Overheard on the Home Cooking Board

Published on Thursday, November 4, 2010, by Caitlin McGrath / Edit Post

"I took 2 cups of roasted winter squash and puréed it with a hand blender, then added a couple of cloves of crushed garlic, some tahini (maybe 1/4 cup), about 3/4 teaspoon kosher salt, about 2 tablespoons lemon juice, and about 1 tablespoon Aleppo pepper. Obviously any or all of those can be adjusted to taste. I served it in a hollowed-out pumpkin, surrounded by pita chips. It was a hit." – Karen_Schaffer

"We recently enjoyed beet gnocchi at a restaurant. I made a lazy man's takeoff by making spätzle instead: Simply purée cooked beets with an egg and some water, add salt and flour to make a stiff batter, and put it through a spätzle press into boiling water. They cook in seconds. They could be served as a side dish or with goat or blue cheese as a starter. So good and soooo easy." – mangeur

"I've made sweet potato latkes. Last time I made them, I made them small (silver-dollar latkes!) so they would be easier to get crisp without burning (although you do want to cook them fairly dark, so the natural sugars caramelize). They're really quite delicious!" – Ruth Lafler

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