Grimes explores squash’s more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut.
Don’t relegate this wonderful dish to the breakfast table—served with a small green salad and a glass of white wine, it makes a delicious weeknight dinner.
A mountain of skinny, crispy fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice, shoestrings are fried only once.
A leek, carrot, and celery mirepoix, cooked until tender with white beans, gets a crisp, crunchy texture and rustic flavor from a garlicky bread-crumb topping.
