Pumpkins will cook at different rates and will have variable sweetness. Any winter squash will work well in this dish, which can be amplified with cheese and bacon. INGREDIENTS 2 small pumpkins 1/3 cup walnuts, chopped but not finely 3 to 4 tablespoons sage, chopped 1/4 cup thin-sliced shallots, lightly browned, optional 3/4 cup grated […]
Granola is a cozy breakfast classic that can be eaten a number of ways: With warm milk or cold yogurt. Mixed dried apricots or fresh apple chunks. Chock full of roasted almonds and sunflower seeds or nut-less. Granola is so quick and easy to make that itâ€™s fun to create a custom seasonal blend or […]
Photo by Judith Hausman Middle Eastern meets American in this holiday twist. Inspiration twice over: long, deep-orange pie pumpkins from my CSA and the gift of a Middle Eastern cookbook. The result was pumpkin hummus, a novel hit at Thanksgiving. While any winter squash, especially butternut, would serve, these pie pumpkins are especially nonfibrous and […]
Uzzi and I love this time of year because soon weâ€™ll be eating yummy pumpkins. Pumpkins are loaded with vitamin A and beta-carotene, the USDA says, and we think they just taste good!
Photo by Judith Hausman I like to add fresh rosemary or sage to this barley risotto recipe. Oh, those cookie and eggnog pounds, the finger food at parties, and the special desserts! Itâ€™s hard to stay clear of the treats this time of year, so I like to enjoy a few abstemious home dinners that […]