Butternut Squash Pie with Nairn's Oatcake Cracker Crust
There are plenty of reasons to be thankful. For starters, I live in a non-flood zone in Brooklyn, and our lights only flickered three times during Hurricane Sandy. I woke up the next day with fresh running water and electricity. Other blocks, people lost their cars to fallen trees. In neighborhoods at least 20 minutes away, floods and 100 mph winds destroyed houses and businesses. Although, the hurricane was two weeks ago, the stories continue to increase about the elderly living in high-rise apartment buildings on floors 13, 15 or 18 without running water, heat or electricity. I overhead a conversation about a family’s agony of a finding new home—when everyone in the same, next or other community are looking for a new home to live, too. And, those same families who lost their homes are looking for new schools for their kids. Let’s not forget the holidays are upon us. So, here I am in one of the world’s richest cities, and families are still walking around with just the shirt on their back. Brooklyn is indeed a city of the have and the have nots…. Read more

Goat Cheese, Apple and Proscuitto Pizza
By Janelle Carter of CorkChronicles.com and Sanura Weathers of MyLifeRunsOnFood.com

On one of the last days of Summer, I met Janelle of the CorkChronicles.com at Chelsea’s Market with a pizza box. She met me with bottles of wine in hand. We set off towards the High Line park, learned about the anti-alcohol laws in New York City’s parks with a firm verbal warning, and returned to Chelsea’s Market to eat our coveted fine meal with wine secretly hidden in a brown paper bag. After comparing which wine paired best with the pizza, we parted ways. She left for Washington D.C. and me for Brooklyn. Next month, we’ll meet again for the second installment of our monthly collaboration of pairing wine with food.  Read more

Roasted Turks Squash and Duck Bacon Risotto garnished with Lemon Balm.
Roasted Turk Turban Squash and Duck Bacon Risotto garnished with Lemon Balm.

It’s initially confusing when the Community Supported Agriculture (CSA) share includes a turks turban squash. It’s mostly used as decoration in Fall displays surrounded by fiery golden-hued leaves. The winter green outer skin is mottled with warm colors of the season. Its shape is the namesake, for this squash resembles a scarf wrapped around a person’s head. Momentarily forgetting that the CSA doesn’t provide objects for interior design, the turks turban squash is placed on a kitchen counter as decoration. A couple days later, I remember “this decoration” is an edible vegetable. Read more

Maple Rosemary Roasted Acorn Squash
Maple Rosemary Roasted Acorn Squash

Fall’s squashes are oddly shaped vegetables with knobby textures and contrasting patterns. They’re placed on brownstone stoops, in front yard Halloween displays, or on kitchen tables as decorating pieces. The thought of preparing some varieties of squash is an idea that few people have attempted. After all, who wants to eat the centerpiece on the table? Sure, we’ve all carved faces out of pumpkins, in which the flesh is removed for the making of a pie, and the pumpkin seeds are roasted in a few spices. Besides pumpkin, there are additional varieties of squash, such as delicata, spaghetti, turks turban and acorn that few people try. Perhaps, they’re too beautiful to dissect? Did we forget it’s the inside that also counts? Read more