No. 279: Noodle Palooza - Baked Pasta, Lasagna, Triple Scallion Ramen, & More
Plus: THANKSGIVING CHAT– announcing our Q&A for Nov. 20; a tinned fish moment; and the first ever Great Martha's Vineyard Bake Off and fundraiser, Nov. 23 and 24.
🧅 A Perfect Pair in a Pasta: Squash + Caramelized Onions
Figuring out what we’re going to feel like cooking two or three months from now is a challenge. That’s the conundrum I face when I write my food column for Martha’s Vineyard Magazine long before the issue will be on newsstands. I think about seasonality of course, but I also want a topic — and a recipe — that I feel connected to, that’s Vineyardy, and that’s right for the moment. When all three come together as they did in the latest issue, I’m happy.
The recipe I chose for the Fall Home & Garden edition (just out) is a comforting baked pasta (yay!), and the story is a jolly account of the gargantuan pumpkin patch that accidentally grew in our front “lawn” in West Tisbury this fall.
