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Serious Entertaining: Japanese Home Cooking
The irresistible umami flavors of Japanese food have a tendency to wow guests, and I'm not above playing to the crowd. On this menu: Horenso No Goma Miso Ae (Spinach with Sesame Miso Sauce), Kabocha No Nimono (Squash Simmered in Soy-Sake Sauce), and Grilled Salmon with a Miso Glaze.In a Pickle: Summer Squash Sandwich Stackers
Summer squash actually make wonderfully crisp and flavorful pickles that go really well on sandwiches or chopped and added to salads (julienned strips of these pickles are awfully good alongside autumnal dishes of roasted sausage and potato). You'll quickly find that a single jar is never enough.Seriously Asian: Luffa
This vegetable goes by many names: luffa, angled luffa, Chinese okra, and silk squash. Dark green with ridges that run every quarter inch or so through the length of the squash, Chinese okra does not have much in common with the little finger-length squash we know as okra in the States.The Crisper Whisperer: Go Stuff a Squash, Why Don't You
Let me begin by saying this: If you're a squash, you'd better start sleeping with one eye open. And if you wake up in the morning full of savory, custardy bread cubes or currant-studded farro, don't say you weren't warned. People don't stuff squash as often as they should. But that's about to change. Do you have a favorite stuffed squash recipe?Seriously Asian: Fish Paste
Fish paste probably won't ever reach meat paste levels of popularity in Chinese and Vietnamese cookery—they rely too heavily on it for charcuterie and dumplings—but the pulverized fish and shrimp still plays a fairly prominent role. While the appeal of ground meat is universal, not everyone takes to the texture of seafood once it's been pounded into a paste: light and fluffy with a bouncy/chewy mouthfeel.Thanksgiving Sides: Squash
Is your Thanksgiving plan all mapped out? You've got mashed potatoes and bacon-studded brussels sprouts. You've thought about stuffing and dessert. But there's always room for one more delicious side dish, and these squash recipes may just tempt you to add a delicata, acorn, or butternut to your shopping list.Weekend Cook and Tell Round Up: Step Out of Your Squash Comfort Zone
For our most recent Weekend Cook and Tell challenge we asked all of you to Step Out of Your Squash Comfort Zone by exploring some of the lesser known marrows out there, bringing the ones that are more commonly used for seasonal decorating into the kitchen. Let's take a look at some of your squashiest, knobbiest responses.Serious Salad: Summer Squash Ate My Garden
The funny thing is, now I love summer squash, although it's one of the few things in the world I don't like with butter. I've been eating it quite often this summer, grilled in salads. If only I'd known back then what I know now. If only I'd known how to appreciate all that summer squash.Weekend Cook and Tell Round Up: Squash Invasion!
Last week on our Weekend Cook and Tell challenge we asked all of you for your favorite squash recipes for a challenge that we called Squash Invasion! Since marrows are so plentiful this time of year the challenge ended up being quite well received, giving all of us lots of ideas for how to tackle mountains of squash. Let's take a look at some of our favorite squash creations.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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