It's not like I invented butternut soup. There are all kinds of recipes this time of year, but this version is a
really tasty one. It's creamy. It's vegan. As its mom would say, it has a lot going for it.
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"I'd encourage you to try this out before the pumpkin pie portal closes for the season." [Photograph: Robyn Lee] At the risk of sounding like a giant nerd, sometimes I think baking pumpkin pies is very similar to time travel....
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[Photograph: Nick Kindelsperger] Saffron in fried rice? I couldn't help but wonder whether this twenty-year-old recipe from the New York Times had fallen prey to some kind of horrible fusion abomination. But it turns out author Julie Sahni had...
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Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! I tend to find eggplant either crazy delicious, like these eggplant spirals, or totally off putting. I couldn't quite put...
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Photograph from Luiz Castro on Flickr The bellini is one classy cocktail. The simple mix of prosecco and peach puree has been around for a while, originating sometime between 1934 and 1948 at the historic Harry's Bar in Venice....
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I already knew the local dining destination, Hot Chocolate, had one of the best desserts I'd ever laid a fork on, but I was astonished that their regular menu had so many gems as well. Nothing surprised me more...
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Unlike apples and oranges, pears can be a frustrating fruit. It's hard to tell when exactly they should be eaten, and their window of perfect ripeness is small. Who hasn't bought a bowlful of slightly firm pears only to...
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Okay, this really couldn't be simpler. Toss everything into a pot, cook for fifteen minutes, blend, and serve. That's really it. Sure, it's not the best soup I've ever had, but works as a simple side or quick meal. It's...
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Something about gingersnaps—perhaps their subtle, warm spiciness; perhaps their crumbly crunch—reminds me of crisp autumn leaves. Right around this time of year, I start to crave a plate of cookies straight from the oven, paired with a steaming mug of...
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Today's Cook the Book recipe, excerpted from A Platter of Figs by David Tanis, is for Five-Spice Duck Legs with Buttered Turnips and Fried Ginger. Don't be put off by the fussy, fusion-sounding name; David assures that this dish is...
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