I must apologize to my pumpkin-heads; I have waited far too long to tell you about pumpkin ravioli. I generally find ravioli to be a huge pain to make, but it is so delicious that cravings drive me to devote an afternoon to it here and there. As far as ravioli fillings go, pumpkin is one of the easiest– and the most seasonal. Here, it’s silky smooth, laced with parmesan cheese, and delicately encased inside of fresh, paper-thin pasta. If … Continue reading
Mint chocolate chip is one of my favorite ice cream flavors, but the quality of scoops varies wildly. The ice cream should never be green – no food coloring, thanks – and naturally flavored with real mint. Dark chocolate is a requirement, but gigantic hunks are too hard and chalky when frozen. I prefer mini chips. And then I thought, why isn’t there a stracciatella-type mint ice cream, with thin streaks of chocolate ribbons flowing through, some shattered into tiny … Continue reading
This curry tastes fantastic, but its texture makes it really unique. The curry contains three types of squash that I would never normally put together- butternut squash, zucchini, and…cucumber! I know it sounds crazy to eat cucumber in a hot dish, but once the cucumber warms up and cooks down, it’s nearly unrecognizable. It transforms into a melty binder that holds the rest of the vegetables together, making them easy to scoop up with a piece of naan. You’ll want … Continue reading