I cannot stop craving rich, cold-weather foods. It’s hard to believe that two months ago I couldn’t get enough corn and tomatoes and now my mind is on comforting foods suitable for chilly evenings and ...

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...

Kabocha is a Japanese variety of squash that has a thick, knobby green skin that makes it perfect for roasting whole in the oven or on the grill. The flavor is sort of a cross between pumpkin, ...

There’s nothing new about brown butter -- known in French as beurre noisette. The nutty flavor and butterscotch aroma of butter cooked until it becomes hazelnut brown is fabulous spooned over earthy ...

It happens every time I buy one: Someone nearby asks, “What is that?” I respond, “Kabocha squash.” Then the person asks, “How do you cook it?” The short answer is: Just like you would any other winter ...

1. Pour the lukewarm milk into a bowl and rain the yeast over it. Stir and set it aside to activate for 5 minutes. 2. In an electric mixer fitted with the dough hook attachment, combine the yeast ...

Local summer squash is reaching the end of its season, and now local crops of winter squash are beginning to show up in our farmers’ markets and supermarkets. Hooray, for the tastiest, locally-grown, ...

1 small kabocha squash (about 3 pounds), peeled, seeded, and cut into 3/4-inch chunks 2 tablespoons fish sauce 1-inch knob of ginger, peeled and lightly smashed 1 1/2 tablespoons curry powder Kosher ...

Next to such handsome cousins as acorn or butternut squash, the kabocha's dull, dark green skin with bumps that look like an old man's moles bears more than a passing resemblance to a toad, even if a ...