Note Culinaire October 3rd, 2025

Note Culinaire

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Welcome to October

“I’m so glad we live in a world where there are Octobers.” 

—L.M. Montgomery, Anne of Green Gables

Although the weather is still glorious here in the greater NYC area, the leaves on the trees are just beginning to turn and the shift into full-on fall mode is happening. I wrote last week about our recent jaunt to pick apples, and now pumpkins, mums, and all things harvest-related are on the horizon. I start thinking about cooking more comforting items in the kitchen—soups, roasts, and one pot meals—as well as baking the first batches of pumpkin breads, chocolate chip cookies, and other cozy desserts that make our house smell delicious. 

I was planning on writing about a one-pot chicken and rice dinner this week but have since pivoted. Two out of three of my kids came down with colds and I ended up making my mom’s chicken noodle soup for them, so I decided to share that with you this week instead. My family loved it and thankfully, my sons are feeling better.

This week I hope you’ll make it—it’s so comforting even when no one is sick. Plus, it makes a large enough amount to eat half and then freeze the rest to have when someone is under the weather. And while the soup simmers on the stove, maybe make this pumpkin bread that is amazing with or without chocolate chips.

While the soup simmers away and the pumpkin bread bakes, relax and read a review of the beautiful New York City restaurant Daniel, written by my husband Kevin, who recently dined there. A must visit when in Manhattan. 

C’est si bon!

Aimee