Hi, hello. It’s the reality police here, sending out a bulletin to all healthy recipe writers: Please stop comparing rings of roasted delicata squash to deep-fried onion rings! If you want onion rings once in a while, just go get them—and make sure they’re the crispiest, saltiest ones out there.
I’d rather enjoy these caramelized delicata rings for what they are—perfectly crispy rounds of squash that hit an ideal savory-sweet balance. The tangy ranch dip has beneficial microbes for your gut thanks to the fermented kefir. Note: Delicata skin is edible! Excerpted from HELP YOURSELF © 2020 by Lindsay Maitland Hunt. Photography © 2020 by Linda Pugliese. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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Kefir-Ranch Dip Is Good for Your Gut. It Tastes Really Good, Too.Lindsay Maitland Hunt's latest cookbook, 'Help Yourself,' is a user-friendly guide to gut health, full of flavor-packed food.
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Paul Virant's Pumpkin Butter Recipe on Food52Turn any winter squash into this holiday season's go-to gift, breakfast, and dessert -- an entertaining triple threat. Virant adds it to ice cream and pumpkin bars, or you can stir it into plain yogurt and oatmeal, smear it on toast and cake. As you might expect, this packs well and makes a handsome gift at any scale you want to make it. It also freezes well, and keeps in the fridge for a few weeks. Because it's low in acidity, it's not safe for water-bath canning. Recipe adapted slightly from The Preservation Kitchen (Ten Speed Press, 2012). ❤️😋
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Kabocha Squash & Tofu Curry Recipe on Food52This is not your mother's curry. Full of sweet, dense kabocha squash and light, flavorful tofu, it's perfect for a chilly autumn or winter evening. Feel free to throw in some kaffir lime or Thai basil if you happen to have them on hand.
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Oats and Quinoa Breakfast Bars Recipe on Food52Quinoa is a versatile grain that packs a protein punch, and is perfect for any meal or snack. I adapted this recipe from Cook's Illustrated, and it's like a meal in a bar: full of grains and fruit, plus protein from quinoa and nuts. We love them for a grab-and-go breakfast or a midday snack.
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Chai Masala Pumpkin Pie Recipe on Food52I prefer a pumpkin pie that is subtle in its spice and sugar; with a creamy and tender filling, against a crust that has both flake and crunch. I’m lucky to have a friend in Nikole Herriott (of Herriott Grace), who likes that kind of pie as much as I do, so we paired her photographs with my recipe for one of our favorite versions. We used the pastry dough from my upcoming cookbook, and a filling inspired by the spices used in Indian spiced tea, masala chai. The combination is only a bit of a departure from traditional pumpkin pie, but enough of a change to count. Adding crème fraîche to the roasted pumpkin keeps things velvety, and straightens up the sweetness. I usually serve pumpkin pie with some whipped cream that's folded through with just enough maple syrup to take off its edge, but If in the mood for true gilding, I’ll serve it with a Black Tea Caramel (recipe on my site as of 17 November) -- heady with Darjeeling and cardamom, it completes the whole masala chai thing the pie has started. Homemade pumpkin purée, actually one made with hubbard squash, is our preference. (For the amount needed here, two should suffice.) But homemade purées can be wetter than store-bought. The 15 ounces should be just shy of 2 cups. If your weight measure is more than this volume, either place the purée in a fine mesh strainer lined with a coffee filter and drain, or cook it longer when heating, until it's thick -- it might take 10 minutes or more. If there is any concern about the amount of filling -- if it’s creeping up to the point where it might overflow -- bake any extra in a buttered ramekin alongside the pie. As soon as it swells in the center, it’s done, and then there’s the bonus of a cook’s (or in this case, baker’s) treat.
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Sweet Potato Stew With Chickpeas & Hardy Greens Recipe on Food52This autumnal stew is warming and cozy, ready in under 30 minutes, and layered with rich, vivid flavors. It features one of my favorite trios: sweet potatoes, chickpeas, and hardy greens. But the unexpected star of the stew is the vibrant broth, which is delicious enough to slurp on its own. Inspired by the flavors of Carla Lalli Music’s Sweet Potatoes With Tahini Butter, the broth is rich from butter, a little spicy from Aleppo pepper, and spiked with maple syrup, soy sauce, and lime juice. Because the broth is so essential to the deliciousness of this stew, reach for the best stock or broth you have: homemade chicken stock is great here, or a store-bought, low-sodium variety. If using vegetable broth, opt for homemade or a brand you know and like that’s more savory than sweet for the best balance of flavors. The first time I made this stew, I fully intended to swirl some tahini in at the end to thicken the broth. But then I remembered the opened container of hummus in my fridge and reached for it instead, reasoning that hummus (an ultra silky-smooth mix of chickpeas, tahini, garlic, and lemon juice) would not only lend sheen and body, it’d boost the rich, chickpea flavor of the stew. It worked a charm, enlivening and enriching the entire pot. It’s a simple trick that has so many possibilities beyond this recipe.
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