Bok Choy with Garlic & Ginger / Savoury Bread Pudding with Morels & Beetroot Greens / Beef, Butternut Pumpkin, Barley, Beer & Olive Stew

Blog Post & Recipe: all good

They require almost no cooking (indeed, demand it), and take to all sorts of flavor arrangements. They're lovely with mushrooms, and unctuous with oyster sauce, and downright addictive with garlic and ginger.

Bok Choy with Garlic + Ginger

Blog Post & Recipe: Savory Bread Pudding with Morels and Beet Greens – Recipe

Really there isn’t much difference between a savory bread pudding and stuffing, except that bread pudding is bound with eggs. The tricky bit is to add the richness of the custard without crushing the lightness of bread. A few simple moves help: tear the bread instead of cutting it in too uniform cubes to create more airspace.

Blog Post & Recipe: Beef, Butternut Squash, Barley, Beer and Olive Stew

Somewhere between a stew and a risotto this was going to be your standard beef stew til I realised we didn’t have many vegetables , you could use less pearl barley for a sloppier stew. The beer gives a lovely malty taste to the chewy barley, salty olives, tender meat and sweet butternut squash [...] Alternatively is you are using a slow cooker 6 hours on low with the barley added for the last hour.

Wheat Berry Salad / Butternut Pumpkin & Sage Dinner Rolls / Fajita Spiced Roasted Chickpeas

Blog Post & Recipe: Light and Fresh Wheat Berry Salad

This salad is rad because it has so much texture and crunch. So if you’re a salad hater like me, you should try this.

Blog Post & Recipe: Butternut Squash & Sage Dinner Rolls

The flavor of the squash comes through subtly, and I certainly can’t imagine a situation where sage and goat cheese make something worse, can you?

Blog Post & Recipe: Fajita Spiced Roasted Chickpeas [via]

Combine the spice mixture and sprinkle over the chickpeas. Toss to combine well. Pour the chickpeas onto a large baking sheet lined with parchment paper. Bake at 400 for 30-40 minutes, turning every 5-10 minutes until they are roasted and crunchy.

M., this is our one thousandth post.

Mulligatawny / Butternut Pumpkin & Black Bean Enchiladas / Curried Eggplant Soup

Blog Post & Recipe: Mulligatawny Reboot

Meet my favorite chicken soup in the entire world.

Blog Post & Recipe: Butternut Squash and Black Bean Enchiladas

I can’t begin to explain how delicious they are. I mean, sweet butternut squash with spicy enchilada sauce? That doesn’t even sound good! But they are amazing!

Blog Post & Recipe: Recipe: Curried Eggplant Soup...Eat.Live.Be

It's sweet and spicy and has a lot of staying power due to the white beans that are pureed into it and all the fiber from the eggplant and apple that are mixed in there as well. (Yes, there's an apple in it. Trust me. It's a good move.)

Thai-Style Brussels Sprouts / Fried Butternut Pumpkin with Mint / Pork Chops Normandy

Blog Post & Recipe: Recipe: Thai-Style Brussels Sprouts

The sprouts were roasted in a bath of fish sauce, peanuts and palm sugar. So simple. There were seared to a crisp, both salty and sweet, and utterly satisfying.

Blog Post & Recipe: Fried butternut with mint (OMF)

Fry the butternut until it's golden and the sugar is beginning to caramelise. Transfer to paper towel and drizzle with fresh lemon juice (to taste) and sprinkle with chopped mint.

Blog Post & Recipe: Unexpected places: Pork Chops Normandy

Fat, delicious pork chops perfectly cooked with apples, onions, thyme and brandy ... It takes one pan and about 45 minutes to make this happen, from the caramelization of the onions to the braising of the chops; it’s simple and straightforward, but tastes like it took you three days.

Roast Shoulder of Lamb + Apple & Toffee Cake / Roast Chicken & Butternut Squash Fusilli / Fried Winter Squash with Gorgonzola Butter

Article & Recipes: Put a shoulder into it

A slowly roasted lamb falling off the bone by the forkful, followed by some sweet appley goodness makes for two courses of pure pleasure.

Roast shoulder of lamb with onions and potatoes ... Apple and toffee cake

Blog Post & Recipes: The Best Reason to Roast Hot Hot Hot

A while back I watched a Jamie Oliver Meals in Minutes show and he was making a roasted chicken dinner in under 30 minutes. Impossible you say... not when you cut out the spine, flatten it and blast it at 500°F/260°C...

Roasted Herb & Garlic Spatchcock Chicken ... roasted butternut ... Roasted Chicken & Butternut Squash Fusilli

Article & Recipe: Discovering a new squash: The Rugosa butternut

There are many good things about Rugosa, but I especially like that the seed cavity is quite small and the squash is quite large, which means you have a great deal of solid flesh at your disposal for gratins or other dishes with large intact pieces. Another plus is that the flesh is smooth and creamy, like a butternut, but not quite as sweet — rich, but with more chestnut in its bite.

Fried Winter Squash with Gorgonzola Butter

Concept: roast very hot

Hokkaido Milk Bread / Chicken Stew with Butternut Squash & Quinoa Recipe / Crusted Butternut Pumpkin

Blog Post & Recipe: Hokkaido Milk Loaf (Hokkaido Milk Bread) - My First Bread Loaf....

The recipe featured here is denser and richer. The incorporation of Hokkaido milk (I do happen to have Hokkaido milk which I had bought from Hong Kong, but normal full cream milk will do just as well) and fresh cream yields a fine crumbed, moist texture.

Blog Post & Recipe: Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

I cubed and steamed the squash, mashing half of it to help thicken the stew. In went the quinoa, one of my favorite grains, for an extra punch of protein and fiber. The topper was a kick of briny flavor from some kalamata olives and a burst of freshness from a handful of chopped parsley.

Blog Post & Recipe: CRUSTED BUTTERNUT SQUASH

It’s a why-haven’t-I-done-this-before? kind of recipe – written with a short list of familiar ingredients, likely things you have on hand and out comes a tender squash with just the right crunch of breadcrumbs and parmesan. I typically make more than we can eat to have leftovers, but this is the kind of side you’d want to have fresh as the breadcrumbs get a bit soggy.

Roasted Pumpkin Seeds / How to Cut Hard Winter Squash / Brussels Sprout Hash with Caramelized Shallots & Pancetta

Blog Post & Recipe: The Best Roasted Pumpkin Seeds

As I normally make savory pumpkin seeds, I decided this time around to go with a movie theater style pumpkin seed, and wow, am I glad I took this approach.

Video: How to Cut Hard Winter Squash Without Hacking Off Your Hand

Butternut squash, sweet pumpkins, acorn squash, and all those other tasty but rock-hard winter squashes are coming into season. They can be tricky to cut, but we've got you covered. Here are two video CHOW Tips for getting winter squash cracked open safely.

Blog Post & Recipe: Brussels Sprout Hash with Caramelized Shallots and Pancetta

The shallots are caramelized then sweetened with a bit of sugar and deglazed with some red wine vinegar. The pancetta is cooked until crisp. The Brussels sprouts are sautéed then steamed with a little chicken broth. This method makes them tender without over cooking them.

Preserve Butternut Pumpkin / Roasted Butternut Pumpkin Salad with Warm Cider Vinaigrette / Carrot Fritters

Blog Post & Recipe: Help Me Preserve 15 Pounds of Winter Squash

Editor: Rose, yes, you can preserve the squash by pureeing. Here's a good post on this:

• Preserving Butternut Squash by Amy Palanjian

Also check out this post:

• Eight Things To Do With Butternut Squash

Readers, what else do you suggest?

Blog Post & Recipe: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This is pretty much the ultimate holiday salad – mixed greens tossed with roasted butternut squash, dried cranberries, walnuts and Parmesan cheese, and then dressed with a warm apple cider vinaigrette.

Blog Post & Recipe: Carrot Fritters

Serve the carrot fritters with a wedge of lemon and natural yoghurt as well as a delicious salad, or two, and you have a fantastic lunch or dinner on those hot summer days. They can also be served cold, making them the perfect picnic food.

What to Save & Freeze for Stocks / Roast Butternut Squash & Chickpeas / Gnocchi di Pane e Prugne (Bread Gnocchi with Prunes)

Blog Post: Stockpiling Your Scraps: What to Save & Freeze for Stocks

• Bones and carcasses ... Vegetable & herb scraps ... Seafood shells & bones ... Cheese rinds

Blog Post & Recipe: Roasted Butternut Squash & Chickpeas

This recipe is reminiscent of chana masala, a savory dish of stewed chickpeas with spices and tomatoes. For a fall version, butternut squash has been added, pre-cooked by roasting pieces in the oven with spices.

Blog Post & Recipe: Gnocchi di Pane e Prugne (bread gnocchi w/ prunes)

This recipe is from the far north of Italy in the region of Trentino-Alto Ridge where the influence of Austro-Tyrolean food is prevalent. Some staples in their diet are wurst, cabbage, potatoes, apples, butter, polenta & dumplings. Yes this is Italy! These little bread gnocchi are called Knodeln which is a German word referring to a bread dumpling.

Raw Butternut Pumpkin with White Wine Mushroom & Sage / Briam / One Pot Roast Beef

Blog Post & Recipe: Butternut Squash with White Wine Mushroom and Sage

But did you know that butternut squash is amazing raw? I think it taste better than cooked.

Blog Post & Recipe: The Briam

This is a main dish that can be served both straight out of the oven but also at room temperature. It is actually preferred to be eaten the next day as the flavors become fuller and deeper overnight.

Briam (Greek Baked Vegetables)

Blog Post & Recipe: One Pot Roast Beef

I’ve made a roast beef before, but this one is special because you can just throw everything in a pot and let it go – no searing, no marinade, no rub – just a simple dish of perfectly cooked roast beef and lots of veggies that absorb all of the flavor of the garlic, rosemary, and, of course, butter. Kramer and I ate this all week, so it’s a great dish to cook on Sunday and use throughout the week.

Garlic-Roasted Butternut Pumpkin / Creamy Dilled Foil-Packet Fish / Sweet Potato With A Poached Egg & Tangy Arugula Sauc

Blog Post & Recipe: garlic roasted butternut squash [ via ]

Tip: roasted cauliflower is made the exact same way and is a great pairing with the squash. Decrease the cooking time to 25 to 30 minutes.

Blog Post & Recipe: Creamy Dilled Foil-Packet Fish

Main dish in 20 minutes! ... The concoction that gets smeared on these fish fillets plus baking them in foil packets makes them tender, creamy, and full of flavor. Plus it's low in starch, if you're into that kind of thing.

Blog Post & Recipe: Sweet Potato With A Poached Egg & Tangy Arugula Sauce

I also find myself wishing more restaurants made tasty and healthier veggie variations on the classic poached egg meal. So, I’m constantly racking my brain for creative ideas on how to put a tasty twist on it. I’ve made it with an artichoke heart as the base with a red pepper aioli, and I’ve made it with avocado, sauteed tomatoes and shallots and a Greek yogurt hollandaise sauce. My most recent preparation, and perhaps my new favorite, was inspired by a ton of leftover arugula in my refrigerator.

Celery Risotto / Braised Pumpkin / 3 Confit Recipes

Blog Post & Recipe: Risotto and A Marcella Hazan Recipe

The celery flavour is clear and fresh and there are no distractions, resulting in a wonderful creamy comforting plate of velvet risotto with a little celery crunch and pale elegant colour.

Risotto Col Sedano – Celery Risotto Recipe

Blog Post & Recipe: Easy Braised Pumpkin

Let the pumpkin boil over high heat for about 10 minutes. Lower heat and stir occasionally for about 5 minutes. Add few dashes of white pepper. Once pumpkin is tender, it’s ready to be served.

Article & Recipes: Confit: What's good for the goose is good for a lot of other foods

Today almost anything can be "confited" using a variety of fats. Variations are no longer limited to midwinter meals, and the cooking process doesn't necessarily have to take all day.

Shrimp charmoula confit ... Roasted tomato confit with bacon fat ... Caramelized pineapple confit

Roasted Ruby Fruits / Savoy Cabbage Rolls with Golden Chanterelle & Brown Rice Filling & Cranberry Sauce / Meat-Free Barbecue Ideas

Blog Post & Recipe: Roasted Ruby Fruits (this blog has a weirdly huge header. Scroll down)

Like a lot of our [Australian] native fruits the Rosella is under utilised despite it's deliciousness ...

A bunch of lovely red rhubarb- I know there are green varieties, but I think the red is prettier
A punnet or two of strawberries
A handful of raspberries
A cup of Rosella petals

Blog Post & Recipe: Savoy cabbage rolls with golden chanterelle and brown rice filling and cranberry sauce

Together with brown rice I've used dried golden chanterelles, those beautiful mushrooms you would see at every market stall in Finland around August ... I've flavoured the filling with some of those beautiful herbs I got from the garden - thyme, rosemary and oregano, but you could use any dry or fresh herbs you have available.

Blog Post & Recipes: Meat-free barbecues

A meat-free barbecue will seem a gloomy prospect to many. After all, it is hard to muster much enthusiasm for the average veggie burger – so grey and miserable that it resembles nothing more than a slice of Wednesday ... The essential point is not to try to replicate meaty barbecue favourites such as burgers and sausages ... and instead attempt a different way of cooking altogether.

Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses ... tamarind seitan kebabs ... smoky miso tofu ... roasted parsnips with caper vinaigrette ... miniature napoleons with aubergine creme

Moroccan Butternut Pumpkin and Chickpea Tangine / Roast Fava Beans / Sfakiano Lamb with Yoghurt

Blog Post & Recipe: Moroccan Butternut Squash and Chickpea Tangine

At first I was thinking of just serving a tajine on some quinoa but why not add the quinoa directly to it so that it has more time to absorb all of the amazing flavours?

Article & Recipe: Fava beans: Roasting pods simplifies preparation

Roasting whole pods renders the beans' outer skin edible, and if the pods are small enough, the whole pod may be edible. Which goes to say, fava bean preparation just got a whole lot easier.

Blog Post & Recipe: Sfakiano Lamb with Yogurt

All you need is lamb, olive oil, onions and scallions, some dry white wine, stock or water, salt and pepper, lemon juice, more olive oil, dried Greek oregano and the sauce is completed with thick creamy, tangy Greek yogurt.

Sweet Potato, Apple & Lentil Soup / Spanish Lentil & Butternut Pumpkin Stew with Roast Garlic / Sautéed Fermented Soybean Waste with Black Nightshade

Blog Post & Recipe: Sweet Potato, Apple and Lentil Soup

The combination of sweet potatoes and apples is a natural, and using tart apples helps to ensure that the soup isn’t cloyingly sweet. Lentils add a a subtle yet mysterious heartiness.

Blog Post & Recipe: Spanish Lentil and Squash Stew with Roasted Garlic

This is a lovely, hearty stew that is both savoury but still slightly sweet. Lentils fill the stew as its base, and the butternut squash and red peppers add colour and sweetness. A head of roasted garlic brings a mellow sweetness as well. The peppers are both boiled and pan-fried for a contrast in flavour and texture (but I feel like this step could be skipped if you are pressed for time).

Blog Post & Recipe: WHB #278: Tumis Oncom dan Leunca (Sautéed Fermented Soybean Waste with Black Nightshade)

Most Indonesian cooking books written in English referred oncom as fermented soybean waste.

Indeed it considered to be closely related to tempeh (fermented soybean). But instead of soybean, oncom is actually made from natural by-products of other foods. For example, soy bean tailings from bean curd making, peanut presscake from peanut oil making, cassava tailings from the starch extraction or coconut presscake remnants after the milk squeezed out. These wastes are then fermented using molds.

Fried Oysters with Vegetable Salad / Ragout of Spring Vegetables / Roasted Butternut Pumpkin Soup

Article & Recipe: Yotam Ottolenghi's recipes for fried oysters and a raw vegetable salad

I was particularly fond of the fried, breadcrumbed oysters served with a sticky, sweet-and-sour sauce (years later I found a Japanese equivalent, kaki furai). This dish comes very close to what I had back then.

Article & Recipe: Open-ended possibilities: Ragout of spring vegetables

The basic rules for vegetable stews are few, but they are simple: You want some onions; you want whole cloves of garlic, preferably unpeeled; you want some lettuces or greens for moisture; and you want butter

Blog Post & Recipe: Roasted Butternut Squash Soup and Friends

Meanwhile, heat the oil in a large pan. Add the onion, celery, carrot, garlic and sage and cook on low heat for 10 minutes until soft, but not brown. Pour in the stock, and bring to a boil. Simmer vegetable for 5-10 minutes, until soft.

Corned Beef, Cabbage & Kimchi Burrito / Chicken in a Bread Crust / 3 Braising Recipes

Blog Post & Recipe: Corned Beef, Cabbage and Kimchi Burrito

In addition to the corned beef, this burrito includes cabbage sauteed with bacon, kimchi, which is a spicy fermented cabbage, onion and cilantro relish, melted cheese and some avocado salsa verde (because it's green and it's St. Patrick's Day).

Blog Post & Recipe: Chicken in a Bread Crust

I was going to cook a bread-crusted chicken of my own, using a sourdough crust ... The skin of the chicken was less golden than with the salt crust, which I suspect is more porous, but plenty of juices had collected inside, and the chicken was just as moist and flavorful.

Article & Recipes: Slowly does it: delicious braise recipes

So what are the key things to watch? For most braises the meat is browned before the liquid is added. The caramelisation and 'toasting' produced by frying in fat are essential to the end flavour. But meat won't brown if it is wet or if you crowd the pan, so dry your meat then cook it in batches. Don't use too much fat or you'll end up with an oily dish. If anything burns – garlic or onion or the fat itself – throw it out before adding liquid.

Soy-braised chicken thighs with star anise recipe ... Braised pork with apricots, ginger and lemon thyme recipe ... Braised lamb with squash, lemon and mint recipe

Zucchini Yoghurt Salad / Scandinavian Meatballs / Chipotle Butternut Squash

Blog Post & Recipe: Zucchini Yoghurt Salad -Turkish style Raitha

I make other sides for rice/breads but end up eating the raithas more. This is a simple zucchini raitha Turkish style

Blog Post & Recipe: Scandinavian meatballs

These were fabulous – very moist and tasty. Making the meatballs was slightly labor-intensive, as these were quite sticky during formation. But worth the effort.

Blog Post & Recipe: Chipotle Butternut Squash

I was thinking that the sweet butternut squash would go well tossed with some spicy and smoky chipotles in adobo sauce. I had also recently been remembering a dish where cubed potatoes are fried along with onions until the potatoes are crispy and the onions are caramelized and I figured that that would also work well for this dish ...

Note: This recipe would also work well with sweet potatoes.

Brandy Butternut Squash / Pan-Seared Cod with Bacon and Creamy Fennel Ragout / 3 Barley Recipes

Recipe: How to Make Brandy Butternut Squash

3. Mash the butternut squash. Add a splash of brandy.

Recipe: PAN-SEARED COD with BACON and CREAMY FENNEL RAGOUT

Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.

Article & Recipes: Hugh Fearnley-Whittingstall's barley recipes

[Barley] is a staple, of course, in old favourites such as Scotch broth and Irish stew, but it can also take a starring, beguiling role in more outré broths and soups, in nutty, flavoursome salads, or as an alternative to arborio rice in creamy, risotto-style concoctions.

Spiced lamb and pearl barley ... Barley pilaf with mushrooms and dill ... Barley, raisin and walnut biscuits ...

Butternut Squash Baked Risotto / 5 Hash Recipes / 6 Polenta Recipes

Blog Post & Recipe: Dinner Tonight: Butternut Squash Baked Risotto

I was tempted enough by this recipe's technique to try it: rather than trying to slowly coax out the starch from the rice, the liquid is added all at once, then the pot is covered and slipped into a hot oven.

Article & Recipes: What makes a good hash

The gist is this: Simple, hash should be, sloppy, it should not. You can let your leftovers be your prompt

Curried pork and apple hash ... Diner-style roast beef hash ... Chicken, chorizo and green chile hash ... Autumn vegetable hash ... Smoked salmon hash

Article & Recipes: How to make perfect polenta

Polenta needs to be stirred. Stirring breaks down the bits of corn and develops starches. Once finished, polenta should be lightly textured, smooth, and rich at the same time.

Polenta ... Chicken with Herbed Polenta ... Soft Polenta With Roasted Delicata Squash Rings and Green Olive Tapenade ... Red Wine-Braised Lamb Ragout with Creamy Polenta and Salsa Verde ... Paprika Shrimp with Polenta and Red Pepper Sauce ... Borlotti Beans in Tomato Sauce with Creamy Polenta