In Season: Pumpkins

by JBF Editors on November 04, 2011

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:

Comments (0)

Recipe: Poached Black Cod with Sausage-Spiced Butter Sauce

by jbfauthor on September 15, 2011

This 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.

Comments (0)