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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The Bookshelf: Everyday Harumi

Everyday HarumiHarumi Kurihara wants Japanese cooking to come naturally. In her introduction of her new cookbook, Everyday Harumi, she writes, "I would like to see people around the world...being able to say, 'I feel like eating Japanese food. What shall I make?'" For those of us who have trouble making the food reach our mouths when using chopsticks, Harumi's mission may sound like a pipe dream. But she tries her best to keep things simple: while her list of pantry essentials adds up to 16 items, almost all of them can be found at upscale grocers like Whole Foods. And true to the book's title, the light soups, salads, and mains are largely uncomplicated—once you've made them, they can easily join your weeknight repertoire. When we spoke with Harumi, she revealed that her favorite Japanese staples include

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Recipe: Pumpkin Soufflé with Parma Ham Chips

Savory pumpkin soufflé As promised, we're bringing you the recipe for the savory pumpkin soufflé with prosciutto di Parma chips (not shown) that Paolo Parmeggiani served at the Beard House last Tuesday. Make it as a delicious, unexpected part of your Thanksgiving spread.

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