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More by Sheryl Cornett
Broasted Squash Carries the Harvest into Winternew
Home food at its comfiest, winter squash has taken a new center stage in cooking with local flavors and ingredients because it's available all winter at the markets. Recipes abound -- a cursory Google search turned up 70-plus recipes, many of them similar. Here's one for Broasted Winter Squash.
INDY Week |
Sheryl Cornett |
10-30-2009 |
Food+Drink
Chili Weather is Comingnew
Made ahead and stowed in the fridge or freezer, homemade chili is convenience food at its healthiest. The meals can be easily made from end-of-season veggies and economical beans. With recipe for Black Bean Chili.
INDY Week |
Sheryl Cornett |
10-30-2008 |
Food+Drink
Making the Most of Winter Squashnew
Like eggplant, winter squash has the potential to be a weekly regular at the locavore dinner table and in the next day's lunchbox. With recipes for Savory Winter Squash Soup and Mashed Winter Squash.
INDY Week |
Sheryl Cornett |
10-16-2008 |
Food+Drink
More by INDY Week
The Hart is a Lonely Brothernew
Kevin Hart is one of comedy's biggest stars—so where's the critical love?
Tags: Kevin Hart, comedy
The soft art of D.C. Hardcorenew
An exhibit at CDS shows us the early days of Washington D.C.'s hardcore scene
Tags: D.C. hardcore
Searching for the self-sufficient soul of basketball in the local semipro circuitnew
In the Tobacco Road Basketball League it's clear that the players and their love of the game is the answer.
A Goat Cheese Primernew
What most people think of as goat cheese— chèvre—is a simple, fresh cheese that is versatile and freezes well. However goat milk can be used to make a huge array of cheeses, says Kathryn Spann, co-owner of Prodigal Farm in Rougemont, including styles that can't be made with cow milk...
INDY Week |
Lisa Sorg |
03-26-2014 |
Food+Drink
Tags: goat cheese
How to win a hot pepper-eating contest (and still lose)new
Our very own Music Editor, Grayson Haver Currin shares the trials and tribulations of his latest victory.
INDY Week |
Grayson Haver Currin |
03-05-2014 |
Food+Drink
