Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.
Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.
The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.
My favorite thing to do with a winter squash is to stuff it.
A cross between a soup and a stew, this hearty recipe is as filling as it is savory and delicious.
Shopping List:
1. Toast the anise seeds in a small frying pan over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder and coarsely grind.
In a large pot, combine the chicken, onions, yam, fennel, dill, and wine, and season with salt and pepper. Add enough cold water to cover. Place over high heat and bring to a simmer, then reduce the heat to medium-low. Cover and cook until the vegetables break up easily with a fork, 1 1/2-2 hours.