In this one-pot recipe, 2018 F&W Best New Chef Clare de Boer layers sweet, nutty kabocha squash with peppery broccoli rabe for a hearty stew that's table-ready in under an hour. Turmeric, cumin, and ...

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 ...

Acorn squash, butternut squash, and pumpkin are all winter squash varieties more familiar to the average home cook, but there are other winter squash varieties that offer outstanding flavor and ...

Celebrating this year's Best of L.A. issue — now out in print and online — we're counting down, in no particular order, 100 of our favorite dishes. The fall salad is a fairly ubiquitous menu item, and ...

Add Yahoo as a preferred source to see more of our stories on Google. Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography.

Bitter greens are the perfect foil for the sweet, caramelized kabocha squash in this hearty, festive salad from Jessica Koslow of Sqirl in Los Angeles. Toasting the pumpkin seeds and chiles gives the ...

Japanese korokke are the basis for these cheesy squash fritters, which can be made with freshly steamed kabocha squash or canned pumpkin puree. A drier squash, kabocha has a sweet flavor and cooks ...

True to his focus on “grain-and-vegetable centric, globally inspired cuisine,” chef-owner Travis Lett’s new book, “Gjelina: Cooking from Venice, California,” follows on the success of its namesake ...

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 ...