While it’s certainly no beauty, this glorious Provencal pumpkin gratin from Richard Olney is packed with flavour, and has the most compellingly beautiful texture: soft and yielding underneath; crisp and almost breadcrumb-like on top, making it a wonderful side option for Autumn dinners.
Americans are good at salads. Salad in the States doesn’t really mean ‘greens’. It means a big plate with a combination of tastes, textures and temperatures – fresh fruit; raw vegetables; salad leaves; a protein; something crisp and a great dressing to bring it all together like Poppyseed, Thousand Island, or the simple perfection of buttermilk-based Ranch.
More importantly, Americans understand how to bring all of these elements together with a dressing, be it poppyseed and peach, Thousand Island (good in its own retro way) or a simple, buttermilk-based ranch
With the orzo and citrus flavours, this soup is a bit like that Greek lemon and egg broth Avgolemono; with all the vegetables and herbs, it’s similar to an Italian minestrone, albeit without the tomatoes. Either way it’s lovely and warm and filling and tastes like summer into autumn…