I spent last night pouring over my friend John Besh’s new book Cooking from the Heart, as part of a project he started by sending his book around the world for people to cook from. It includes so many beautiful recipes and lessons he’s learned from mentors, travels and friends along his journey to becoming a great chef. I let my husband decide which recipe we should make for dinner and he chose the Pumpkin Tian, perfect for Fall. A Tian is a French dish usually cooked with vegetables in an earthenware casserole. Chef John’s version uses the pumpkin shell itself as the vessel and incorporates the sautéed pumpkin meat, garlic, cream, fresh thyme, eggs and parmesan. It formed a creamy, smooth custard, loaded with spice and pumpkin flavor; stunning as it steamed coming out of the oven. Neither of us could resist. We devoured it on the spot!