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01/23/2007
Polenta Pie with Gorgonzola
This cheesy dish is to Italians what macaroni and cheese is to Americans—warm, homey, and comforting.
Issue #2
11/20/2012
Truffled Macaroni and Cheese
The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish.
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11/09/2012
Kale and Sweet Potato Gratin
Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
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11/09/2012
Sweet Potato Oven Fries with Curry-Honey Sauce
An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. We like to serve a batch of still-warm wedges alongside a creamy curry-honey dipping sauce, with lime wedges for an acidic kick.
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10/07/2012
Menu: A Southern Thanksgiving
A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey.
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09/28/2012
Fall Breakfasts
Welcome autumn mornings with these seasonal, warming breakfast recipes, from sausage with apples to cranberry faro quick bread.
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02/24/2012
Nigerian Meat Pies
The spicy, curry-flavored meat pie, a staple of Lagosian food culture, came about when a traditional Cornish pasty met the Nigerian spice palate.
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11/22/2011
Gobble Gobble Balls
These turkey meatballs from The Meatball Shop Cookbook combine all the flavors of Thanksgiving in one succulent mouthful.
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09/28/2010
Sweet Potato Wedges with Yogurt Dipping Sauce
Dana Treat bakes sweet potato wedges tossed with cumin and smoked paprika for a finger food that her catering clients can't resist.Continue...
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Source: Dana Treat
09/03/2010
Hong Kong Style Spicy Kung Pao Chicken Wings
For a dish that's even better the next day, try Kitchen Unplugged's hot and tangy Hong Kong–style chicken wings. We love that they aren't drowned in sauce. Continue...
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Source: Kitchen Unplugged
04/15/2010
Potato-Celeriac Gratin
Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
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03/25/2010
Orecchiette and Arugula Casserole
This is one souped-up recipe for baked pasta: orecchiette is combined with homemade pesto, fontina, Parmigiano-Reggiano, and cream. Continue...
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Source: Not Eating Out in NY
03/04/2010
Winter Squash Risotto with Radicchio
Blue Hubbard squash pairs nicely with the slightly bitter flavor of the radicchio in this risotto recipe. If you can't find Blue Hubbard squash, you could easily substitute butternut squash. Continue...
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Source: My Recipes
01/21/2010
Carrot and Parsnip Crumble
Don’t think for a second that crumbles are only for dessert. This recipe celebrates the abundant root vegetables in markets right now, and is a great pairing with hearty meat dishes. Continue...
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Source: Happy Love Strawberry
12/15/2009
Red Kuri Squash Gratin
Red kuri squash has a creamy, almost chestnut-like flavor and can be used in a variety of dishes. It works incredibly well when pureed with potatoes, mixed with grated zucchini and cheese, and baked until golden.
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Source: Boston
12/15/2009
Hubbard Squash Flan
This recipe, courtesy of cookbook writer Anna Thomas, is a delicious way to make use of Blue Hubbard squash or any variety of sweet winter squashes, and is even better when served with chipotle sauce.
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Source: Astray Recipes
12/15/2009
How to Cook Spaghetti Squash
Spaghetti squash is a great alternative to starch-laden rice or pasta, and bears resemblance in both flavor and texture to spaghetti.
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Source: About.com
12/15/2009
Red Kuri Squash with Cocoa Nibs, Cayenne, and Scotch
Though this recipe may sound a bit complicated, it's actually quite simple to make. The result is both sweet and savory, yielding a delicious dish that can be served as an appetizer, main course, or even dessert.
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Source: Six Course Dinner
12/15/2009
Blue Hubbard Squash Casserole
Blue Hubbard squash takes on a wonderful flavor when baked, and can be used in place of sweet potatoes in various recipes. Try this varietal in this casserole recipe, where the squash is paired with creamy mozzarella cheese and seasoned with garlic and thyme.
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Source: Local Nourishment
12/15/2009
Red Kuri Squash, Fettucine, and Sage Cream Sauce
This recipe, courtesy of Lisa Dupar of Pomegranate Bistro in Redmond, Washington, is a guaranteed crowd-pleaser. Toss pasta into this rich sauce and you have an instant dish to entertain with.
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Source: Daily Candy
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