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Squash

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Top Squash Articles

Displaying items 67-77
  • Recipe: Kabocha squash crème caramel

    Recipe: Kabocha squash crème caramel
    Total time: 3 hours, 40 minutes, plus overnight chilling Servings: 12 Note: From Christian Shaffer. You will need a 9-inch glass loaf pan. 1/2 small kabocha squash (about 3 cups cubed) 1 tablespoon butter 2 1/2 cups sugar, divided 1 quart heavy...
  • Square One chef's on-the-coast ingenuity

    Jason Tuley stands in the middle of a sun-drenched farm field on an early Saturday morning in Los Olivos, Calif., holding a fat, dappled squash in one hand and a long, red noodle bean in the other. He tucks the squash under an arm, snaps the sturdy 18-...
  • Recipe: Ricotta-stuffed squash blossoms

    Total time: 1 hour Servings: 6 to 8 Note: Adapted from Matt Molina of Osteria Mozza. Squash blossoms are available at farmers markets. 1 pound ricotta 2 eggs, lightly beaten 1/2 pound low-moisture mozzarella, cut in small cubes 1/4 pound fresh...
  • Thai street fare finds a home at Cha Chaa

    Thai street fare finds a home at Cha Chaa
    When the weekly food fest at Wat Thai Temple in North Hollywood was closed down almost two years ago because of neighbors' complaints about crowds and parking, the culinary blogosphere went wild with texted groans lamenting the loss of its cherished...
  • Vegetarian cookbook author Anna Thomas ladles out 'Love Soup'

    Vegetarian cookbook author Anna Thomas ladles out 'Love Soup'
    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 in Ojai. She chooses yellow onions and prune plums,...
  • Thanksgiving takeout and dining options

    Thanksgiving takeout and dining options
    There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout. In addition to the listings below, check your...
  • A luscious year's top 10

    LOOKING back on the hundreds of recipes published in Food this year (384, to be exact), we're wondering: How do we stay so thin? OK, so we don't. Or not all of us, anyway. How could we, when there are so many wonderful dishes to sample week after week?...
  • The Review: Elements Kitchen in Pasadena -- all the elements of success

    The Review: Elements Kitchen in Pasadena -- all the elements of success
    The closing of the Pasadena Playhouse must have been a blow to the new Elements Kitchen right next door. Chef-owner Onil Chibás had to have been counting on business from theatergoers as part of his business plan. But shortly after the renovations were...
  • Crisis? What Crisis?

    Crisis? What Crisis?
    MINDING your health is not a young man's game. Muscles work smoothly in the teen years, joints flex easily in the 20s. It seems like men can eat what they want, drink what they desire, and the pounds melt away as quickly as they put them on. They can work...
  • Lasagna, liberated

    Lasagna, liberated
    My old hand-cranked fresh-pasta machine came out of the cabinet the other day. And that meant it was time to make lasagna. After all these years, it still seems like magic to me: the way a few turns of a handle can turn a lumpy dough into pure silk....
  • Recipe: Free-form butternut squash lasagna

    Recipe: Free-form butternut squash lasagna
    Total time: 1 hour, 15 minutes plus resting time for the pasta dough Servings: 4 3/4 cup flour, plus more for dusting 4 teaspoons olive oil 1 egg 1/2 cup plus 3 tablespoons butter 1 (2-pound) butternut squash, peeled and cut into 1/2 -inch cubes...