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Kabocha Squash

Kabocha is a winter squash with a dense, sweet flesh. Unlike other winter squashes, its peel is edible. You can remove some or all of the peel, but you don’t need to, as once the squash is cooked, the peel is tender enough to eat. Here are a few great READ MORE

The Apple of Your Eye

Honeycrisp apples are a cross between a Macoun and a Honey Gold. They’re advertised as “explosively crisp” and they are! Oysterspearls enthuses: “So juicy that you have to bend over as if you’re eating a ri READ MORE

Anchovy Paste in a Tube

Anchovy paste is a great alternative to cans of anchovies, or those packed in salt. You can squeeze out just a smidge, and the rest will keep a long time (at least 6 months in the fridge). A little will enhance and deepen the flavor of sauces, and stews READ MORE

Death Warmed Over

Casseroles are old-fashioned. So what _do_ you bring to a funeral? READ MORE

It’s Not Fat, It’s Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome. READ MORE

Back-to-Back Scores in the Middle of Nowhere

Ravenous from skipping supper last night, I did a double breakfast in Asheville, trying two places touted on Chowhound.com. First I hit the hippy-dippy Sunny Point Cafe (625 Haywood Road, Asheville, North Carolina; 828-252-0055). READ MORE

Knishes KO’d

Grub Street takes down the Jewish Quarterly over who’s got New York City’s best knish. READ MORE

What’s in the Bag, Kid?

A very special Halloween episode of our man-on-the-street series READ MORE

This Just In: Gordon Ramsay Offically Scary

Gordon Ramsay voted Scariest Person on television. READ MORE

Babette’s Feast

Move over Friendster and MySpace—now there’s something tastier! The newest social networking website to hit the scene is geared toward the food obsessed, and it’s called BakeSpace. READ MORE