Word: butternuts
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...yellow, and the CVS candy aisle, which turns first to orange and then to green and red.If we’re to believe the recent buzz about eating locally and seasonally, the progression of seasons should be accompanied by more pronounced changes in our diet—perhaps more butternut squash. As it is, the only edible indication of our tilting away from the sun is the repackaging and reshaping of that most artificial of foods—candy.With our dining hall lifestyle, it only makes sense that we notice the changes in one of the few foods we actively...
Communal tables are not new to old-timeNew Yorkers. Dominic's on Arthur Avenue in the Bronx has been there as long as I can remember (I'm 75), and great food is always on hand. Unfortunately, you will not find butternut-squash dumplings, but the stuffed artichokes are to die for. And I still mourn the loss of Sloppy Louie's at South and Fulton streets, where I learned to eat fish. It served a bouillabaisse that was extraordinary. There were others, but why belabor the point? And that's only in New York City...
...when all the tomatoes are gone from the big bowl on the kitchen counter, we will have the butternut squash - at least I think it is butternut squash growing on a 15 foot vine that spontaneously erupted from our compost heap. I remember tossing skins and seeds there last fall after baking a squash casserole on a cold, cold...
...intimate dinner with 18 complete strangers. "Hi, I'm Jeanne," says DiGangi, 42, as she slides into her seat at the 30-ft.-long table that is the centerpiece of the room. "Have you eaten here before? What's your favorite thing? You have to try the butternut-squash dumplings!" she says before taking a breath and introducing the rest of her party...
...This tastes as if it’s from one of the best restaurants in town. I’m desperately trying to finish,” Liu said to a chorus of cheers from the audience. Next up, the Italian team presented their elegantly arranged filet mignon on butternut squash risotto and three-onion tart with fontina, an Italian cheese. According to their head chef Alison E. Occhialini ’10, who has experience cooking since middle school, these dishes represent Italian comfort food. “We wanted to stray away from your usual pasta...