When you're craving a taste of autumn, try these tasy dishes featuring butternut, delicata, kabocha, and more varieities of winter squash
Photo by Annabelle Breakey; written by Elaine Johnson and Amy Machnak
A far cry from the store-bought packages, real ramen starts with amazing broth. Chef Kolin Vazzoler, of the late, lamented Shimo Modern Steak in Healdsburg, California, simmered his for 12 hours. Our simplified version of his dish doesn’t take nearly that long, but it’s still over the top, taste-wise.