Isorhythm

I'm not a big believer in cutting any one thing out of my diet. Going cold turkey on red meat, dairy, or grains to improve health seems like an over simplified solution to a complex problem. But I have tried to curb my reliance on cream and cheese, which led me to this no-cream mushroom sauce. And I have to say now that I prefer it to any cream-based mushroom sauce I've tried. It's still rich and smooth, but those qualities come from the fungi themselves rather than filler. The original recipe is tweaked from one I found at  The Kitchn  (mostly to accommodate what I had available in my fridge), and it's absolutely my favorite mushroom sauce. No-cream Mushroom Sauce Adapted from  The Kitchn Ingredients 2 8-oz. packages of baby portobello mushrooms, washed and chopped 1 medium yellow onion, diced 4 cloves garlic, peeled and minced 1 c. dry white wine 1 c. chicken, beef, or vegetable stock 2 Tbs. fresh chopped sage (or 2 tsp. ground sage) 2 Tbs. but...

I made it a priority this autumn to eat as many pumpkin and pumpkin-flavored things as possible. So I compiled a list of recipes, stocked up on organic pumpkin puree and pie pumpkins, and made as many pumpkin treats as I could in a single October. The recipe I was most excited to try was one I found, I'm not at all embarrassed to say, from The Legend of Zelda: Twilight Princess via  The Geeky Chef -- Yeto's Superb Pumpkin and Goat Cheese Soup . I'd never paired pumpkin and goat cheese, but just the thought of doing so made my mouth water. The recipe looked a little bare but also easily modifiable, so I made significant alterations (different cheese, different squash, different spices). It's been delicious every time I've made it. Ingredients 1 small-to-medium pie pumpkin, peeled, seeded, and chopped into 1" cubes 1 large white or yellow onion, chopped 5 cloves garlic, peeled and cut into quarters 4 c. chicken or vegetable stock ½ c. goat cheese, ...