Anna Thomas, a few canvas bags hanging on one arm, wanders the rows of the Ventura farmers market just eight hours before her guests are to sit around the table in the soaring great room of her home ...
Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...
Sweet, tender kabocha squash is perfect for adding seasonal flair to a wide range of delicious autumn dishes. Try it in a ...
What it is: Also commonly known as Japanese pumpkin, kabocha squash average about 2–3 pounds in weight. Kabocha have an edible, dark green rind and sweet, pale orange flesh that tastes sweet and has a ...
When I see pumpkin soup on a menu, I usually have to stifle a yawn. The bowl of orange purée warmed by baking spices has become a victim of the pumpkin-spice craze - a good soup caught up in ...
It's no secret that I love a creamy bowl of soup made with winter squash or potatoes and leeks. So, it should come as no surprise that soup season, in our home, began mid-August with the arrival of ...
The squash in this recipe is a winter variety called kabocha, also known as Japanese pumpkin. It's become widely available, and recognizable with its dark green, bumpy exterior, a slightly squat round ...
Sweat the onions, garlic, ginger, chili, and zest, seasoning as you go. Add the sugar and dissolve. Add the squash and cook for 5 minutes. Deglaze the pan with the sherry. Reduce until almost dry. Add ...
A new weekly series on what to do with your farmers' market impulse buys and CSA box surprises. Kabocha (pronounced kah-BOH-cha) squash is a hard-skinned winter squash, sometimes called “Japanese ...
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