Best-Ever Holiday Side Dish

The native foods of the Americas—squash, corn, tomatoes, chiles—figure prominently in the outstanding recipes collected by and perfected by Mexican cooking authority and prolific author Diana Kennedy. At their 1621 autumn harvest feast, the Pilgrims and the Native Americans probably shared those very foods. This side dish, zucchini stuffed with corn pudding and topped with roasted-tomato-ancho-chili sauce, adapted from Diana’s The Cuisines of Mexico, could not be more perfect on the fall-winter table for any occasion. Scroll down on Food from the Garden for the complete recipe, with step-by-step photos.

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About writedesigner

Graphic designer, writer, and gardener Ellen Shapiro is based in Irvington, New York. A frequent contributor to design blogs and magazines including Print, Imprint, Salon.com, Communication Arts, and Etapes, she writes about trends, issues and personalities in design, illustration, photography, and visual culture around the world.
This entry was posted in Dining In and Out, Food from the Garden, Holiday Celebrations and tagged , , , , , , , , , . Bookmark the permalink.

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