October's Best Recipes

Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks Now that we've settled into fall, we can't get enough of the season's satisfying ingredients and warming flavors. Here are our favorite recipes from the past month: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks JBF Award winner Scott Conant elevates a comforting squash purée to something worthy of a dinner party. Brunswick Stew Thanks to Justin Keith of Atlanta's Food 101, we have this convenient one-pot-wonder that delivers big flavor.

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Recipe: Tim Wiechmann's Corn Fettuccine with Mushrooms, Lemon Verbena, and Bûcheron

Tim Wiechmann's Corn Fettuccine with Black Trumpet and Purple Wine Cap Mushrooms, Lemon Verbena, and Bûcheron

When Tim Wiechmann prepared this sweet and meaty pasta dish at the Beard House, he used black trumpet and purple wine cap mushrooms that he plucked from the Cambridge-area wilds himself. Since most of us lack the necessary know-how to scan the forest floor for edible fungi, we suggest that you just forage for whatever you please at the grocery store. (High-end stores like Whole Foods usually have black trumpets, chanterelles, and other fine species in stock.)

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Eat this Word: Cavatelli

WHAT? Shapely pasta. Few Americans understand either the regional diversity of food in Italy or the pride that Italians take in their cuisine. Take these little, handmade pasta curls, for example. Made from a stiff dough of semolina and water that is traditionally shaped on a wooden work surface by curling it with the tip of a butter knife, cavatelli are claimed by the Molize, Puglia, and Abruzzo regions of Italy. The dough and the shaping technique are similar to those used for orechiette, but the shape is closer to gnocchi. Cavatelli (or cavatieddi in Apulian dialect) are traditionally served with cooked bitter greens, such as arugula, and tomato sauce. WHERE? Duskie Estes, John Stewart, Justin Everett, Janine Falvo, and Bruce Riezenman's Beard House

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