The first time I tried kabocha was in a fancy tempura restaurant in Kyoto. It was one of those rare food epiphanies that come along once every few years: the perfect unity of sweet (kabocha is ...

If your usual squash of choice is butternut, consider this a PSA for its Japanese cousin, the kabocha. You can identify a kabocha squash by its shape, which is rounded and a little bit squat.

Feel free to use canned garbanzo beans if you don’t have time to soak and cook dried garbanzos. The splash of good vinegar is key for eliciting bright, full flavor from this slow-simmered stew of ...

38,734 people played the daily Crossword recently. Can you solve it faster than others?38,734 people played the daily Crossword recently. Can you solve it faster than others? Ukraine expected to sign ...

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...

1 small kabocha squash (about 3 pounds), peeled, seeded, and cut into 3/4-inch chunks 2 tablespoons fish sauce 1-inch knob of ginger, peeled and lightly smashed 1 1/2 tablespoons curry powder Kosher ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

Local summer squash is reaching the end of its season, and now local crops of winter squash are beginning to show up in our farmers’ markets and supermarkets. Hooray, for the tastiest, locally-grown, ...

The other day I was having a conversation with an editor about “trendy vegetables,” which is a two-word phrase I’m sorry to put out in the universe. Alas, like other popular items to eat and drink – ...