Get to know this winter squash that's flavor packed and highly nutritious. It also adapts to any cooking method you choose, from roasting to stewing. Alpha Smoot Among the vivid array of squashes ...

In China, these cakes are a common sweet treat, with different renditions made from other texturally similar gourds or stuffed with fillings like red bean paste. But the ease and simplicity of this ...

Fall not only brings colorful leaves, but also brings back our cravings for hearty comfort food. When thinking along those ...

If you’re looking for a healthy, vegetarian meal to start the year off right, you can’t go wrong with this soy-braised squash with seaweed butter from the Institute of Culinary Education. It’s normal ...

This recipe calls for kabocha squash, but you can use any sweet variety in the market, such as butternut, sugar pie or Hubbard. In a deep saucepan, melt the butter over moderate heat. Add the onions ...

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 ...

Feel free to use canned garbanzo beans if you don’t have time to soak and cook dried garbanzos. The splash of good vinegar is key for eliciting bright, full flavor from this slow-simmered stew of ...

Chef Drue Kennedy of Seasons 52 stops by to whip up their fall kabocha squash ravioli. Place ravioli in boiling water until ravioli float. Lay out on tray and cool slightly. Heat small saute pan.