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 ...

This soup is a primer for autumn nights: Earthy, rich, warming, and deeply comforting. It’s also a prelude to a confession: I rarely use pumpkin for my seasonal cooking. Kabocha squash is everything ...

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, ...

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 ...

1. Heat the oven to 400 degrees. Cut the squash into quarters and scoop out the seeds. Brush the cut surfaces of squash with oil. Put the squash cut-side down on a foil-lined baking pan. Roast until ...

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, ...

The year and, well, decade are coming to a close for us. It’s time to stock up on confetti, silly New Year’s hats and horns and of course, lots of Champagne to give this year a proper farewell. In the ...

A new weekly series on what to do with your farmers' market impulse buys and CSA box surprises. Kabocha (pronounced kah-BOH-cha) squash is a hard-skinned winter squash, sometimes called “Japanese ...