A cooking resource for all levels
I was only recently introduced to delicata squash, but now I am an ardent fan. These delicata rings are one of my favorite things to do with it so far. The distinctive flavor of rosemary partners nicely with Parmesan cheese and the mellow sweetness of the delicata. As the squash softens in the oven the breading becomes enticingly crispy. Et viola! A tasty finger-food perfect for dipping in the accompanying yogurt sauce. Makes a great side with burgers too.
Many recipes, especially for baked goods, call for pumpkin puree. In the US, you can buy canned 100% pumpkin puree in nearly any grocery store, and I often use that in my cooking. Sometimes though, I like to make my own, and it’s pretty simple to do with the help of a food processor or blender.
Toasted pumpkin seeds are a tasty and healthy snack. Great to mix things up and satisfy that need for savory crunching. Not only that, but putting the seeds to use when cooking with squash reduces food waste!
Taking its flavor inspiration from the classic dessert, this recipe incorporates fresh lemon zest, coconut and buttery pistachios into a chunky, bright granola that, despite its namesake, isn’t overly sweet. It makes for a particularly gorgeous breakfast with fresh blueberries and yogurt.
Redolent with brown butter and bourbon, moist and chock full of fruit, these bars are the best of butterscotch blondies and apple pie rolled in one–and would be delicious a la mode, I’m just saying.
I am always on the lookout for interesting dishes and flavors to play with, and when I came across a recipe for beans in the style of mapo tofu, I was intrigued. The finished product has a spicy, complex, savory flavor and a satisfying texture boost from the large white beans used in place of silken tofu.