Recipe Roundup: Whole Grains

grains

It's January, which means late night egg-nog-and-sugar-cookie binges are out and nutrient-packed whole grain dishes are in. These bold, seasonal recipes will leave you feeling satisfied as well as virtuous.

Pan-Seared Cod with Beet Vinaigrette and Pumpkin-Quinoa Risotto Creamy risotto flecked with red and white quinoa and diced pumpkin makes a vibrant bed for crisp and flaky cod.

Farro and Black Rice with Roasted Squash This hearty dish from Thomas Keller features fiber-rich farro, nutty black rice, and sweet roasted squash drizzled with a sharp mustard vinaigrette.

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Recipe Roundup: December 9

squash

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!

Slow-Roasted Pork Shoulder with Stuffed Squash [Leite's Culinaria]
Yes, please. Be sure to choose a properly fatty cut of pork for this crowd-wowing dish from cookbook author Diana Henry.

Monastery of Angels Pumpkin Bread [The Wednesday Chef]
This moist, holiday-spiced quick bread sold by

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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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September's Best Recipes

Carrot Soup
 

Here are our recipe tester’s favorite recipes from the past month:

Chilled Carrot Soup with Golden Raisins, Cashews, and Yogurt Seek out pure, Indian-style chile powder to use in this pleasantly spiced and lush soup.

Stewed Octopus with Tomatoes Made with baby octopus and a handful of other ingredients that you may already have in your kitchen, this one-pot stew is a delicious and satisfying weeknight meal.

Poached Black Cod with Sausage-Spiced... Read more >

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Recipe: Poached Black Cod with Sausage-Spiced Butter Sauce

Poached Black Cod with Sausage-Spiced Butter SauceThis elegant but easy seafood dish from chef John Newman of Newmans at 988 recently joined our regular rotation of weeknight meals. Black cod, which is also sold as sablefish, gently cooks in cream and wine, then gets doused in a rich butter sauce enlivened with bits of Italian sausage. Get the recipe here.

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