Makes 4 to 6 servings Ingredients One 3-pound pumpkin (or use 1 1/2 cups of canned pumpkin) 1 quart chicken or vegetable broth 1/2 cup extra-virgin olive oil 1 medium yellow onion, minced 1 1/2 cups carnaroli or vialone nano rice 1/2 cup (1 stick) unsalted butter, cubed 3/4 cup […]
Makes 6 servings Don’t overthink the shaping step of your ricotta gnocchi. Rustic, freeform shapes—whether ovals, circles, or something in between—still taste delicious. Ingredients 2 tablespoons olive oil 4 cups peeled and diced butternut squash 2 tablespoons butter 1 cup chicken or vegetable stock, hot 1 tablespoon thinly sliced sage […]
Makes 8 to 10 servings Ingredients Pumpkin and Chestnut Stuffing One 3-lb pumpkin Kosher salt, as needed 5 oz peeled fresh or frozen chestnuts 1 rosemary sprig 1 garlic clove, crushed 2 tablespoons grated Parmigiano-Reggiano 4 amaretti cookies, crumbled 2 egg yolks Zest from 1 orange Freshly ground black pepper, […]
Makes 4 servings Squab is one of our favorite birds, although we do prefer the breasts. Don’t waste the legs, though. Make the sauce from them, and after they are cooked you can strip the meat off the bone and make a little squab salad, just like a chicken salad. […]
‘Tis the season. Well, one of them! As you know, we’re big fans of seasonal eating, and winter squash season is a pretty big league time of the year for foodies. Winter squash, often called hard-skinned squashes are, you know, the squashes with hard skins. That means we’re putting away […]
I am one of those people who says, “Oh my goodness, this is my new favorite food” when I taste just about anything, so my endorsement may not hold much weight. That being said, I love sticky toffee pudding more than just about anything. If you’ve never had sticky toffee […]