What to Cook This Week - The New York Times

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What to Cook This Week - The New York Times

What to Cook This Week - The New York Times

Posted: 25 Apr 2021 07:30 AM PDT

Good morning. My mother loathed Mother's Day. She thought it a holiday ginned up by the greeting-card industrial complex, the flowers and brunch cartel. Still, if she were around, a gajillion months into this pandemic that would have kept her from her children and grandchildren, I think she would have demanded some sort of vaccinated audience this year. (She died in 2019.) I don't think she'd be alone. This year's Mother's Day, two weeks from today, is going to be serious business for a lot of families. They've been apart. Now, perhaps, they can be together, carefully.

Melissa Clark wants you to be ready for that. She's written a smart puff pastry primer in advance of the holiday, with two recipe templates that will allow you to make a savory and cheesy any vegetable tart, or a caramelized summer fruit tart (above), either one of which would be appropriate for maternal celebration. Won't you take a run through that today, and see if you can't knock out one or the other or both, as a kind of practice run? I don't know your mother. But I would have been very wary to serve a first-time-I've-made-this meal to my own. She didn't really suffer the sort of flaws that can happen when you do that.

Then on Monday, perhaps you could try this Taiwanese meefun, a stir-fried noodle dish that's often made with dried shrimp but here gets its umami from dried shiitake mushrooms. And make sure to read the recipe notes: people talking about how their moms make the dish, which is always a good sign.

For Tuesday dinner, how about this skillet chicken with black beans, rice and chiles, a true one-pan wonder?

And on Wednesday, take a look at these spicy fried fish balls. (I get it if you're not going to fry fish on a Wednesday. You could steam fish instead, and drizzle it with olive oil, lemon juice and coarse salt. )

Thursday, how about Jamaican curry chicken and potatoes? Or sweet and spicy tofu with soba noodles?

And then on Friday, you can keep up the sandwich momentum with this terrific recipe for a sheet-pan Italian sub dinner, or this collegiate gem, the Screaming Eagle cheese-steak sub I first had in a dining hall at Boston College. Nearly 80,000 of them are served each academic year, the college told me back in 2011.

There are thousands and thousands more ideas for what to cook waiting for you on New York Times Cooking, at least if you're a subscriber. Subscriptions are the fuel for our stoves, the ink for our cartridges, our lifeblood. I hope, if you haven't already, that you will subscribe today.

Please visit us on Facebook. Our Instagram page is extremely beautiful. Follow us! You can join us on YouTube and Twitter as well. And if anything goes wrong along the way, with your cooking or our technology, please write us directly: cookingcare@nytimes.com. Someone will get back to you. (You can also write to me: foodeditor@nytimes.com. I read every message sent.)

Now, it's a long way from Frenched lamb chops and sheets of nori, but I think you may be moved by this story in The Washington Post Magazine by Patricia McCormick, about what happened to Mary Ann Vecchio, the anguished child at the center of John Filo's 1970 photograph of a dying Kent State University student, Jeffrey Miller, shot by the National Guard. "That picture hijacked my life," Vecchio told McCormick. She was 14 in the photograph. She is now 65. "And 50 years later, I still haven't really moved on."

And how about these love stories in the time of the coronavirus, collected in the Virginia Quarterly Review?

My pal Kasia Pilat put me on to Lost in History, an excellent Instagram account devoted to photographs and videos from our past. Explore that.

Finally, here's Fiona Apple covering Sharon Van Etten's "Love More," and I think you should listen to it while you get started on the tarts. I'll be back on Monday.

We asked a 'Chopped' chef how to cook amazing food over a campfire - USA Today 10Best

Posted: 25 Apr 2021 09:07 PM PDT

Cooking over a campfireCooking over a campfire — Photo courtesy of Getty Images / EJJohnsonPhotography

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When most of us pack the cooler for a camping trip, we expect to be living on hot dogs and canned beans. Or maybe we plan to boil some water and rehydrate a foil packet of pasta. When Mary Brent Galyean goes camping, there's prime rib, duck confit, roasted corn orzo and red bean cheesecake.

Galyean is an expedition chef (and a formally-trained sushi chef and a former contestant on "Chopped") who creates gourmet meals without the help of electricity, propane or running water. She's cooked in remote locations all over the United States, Kenya, Chile and New Zealand – pretty much anywhere you can pitch a tent and build a fire.

"I cook in exchange for getting to do things way above my pay grade," Galyean says. "If you let me come do this awesome thing with you, I'll do all the cooking and make sure you're well-fed."

Galyean's a seasoned pro, but she also thinks anyone can up their campfire cooking game with a few simple tips. And seriously, leave the hot dogs at home.

Plan ahead and get creative

Lamb bacon quesadillaLamb bacon quesadilla — Photo courtesy of Birdie Hawkins

"Don't be scared to cure your own meats at home," Galyean says. She suggests making more upscale ingredients into hams and bacons that will add tons of flavor and protein without requiring refrigeration.

"Try lamb or duck bacon," she suggests. "It will last way longer than trying to bring fresh stuff, and you can use it in anything. Plus, if you salt-cure it, it's adding that much more flavor to your food."

Make the most of your ingredients

Inari pocketsInari pockets — Photo courtesy of Birdie Hawkins

"Absolutely everything has more than one use," Galyean says. "Bring citrus fruits like oranges, lemons or grapefruits. Eat the fruit, drink the juice, or use it to flavor something. Save the rind, hollowed out like a bowl with a little bit of pulp left in it."

Those leftover rinds, she explains, are the perfect poaching vessel. "It's especially great if you're on a fishing trip. Roll a fillet up inside with a little bit of oil, some salt and pepper, wrap the whole thing in tin foil and throw it on your coals. You'll get a perfect poach, plus the flavor from the citrus."

Galyean also recommends bringing fresh herbs. "Use the leaves the first night, because they'll go limp and black fast," she says. "But save your stems and seeds; they have a ton of flavor. Maybe throw them in your oil bottle, and it'll instantly bump up the flavor of whatever you're making."

Don't forget the must-haves

Galyean has proven over and over that she can make a gourmet meal anywhere, out of anything. No flour? No problem. She's been known to turn bread into fine crumbs and mix them in a pan with some butter to make a roux. But there are a handful of things every backcountry chef needs, and at the top of the list is a rubber spatula.

"It's more important than a knife," Galyean says. "You can tear things into pieces if you have to, but you can't make it work without a cooking tool."

Other must-haves include tin foil, butter, dehydrated milk and just-add-water pancake mix.

"Pancake mix is for so many things," Galyean says. "It makes a great cobbler base. Or add flavored yogurt and some kind of soda water, then mix and fry and you've got amazing donuts."

Power up with protein

Baked brie dipBaked brie dip — Photo courtesy of Birdie Hawkins

If you're paddling a wild river, climbing a cliff face, or embarking on a long-distance hike, how you fuel your adventure is important – and granola alone isn't going to cut it.

"If you're in the woods for more than a couple of days, make yourself a stock," Galyean suggests. "You can use whatever scraps of meat and bones and veggies, so that's less stuff you have to pack out or throw away. Plus, drinking broth in the morning gives you a huge electrolyte boost, and sets you up to keep going all day."

An easy (and delicious) way to add protein to your breakfast is with leftovers from the night before. "If you have a grill, you should cook extra of whatever your dinner meat is," she says. "Wrap it in tin foil and just leave it on the dying coals overnight. You're continuing to slow-cook that meat, and in the morning it'll be incredibly tender."

Mix in some scrambled eggs, and you've got breakfast fit for a mountain man (or woman).

Make cleanup easy

Sweet potato au gratinSweet potato au gratin — Photo courtesy of Birdie Hawkins

No matter your mastery of campfire cooking, one thing never gets easier: doing the dishes. If you prep and cook in a practical way, you can reduce the number of dishes you'll have to wash and the number of heavy pots and pans you have to lug through the woods.

"I basically cook backwards," Galyean says. "I try to make it so I don't have to sanitize anything, so the meat or anything that goes in raw is the last thing that hits the cutting board and the pan."

And once you have a pot of hot water, there's no need to dump it between dishes. Once the potatoes are boiled for Galyean's famous sweet potato au gratin, she often uses the same water to cook rice or orzo.

"I make way fewer dishes, because nobody likes the clean-up, and it's a pain when you're out in the woods," she says. But being an adventurer and loving great food aren't mutually exclusive. "Just because you're way out in the middle of nowhere," Galyean says, "doesn't mean you can't eat really, really well."

Missing Paris? Visit Virtually With A Cooking Class From La Cuisine Paris - Forbes

Posted: 26 Apr 2021 03:00 AM PDT

Missing Paris?  Me too.

Like so many people, Paris is my favorite city to visit. When I was in college, I studied for a year in Paris and some of my favorite things to do are things you do when you live someplace—including taking classes. I've taken classes on perfume making and open-air painting and cooking classes, of course.  

My favorite place to take cooking classes is La Cuisine Paris. La Cuisine Paris is located on Quai de L'Hotel de Ville nestled between the popular and chic Marais neighborhood and charming Ile St. Louis. It overlooks the Seine and you couldn't ask for a more picturesque location. It is a unique culinary school in that all the classes are taught by classically French-trained chefs but the classes are taught in English. This attracts an international clientele looking for a unique experience while they are in Paris. And now, you can have that experience as an armchair traveler. 

Jane Bertch is an American living in Paris, and created La Cuisine Paris with her Parisian-born business partner in 2009. They created the school as a way to share culture through food and wanted to share the experience with visitors to Paris. 

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"I always wanted to create online classes for people who had been here before, or for people who had always wanted to come and take a class at La Cuisine Paris. The pandemic forced me to create them and now we can bring the experience of being at our school in Paris to anyone in their own home," explained Jane, founder of La Cuisine Paris.

"I picked foods that people wanted to make at home and made sure that the ingredients were easy to find. Croissants is the most popular class—hands down. I think that is what resonates with people when they are missing Paris," said Jane. "Macarons is the second most popular class. They have become a classic. Now, that people have the time to bake at home, it's a fun activity for them.  It's really quite simple, but it takes time."

I took the macaron class in Paris a few years ago, and I took the class again online. And, as much fun as the in-person class was, you can't beat the virtual instruction that you can keep and refer to anytime that you want to make macarons at home. The class is organized in vignettes so that you can stop and start or review the previous steps as many time as you like. I love how the class starts with making the Classic Chocolate Ganache so that it is chilled and set by the time the macarons are ready to be filled. 

When I took the class in person, we were taught the same recipes but because the recipes and the class are divided by teams, you don't make every component—you share the macaron batter and fillings with your classmates. I wasn't on the team that made the ganache filling and because of that, I either didn't remember or didn't know about the addition of butter. The ganache that I traditionally make is made of a base of heavy cream and dark chocolate. And, I am not alone. If you search your favorite American cook, chances are this is the way they make ganache as well.  

I never add butter unless I am making an icing for a cake—but now, I will never make a ganache filling any other way. This French ganache is so much creamier than what I am used to making, and I am glad that I took the course online or I would have missed it again! 

This class and any of the other five classes would make a great weekend experience while we are all still sticking close to home. It would also make a great birthday gift for your favorite home cook or baker, and a unique Mother's Day or Father's Day gift that the whole family can enjoy.

The classes are 30 euros each and you can choose from Croissants & Breakfast Pastry Fundamentals, French Macarons—Two Classic Methods, Choux Pastry Fundamentals, Mastering French Souffles, French Bread Basics, and Classic French Sauces.  Gift Certificates are also available so the recipient can chose the class themselves.

In the meantime, here is the La Cuisine Paris recipe for French Ganache.

La Cuisine Paris French Ganache 

adapted from the La Cuisine Paris French Macarons Class.

2/3      cup (150g) dark chocolate, at least 64 Cacao

2/3      cup (150g) heavy cream

4          tablespoons (53g) unsalted butter, room temperature

Pinch of fine grain sea salt, optional

Cut or break the chocolate into small pieces and set aside. In a medium pan, bring the whipping cream to a just under a boil. Pour half the heated cream over dark chocolate. Let sit for a few seconds and mix until smooth. Pour the rest of the cream over the chocolate and whisk or mix with a fork until shiny.

Allow to cool for about 5-10 minutes before adding the softened butter. Incorporate the butter until the ganache is smooth and has a Nutella-like texture.  Add a pinch of salt if desired.

If using as a filling, put the ganache into the piping bag. It can also be stored in a glass jar. If using immediately, refrigerate for 40 minutes or until cool enough to pipe as a filling.  

Ganache can be made up to 5 days in advance and brought to room temperature before using.

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What to Cook This Weekend - The New York Times

Posted: 23 Apr 2021 07:30 AM PDT

Good morning. Alexa Weibel brought us a terrific recipe she adapted from the chef Tony Tan's "Hong Kong: Food City," for spicy won tons with chile oil. They're Cantonese in origin, so less mouth-numbingly fiery than their Sichuan cousins, and remind me of a dish served at Chef Yu, a Cantonese restaurant in the Garment District of Manhattan that labels the dumplings, confusingly, as "Szechuan won ton with red hot pepper oil."

At Yu, the cooks supplement the chile oil with a sauce of peanut butter thinned out with hot water, soy sauce and rice wine vinegar. This is an awesome combination, and I intend to make it happen with the spicy won tons this weekend, perhaps as an appetizer in advance of a main course of ginger-scallion chicken.

I hope you'll join me. But if not, I've still got plenty to recommend. Maybe a fried fish sandwich instead? Or chicken with 40 cloves of garlic? Or this fine chopped salad with chickpeas, feta and avocado?

I think this weekend would be an outstanding one for soy-butter basted scallops with wilted greens and sesame. Also to make this lemon-raspberry danish with mascarpone. (Or a grapefruit crumb cake. Your choice!)

Most of all, I hope you'll make Tejal Rao's new recipe for chiles rellenos (above), which she adapted from a recipe that Andrea Serrato of Mamis Xiles in East Los Angeles gave her. Each step in the process takes time and attention, from roasting the chiles to filling them, dipping them in batter, frying them and finally simmering them in salsa. But the payoff is huge, as Tejal writes in a column that accompanies the recipe: "beautiful, puffy, vaguely chile-shaped clouds." And maybe that could be your dinner for Sunday night.

Thousands and thousands more ideas are waiting for you on New York Times Cooking. (Here's a fresh strawberry pie! Here's everything you need to know about cooking rice and beans!) I hope you will consider subscribing in order to access them. Subscriptions support our work. You can visit us on Instagram as well, where the photography's beautiful. We're on YouTube and Twitter too. And if you run into trouble along the way, either with your cooking or our technology, please ask us for help: cookingcare@nytimes.com. We will get back to you.

Now, it's nothing to do with baby lettuces or white asparagus, but this is a pretty interesting story about a movement to open a national park in central Georgia, by Janisse Ray in The Bitter Southerner. "Do you love life enough to imagine this place we are trying to make real," she writes, "to lend your imagination to its creation, to sit for a moment and think of a blackwater river running through red clay down the state of Georgia, with all its layers of trauma and all its layers of love?"

Here's Helen Rosner in The New Yorker with an interview with the great Nigella Lawson.

My pal Sara Bonisteel put me on to "The Serpent," a BBC crime drama that follows a 1970s serial killer along the so-called hippie trail in South and Southeast Asia.

Finally, let's turn to the Garifuna Collective to play us off and into the weekend, with "Miami," recorded live in 2019. I'll see you on Sunday.

Fruit and vegetable scrap recipes and cooking techniques that cut waste and boost flavor - Washington Post - The Washington Post

Posted: 23 Apr 2021 07:18 AM PDT

I pick up a butternut squash in my left hand and pull a peeler across its curves with my right, letting the ribbons drop to the cutting board. I switch to my sharp cook's knife and hack the squash in half lengthwise, then scrape out the seeds and stringy pulp with a spoon. After chopping the bright orange flesh, I swoop the results of my work into two piles: cubes on the right, everything else on the left.

[Kicking your paper towel habit is easier than you think]

On one side, it's raw food, destined for the oven; on the other, detritus, destined for the compost bin.

As I consider a drumbeat of statistics about the world's food-waste crisis, however, the line between those two piles has started to blur. These days, I look for ways to cook the whole vegetable (or fruit) from skin to seeds — and to perhaps redefine the very idea of "scraps" along the way.

The stakes are high: According to a report from the United Nations issued in March, in 2019 households worldwide discarded 11 percent of the food they bought, with food services wasting 5 percent and retail outlets 2 percent. That adds up to a staggering 930 million metric tons of uneaten food, enough to load up more than 23 million 40-ton trucks. Food waste accounts for 8 to 10 percent of global greenhouse emissions, but perhaps most strikingly it occurs against the stark backdrop of hunger, experienced by some 690 million people worldwide in 2019.

In a news release announcing the report's findings, Inger Andersen, executive director of the U.N. Environment Program, put it succinctly: "Reducing food waste would cut greenhouse gas emissions, slow the destruction of nature through land conversion and pollution, enhance the availability of food and thus reduce hunger and save money at a time of global recession."

Plenty of strategies can help you reduce food waste at home, starting with cooking more of what you already have before shopping, keeping an inventory and storing food properly to prevent spoilage. But once you're at your cutting board, it's worth also looking for ways to use a higher proportion of the produce you buy — by putting peels and stems and seeds to work as valuable ingredients unto themselves.

The problem is that too many recipes for using produce scraps require you to set them aside for a future date when you'll supposedly find the time to, say, pickle those Swiss chard stems or toast those squash seeds. And if you can manage that, more power to you. I haven't been so successful, aside from saving some onion and garlic skins and veg trimmings in my freezer for periodic brothmaking. What I've started employing instead are strategies for using produce scraps in the moment, in the dish I'm cooking with the rest of the ingredient.

The first step is perhaps the easiest: Peel less. Perhaps you long ago discovered, as I did, that there is no reason to peel carrots, and that giving them a good scrub suffices. Bring that same mentality to other root vegetables: potatoes, sweet potatoes, turnips, rutabagas — even beets. Why did we ever peel so many things anyhow? I blame formal (i.e. French) culinary training and its trickle-down effect on recipe developers and cookbook authors who brought a restaurant-chef standard to home cooks.

"Haute cuisine, high cuisine, high culture ... is about refinement, so it's about peeling, making things beautiful and into certain shapes," said Amy Emberling, a co-owner at Zingerman's Bakehouse in Ann Arbor, Mich. "They connected the idea of something being great to it being refined. If you could afford it, you wouldn't eat those peels."

Max La Manna, author of "More Plants Less Waste," remembers when he cooked at New York City's ABCV, owned by Jean-Georges Vongerichten. "It was a great experience, but when we would prep food, we peeled everything," he told me. "We would cut the carrot into a long rectangle. And we'd cut away so much of the vegetable and throw it away just to get these perfectly square sides."

Besides avoiding food waste, there are other reasons to put the peeler aside. Not only is it a matter of efficiency, said Linda Ly, author of "The No-Waste Vegetable Cookbook," but you can't detect a carrot peel when it's cooked. And there are health implications. "The skins hold quite a bit of nutrition in a plant, so if you're just peeling something and composting it, you're losing it," she said in an interview. "Because I garden, I'm hyper-aware of soil health and microbes and gut health, and there are studies saying dirt in the soil is so good for you, because you're adding to your gut biome. When you're peeling, you're getting rid of that good bacteria."

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Honey-Roasted Carrots With Carrot-Top Chimichurri

While the roots are in the oven, turn the tops into a tart sauce.

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If you're worried about pesticides, buy organic produce and wash it well. According to toxicologist Thomas Galligan at the Environmental Working Group, while some pesticides are absorbed by produce through the soil, others are sprayed directly during growing or after harvesting, resulting in more pesticides on the peel than inside. The amount of pesticide on non-organic produce varies widely by fruit or vegetable, so the group issues annual "Dirty Dozen" and "Clean Fifteen" lists, based on Agriculture Department testing that assumes washing and peeling. If you're eating the peel, he said, the group's general advice holds: Choose organic produce when possible — especially for the Dirty Dozen. This is especially important, he added, for anything you're eating raw.

Beyond the pesticide concern, I approach most recipe instruction around vegetable prep with a good dose of skepticism. For years, I've resisted the imperative to use just the "white and light green parts" of a scallion, as if there is a detectable taste difference once the green gets dark. The only mushroom stems I remove are shiitake stems because they're so chewy, and I avoid even trimming others. There's little reason to trim the root end off garlic cloves, either.

The same perspective applies to greens: Do you really need to separate leaf from stem and use the former but not the latter? With tender greens such as spinach or herbs such as parsley and cilantro, don't even bother stripping. With hardier greens, treat tougher stems the way you would celery, thinly slicing or finely chopping and sauteing them with your aromatic vegetable base until tender, then adding the leaves later in the cooking process.

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Sauteed Swiss Chard

Don't discard the stems: They add color and texture.

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If you garden, you probably know to avoid eating the leaves of rhubarb, eggplant and potatoes. But many commonly discarded parts of other vegetables are perfectly edible, including the leaves of the brassicas that we typically grow for their flowers (cauliflower, broccoli, Brussels sprouts). Even after buying cauliflower at the market, use those leaves curling around the head, and don't discard the core or stem, either.

"The leaves are really thick, and they taste really good," said Anne-Marie Bonneau, author of "The Zero-Waste Chef." When she roasted a cauliflower recently, "I cut those up, and the core, too. I peeled the bumpy parts off the core and cubed the core and just roasted it with olive oil and salt and pepper, and in the end I chopped up some preserved lemons and put them in, too, with some herbes de Provence. It was delicious, and there was hardly anything left of my cauliflower."

Similarly, broccoli stems can seem tough, but except for maybe an inch or so of particularly woody parts, you can peel the stem and chop it for cooking alongside the florets.

You can turn carrot tops into pesto, and beet and radish greens can be cooked just the way you would Swiss chard. But rather than roasting roots by themselves and saving greens for another day (and trying to keep them from rotting in the meantime), give them separate treatments in the same dish. I like to make a tart chimichurri with carrot tops while I roast the bottoms and spoon the former over the latter for serving. Ly braises radishes in a buttery broth, then folds in their greens until wilted.

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Butter-Braised Radishes and Radish Greens With Farro

The roots and greens combine in this balsamic-drizzled grain dish.

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And forget the typical instruction to snap off asparagus spears wherever they seem to "want" to break. That results in much more waste than needed. Better to trim off just an inch or so from the ends, depending on how thick and tough they seem, then peel the bottoms a little if you'd like.

Some peels, of course, seem downright inedible: the outer layers of onions, garlic, avocado and bananas. But even many of those deserve reconsideration. Onion and garlic skins can still lend their flavor to the aforementioned scrappy vegetable broth, but that's not all. I've started leaving the skins on when I add them to a pot of dried beans. The flavor goes into the liquid (and the beans), the flesh almost disintegrates, and the peels are then easy to pick out and compost.

If you've followed any viral food trends on TikTok lately, you've probably seen cooks making — or making fun of — "pulled pork" from banana peels. I haven't tried that yet, but I started doing something else with the peels after reading about it in Lindsay-Jean Hard's book "Cooking With Scraps." For her banana cake, Hard simmers peels in water until tender before pureeing, but she doesn't include the banana flesh. In keeping with my goal to use the whole fruit, I wondered: What about a banana bread that uses the flesh and the peel?

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Don't Peel Your Banana Bread

Freeze the fruit, peels and all, then blend it into the batter.

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Turns out, Hard was way ahead of me. When she went to work with Emberling at Zingerman's, she suggested just that, and Emberling jumped at the chance to cut down on not only the bakery's waste but its composting bill. After her book had published, Hard discovered that freezing and thawing bananas softened the peels dramatically without the need to cook them, enough that you could puree the whole fruit before adding it to batter. "People are at first skeptical," she said. "But they were won over once they tasted it, because it tastes even more banana-y than before."

The bakery stopped peeling apples for pie and carrots for cake, too, but the whole-banana bread made the biggest splash. It's among the company's top mail-order items — Zingerman's sells between 4,000 and 10,000 loaves of it a month — so including the peels not only helped reduce its compost by 30 percent; it saved money on ingredients by increasing the yield of the bananas and on labor by allowing them to skip the peeling. "Let me be clear: That wasn't the initial motivation," Emberling said. "But it's certainly nice."

Other peels, such as those on winter squash, seem as if they're going to be too tough or unpleasant to eat, but it depends on the variety. I don't peel kabocha and delicata squash before roasting, for instance, and the peels get tender, while butternut's peel doesn't. La Manna demonstrates a nifty solution in his Seed-to-Skin Squash and Sage Pasta: Thinly slice the removed peel and roast it with the seeds on a pan separate from the cubes. You'll get a crunchy, crispy garnish for pasta enrobed in a thick, rich squash sauce.

That's how I dispatched the piles of butternut squash prep on my cutting board. Thanks to La Manna's recipe, the line between food on one side and detritus on the other blurred so much it started to fade.

Erasing the line is ultimately about changing your definition of scraps altogether, Bonneau said. "It's kind of like calling plants weeds," she said. "It depends on your perspective. They're all plants, and it's all food."

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Seed to Skin Squash and Sage Pasta

The peel and seeds become a crunchy garnish.

Read this recipe

About this story

Photos by Scott Suchman for The Washington Post. Food styling by Lisa Cherkasky for The Washington Post. Props by Limonata Creative. Art direction and design by Amanda Soto. Photo editing by Jennifer Beeson Gregory.


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