This is an afghan recipe called bouranee kadu or borani kadoo. Traditionally, it’s made with pumpkin, but it’s easier to find and buy butternut squash, already peeled and cut, though you’ll probably need to cut some of the pieces into smaller chunks. It’s sometimes served as a whole meal, with a layer of spicy ground meat, but
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Why pay $7.50 a quart when you can make this gorgeous soup yourself?

A LOW-CALORIE WAY OF MAKING A SATISFYING SOUP

When the production of your garden really starts to kick in during the summer, it’s hard not to get overwhelmed with the bounty. This recipe helps, because by roasting down all of the vegetables, you intensify their flavor. And you’ll love the aroma of the roasting vegetables. Aside from the tomatoes and the garlic, you
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1 T olive oil 1 large leek 1 stalk of celery, diced 2 carrots, diced 2 or 3 sprigs of thyme 1 sprig of rosemary 1 bay leaf 1 small to medium russet potato, peeled and quartered stock or water 1 cup puy lentils bunch of fresh spinach, chopped fine salt & pepper 3 T balsamic
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In one way, I think my wife usually dreads the autumn, because that’s when I start doing things with winter squash. For the most part, she’s not into them. I think it has something to do with the way they sort of stick to your teeth, and their tendency to be sweet like sweet potatoes
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5-6 lbs pickling cucumbers 1 c pickling or kosher salt 3 quarts (12 c) water 1 quart (4 c) white vinegar crushed garlic fresh dill black peppercorns Cover the cucumbers in a large non-reactive bowl with water, and add ¼c salt, and let them soak for 8 to 12 hours. Sterilize 4 or more jars in
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This jam in midwinter tastes as fresh as the berries tasted the previous summer. The secret is to make small batches and to not overcook. The jam tends to be thinner (excellent for pancakes or ice-cream topping!) and less gummy than store-bought, but the fresh flavor cannot be beat. If you prefer thicker jam, you
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This is my sister Lyn’s recipe, and I traditionally ask her for it every year at  Thanksgiving, because everyone loves it. I think I must’ve done it for at least 15 years — probably more. You’d think I’d remember it by now. I recently came across a booklet of family recipes where it was included,
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“Hey why don’t you put MY recipe on your site instead of just listing me as ‘my “other” brother?’  The homemade pasta thing is da bomb and this sauce makes it that much better..it’s basically your sauce with a few changes.  It’s turned out very well the last few times I tried it.  It is a
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