Pear & Thyme

The Kitchen

Every recipe, start anywhere

The whole collection, seasonal by nature. Right now everything is summer, and when the light changes an In Season shelf will appear here.

A cream baking dish of heirloom tomatoes and stone fruit under torn burrata and ribbons of basil
Starters

Heirloom Tomatoes with Burrata & Stone Fruit

Torn burrata over ripe summer fruit

Summer · 15 min
 Beef tartare with toasted baguette in golden evening light
Starters

Beef Tartare

Hand-cut, cold, ready for the toast

Summer · 30 min
 Sliced duck breast in a pool of blackberry balsamic sauce with crispy potatoes and a green salad
Mains

Seared Duck Breast with Blackberry Balsamic

Sliced, rested, sauce underneath

Summer · 45 min
 Brown butter chocolate chip cookies on parchment paper
Desserts

Brown Butter Choc Chip Cookies

Crisp edges, chewy centres

Any · 45 min + rest
 A cottage cheesecake cup topped with passion fruit, partly eaten
Desserts

Cottage Cheesecake with Fruit

Cheesecake, lightened for the heat

Summer · 25 min + chill
 A platter of freshly shucked oysters with lemon wedges and a bowl of mignonette
Sauces & Staples

Mignonette Sauce for Oysters

Sharp shallots for a dozen shells

Any · 10 min + rest

pull up a chair

When the season turns, I write you a letter.

One short note when the menu changes: what’s ripe, what I’m cooking, and a few things worth gathering people around. Nothing else.