The pumpkin isn’t only in this soup, it’s also the soup tureen. It’s delicious, and a real showstopper at the dinner table. Kids love eating it and love helping make it even more &]]> This recipe of Ruhlman and Polcyn’s for breakfast sausage is so delicious, you’ll wonder how you ever settled for that bland supermarket stuff. It makes a large quantity, but the recipe is easily halved.]]> With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegeta]]> Chicken purloo•    1 approximately 4-pound chicken, cut into serving pieces•    Kosher salt•    3 T. bacon fat or peanut or other vegetable ]]> This tasty tomato sauce is good not only with the pancakes above, but also served over rice or as an accompaniment to kebabs, kofte (meatballs) or grilled seafood or fish.  1/4 c. extra-virgin ]]> Honey and mustard are a common combination, and this simple marinade and glazing liquid makes it obvious why the combination is so popular. It’s equally good with other kinds of oily fish suc]]> Caramelized onions are incredibly unctuous, with a rich mouth feel that belies the small amount of oil used. They are so delicious and have so many uses that I try to always keep some in my refrigerat]]> •    8 c. peeled, seeded and chopped tomatoes•    6 c. eggplant (remove any largely seeded areas), cut into 1-inch cubes•    6 c. onions, NO]]> Most southern cornbread is fairly sweet and has a cake-like crumb – too sweet and too cakey for my taste. The base recipe for this cornbread comes from the Betty Crocker 1950 Picture Cookbook]]> ApfelpfannkuchenBaked german apple pancake 1/2 c. unbleached all-purpose flour 1 T. sugar, preferably baker’s sugar 1/2 tsp. kosher or sea salt 2 large eggs, beaten 2/3 c]]> Jeni Britton Bauer uses a 1 1/2 qt. Cuisinart ice cream maker, with an electric base and frozen canister for her recipes. Other models are available; all range from around $40 - $60. Using Chinese ]]> The ISA’s 6th annual Harvest Celebration will be at the Inn at 835 in Springfield 5-9p.m. Sept 16. Space is limited. It’s advisable to get tickets as soon as possible. Tickets are $65 fo]]> Although these cr%uFFFDpes look as if they contain eggs, the yellow color comes from turmeric.  They are wonderful for brunch or dinner.  Both the batter and the filling can be made a day or mo]]> Bloody good gravyto be served with roast beastSure, you can serve spaghetti with tomato sauce and give it a creepy name, maybe Guts and Gore. But let’s face it: everybody will know it’s ]]> The hazelnuts, almonds and pine nuts in these cookies testify to their Italian origin. But other kinds or combinations of lightly toasted nuts are equally good. Just be sure to use 1 1/2 c., no mat]]> This classic Haitian condiment can be found on every table, sometimes even when there isn’t a table. The liquid is used as a hot sauce; in other dishes the thinly sliced vegetables are a sort of]]> Mojo is a Cuban sauce made from the juice of sour oranges (or, in this case, a mixture of orange juice and lime juice). It’s truly versatile. The sauce works as a marinade or salsa for beef, fis]]> Peanut pieThis pie is as American as pumpkin or pecan. Peanuts (which are actually legumes, not truly nuts) originated in South America over 7,600 years ago. African-American trail-blazing scientis]]> To cook fresh edamame in the shell:Bring water to a boil over high heat. It should be enough to cover the pods and at least an inch or two over the top. When the water comes to a boil, add salt, about]]>