Gloria Linss, grandmother of my editorial assistant, Valeria, was kind enough to provide us with the perfect ratio of sugar and cinnamon to squash for this recipe. She also pointed out that at her house they did not chop the squash; she would literally smash the whole gourd onto the kitchen floor until it broke into pieces. You can keep it old-school and do that, but I suggest you go with a very sharp knife: it makes cleanup easier. For a sweet finish, do as Gloria does and drizzle the squash with chilled evaporated milk before serving. The cold milk is the perfect counterpoint to the extravagantly sweet, melt-in-your-mouth cinnamon-scented squash.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.