'squash' on Serious Eats

Fall Brisket With Cider and Butternut Squash From 'The Artisan Jewish Deli at Home'

There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme. More

Summer Stuffed Heirloom Tomatoes from 'The Vermont Farm Table Cookbook'

Tomatoes are still abundant this time of year in California. They're mostly big meaty specimens, taut with sweet juice. Tracey Medeiros offers an easy stuffed tomato recipe in her new book, The Vermont Table Cookbook. Instead of stuffing the tomatoes with a meat or bread-based stuffing, she fills them with other seasonal produce like yellow squash, zucchini, eggplant, and bell pepper, for a ratatouille-like melange of summer flavors. More

Stuffed Mirliton from 'Treme'

Before opening up the new Treme cookbook, I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, appears so frequently in Treme, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones. More

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