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cooking.nytimes.com
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious
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Get Roasted Squash Chili Mac Recipe from Food Network
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Shredded zucchini and summer squash team up with black beans to make a savory filling for easy baked tortillas. They are flavored with prepared green salsa and red bell pepper, and get a topping of melted Mexican-style cheese.
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Spaghetti squash sauteed with asparagus and basil is a tasty alternative to noodles, especially if you are on a gluten-free or paleo-friendly diet.
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Straight from the garden and into the fry pan, this medley of fresh zucchini, yellow squash and tomato makes a vibrant accompaniment to sauteed chicken.
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Get Squash and Spinach Lasagna Recipe from Food Network
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Butternut squash casserole with sauteed apples and a pecan streusel topping is a crowd-pleasing side dish for Thanksgiving.
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This is truly an "award winning" recipe. When I was 11 years old, I entered this recipe in the Shop Rite Kids in the Kitchen Cooking Contest, for the "Vital...
Ingredients: margarine, eggs, sugar, flour, milk
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Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.
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Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour.
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Get Slow-Cooker Squash Stew Recipe from Food Network