Chef Alex Thomas of The Wellington Room in Portsmouth, NH serves this multi-squash hash with his Bone-in Braised Short Rib. It also goes great with a holiday turkey or ham. You can save the seeds from each kind of squash and toast them for a tasty snack.
Catcher in the Rye, the signature cocktail for the 6th Annual Best of Taste Bash, combines Woodford Reserve Rye, Averno Amaro Siciliano, Carpano Antica Vermouth and unsweetened cranberry juice, making for a festive and refreshing creation to celebrate all of the 2016 Best of TASTE winners.
The allium family is well represented here: Spanish onions, red onions, shallots, scallions, and garlic make for a full-ﬂavored soup. Beef broth is traditional; use vegetable broth for a vegetarian version. Executive Chef Julie Cutting says, “Onions must cook slowly and become evenly browned. This process is slow. Do not brown too fast or use high heat.”