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I had this squashy dal on repeat last fall – it was something I made one day to use the roasted squash I’m in the habit of having in the fridge at this time of year, and I became totally hooked on it. In the fall, when all the giant gourds are in the farmers’ markets, I often poke one with a knife and roast it whole, directly on the oven rack, while something else is baking. It takes about an hour for a large one to soften and start to collapse in on itself – once cool, it’s easy to cut open, scoop out the seeds, and then scoop the soft flesh in spoonfuls into things like soups and stews and curries and dal.


This…! The computer added that exclamation mark. Really. It’s very intuitive. Did today need a pot of chicken and dumplings simmering on the stove? Mine did. It was all I could do to keep myself from devouring the lot, standing at the stove, and the only deterrent was the risk of incinerating my tongue. It may have been worth it. I tried to take pictures. I mean I did, but I could barely focus. The steam was making me ravenous, like that cartoon steam that winds out of delicious things and swirls up your nose. I snapped a few, grabbed a fork and took the bowl to the couch for some alone time. Then I came back for a rendezvous with the pot. This feels like the sort of thing I should have grown up with, but it wasn’t. My childhood never knew a dumpling. These are the deal deal – sticky dough you drop by the spoonful onto the surface of the simmering stew,Continue reading