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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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