Roasting butternut squash brings out its inherent sweetness by lightly caramelizing it. I’ve served the roasted squash as is with a drizzle of balsamic syrup or a sprinkling of fresh herbs atop, but in this recipe, I decided to mash it up with a few herbs to bring the flavors together. I like to use…
Wild Mushroom and Bison Stew
Serve this robust and deeply flavorful mushroom stew over mashed root vegetables for a simple, warming autumn supper. While wild mushrooms, such as chanterelle and boletes, give the stew an extraordinary, rich flavor, you’ll find that it’s equally good when made with the button mushrooms you can find at your local grocery store. If you…
Wild Mushroom Butter
Wild mushrooms are delicious but can be hard to come by, and this recipe makes a little go a long way. Boletes, chanterelle, and oyster mushrooms are a natural fit, but you might also use the woodsy Hawk’s wings or vibrant red lobster mushrooms. If you can’t find wild mushrooms, cultivated varieties from any grocery…
Wild Mushroom Soup
Mushrooms have a deep savory flavor that blends beautifully with thyme and cream. If you can’t find wild mushrooms, you can use cultivated mushrooms. The trick is to use a variety of them, which gives the soup its best flavor. Serves 6 2 tablespoons butter 1 tablespoon extra virgin olive oil 1 medium shallot, coarsely…
One Step to Better Pumpkin Bread
Quick breads should be moist but not soggy, so we often need to get rid of extra liquid in the batter. In some recipes, like zucchini bread, we squeeze all the excess water out of the shredded zucchini to avoid a soggy loaf. We can’t squeeze our pumpkin puree (that would be messy!), but cooking…
Tarte Normande: A Classic French Apple Tart With Local Flavor
Famous for its bucolic villages, lush apple orchards, and storied dairy farms, Normandy is a northern French region that produces exceptional apples, Calvados, butter, and crème fraîche—all of which collide in the delicious Tarte Normande. This iconic regional dessert features a sandy, buttery crust filled with juicy apple wedges, nestled in a Calvados-infused custard. It’s…
A Back-Pocket Pasta Recipe
If you’re looking for a pasta dish that’s comforting and easy to make, look no further. This features a traditional pasta sauce recipe found in most Italian cookbooks, made by simmering garlic in olive oil to make a simple sauce known as aglio e olio. Serve with a basic green salad or sautéed greens, such…
Edible Vessels: Decorative and Delicious
There is something supremely satisfying about consuming an entire dish, including, well, the dish itself. Presenting food in food, or edible vessels, isn’t only efficient and no-waste, but it’s often highly decorative. Certain foods lend themselves to standing in for a bowl or a container. A prime example is winter squash. These hardy vegetables have…
Start Your Morning Right With Berry Chia Pudding
Chia seeds are a good source of healthy omega-3 fatty acids, plus they have fiber, iron, and calcium. Here, they’re mixed with a fruity base and refrigerated until the chia seeds expand to form a thick, creamy texture similar to tapioca. Berry Chia Pudding Active Time: 5 minutes Total Time: 8 hours, 5 minutes Serves…
Brown Butter Zucchini Bread Is an Autumnal Delight
This version of zucchini bread is by far my favorite. Brown butter kicks up the flavor a few notches, and the crusty sugar topping adds an additional surprise. To me, this bread signals that autumn is upon us. It’s also a yummy way to use up any surplus summer squash. There is no need to…
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