I feel a bit uncomfortable referring to butternut squash as simply squash, since to me “squash” refers to the crook-necked yellow variety that my mom would always make. But up north the default squash seems to be butternut, a winter squash, which makes perfect sense seeing how it’s winter here for most of the year.

Sometimes I don’t have anything particularly illuminating to say about a recipe but I really like the photos. I wouldn’t want to deprive you of some baby pear porn, so here goes.

This is a sophisticated baked pasta that still speaks to your inner child. Slivered radicchio, normally tough and slightly bitter, submits to a simmering sauce of butter, onions, and whole peeled tomatoes, which is then enriched with cream. Parbaked pasta is layered with the sauce, diced fresh mozzarella, and melt-in-your-mouth mini chicken meatballs that have been coated in flour [...]

Do not fear the anchovy! The anchovy is your friend! Maybe not worthy of bff status, but a friend nonetheless. I admit that, when whole, anchovies can be a tad frightening with their fuzzy little hairs, but, you know, we’ve all forgotten to shave before, and it’s really no cause for discrimination. Once you mince [...]

After cooking salmon a bunch of times by coating it with salt and olive oil and searing it in a pan to give it a nice crispy crust, I swore off that method forever because it would stink up my apartment for days. It scarred me. It was the reason why I staunchly refused to [...]