- Five Essential Tips for Feeding Your Dad on Father's Day
- Crazy-Good Chicken-Fried Rabbit
- 5 Fast Fruit Desserts You Should Definitely Grill Right Now
- 8 Almost-Effortless Holiday Roasts
- Root of all Goodness
- How to Make Mulled Wine Jell-O (Shots)
- 9 Ways to Flavor Braised Kale
- A Blogger’s Seed Swap
- 10 Tequila Cocktails for Cinco de Mayo
- How to Pair Kale Salad with Wine
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
© Justin Chapple
Red Kuri Squash Soup
This week, F&W's Test Kitchen Supervisor Marcia Kiesel prepared a Red Kuri Squash Soup from Alice Waters that exemplifies the farm-to-table pioneer's culinary philosophy: Cooking should exalt the finest seasonal ingredients. Red kuri squash—sometimes called Japanese squash—produces a gorgeous deep-orange soup that is nutty, slightly sweet and naturally creamy. Waters uses water as a base, as opposed to stock, and enhances the flavor of the soup with simple aromatics like onion and bay leaf. For fun, she recommends adding a variety of garnishes, like pecans, extra-virgin olive oil, fresh herbs and our favorite, roasted fennel. This recipe will go to print early next year, but for now, we can recommend a healthy alternative from another West Coast chef: Thomas Keller protégé Timothy Hollingsworth tops his roasted squash soup with pecans and maple-glazed bananas.