Winter Squash Recipes

Buttercup Squash, one of many winter squash varieties

With cooler weather on its way, winter squashes such as butternut, kabocha, buttercup, delicata and acorn squashes are popping up in markets. Winter squashes differ from summer squashes as they are allowed to fully mature before being eaten. Their seeds are fully developed and the skin is hard.

Until a few years ago, I was intimidated by winter squashes, as I did not know how to cut its hard flesh, peel its thick skin, or cook it.

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Red Curry Meatballs with Vietnamese Dipping Sauce

Red Curry Meatballs with Vietnamese Dipping Sauce

I was inspired to make Red Curry Meatballs with a Vietnamese Dipping Sauce after trying a spicy meatball recipe from Monica Bhide's Everything Indian cookbook, and seeing Kalyn's Kitchen's Thai-Inspired meatball recipe. I've been on a Southeast Asian kick lately, and have been experimenting with Thai red curry, so why not try them in meatballs.

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Soup of the Week - Suvir Saran's Lentil Soup

French Lentil Soup with Cilantro

As the weather gets cooler, I crave lentil soups.  I'm always on the lookout for a good recipe for lentil soup, especially one with a twist of flavor.  I came across several interesting lentil soups, but the one in Suvir Saran's American Masala cookbook sounded especially interesting.

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Thai Coconut Curry Lentil Soup

Thai Coconut Curry Lentil Soup

Lately, I've been craving both Thai coconut curry soup and lentil soup. Perhaps, it's because I wanted to relive the heady bowl of Thai Coconut Curry Noodle Soup I had for lunch last week when it was wet and dank outside.

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How To Poach Chicken - Chinese Poached Chicken with Soy Ginger Sauce

Chinese Poached Chicken with Soy Ginger Sauce

Poaching is a virtually fat-free way of cooking chicken and fish.  Although seldom used in American kitchens, poaching is a popular way of cooking in China. Growing up, I remember watching Titus Chan’s cooking show, “Cooking the Chanese Way,” (yes, I know, very corny, but the recipes were really good!) and making his Chinese Poached Chicken for dinner.  I was fascinated by how soft and silky the chicken was, using such a simple cooking method.

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