until nutty and golden brown. This serves as a defense between the juicy apples and the phyllo base, ensuring the bottom stays crisp while offering an additional textural element.

Once out of the oven, the pastry gets a dusting of powdered sugar, which highlights all the ridges and valleys of the ruffled phyllo. It’s a textural symphony and sounds like autumn leaves when cut. It’s the perfect way to utilize the abundance of apples at this time of year.

Apple Pastis Gascon

Serves 8 to 10.

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Although there are chilled versions of leek and potato soup (often called vichyssoise), I like it best served warm. Topped with croutons and a swirl of olive oil, it makes for an elegant first course.

I found the bone china pictured above after being inspired by a similar set in Martha Stewart’s collection. You can find this set here.

Classic Leek and Potato Soup

Serves 6 as a starter.

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I arrived in Kharkiv in the summer of 2016 with two suitcases and nine weeks of language training, which turned out to be nowhere near enough. I struggled to communicate for the first six months I was there (no smartphone or Google Translate to help me either), but I connected with people in other ways, and naturally, food found its way on that list. It was the first time in my life I’d truly lived on my own, and it’s when my love of cooking and exploring new foods really took root.

The people in Ukraine are some of the most hospitable I’ve ever met. They often invited me into their homes, feeding me tea and cookies, borscht (beet soup), vareniky (stuffed dumplings), and okroshka (a cold dish that resembles potato salad in soup form). It was there I discovered a whole new way to use poppy seeds as well. Here in the States, they play more of a supporting role, most often sprinkled throughout a muffin. In Ukrainian baking, they take center stage. Because a single poppy contains thousands of seeds, poppy-heavy dishes are often served during Christmas as a symbol of abundance and prosperity in the year to come.

A traditional poppy seed roll, a Makivnyk, starts with an enriched dough wrapped around a sweet poppy seed filling and was the inspiration to my recipe below. Here, orange zest is added to both the dough and filling so the fragrance carries all the way through. The filling itself is sweet, sticky, and unlike any poppy seed anything you’ve had before (almost resembling a poppy seed frangipane). A simple syrup brushed over the top when it’s hot out of the oven gives the roll a glossy shine.

I love getting to introduce my family to these flavors that have grown so close to my heart, I hope you try it and are equally enamored.

Poppy Seed & Orange Scrolls

Makes 10 scrolls.

For the poppy seed filling

• 1 cup poppy seeds

• ⅓ cup sugar

• ¼ cup almond flour

• ¼ cup plus 1 tbsp whole milk

• 2 tbsp unsalted butter

• 1 large egg yolk

• Zest of 1 orange

• 2 tsp vanilla extract

• ¼ tsp salt

For the dough

• 3¼ to 3½ cups flour, divided

• 1 package (2¼ tsp) active dry yeast

• 1 cup whole milk

• ¼ cup shortening

• ¼ cup sugar

• 1 tsp salt

• 2 eggs

• 3 tbsp butter, softened

For the simple syrup

• ½ cup sugar

• ¼ cup water

Method

Make the poppy seed filling

1. Pulse the poppy seeds in a food processor or spice grinder until finely ground and beginning to look moist from their released oils.

2. Combine the ground poppy seeds, sugar, almond flour, milk, butter, orange zest, and salt in a saucepan. Cook over medium-low heat for about 5 minutes, until thick and cohesive. It should have the consistency of a thick jam.

3. Remove from the heat and whisk in the egg yolk and vanilla. Set aside to cool completely while you make the dough.

Make the dough

1. In a large mixer bowl, combine 2 cups of the flour and the yeast.

2. In a small saucepan, melt the shortening, then stir in the milk, sugar, and salt. Warm to 110-115°F.

3. Add the milk mixture to the flour and yeast, then add the eggs. With the paddle attachment, beat on low for 30 seconds, scrape down the bowl, then beat on high for 3 minutes to start the gluten forming.

4. With the mixer on low, stir in another 1¼ to 1½ cups flour until a soft dough forms. Switch to the dough hook and knead until smooth, about 8 to 10 minutes. At the end of kneading, add the softened butter and mix until incorporated.

5. Place the dough in a greased bowl, cover, and let rise 45 to 60 minutes, until doubled.

Shape the scrolls

1. Punch the dough down and divide it in half. Working with one half at a time, roll it into a 16x12-inch rectangle and trim the edges to square the sides.

2. Spread half of the cooled poppy seed filling over the dough, to the edges. Starting from the shorter side, fold the dough into thirds, then gently shape it into a roughly 5x12-inch rectangle.

3. Slice into 5 equal strips, each about 12 inches long. Turn a strip on its side so the poppy filling is exposed and shape it into an S. Bring the two ends together over the top of the S, flip the shaped dough over, and press gently to secure. Place on a parchment-lined baking sheet.

4. Cover and let rise about 30 minutes. Shape the second half of dough on a second sheet so the baking is staggered, letting the first batch rise while you roll and shape the second.

Bake and glaze

1. Bake at 375°F on the middle rack for 15 to 17 minutes, until golden brown.

2. While the scrolls bake, make the simple syrup: combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar dissolves. Set aside to cool.

3. Brush each scroll with the syrup as soon as it comes out of the oven, then let cool slightly before serving.

Poppy Seed & Orange Scrolls

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A note on crispy skin:

For some, a chicken with a crispy skin is the only acceptable way. (My husband would tell you it’s his favorite part of the bird.) But I think we sometimes sacrifice a lot of deliciousness in our pursuit of juicy-meat-crispy-skin dreams.

There is something to be said for chicken skin that has been roasted low and slow until it is sticky and succulent or, for preparations like this one, where the chicken is gently simmered in a deeply flavorful sauce, allowing the meat and skin to absorb all of the goodness as they cook. The skin may not be crisp, but it is soft, rich, and utterly unctuous.

So no, you won’t get that fork-tap crispy skin here. What you get instead is chicken that is fall-apart tender in a sauce so good you’ll need a warm baguette at the ready to mop up every bit. The juicy figs bring in a hit of sweetness and texture, plus a gorgeous pop of color on the plate. It has a simple elegance that lets each ingredient play its part.

This one is worth making while fresh figs are still at their best.

The Most Delicious Chicken with Fresh Figs

Ingredients

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I recently came across a saying that resonated with me: “all roads eventually lead back to the interests you had as a child.” That is certainly true for me. Long before I could even see over the countertop (even now, at a fully grown 5’2”, it’s a bit of a stretch), I loved experimenting in the kitchen and using food as a way to serve and show love. Much of that came from my mom and grandma, who instilled in me a love of home cooking. I get to honor them in a small way every time I share a recipe here.

My hope is that you find these recipes approachable and delicious, with just enough polish that you’d feel confident serving them to guests. Hence, ‘Fit for Company.’

What to Expect

Free subscribers receive a weekly recipe with full instructions and a printable PDF, plus recipe previews of all recipes shared on Fit for Company. Paid subscribers get that same weekly recipe plus two more each week, full methods and PDFs included, along with full access to the recipe archive.

I welcome your comments and feedback and look forward to connecting with you!

On to the Recipe

The last recipe to round out this week’s lineup was born out of my recent discovery of just how beautifully ginger pairs with corn. Traditionally, my favorite way to enjoy fresh corn is slathered in butter with salt and a generous crack of black pepper but this dish emphasizes the sweetness of corn complimented by ingredients common to Asian cuisine like ginger and miso paste. Serve with your seafood of choice and this is a simple but gorgeous dinner that comes together in under 30 minutes.

Creamy Miso Corn Sauce for Seafood

Serves 4.

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I’ve since moved about three hours from the nearest Trader Joe’s. I traded convenience for a quieter place to live but I do occasionally miss those seasonal favorites that used to be a quick trip down the road. So this week, I decided to start testing my own version of their butternut squash mac and cheese. After a few rounds, I think we landed in a good place.

The roasted squash gets blended directly into the cheese sauce, giving it a silky texture, subtle sweetness, and beautiful golden color. It adds body to the sauce, allowing you to get that rich, coat-the-noodle consistency without relying entirely on cream and cheese. The result is still very much mac and cheese (creamy, cheesy, and indulgent) but with the added depth of roasted squash and a crisp Panko topping for contrasting texture.

And while I’m not going to pretend any mac and cheese recipe is created for the sake of its nutritional benefits, the squash does happen to bring a little fiber to the party. I’ll take the win where I can get it.

Ingredients

For the squash:

• 1/2 small butternut squash, seeds removed

• 1 tbsp olive oil

• Salt and pepper

For the pasta and sauce:

• 1 lb cavatappi, or your preferred shape

• 6 tbsp unsalted butter

• About 15 fresh sage leaves

• 6 tbsp all-purpose flour

• 1 cup evaporated milk

• 2 1/4 cups whole milk, divided

• 1 tbsp Dijon mustard

• 1/2 tsp garlic powder

• 1/4 tsp grated nutmeg

• 1 1/2 tsp salt, plus more to taste

• Freshly ground black pepper

• 8 oz sharp cheddar, freshly grated

• 8 oz gouda, freshly grated

Toss the two cheeses together, then use half in the sauce and reserve half for layering.

For the panko topping:

• 2 tbsp olive oil

• 3/4 cup panko

• 2 tbsp finely grated Parmesan

• Pinch of salt and pepper

The sage leaves from above will also be included in the topping.

Instructions

Roast the squash and cook the pasta:

1. Heat the oven to 425°F. Brush the cut squash all over with olive oil and season with salt and pepper. Place it cut side down on a baking sheet and roast until very tender, 40 to 50 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Cook the cavatappi until 2 minutes shy of al dente. Reserve 1 cup of the pasta water, then drain and rinse under cold water to stop the cooking. Set aside.

Make the sauce:

1. In a large Dutch oven over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden and nutty and the sage is crisp. Lift out the sage and set it aside for the topping, leaving the browned butter in the pot.

2. Once the squash is tender, scoop out a heaping cup (about 300g) of the flesh and blend it with 1/4 cup of the whole milk until smooth.

3. Whisk the flour into the browned butter and cook for 1 minute. Gradually whisk in the evaporated milk and the remaining 2 cups whole milk, whisking often, until slightly thickened.

4. Whisk in the squash puree, Dijon, garlic powder, nutmeg, salt, and a few grinds of pepper. Reduce the heat to low and add half of the cheese a little at a time, whisking after each addition until smooth. Stir in the reserved pasta water a splash at a time until the sauce is about the consistency of a thin gravy.

5. Fold in the cooked pasta.

Top and bake:

1. For the topping, stir together the crisp sage leaves, panko, Parmesan, and a pinch of salt and pepper with the olive oil, breaking up the sage leaves as you go.

2. Spread half of the mac into a 9x13-inch baking dish. Scatter over half of the reserved cheese, then top with the remaining mac and the rest of the reserved cheese. Sprinkle the panko topping evenly over the surface.

3. Bake uncovered at 375°F for 20 to 25 minutes, until the cheese is bubbling around the edges and the panko is golden brown.

A Note

The sauce should look loose in the pot before you fold in the pasta. It tightens as it bakes, so keep it looser than feels right and let the oven do the rest.

Butternut Squash Mac And Cheese

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You could use just about any cut of chicken here, but I tend to favor chicken quarters. I’m partial toward dark-meat, and the quarters are generous enough to feel substantial while making it easy to plan for one piece per person. (I find chicken thigh portions harder to gauge.)

The chicken gets browned in a hot skillet before going into the oven to finish cooking, leaving behind all those deeply browned bits and rendered juices that make for a succulent base for a pan sauce. By the time the chicken is finished cooking, the sauce has already come together and everything is hot and ready to plate.

It’s quick enough for a weeknight, but feels elegant enough to serve to weekend company. If there were ever a way to send a love letter through food, I think roast chicken might be it.

Roast Chicken with Creamy Leek Pan Sauce

Serves 4.

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Carrot cake, starring the most humble of root vegetables, is surprisingly divisive. Pineapple? Nuts? Frosting? We all have our favorites and so I thought I would share

mine.

This recipe is based on one of our oldest family recipes. My mom has been making it for as long as I can remember. In fact, I bought a spring form pan specifically for this cake when I first moved out on my own. She never served it with frosting but it was the perfect snacking cake. Simple and unfussy, it sat on the counter for a day or two, ready for passersby to stop for a slice (never longer than that with seven people in the house).

This cake holds so much nostalgia for me, so when I made a few tweaks to create my perfect version, I was careful not to lose the essence of what made it taste like home. I incorporated some brown sugar for that subtle molasses flavor, swapped some of the oil for Greek yogurt for an especially tender crumb, and topped it with a billowy cream cheese topping.

And, perhaps most importantly, I started chilling it.

This is now nonnegotiable. Because the cake is made with oil rather than butter, the fat doesn’t solidify in the refrigerator and make the cake seem dry. Instead, it stays incredibly most, almost fudgy, and the cold cake alongside that soft, tangy cream cheese topping is, in my opinion, the best way to eat it.

This most recent time making it, I dropped some off at my dad’s house. He called me later that night to tell me it was the best carrot cake he’d ever had (sorry mom). Even my brother’s girlfriend, who had previously declared herself “not the biggest fan” of carrot cake, was officially converted by this one.

So you be the judge…but I’m pretty confident this one will become a favorite in your home too.

And please, take my word on the chilling.

Chilled Carrot Cake with Whipped Cream Cheese Topping

Ingredients

For the cake:

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I think this recipe was born out of that feeling. I woke up one morning craving something cozy, comforting, and familiar. So, this is my stuffing to satiate that feeling of Thanksgiving comfort. It has sautéed zucchini, leeks, garlic, and a respectable amount of cheese- just enough to pull it out of traditional Thanksgiving territory and make it feel like something I can happily eat in the middle of August. It all gets baked in a buttered cast iron skillet until the edges are deeply golden and crisp, while the middle stays soft and savory. Served alongside a roasted chicken, this is the dish that will hold me over until we are officially ringing in the holiday season.

Cheesy Leek & Zucchini Stuffing

Serves 6 to 8 as a side.

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I first saw Julius Roberts make a rectangular tart with puff pastry about two years ago and was struck but both the beauty and the ease in which it was done. It’s more method than recipe and can be adapted in endless ways to whatever ingredients/produce you have available. Nothing with crispy pastry and fresh in season produce is going to turn out wrong so feel free to go off script. Let loose!

Because tomatoes contain such a high water content, I used the trick of stacking the sheets of puff pastry with just a little sprinkle of water in between to hold them together. This allows for a sturdier base that is much less likely to surrender to the moisture from the filling. The fresh basil and pistachios at the end offer a pop of color, texture, and that little something special that completes its centerpiece-worthy look.

A Modestly Viral Tomato Tart

Serves 6 as a starter.

For the pesto mascarpone

• 8 oz mascarpone cheese

• ¼ cup pesto

• 2 tbsp Parmesan, finely grated

• 1 small garlic clove, grated

• Salt and freshly ground black pepper, to taste

For the tart

• 2 sheets puff pastry

• 1 egg, beaten with 1 tbsp water, for egg wash

• 2 large tomatoes

• 1 small zucchini

• 2 tbsp olive oil, divided

• Fresh basil, for finishing

• Roasted pistachios, roughly chopped, for finishing

Method

1. Preheat the oven to 400°F. Roll out one sheet of puff pastry and lightly brush the surface with water. Place the second sheet directly on top. Gently roll the two layers together to expand the dough and adhere the layers.

2. Score a 1-inch border around the pastry, being careful to cut only through the first layer. Brush the border with the egg wash. Bake for 18 to 20 minutes, until puffed and golden brown.

3. Meanwhile, prepare the vegetables. Slice the tomatoes about ¼-inch thick, lightly salt them, and arrange in a single layer on paper towels to draw out excess moisture. Using a vegetable peeler, slice the zucchini into long ribbons. You will only need about half of the zucchini.

4. Make the pesto mascarpone by combining the mascarpone, pesto, Parmesan, and grated garlic in a bowl. Season with salt and pepper to taste.

5. Remove the pastry from the oven and use a spatula to gently press down the center, partially deflating it while leaving the border puffed. Spread the pesto mascarpone evenly over the center. Arrange the tomatoes over the top, followed by the zucchini ribbons. I folded the ribbons into “fans” and tucked then into the nooks and crannies around the tomatoes.

6. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Return to the oven and bake for another 22 to 25 minutes, until the tomatoes are roasted and the pastry is deeply golden brown.

7. Remove from the oven and drizzle with the remaining tablespoon of olive oil. Finish with fresh basil and chopped roasted pistachios. Serve warm or at room temperature.

Enjoy!

A Modestly Viral Tomato Tart

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The magic is in the dressing. It gets its flavor from curry powder, a bit of turmeric, cilantro, and lime juice. You toss it over a salad that’s half greens, half crunchy vegetables, plus mango for a juicy sweetness in every bite. The flavors together are unreal. Pair it with some grilled chicken and you have a meal that satisfies every time, and one that’s uncommon enough to feel a little exciting if you happen to have company over for a mid-day meal.

Sidenote: If you’re ever in that area of Utah, it’s definitely worth stopping by to try the original. The Turkey Sandwich is also the best of its kind (get the veggie sticks with their garlic ranch as your side, you won’t regret it).

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Utah Curry Mango Salad

Serves 4 as a main or 6 as a side portion.

Dressing

• ½ cup mayonnaise

• ¼ cup Greek yogurt

• ¼ cup cilantro, loosely packed

• Juice of 1 lime (about 1½ to 2 tbsp)

• 1 tbsp extra virgin olive oil

• 1 tsp yellow curry powder

• ½ tsp ground turmeric

• 1 small garlic clove, minced

• ½ tsp kosher salt

• ¼ tsp black pepper

Salad

• 8 oz mixed greens or spring mix

• 2 cups diced mango (from 2 to 3 mangoes)

• ½ red onion, thinly sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 small English cucumber, sliced into rounds

• 1 cup roasted salted cashews

Method

1. Add all the dressing ingredients to a blender and blend until smooth. Taste and adjust the seasoning, as needed.

2. Combine the greens, mango, red onion, peppers, and cucumber in a large bowl.

3. When you are ready to serve, toss the dressing through until everything is lightly coated, then scatter the cashews over the top.

4. Serve with grilled chicken for a complete meal.

Enjoy!

Utah Curry Mango Salad

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There are no set rules for the meals that are ‘appropriate’ for company. A perfectly toasted slice with “the good butter” is just as much a thing of beauty as an elaborate dinner with a pièce de résistance of crown roast of lamb, complete with manchettes (those little paper frills that look like chefs’ hats, very retro-chic).

But perhaps many relate when I say that what I cook for myself at home is very different from what I make for company. Even when my husband can’t make it home for lunch, I’m pulling out the boxed mac and cheese (Kraft) and canned tuna (brand agnostic), two foods he despises, even though he’s not otherwise a picky eater. I get to enjoy them in private.

Or when he’s home and it’s just the two of us, maybe I’ll make a simple fish fillet on the grill with sautéed vegetables. Butter, salt, and pepper. But if you came over, I would gussy it up a little. That same fish might become my Fish Almondine, served over a crunchy orange and fennel salad. Not particularly fussy, just a few extra steps to make it feel special. Fit for Company is all about the recipes I’d want to make for you if you came to mine.

But before all of this…

I was an ambitious 8 year old pulling up a kitchen chair to the stove to fry my first batch of doughnuts (my parents weren’t home at the time, but at least they came back to fresh doughnuts instead of a house fire).

Or a slightly more trepidatious just-turned-19 year old who moved to the other side of the globe and learned how to cook for herself. Necessity is a great teacher but the desire to learn and create has followed me through every stage.

If you’re new, welcome!

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Thank you for giving me a place to keep doing what I love.

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