Order a glass of wine in Italy and you never drink alone. A little something to eat always turns up on the bar or cafe table. In the past, what the waiter brought was usually bizarrely un-Italian, ...

5 C. chicken broth 2 tbs olive oil 12 sage leaves 1/3 lb strips of bacon or pancetta cut into 2 inch pieces 1/4 C. shallots minced 1/2 C. white wine 2 C. butternut squash peeled and diced 1/4 inch 1 1 ...

With pumpkin season in full swing, it’s high time to enjoy this gorgeous gourd to the fullest extent. One of my favorites is this pumpkin sage risotto. It’s super easy to make but tastes like it came ...

Heat chicken broth in sauce pan over low heat and keep warm on stove. Using a medium size sauce pan, heat oil over medium high heat. When oil is hot, fry sage leaves 45 seconds per side. Remove and ...

Off the vine, winter squash look like some kind of exotic rustic pottery, with rich colors and textures that give them the appearance of having been elaborately carved and colored. That beauty makes ...

Michelle Dunaway is dishing out some comfort with a healthy twist, in this edition of Michelle Cooks. See how you can whip up this quick and easy weeknight dinner idea with an instant pot, and ...

Continuing TODAY Food’s series of five-ingredient meals that are simple enough for anyone to tackle, Ben Pollinger, executive chef of Oceana restaurant in New York City, joins Al Roker and Willie ...

Heat half the butter in a large saucepan and add the onion. Sauté over low heat for five minutes until softened but not browned. Stir in the chiles and cook for one minute. Add the pumpkin and cook, ...

When the chill of autumn sweeps across Northern Italy, you know it’s time for a classic pumpkin risotto. Really good stuff.

Sage is THE herb to use with squash - and this comforting risotto will warm you up a treat after a bonfire and fireworks. Cut lids from the pumpkins, discard the seeds and cut the flesh into cubes.

Preheat the oven to 200C fan/220C/gas 7. Heat a large lidded ovenproof saucepan over medium-high heat. Add the oil and onion and cook for 3 minutes or until soft. Add the sage and cook for 1 minute.