A bowl of orange sherbet always felt special to me as a kid. Maybe it was because of the way the container seemed frostier, or the way the lid sort of stuck before you could pull it off. Or maybe it was because it was just easier to scoop. I don't know exactly, maybe it was because it tasted like a creamsicle.     Either way, all the leftover citrus in our studio fridge made me want to give it a try. The recipe I used was from the NYT via Alice Waters and was super simple and delicious. I did make grapefruit ice cream as well (pictured here), but it had nothing on that sherbet. xo, N       umbrellas and shadows this house this instagram, especially this, so many peonies this cake this washroom         sue's bowls over on aran's site. find them here our feather and cloud cookie cutters are back in stock + NEW tea towels with lisa rupp! and this side plate is in bon appétit this month PHOTOS: Nikole Herriott

I've always loved a cake that travels well. For lots of reasons but mostly because I like to send cake to my Dad. It's a trade we've made for about five years now– he sends me things he's made from wood and I send things I've made from butter and sugar and eggs. That got Tara and me to talking about cakes suited specifically for travel. Cakes that make our journeys that little bit better. This one is definitely the sort and it's delicious!  Find the recipe below. xo, N [amd-zlrecipe-recipe:21]  PS: There's no picture of it here, but I like to decorate this cake with a single maraschino cherry (that you've patted dry) in the centre just before the icing is completely set. PHOTOS: Nikole Herriott

  More days than not, Tara and I talk about food. We talk about porridge and grain and how flaky biscuits can be. We talk about writing a good recipe (She's working on her first book! With biscuits included.) and what we’re making that day.       We talk about ice cream and cake and just about everything in between. And we also talk about  making more time to work together. And so as a start of things to come, find Tara’s recipe for RASPBERRY APPLE CRUMBLE.    

It's cold here still, so while we're actually really yearning for spring, crumble still seems to fit.

It's perfect day-of warm, with a dollop of cream but it’s also great for travelling. Let it rest overnight before cutting into wide slices and wrapping snuggly in plastic wrap.     I so like the idea of crumble for dessert and then crumble the next day  at lunch. xo, N       _____ [amd-zlrecipe-recipe:20]  

  To me, the best kind of cake marks celebration. Big or small, it's an exclamation point on time well spent. Nostalgic and celebratory at once.   I don't know why exactly, but this one, the chocolate chip mint, (recipe below) makes me feel ten again.     With a fondness for swing sets and birthday parties and backyard pools. For watermelon slices (with seeds) and summers gone by. For punch through straws and cheezies in a bowl. For paper plates and plastic forks and eating lunch outside.     And for cake, simply for the sake of it. xo, N       _________ [amd-zlrecipe-recipe:19] Photo by Michael Graydon + Nikole Herriott, food & recipe by Tara O'Brady all for Kinfolk Magazine

I know that summer has passed and I'm meant to be thinking of fall. Of fires and sweaters and warm coloured leaves. Of apples and pears and vegetables with girth. Of braises and roasts and drinks made with whiskey. But I'm sorta mourning summer.   I've been travelling a lot lately, and with that, one season sorta glides silently to next.     There's good and bad in that. The travel itself has been amazing, inspiring in a way, that for me, little else is.     At the same time I also feel like I kind of missed Canada's fairest season. And I'm a season late in posting Suvi's tarts. But I'm actually happy to talk about them now.     She sent her photos and words when the sun was still high, when wild blueberries were plentiful, both in Finland and Canada. So while I've got to wait until next year to make her tarts, I like that they are her lovely words are a reminder of just how magical the close to summer can be.   >>>>>>>>>>>>> So with that,  FOR THE LOVE OF PIE — a series that celebrates the simple things with Suvi Viitanen and her Summer Berry Tarts. xo, N               WHO? Suvi Viitanen WHAT? Summer berry tarts with whipped yogurt cream and lemon curd. These are perfect for those relaxed high summer days when the season starts to lean towards autumn but there are still plenty of ripe berries and fruits. I find blueberries very nostalgic; they have the taste of summer but you can feel the air changing crisper and see the nature starting to fade it's colours.   WHERE? In western Finland. My family has a summer house by the ocean and my better half's family has their summer house by the lake so we are always around water in the summertime. I practically grew up in the ocean so it has a really special place in my heart. We picked wild blueberries from the forest and enjoyed these tarts by the dock. But you don't really need water to have these. Just warm, sunny weather, ripe berries and people close to you to share them with.   WHY? I chose to make these because I love this time of year and I have an addiction for picking blueberries. Though you can practically make these from any berry or fruit and I like recipes that are versatile. You can also switch the yogurt cream mixture to crème fraîche, mascarpone or even for a good scoop of vanilla ice cream. These tarts are also really simple to make: they don't need many ingredients or equipments and that's perfect for a summer house kitchen. In the summer I don't fuss with food, it has to be good, simple and seasonal.   BEST SERVED WITH? When the fruits are ripe and scented. When the air smells like a mixture of harvest, dried up summer flowers, ripening fruits and hot air. When you have dear people and friends around you and you feel the need to serve them something delicious and simple. I'd pair this with coffee spiced up with cardamom because I really adore blueberries and cardamom together. But I wouldn't rule out sparkling wine or maybe a little bit of really, really cold Limoncello.   ONE OR TWO THINGS? I love everything creative. I drew and painted throughout my childhood, then went to study art where I changed my way of creating to photography. And I'm still on the path of learning and loving every second of it.     [amd-zlrecipe-recipe:17]