Cauliflower purée makes a very welcoming bed for the roast squash chunks here. The purée is a great lesson in how texture can transform the taste of an ingredient – the cauliflower is cooked to the ...

This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. This may be made a day ahead. Store in the refrigerator. When reheating ...