Food Articles

The Independent

Braised kabocha pumpkin

November 17, 2012

The beauty of the Japanese kabocha pumpkin is that it has quite a dry, dense texture that doesn't break down with cooking. Thinking they were an exotic rarity, I ordered one especially from my greengrocer the other day, only to see a whole basket of them displayed in the window of my local supermarket as I walked home from collecting it.



Read entire article on The Independent
« Previous Article Next Article »

More From Food Articles

  • Plan ahead: Valentine date night cooking skills class
  • Hot Sam Pretzels, gone but not forgotten-a copycat recipe
  • New Year, new wines to discover Part 2: Rioja red wines of Spain
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury
    THINGS WE LIKE