A good gourd goes a long way. So does a package of wonton skins. Both ingredients have been known to travel afar, to unlikely juxtapositions and international cuisines. So when you’ve got a lot of them, it’s tempting to try em a number of ways. But how do you know—before you’ve tried it—whether two seemingly disparate ingredients will go together in one dish?
For a long time, I could never fathom making many beloved, wintry foods without meat. It seemed like if you took the meat away, you’d lose the whole hutzpah of the thing. And besides, we need something to fortify our chilled bones with. Well, it’s taken a long journey but in the case of cassoulet, I’ve decided that it isn’t the pork, or duck fat that is the whole hutzpah, it’s the tender, melt-in-your-mouth beans swaddled in a creamy, baked-in … Read More
It’s not what’s inside the soup that counts. It’s what’s on the surface. Here, we’ve got creamy roasted acorn squash soup. It could be any squash, butternut, pumpkin. It could have a splash of cream or milk or not. I don’t care. I’m sinking these crispy, salty kale “chips” into its sweet custard and lodging a pebble of a pine nut onto a spoon for the ultimate scoop. Call me shallow, but sometimes beauty just isn’t that deep.