The Harvest Months

The frost descended on the pumpkin the other night and in the early morning light, as I drove around the curving roads of rural Virginia, a dozen cows stood silhouetted and blanketed in thick white fog. Eerily outlined against the fading green of the sparse grass they munched, for some reason those cows reminded me…

Ode to the Great Pumpkin [Pie]: Speak, Memory*

What moistens the lip and what brightens the eye, What calls back the past, like the rich Pumpkin pie? ~ John Greenleaf Whittier, “The Pumpkin,” 1850 Some people moan and descend straight into mourning with the first frost. Not me. You’ll find me in my kitchen, with clanging pans and steaming windows, eager to put…

Idylls of Cuisine #33

[A photograph, and nothing more, for silent contemplation.] For more on pumpkins, see my post “More Than Meets the Pie.”

Diana Kennedy’s Menu for Charles, Prince of Wales

In 2002, Diana Kennedy, well-known author of Mexican cookbooks, served the following menu to the man who would be king, Charles, Prince of Wales:* Cocktails & Appetizers Tequila Apéritifs Fresh Tortillas Small Pumpkin Seeds Toasted and Ground with Roasted Habanero Chilies Guacamole Enhanced with Grapes and Pomegranate Seeds Meal Cream-of-Squash-Flower Soup Pork Loin Baked in…

Flavor Principles Out of Africa: The Plentiful Permutations of Pumpkin

The following recipes demonstrate, in a very concrete way, just how taking one ingredient and cooking it according to regional culinary practices changes the whole flavor palette. North Africa: Marak Dar Marhzin (Moroccan Pumpkin Stew) Serves 4-6 4 T. cooking oil 2 medium onions, chopped finely 2 garlic cloves, peeled and finely minced 1 t….