Food & Wine and New York Times Cooking contributor Colu Henry collects her signature relaxed-but-impressive recipes that are perfect for cozy nights in.

Better at Home is the essential cookbook that makes every meal feel special, perfect for food lovers yet approachable for any home cook.

Colu Henry’s life, split between Hudson, New York, and Nova Scotia, always revolves around gathering friends at the table. Her cooking is about joyful, stress-free meals that never sacrifice sophistication. After years in the hospitality industry, she’s learned one thing: Most meals are simply better at home.

Inside, you’ll find playful twists on cocktails like Fizzy Negroni Pompelmos and Amaro Spritzes; snackable bites such as Italian Shrimp Toast, Fried Sausage-Stuffed Olives, and Roasted Eggplant Dip with Toasted Seeds; and deeply satisfying vegetarian sides like Butter Rice with Roasted Tomatoes and Herbs, Braised Snap Peas with a Bit of Cream, and Golden, Crispy Leeks with Melted Gruyère.

And, of course, the soulful soups, stews, and pastas Colu is known for: Cappelletti en Brodo with Mortadella Meatballs, Lentil Stew with Pork and Crispy Walnuts, and an Early Summer Pasta with Torn Noodles, Mascarpone, and Hazelnuts. Plus, crowd-pleasers like Calabrian Chili and Pickled Pepper Braised Pork and Roast Chicken with Lemon, Fennel, and Crispy Pecorino Potatoes.

Whether you’re cooking for yourself, a crowd, or somewhere in between, Better at Home is your go-to guide for food that feels effortless, elegant, and just a little bit sparkly.

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Rye Blueberry Galette

This forgiving dessert makes anyone intimated by baking feel like a pro. It couldn’t be simpler to pull together. In true Colu fashion, I kept the filling somewhat up to interpretation. I trust you’ll figure it out and tweak it to your liking. If you can find it, I love using a combination of white and rye flour, but subbing wheat flour for the rye will also work. The rye flour gives the galette a nuttier tasting crust. I can’t stop making galettes and have no intention of stopping anytime soon. I hope you’ll join me.

SERVES 4 to 6

TIME

3 hours (includes chilling time)

INGREDIENTS for the dough:

1 cup (125 g) all-purpose flour

1 cup (100 g) rye flour

1½ teaspoons kosher salt

1 tablespoon sugar

12 tablespoons (170 g/1½ sticks) very cold unsalted butter, cut into pieces

¼ cup (60 ml) ice water

for the filling:

1 pint (340 g) blueberries

2 teaspoons cornstarch

¼ cup (50 g) granulated sugar, plus more if needed

½ teaspoon vanilla extract

1 teaspoon grated citrus zest

Lemon or lime juice

Pinch of kosher salt

1 large egg, whisked

Demerara sugar for sprinkling

Ice cream or whipped cream, for serving

 

METHOD

Make the dough: In a food processor, pulse together the all-purpose flour, rye flour, salt, and sugar to combine. Add the butter and pulse a few times until the mixture resembles coarse meal with a few quarter-size pieces still intact.

Transfer the mixture to a lightly floured work surface and drizzle with the ice water. With your hands, gently knead together the dough, adding more ice water by the tablespoonful as needed, until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Refrigerate for at least 2 hours and up to 3 days.

Preheat the oven to 400°F (200°C).

Make the filling: In a large bowl, stir together the blueberries, cornstarch, sugar, vanilla, citrus zest, a good squeeze of lemon or lime juice, and the kosher salt. Taste and add a bit more sugar if needed—this will depend on the sweetness of your fruit.

Take the dough out of the refrigerator and let it sit for 5 minutes. Unwrap the dough and roll out on a lightly floured sheet of parchment paper to a 12- to 14-inch (30 to 35 cm) round about ⅛ inch (3 mm) thick. Transfer on the parchment to a baking sheet.

Add the berry mixture to the center of the dough, leaving a 2-inch (5 cm) border all around. Fold the dough up and over the edge of the filling, pleating the dough as you go around. Brush the crust with the egg and scatter the demerara sugar over top.

Bake the galette until the crust is golden brown and cooked through, 40 to 45 minutes, rotating the pan halfway through.

Let cool on the baking sheet for 1 hour before serving with the ice cream or whipped cream, if desired.

Recipe published with permission from Abrams Books