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Nutmeg

A collection of news and information related to Nutmeg published by this site and its partners.

Top Nutmeg Articles

Displaying items 89-99
  • Recipe: Free-form butternut squash lasagna

    Recipe: Free-form butternut squash lasagna
    Total time: 1 hour, 15 minutes plus resting time for the pasta dough Servings: 4 3/4 cup flour, plus more for dusting 4 teaspoons olive oil 1 egg 1/2 cup plus 3 tablespoons butter 1 (2-pound) butternut squash, peeled and cut into 1/2 -inch cubes...
  • Recipe: Chicken and apple sausage

    Recipe: Chicken and apple sausage
    Total time: 35 minutes, plus chilling time Servings: Makes about 4 pounds sausage Note: Adapted from "Bruce Aidells' Complete Sausage Book" by Bruce Aidells and Denis Kelly. This recipe requires a meat grinder. 1/2 cup apple cider 1 chicken bouillon...
  • Recipe: William H. Harrison's poundcake, 1841

    Recipe: William H. Harrison's poundcake, 1841
    Total time: 1 1/2 hours Servings: 8 Note: This recipe, inspired by the original 1841 recipe, was reconfigured by test kitchen manager Noelle Carter to follow a more reliable modern method for making poundcake while still honoring the flavors of the...
  • Recipe: Ravioli with Ricotta and Sage Butter

    Recipe: Ravioli with Ricotta and Sage Butter
      Note: This is a dish that was mentioned in the text of an article about typical Tuscan food. There was no recipe with the article, but it sounded so incredibly delicious that Donna Deane and Minnie Bernardino, Times Food Stylists, went into the kitchen...
  • Recipe: Bruléed pumpkin pie

    Total time: 1 hour, 15 minutes, plus overnight freezing time for the crust and overnight chilling time for the pie Servings: 8 Note: From Amy Scattergood. The pie crust is adapted from "Local Flavors" by Deborah Madison. Pie crust 2 ¼ cups flour ½...
  • Recipe: Craft pumpkin tart

    Total time: 1 hour, 40 minutes, plus chilling time Servings: 16 Note: Adapted from Craft pastry chef Catherine Schimenti. This recipe requires a 9-by-12-inch rimmed baking sheet. Cashew tart dough 2 cups cashews 1/2 pound (2 sticks) butter 1/4 cup...
  • Recipe: Ricotta-stuffed squash blossoms

    Total time: 1 hour Servings: 6 to 8 Note: Adapted from Matt Molina of Osteria Mozza. Squash blossoms are available at farmers markets. 1 pound ricotta 2 eggs, lightly beaten 1/2 pound low-moisture mozzarella, cut in small cubes 1/4 pound fresh...
  • Recipe: Pomegranate braised lamb

    Recipe: Pomegranate braised lamb
    Total time: 2 hours, 35 minutes Servings: 6 to 8 Note: Adapted from a recipe by Todd Aarons. Have your butcher either net the roast or tie it to keep it together. Kosher vegetable broth is available at kosher markets, Whole Foods stores and the ethnic...
  • Recipe: Peach and buttermilk bread pudding with golden raisins

    Recipe: Peach and buttermilk bread pudding with golden raisins
      Total time: 1 3/4 hours (includes 1 1/4 hours baking time) Servings: 12 Note: If peaches are too soft to peel with a vegetable peeler or paring knife, drop them in boiling water for 10 seconds, transfer them to an ice bath to cool, then drain and...
  • Recipe: Rhubarb crisp a la mode with strawberry sauce

    Recipe: Rhubarb crisp a la mode with strawberry sauce
      Total time: 1 hour, 15 minutes Servings: 8 to 10 Note: Adapted from Sylvia Thompson's "The Kitchen Garden Cookbook." If your rhubarb stalks are more than an inch wide, slice them in half lengthwise. Strawberry sauce 2 cups strawberries 1...
  • Recipe: Aam Murghi Bombay

    Recipe: Aam Murghi Bombay
      Note: This recipe, from Jennifer Brennan's book, "Curries and Bugles -- A Memoir and a Cookbook of the British Raj" (HarperCollins, $25), is as delicious as you'd expect a dish that combines butter, mangoes and whipping cream with chicken and then tops...