Acorn squash is so rewarding to work with—not only does it taste great, but its sweet nuttiness is perfect as a flavor base for a variety of tasty stuffing. Plus, presentation is no-brainer stunning.
Call it going a little nuts. This time of year, we’re crazy about the earthy richness and crunchy texture nuts bring to this season's foods—sweet and savory, simple and sublime.
Pine nuts or pignolas—common in Mediterranean and Native American food cultures—come from pine trees, but only a few species of pine produce edible nuts.
Instead of the usual nine-inch round pie, try these pecan tarts. Called “tassies” in the South—no one is sure why—each one is a perfect mouthful of crunch and sweetness.Â