Elle Simone Scott

Nov 15, 2024 | edibleboston.com | Elle Simone Scott

Photo by Michael Piazza / Styled by Catrine KeltyNot much needs to be said about the benefits of roasting during the winter (warming the kitchen and the soul) and this easy, low-lift dish is just what the season ordered. I’m always excited to see pumpkins, gourds and squash at their prime at this time of year and the diverse ways they can be prepared is always a wonder; buy small squash if you can, or plan a use for the leftover uncooked portions.

Nov 15, 2024 | edibleboston.com | Elle Simone Scott

Photo by Michael Piazza / Styled by Catrine KeltyThis recipe is my ode to pears, one of the most underused fruits. Ripe pears are so tender and lend well to baking, even with their subtle flavor profile. But when paired (no pun intended!) with toasty hazelnuts and earthy cardamom, this classic recipe is transformed into something special. Bread pudding is already a customizable crowd pleaser and tucking pears between the custardy bread cubes takes it up several notches.

Nov 15, 2024 | edibleboston.com | Elle Simone Scott

Photo by Michael Piazza / Styled by Catrine KeltyThere were always two types of cornbread on our family’s gathering table: an oven-baked sweet one and hot water cornbread (also known as hoecakes, which are similar to Rhode Island’s jonnycakes) fried as patties in a cast-iron skillet. Both are equally delicious and widely accepted yet vastly different in taste and texture.

Nov 15, 2024 | edibleboston.com | Elle Simone Scott

Photo by Michael Piazza / Styled by Catrine KeltyQuiche is what I call an “innkeeper’s secret weapon.” I’ve always been a fan of the traditional recipes (like Lorraine with bacon and Gruyère, or spinach and cheddar) but what I’ve learned is that, if done right, quiches can be highly customizable.

Nov 15, 2024 | edibleboston.com | Elle Simone Scott

Photos by Michael Piazza / Styled by Catrine KeltyWhen I was young, it was always a challenge to gather folks to celebrate my winter birthday as it often falls on an actual holiday, but as I got older and became a part of the food and hospitality industry, I learned a trick or two. These days, one of the things I love to do to celebrate in the winter is to visit boutique hotels and bed & breakfast inns across the East Coast and New England.