Here is a simple, reliable technique for roasting kabocha that requires no oil, seasonings, or complicated techniques.
Most instructions on the web suggest roasting kabocha at about 400° F. My usual protocol involves baking the whole squash for about 20 minutes at 400 °F, scooping out the seeds, cutting into 24-32 wedges (depending on size), then roasting for 40 more minutes. At this time of year, I’ve found a regular bounty ofContinue reading “Roasting Kabocha: Fast or Slow?”
As fall harvest season brings an increasing variety of winter squash, market shelves make room for varieties such as kabocha and buttercup. While confoundingly similar in many ways, the taste can be dramatically different. Can careful attention to detail avoid a surprise at the plate?
Fried foods are great straight out of the oil, but the crispiness usually fades with time. Is rice flour the secret to maintaining the crunch?
True yams are completely different from sweet potatoes, which often borrow the “yam” name and are considerably more common in the US. What does an aspiring yam chef do when he finally finds a real yam?
Uninspiring and sometimes fibrous butternut was world of squash until a this fall led me to my new favorite vegetable.
I eat a fair amount of broccoli, but I’m also partial to it’s unmodified cousin, cauliflower. I grew up with Indian-style aloo gobi, and still enjoy this, but it’s a bit finicky to prepare at home, particularly during a busy weekday. To solve this problem, I turned to an approach to vegetables that’s become increasinglyContinue reading “Roasted Cauliflower”