I first tasted Kabocha Squash about six years ago, when I lived in California. It’s practically a fall and winter staple food there, and in the test kitchens at Sunset magazine, where I worked at the time, we came up with all manner of ways to stew, roast, and steam it. Kabocha is a winter […]
By Amy Traverso
Nov 30 2011
Food Editor Amy Traverso oversees the Yankee Magazine Food department and contributes to NewEngland.com. Amy's book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American.
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