I cook the squash with garlic and a little nutmeg, then put it in a gratin dish with a topping of crunchy bread crumbs and Gruyère cheese. This is serious comfort food on a cold winter night.
Winter squash tends not to be associated with Italian cooking. But in fall and winter, beautiful big squashes adorn the farmers’ markets from north to south. In Emilia-Romagna, squash-filled ravioli are a classic; and in the south, cooks sauté the squash in olive oil, then dress it with vinegar, sugar, and mint. This recipe pays […]
Seconds, please! It’s the chunky butternut squash and beer that give this fantastic meatless chili its richness and appeal. Add in tomatoes, beans and the perfect mix of spices, and you’ve got an enormous crowd-pleaser. Add whatever you’d like on the side — cheese, cilantro, sliced avocado, or olives to turn this into the one-pot […]
We have something different for butternut squash-lovers, and we know there are many seeking something different to do with squash. This Italian treatment adds a bit of sweet and sour taste… Butternut Squash Agrodolce. Think red wine vinegar, mint, and honey. Pure Italian countryside. But here’s what’s fantastic about this dish. Cooking Light Magazine published […]
My head snapped around at the idea of blending Middle Eastern and Mediterranean flavors. That’s what Einat Admony does in her cookbook,Balaboosta. And there is nothing like her “Not So Jewish Chicken Soup,” as she calls it. (Admony has a mixed Israeli heritage, Persian and Yemenite.) Because I’m a believer in layering flavors, especially in […]