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magazine wild rice with butternut squash leeks and corn
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Culture
Senior staff writer Alex Beggs talks about soup season, her love of garlicky condiments, and more in this week's newsletter.
Alex Beggs
Cooking
Do you know the different types of winter squash? Kobucha? Acorn? Red Kuri. Come with us if you want to live.
Alex Delany
Cooking
This week, food52's recipe contest theme is "Your Best Butternut Squash Recipe." Who have New York Times food writers Amanda Hesser and Merrill Stubbs chosen as their finalists this time around?
Julia Bainbridge
Cooking
Roast them whole into submission first. Then, scoop ‘em!
Carla Lalli Music
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
With hazelnuts, herbs, and spicy onions, this recipe from Dan Kluger is roasted squash like you've never had it before.
Belle Cushing
Cooking
I just can't get enough of this soy-chile paste combo.
Alyse Whitney
Cooking
'Tis the damn season.
Ali Francis
Cooking
Rice pilaf is my new Thanksgiving side piece.
Asha Loupy
Cooking
WINTER SQUASH!
Danielle Walsh
Cooking
Orange (squash) is the new mac
Amanda Shapiro
Cooking
We love all squash, but acorn squash just may be the best squash—here's why
Rochelle Bilow
Cooking
And it's not just for brunch anymore
Amanda Shapiro
test-kitchen
You definitely need to play with some mustard seeds.
Alyse Whitney
Culture
Buffalo chicken pudding barfait. Salmon roe boba tea. The recipes in Dennis Lee’s “Food Is Stupid” newsletter seem like jokes—but the food world is taking him seriously.
Adam Reiner
Cooking
It’s quick and healthy, and this recipe will teach you how easy it is to make a puréed vegetable soup.
Christina Chaey
Lifestyle
It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.
Chris Morocco
Cooking
Stop! Don't douse that spaghetti squash with marinara sauce—try one of these recipes, instead.
Carey Polis
Cooking
Are rice cakes the healthy snacks you think they are?
Dawn Perry
Culture
The fascinating story of how a plant breeder created a sweet, shrunken butternut squash.
Alyse Whitney
techniques
Need a remedial class in cooking with butternut squash? This is the guide for you.
Christina Chaey
Restaurants
Pastry chefs are going all in on maize.
Sam Stone
Culture
On TikTok, #koreancorndog blew up. Now stores are opening all over the U.S.
Bettina Makalintal
Cooking
Still peeling, scooping, and cubing your squash? We're over it.
Ashley Mason