Cuisine: Comfort Food

Parsnips Whipped with Potatoes

Parsnips have a nutty, sweet potato–like flavor. Pureed with potatoes and chives, they lend a gentle root-vegetable sweetness. This recipe comes from Luisa DePaiva of Purple Rain Vineyard in Vancouver, Washington. Parsnips Whipped with Potatoes 1 pound (4 to 6 small, or 2 to 3 medium) parsnips ¾ pound (about 1 large) baking potato ½ cup […]

Stuffed Squash

This delicious, colorful, stuffed winter squash dish—bursting with nuts, plenty of herbs, and dried fruit—is hearty enough to be a main course. It’s also an excellent accompaniment to golden, roasted chicken or grilled pork or lamb chops. For the squash, pick butternut, kabocha, or sugar pie pumpkin, which are all sweet, flavorful winter varieties. Stuffed […]

Ginger-Squash Soup

Steaming allows the butternut squash to stay moist while retaining its vitamins. This rich, unctuous soup, flavored with zingy ginger, is made with heavy cream, so how can it be bad? Ginger-Squash Soup 1 medium butternut squash ((about 2 pounds), halved and seeded) 1 tbsp finely grated fresh ginger 2 tbsp unsalted butter (softened) about […]

Roasted Squash with Potatoes and Garlic

This is a lovely, simple dish that makes an ideal savory side with meat or chicken, or as a main course on its own with salad and wine. The squash may be peeled if desired. Roasted Squash with Potatoes and Garlic 4 cloves garlic (peeled and crushed) 3 tbsp olive oil 1 large sprig rosemary […]

Applesauce with Bourbon, Sour Cherries, and Hazelnuts

This is not your childhood applesauce, but a decidedly adult and—delectable—version combining the tangy, nutty, and Bourbonish. An unexpected combination that works beautifully from Russ Parsons, food writer and former celebrated columnist at the Los Angeles Times. Applesauce with Bourbon, Sour Cherries, and Hazelnuts ¼ cup dried sour cherries ¼ cup plus 1 tbsp bourbon […]

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