I love the lighter fare of summer: watermelon, green salads, gelato; but after a seemingly never-ending summer of blisteringly hot days, my palate is ready for a change of seasonings. Fall is settling in Los Angeles, and with it, comes cooler days. The summer sun fades to a pale glow, the breeze blows through the trees, the leaves turn from emerald to auburn. It’s days like these I begin to crave dishes with more complexity.
Inspired by the colorful shift in nature, I found my mind wandering, envisioning bright, bold flavors of Moroccan cuisine: cinnamon, ginger, saffron. I began researching recipes, the little seeds of a dinner party already sowing in my head. The menu pieced itself together: Harira, a chickpea and lentil soup; Tagine with fresh autumn vegetables; couscous with cumin bell peppers; cinnamon oranges with honey yogurt; spearmint tea.
The hopeless hostess within me tore out of my cooking daydream and sped straight to the dining room to envision the table scape. On which platters would these dishes be served? Which linens would compliment the cuisine? And what about decor?