Kitchen Wisdom for holiday baking—and that anxious moment when it’s time to turn out the cake. Nothing takes the pleasure out of a baking afternoon quite like turning over a Bundt pan and discovering that the cake has decided to stay put. I’ve greased and floured. I’ve greased and sugared. I’ve brushed on homemade baker’s...Read More

Cabbage is affordable, long-lasting, and packed with fiber. Charring brings out sweetness and umami. The miso butter makes it rich and savory, while sesame seeds add crunch. INGREDIENTS: 1 head green or purple cabbage, cut into 1-inch slices 2 tablespoons olive oil Salt and pepper 2 tablespoons unsalted butter (or plant-based butter) 1 tablespoon white...Read More

Sweet roasted delicata squash makes a delicious centerpiece for these colorful fall tacos. Seasoned with cumin and smoked paprika, the tender squash is tucked into warm corn tortillas and topped with chunky pepita salsa and tangy lime crema. Toasted pumpkin seeds add crunch, while jalapeño and cilantro keep each bite lively and fresh. Best of...Read More

Among the colorful heaps of winter squash at the farmers market, kabocha is easy to overlook. Its squat shape and deep green skin are modest enough—but slice one open, and you’ll discover brilliant orange flesh with a sweet, nutty flavor that deserves a place in your fall kitchen. Often called “Japanese pumpkin,” kabocha tastes something...Read More