Grace in the Kitchen
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
It may seem odd to use butternut squash for a sweet tart, but it’s really just a long pumpkin. Actually, I find these squash much easier to use because they contain fewer seeds and have long, meaty necks that yield large, uniform slices or cubes. For this unusual tart, I roasted thin slices until tender and arranged them over a sweetened cream cheese mixture spread on flaky puff pastry. It’s such a simple recipe—just a few ingredients. Everything can be made ahead and refrigerated separately, then either rewarmed, recrisped or returned to room temperature. If you left out the sugar and cinnamon in the cream cheese and instead seasoned it with salt and pepper, this would be a lovely first course, especially if you served it with a salad of tangy bitter greens. SEE RECIPE »
Related: More Butternut Squash Dishes
Thanksgiving Pies and Tarts
Dishes Using Iconic Fall Ingredients
Courtesy of La Tourangelle
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I’ve been buying toasted sesame oil in glass bottles for years. Even at its best, I’ve never been thrilled with the flavor, which always had a bit of a burnt aftertaste. I recently picked up a can of La Tourangelle’s toasted sesame oil—I’ve always been a fan of the company’s roasted nut oils, which are made in France and California—and I was happily surprised. The flavor is clean and toasty, not oily or bitter. It’s become one of my go-to finishing oils for steamed vegetables and roasted fish.
Here are some other great recipes to try it in:
Cold Peanut Sesame Noodles
Salmon Sashimi with Ginger and Hot Sesame Oil
Tomatoes with Sesame-Miso Sauce and Plum Vinaigrette
Related: More Alternative Oils
Fast Asian Dishes
Healthy Fish Recipes