In Season: Pumpkins

pumpkin

Pumpkins have a bit of a typecasting problem. Though they loom large in America’s cultural consciousness each fall, their starring turns are limited to appearances as jack o’ lanterns on Halloween and in pumpkin pies on Thanksgiving. But pumpkins have so much more to offer: sliced and roasted, they’re a sweet foil for rich, savory dishes such as the Afghani dish kaddo bourani, which pairs caramelized pumpkin with spicy ground beef. When baked and mashed, pumpkin purée can be thrown into quick breads, pancakes, and desserts that in no way resemble pie, like the chocolate cake featured below. How to Choose and Store: Small pie or sugar pumpkins are best for cooking. One five-pound pumpkin will yield about 4 ½ cups of purée. Uncut, uncured pumpkins will keep for a couple of months in a cool, dry place. Cooked pumpkin will last about five days in the refrigerator or up to six months in the freezer. How to Cook:

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Now that's Italian! The JBF Gala & Auction in Photos

Here are some photos of the fabulous food, chefs, and guests at last night's gala dinner and auction at Guastavino's in New York City. We'll be adding more photos to our Facebook page soon! (Click on thumbnails for larger images. Photos by Ken Goodman, Mark Von Holden, and Mira Zaki.) [gallery orderby="ID"]

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Recipe: French Onion and Mushroom Soup with Bourbon and Swiss Cheese

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

At first glance, chef J. J. Kingery's version of French onion soup appears to be run-of-the-mill bistro fare. But there are some surprises lurking underneath that crunchy and golden blanket of cheese, like earthy mushrooms that have been cooked in sherry, as well as a generous splash of bourbon. Get the recipe here.

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October's Best Recipes

Butternut Squash Soup with Curried Pears and Toasted Pecans
 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley Meyer lemon gives some extra vibrancy to this beloved dish of pasta tangled with crab and bacon. Butternut Squash Soup with Curried Pears and Toasted Pecans You can never have too many variations on this indispensable fall soup in your recipe box. Substitute apples for the pears if you have a lot on hand.

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Greenhouse Gallery: Terra Cibus

sprinkles

After a decade of capturing mostly recognizable images of food, Caren Alpert has taken an interest in photographs taken with electron microscopes, like the magnified image of cake sprinkles shown here. Alpert explains that the medium deconstructs, abstracts, and reveals the ordinary in a riveting way, and is taken with their mystery and simultaneous familiarity. She hopes that her work will transform our collective food obsession into a newfound closeness with what nourishes us. Her latest show, Terra Cibus, is now on display in the James Beard House's Greenhouse Gallery through December.

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