In case you haven't noticed, a steady supply of broccoli rabe has been coming from our garden for the past month. And while it's delicious prepared simply, usually sauteed in some olive oil with a little garlic and crushed red pepper, it's just as tasty when it's got some other flavors to bounce around with.
Read MoreHow to Make Guava Butter
Each of the last three years, it's happened without fail. Right around the end of October, we'll be making our way through the farmer's market and I'll be stopped dead in my tracks, hypnotized by the sweet, tropical aroma of ripe guava. And before I know it, before I have any clue what to do with them, I've bought a bag.
Read MoreRoasted Butternut Squash
Ahh, fall. The leaves changing color, the chill in the air... Okay, so here in L.A. we don't get either of those in abundance in October. In fact, looking at the weather forecast and we've got high 60's, low 70's through the next week.
Still, though, the flavors of fall are beckoning. And there's nothing like the sweet, rich, and creamy butternut squash to answer that call.
Butternut squash is my favorite of the winter squashes. And this recipe is a simple way to enjoy the natural deliciousness of this versatile ingredient. Sharpen your knife and get chopping!
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