Photo: Alexandra's Kitchen
Starts Mon, Nov 2 · Nov 2–8
Winter squash
Butternut, kabocha, delicata, acorn: the squash pile at the market is at its biggest, it keeps for weeks on the counter, and it goes from soup to pasta to the Thanksgiving table.
Ingredient of the week
One ingredient. 25 great recipes. Every Monday.
Every week Chef picks the ingredient that's at its best right now and gathers 25 great things to do with it, from the food creators worth following: weeknight dinners, a project for the weekend, sides, something sweet. Save any of them and it lands in your recipes, laid out the way we cook.
Photo: Alexandra's Kitchen
Coming up
What's next, picked for the season.
- Brussels sprouts · Nov 9–15
- Sweetest after the first frost. Shaved raw, charred hard, or roasted with something salty.
- Cranberries · Nov 16–22
- Thanksgiving week's sour note: past the sauce, into cakes, salsas, roasts and drinks.
- Sweet potatoes · Nov 23–29
- The Thanksgiving side, then everything after it: curries, fries, pies and bowls.
- Chestnuts · Nov 30 – Dec 6
- Roasted on the street in Rome, Paris and New York, and folded into stuffings, soups and pastas at home.
- Winter citrus · Dec 7–13
- Blood oranges, clementines, Meyer lemons: the bright thing in a brown month.
- Pomegranate · Dec 14–20
- Jewels on everything for the holidays, from salads to stews to cocktails.
Get it every Monday
Next week: brussels sprouts
Sweetest after the first frost. Shaved raw, charred hard, or roasted with something salty. A new ingredient and 25 recipes every Monday, in Chef's daily. Free.
More to cook
Plan ThanksgivingThe 25 best soup recipesThe 25 best holiday cookiesThe 100 most popular recipes everYour kitchen in Chef Amazing
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