Miso Harissa Delicata Squash and Swiss Chard Bulgur Recipe

By Joanne Bruno | November 19, 2012

Photo: Joanne Bruno

Photo: Joanne Bruno

As the holidays near ever-closer and and we seem to spend every spare minute digging our fingers into pie crust or our spoons into homemade cranberry sauce (yes, some taste testing is definitely in order!), healthy eating generally seems to fall by the wayside.  After all, who has time to throw together a veggie-full meal when there are cakes to be made and potatoes to be mashed?

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Autumn Ratatouille Recipe

By Joanne Bruno | October 29, 2012

Photo: Joanne Bruno

Photo: Joanne Bruno

Even though I love all of the components of a typical end-of-summer ratatouille on their own — eggplant, zucchini, bell peppers, tomatoes — something happens when they are brought together in stew form that spurs my disinterest.

Perhaps it’s that it just doesn’t feel right eating such a hearty thick dish while the days are still long and the heat is almost more than you can bear.

Enter this autumn ratatouille.  It incorporates some of fall’s best vegetables into it’s mix so that you can make it as soon as the temperatures start to dip.  Although after tasting it in all of its richly flavored glory…you might just be tempted to make/buy it year round.  Do it. I won’t blame you.

Photo: Joanne Bruno

Recipe adapted from Ottolenghi’s Plenty

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.


Butternut Squash Pizza Recipe

By Laura Ratliff and Ryan Smith | April 25, 2012

Butternut Squash Pizza

One of the greatest picnic-friendly dishes to make in the spring is pizza! Not only does it not require utensils to eat, but there are also endless possibilities for your favorite toppings. While pizza is not only delicious in New York City; it’s also readily available. Some of the best shops in the entire city-John’s, Keste, Joe’s, and Bleecker Street Pizza-are within a one-block radius of our apartment, meaning that there’s not a huge incentive for us to make our own pies. Regardless, we’ve been doing just that!

While I don’t make the dough at home, I think I’ve mastered the topping-to-dough ratio and the perfect art of that crispy, crackling crust. Making pizza at home is fast and happens to be a great way to use seasonal ingredients, especially those that are about to spoil in the crisper, as we’ve discovered.

Before I started making pies at home, I wanted to make sure that I could replicate that shattering crust that so many of the best shops in the city have. We don’t have a pizza oven, or even a pizza stone, but with a baking sheet and a bit of experimentation, I found a method that works.

First, I preheat an inverted baking sheet in a 500 degree oven for upwards of 30 minutes, or however long it takes me to prepare my toppings. Once I’m ready to build the pizza, we (very carefully) pull the baking sheet out of the oven and make the pizza right on the hot baking sheet. Then, I’ll typically bake the pizza for about 5-10 minutes.

This particular pizza was a little different, since butternut squash takes longer to cook. I preheated my pan as normal, but rather than baking the pizza at 500 degrees, I turned the oven down to 450 degrees and cooked the pizza for a bit longer.

The last step was inspired by a New York City pizza legend, Di Fara. The Brooklyn shop‘s owner, Dom DeMarco, handcuts fresh basil over all of the pies that come out of his oven. In our case, the freshly-cut arugula was the perfect finishing touch for a pizza that was already excellent. We might not have Dom DeMarco’s experience (or his oven), but using a trick from a seasoned pro made for an at-home pizza that was devoured in an instant.


Acorn Squash with Curried Apple Stuffing Recipe

By admin | November 18, 2011

Photo: elana's pantry
The Acorn Squash and Curried Apple Stuffing is a perfect vegetarian substitution for Thanksgiving or a great weeknight treat. It uses fall ingredients to create a seasonal delicious side dish.

Photo: elana’s pantry

By: Michele Wolfson

Looking for an interesting way to serve your stuffing this year for Thanksgiving? Well look no further! Instead of just serving the stuffing alone as a side dish, why not bring into the mix one of Fall’s best ingredients- squash! Included is a recipe for curried apple stuffing which is then baked and served in acorn squash rings. Your guests will not only enjoy the added squash to this traditional Thanksgiving dish but the presentation will also add to your table’s beautiful layout. Read More


Butternut Squash Salad with Hazelnuts and Blue Cheese Recipe

By Laura Ratliff and Ryan Smith | November 10, 2011

Squash salad

Photo: Laura Ratliff

Admittedly, we’re not huge salad fans; so many of them consist of wilted, soggy greens, watery dressing and nothing more. Even though I love vegetables, there’s nothing appealing about flavorless lettuce.

This salad, however, totally changed my tune: roasted, crunchy hazelnuts (an excellent source of protein and fiber), sweet roasted butternut squash, and pungent blue cheese, served over lightly-dressed fresh greens. Read More


Roasted Acorn Squash and Corn Soup Recipe

By Liren Baker | October 20, 2011

Photo: Liren Baker

Photo: Liren Baker

There’s nothing more inviting than walking into a home filled with the aroma of something secret roasting in the oven. The allure of slow cooking and the richness of the flavors that emerge from oven roasting trumps any aromatherapy candle – just the other day, visitors dropped by my house close to dinner time and were greeted by the scent of squash and corn in the oven, and they instantly gushed, “It smells so good in here!” Read More

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