As I write this, the fluorescent yellow leaves on the honey locust tree outside my window are fluttering in the breeze, chuckling and shaking their heads at me. Fall is great, and I was a dummy for thinking I could resist its bountiful produce.
This fall has looked and felt very different for lots of people across the country. Wherever you are, I hope you're OK, and maybe finding some comfort in eating and cooking.
Garam masala makes this all-star lineup of autumnal flavors even more warm and comforting, but, as Ali notes, you could swap in five spice, turmeric with chile powder or cinnamon with crushed fennel seeds.
I love, too, that this dish calls for whole wheat pasta, durum wheat's heartier, nuttier, spooky-season sibling. Then again, maybe I want to kick off squash season with Sohla El-Waylly's roasted squash with spiced onion gravy.
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