Cumin, turmeric, coriander, and paprika bring the heat, butternut squash brings the heft: this is the perfect soup for a cold winter’s night. (It will also add a golden glow to a holiday buffet table.) As if that weren’t enough, it’s the creation of a UMass Amherst alumna, celebrity chef Joanne Weir! We found the recipe in Vegetarian, part of the Williams-Sonoma Kitchen Library series, published 20… Read more →
This recipe comes from the beautiful cookbook Soup for Syria, created by photographer and food writer Barbara Abdeni Massaad as a way of raising money for Syrian refugee relief efforts. Massaad collected the recipes, including this one from Paola Skaff Alford, and took the striking photographs of the soups and of Syrian refugees. It is published by Interlink Books, (Photograph by Barbara Abdeni Massaad.)… Read more →
The stalwart summer squash takes center stage in this recipe. Sautéed and served as a side, summer squash is an easy dish, and its delicate taste comes through. Beyond that, it can handle a supporting role in entrées, such as this one, with several ingredients. Put another way, if we were writing its performance review, we’d say summer squash is versatile and works well with others.… Read more →
When I see Silver Queen corn for sale, I know this much is true: it’s time to make corn fritters. Silver Queen is my favorite corn of the year, each sweet kernel as white as a moth’s wing. I have experimented with batters and styles, and I like using a batter of rice flour and stale beer batter; it provides a tempura-like coating. Cornmeal… Read more →
