Note Culinaire October 10th, 2025

Food

Audio By Carbonatix

Hello and welcome to the next installment of C’est si bon. We are fully immersed in fall and all the activity that comes with it.

Last week I had planned on bringing you an easy weeknight dinner that can be made amidst life’s busy-ness, but due to my sick kids, chicken soup was called for instead. 

So this week I’m back to writing about this comforting yet sophisticated weeknight hero of a dinner. Bone-in, skin-on chicken thighs cook quickly and retain juiciness, with lemons and castelvetrano olives adding tangy and savory-yet-complex flavor to an otherwise basic dish. 

If you have a few extra minutes this week, I also highly recommend these blueberry muffins. I’ll admit I have never been a huge blueberry lover, but these muffins have changed my mind. They’re not too sweet and incredibly light and moist. 

And last but not least, as the thumbnail photo suggests, I’m bringing you a perfect fall/winter cocktail this week. It’s similar to an old fashioned or manhattan but with the refreshing twist of fresh orange. It comes from David Kinch—a California-based Michelin star chef.

The David:

• 2oz Charbay or bourbon of choice
• 1oz Carpano Antica or sweet vermouth of choice
• 1oz Aperol
• 1/2oz Cara cara orange juice

Directions:

Stir all ingredients with ice in a mixing cup. Strain and pour over a large ice cube. Garnish with a twist of orange peel.

Enjoy these recipes? Have questions or requests? Let me know!

And as always, follow me on instagram to see what I’ve been up to, and for direct links to recipes. C’est si bon! 

Aimee