Weekend before last, I bought, among other things, a butternut squash at the farmers’ market. I had not intended to buy it, but it beckoned. It is fall. It is time to cook fall things. Such as duck confit, and sausage, and bacon, and cassoulet. And rich, soul-soothing soups. Squash soup is easy, nutritious, and delicious. I served it to a bunch of eighth-grade boys. One of them said, “This is phenomenal soup.” I was surprised they were eating it, let alone using the word “phenomenal” with regard to food. This recipe will work with any similar squash (pumpkin would be great). Use onion if you don’t have leeks. The method is standard: sweat the onion in some fat, salt it, add the squash, cook it a little, add enough half-and-half to cover, simmer till the Read On »

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Kimberly Moore of The Hungry Goddess shares a recipe for roasted acorn squash with sausage, farrow, goat cheese, and spinach, via The Hungry Goddess.

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Just when I was back home I thought, I’m off again, in NYC and up to no good if I run into Chef Pardus. But while I was home, I noticed sadly that the corn was getting fatter. Now is the time for baked corn, an easy and delicious way to make use of the abundant fat corn that we’re getting now. Delicious with salted tomatoes. That and a crunchy baguette are all you need. Tomorrow, another multiple repost, but it’s one that was created because so many asked for it. Also, check back next week for a special offer and giveaway from my favorite cookware company. I mean, seriously, the best cookware made on the planet, period. Feel free to guess—who knows, the company might reward you. Humor welcome! Back next week. —M.R. Originally Read On »

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