Industry News
10/15/2021
Pixabay

Myriad types of squash lend themselves to elevated fall cooking, and Kelsey Youngman details varieties ranging from delicata to honeynut to acorn along with several inventive recipes. The Greens-and-Cheese-Stuffed Cinderella Pumpkin was inspired by Cassie Piuma's squash spanakopita at Sarma in Somerville, Mass., while Kabocha Squash Fritters with Yuzu-Garlic Dipping Sauce are based on crispy Japanese korokke.

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