Cooking Tip: Never blend the soup ingredients while piping hot unless, of course, you want to splatter steamy squash all over yourself and your kitchen. Photo Credit: Walter John Terry Jr. When my ...

This summer squash and tofu curry is a simple, flavorful way to bring fresh vegetables and warm spices together in one dish. Made with tender squash, hearty tofu, kale, and a coconut milk base ...

A sprinkling of marash chile flakes and curry leaves with coconut oil add a bit of heat and an intoxicating fragrance, while the black mustard seeds add a hint of nuttiness. Once a molecular biologist ...

SAN DIEGO — One of my favorite Curry Restaurants in San Diego is World Curry in Pacific Beach, this is a variation of one of the curries on the menu. By the way, if you want this to be vegetarian, use ...

Heat a grill to high heat. Seed the squash. Cut into ¼-⅓ inch-thick pieces or wedges. The heartier squash like acorn, should be cut a little thinner while the more tender squash like delicata, should ...

Most vegetable gardens are brimming with summer squash now. From my perspective — which is, admittedly, somewhat fanatic — what you want when it comes to summer squash are specimens that are neither ...

2-3 cups butternut, acorn or similar squash, peeled, seeded and cut into ¾ inch pieces 1 chayote squash, quartered and cut into ⅓-inch thick slices Preheat your oven to 375˚F. Line a baking sheet with ...

1. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the onion, garlic, ginger and chilies and cook over moderate heat, stirring occasionally, until softened, about 5 minutes ...

For main dish that satisfies vegetable lovers, roast butternut squash and stuff it with Lao-inspired crispy rice. The combination of red curry paste, fish sauce, cashews, and fresh herbs makes the ...

Peeling and chopping the squash is probably the hardest part of this recipe. All sorts of vegetables work in addition to or instead of squash; use this recipe as a base and improvise from there. Other ...