Anna Thomas, a few canvas bags hanging on one arm, wanders the rows of the Ventura farmers market just eight hours before her guests are to sit around the table in the soaring great room of her home ...

The word itself is delicious -- veloute, veh-loo-TAY. If you were in Paris, you’d see them on the menus in bistro after brasserie after restaurant. Velvety, creamy soups, sometimes classic, sometimes ...

What it is: Also commonly known as Japanese pumpkin, kabocha squash average about 2–3 pounds in weight. Kabocha have an edible, dark green rind and sweet, pale orange flesh that tastes sweet and has a ...

In this one-pot recipe, 2018 F&W Best New Chef Clare de Boer layers sweet, nutty kabocha squash with peppery broccoli rabe for a hearty stew that's table-ready in under an hour. Turmeric, cumin, and ...

Sweat the onions, garlic, ginger, chili, and zest, seasoning as you go. Add the sugar and dissolve. Add the squash and cook for 5 minutes. Deglaze the pan with the sherry. Reduce until almost dry. Add ...

Also known as Japanese pumpkin, kabocha squash is among the sweetest of all winter squash — about twice as sweet as a standard pumpkin. Often likened to a cross between sweet po ...