(CBS News) The following recipe comes courtesy of chef Lidia Bastianich. The idea for this recipe came to me from "The Art of Eating Well." This is my interpretation of the recipe from Pellegrino ...

If you value independent local news, become a sustainer today. Your gift could help unlock a $1M challenge. Now that it's October, we're fully ready to embrace the fall. (No more angry rants about teh ...

Getting your Trinity Audio player ready... When I plan my Thanksgiving menu, I keep its complementary fall colors in mind: the russet and bronze of a roast turkey, the distinct greens of string beans, ...

Chef, cookbook author and host of "The Lost Kitchen" on Magnolia Network, Erin French is joining TODAY Food to share a few of her favorite seasonal squash recipes. She shows us how to make fried ...

To cook the cushaw: Trim stem and blossom end of the squash, and cut into large chunks. Scrape out the seeds and discard (or keep for later toasting). Melt 2 tablespoons butter in a large roasting pan ...

Q I recently had the Squash pie at True Food Kitchen in Boca Raton and it was delicious! I think it’s the perfect fall pie and would love to make it for Thanksgiving. Can you please see if the chef ...

If you’re like us, your favorite part of the Thanksgiving meal comes at the end. And that has everything to do with the pies. From fruity apple and pumpkin pies to rich pecan pie and chocolate pies, ...

Some – perhaps many – canned pumpkin purees and pie fillings are actually derived from squash. So the traditional “pumpkin” pie that might have been prepared for a family feast very well could be a ...

The running border through the pages of “Crumbs From Everybody’s Table” reads “Send Your Newly Married Friend a Copy of ‘Crumbs From Everybody’s Table.’” Clearly someone followed this advice, because ...

Utilizing all wild and locally sourced ingredients and flavors, Tashia Hart recreates the balance of flavors in the original squash pie dish. This article appears as part of Native America, a ...

When I plan my Thanksgiving menu, I keep its complementary fall colors in mind — the russet and bronze of a roast turkey, the distinct greens of string beans, Brussels sprouts and kale, and the flame ...