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We arrived at the studio with a butternut squash. Hmm, what could we make with it for lunch? Then we eyed a box of artisanal tagliatelle in our pantry, and the decision was made. We braised fat cubes of squash and sliced garlic with butter, preserved lemon, and saffron and spooned the chunky “sauce” around tangles of toothsome pasta. Just as we sat down to eat, it started—the cold rains of November. With a few more days like this, all the leaves will be off the trees. We’re definitely heading into pasta season. Cook something delicious for yourselves this weekend, dear friends.

NYC Chinatown lunch; dare we go for roast duck?

Chicken, cauliflower, potato, and peas in Maya Kaimal™ fresh tamarind curry sauce over rice


Spring onions roasted with balsamic vinegar and olive oil served with soft polenta and shaved Parmigiano-Reggiano

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