Pomegranates and hard  squash are both flooding into the farmers markets right now. I like to think of them as the utility players of autumn, alternately providing our dining tables with vibrant colors and shapes while  lending their  flavor and texture to fall feasts.    Last weekend, I bought three kinds of  squash at Mike’s Truck Garden on River Road. As a nostalgic nod to New England, I chose the sturdy  Blue Hubbard squash that  my grandmother always baked  these… Read More »

Summer is making its last stand against the inevitable onslaught of fall.  The late summer tomatoes are either bloated with water or hang green on the vine, stragglers  in the race for ripeness. But that doesn’t mean the cook’s job is done.  Watery tomatoes can be oven-dried, covered with olive oil and stored in the refrigerator for a few weeks, to be sprinkled on pasta or pizza, or thrown into soups and curries. . Meanwhile, you can give the hard,… Read More »

If you’re a home gardener – or happen to know one –   chances are you’ve got a big box of ripe tomatoes sitting around right now, waiting to be turned into sauce.    Here’s a couple of super simple recipe from Italian-born chef Marcella Hazan,  who helped spread the gospel of pure, Italian cooking in the U.S. My canning friend, Pam Wilsey, who shared these recipes,  suggested freezing the sauce in portions appropriate to your family. Then just defrost in the middle… Read More »