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 it’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 we’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! It’s hard to stay clear of the treats this time of year, so I like to enjoy a few abstemious home dinners that […]