Squash is not one of the most popular vegetables, but I love it and love cooking with it. It is nutritious, versatile, and delicious. Northern Italy consumes more zucca—winter squash—than southern Italy, especially in the areas near Modena in Emilia-Romagna, and Padova in the Veneto. This is a great side dish or appetizer. Traditionally, the zucca is fried before it is marinated, as I do here, but the dish is also delicious when made with grilled or boiled zucca. I recommend butternut squash, but acorn, Hubbard, and other varieties will work as well.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.