| Oct 22, 2008
With its green and red striping and white freckles, the Cameo looks like an old-fashioned apple. In fact, it is a new variety, a Red Delicious offspring found in a Washington orchard in the 1980s. But it has an old-fashioned flavor, sweet...
| Sep 11, 2009
| 8:21 AM
As surely as I reach for my wool coat and warm mittens when the leaves turn to crimson and gold, so do I pull out the soup pot and casserole dishes that were set aside for months.
Once again the windows steam up from the bubbling pots on the stove and...
| Oct 1, 2009
| 5:09 PM
Never mind the name, these sweet, nutty squash are harvested in the fall. They are called "winter" because their hard shells allow them to be stored for extended periods, and in the days before refrigeration, that was a quality more worth honoring than...
| Nov 4, 2009
Total time: 40 minutes
Servings: 4 to 6
2 tablespoons pine nuts
2 teaspoons minced rosemary
2 teaspoons minced lemon zest
1 1/2 teaspoons minced garlic
2 tablespoons lemon juice
3 tablespoons olive oil
2 pounds peeled winter squash, cut into roughly 1/2...
| Nov 11, 2009
| 9:37 AM
Can you say kabocha? It's high time for winter squash, and there's a cornucopia of eye-catching varieties at local grocery stores.
Winter squash come in many shapes and colors. No two look exactly alike.
Some are shaped like a flat pumpkin with a knot...
| Dec 4, 2009
| 11:15 AM
This is hard-squash season, even in South Florida where the piles of brightly colored squash are one of our only indicators that winter is approaching. Some people think those squash are only for decoration and have no idea how to prepare them. But they...
| Dec 23, 2009
Spiced squash and pear purée
Total time: 30 minutes, plus 1 hour roasting time for the squash
Servings: 6 to 8
Note: You can use any winter squash for this; the best candidates are acorn, Table Queen and butternut.
1 (2 3/4 -pound) winter squash...