Thanksgiving 2012
Tips and tricks from the Food section on cooking a turkey, White House recipes and more.
How to make a stuffed squash: The layered approach
Washington cook Lisa Jorgenson uses risotto, eggplant, zucchini, onion, tomato, fresh herbs and lots of garlicky olive oil to make her stuffed Thanksgiving squash. Here’s how she does it.
5 Seconds
Washington cook Lisa Jorgenson looks for a large Hubbard squash, which has a blue-green color that deepens after hours of low heat.
Sarah L. Voisin / The Washington Post
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Father’s Day picnic in Northeast D.C.
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