New York’s Best Squash Dishes
You’d be hard-pressed to find a cold weather vegetable that comes in greater variety than winter squash. There’s sweet Butternut, creamy Pumpkin, meaty Acorn and even butter-yellow Spaghetti Squash, its silky strands resembling a freshly cooked plate of pasta. And that exciting versatility is precisely what makes squash such a sought after ingredient at restaurants, so be sure to check out the vegetarian-friendly Pumpkin Tacos at the brand new Mission Cantina, the hand-cranked Butternut Squash Panzotti at Michael White’s elegant Italian steakhouse Costata…
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Empellon Cocina’s Pumpkin Seed Cake
Dessert isn’t usually the first thing most people think of when going for Mexican food. Then again, you wouldn’t think an acclaimed pastry chef would open a Mexican joint and leave the pastry department to his wife. You’ll want to broaden your horizons and save room for dessert at Empellon Cocina. Alex Stupak pushed the envelope at WD-50 and he continues to do so at his innovative and modern Mexican. One of the best things they’re serving at the restaurant is a Pumpkin Seed Cake. What arrives on the plate is a long, rectangular slice of moist, spicy cake, topped with crumble, strawberries, cajeta, and drizzled with brown butter. The final touch is an ice cream quenelle. Heck, we’d pop in for a shot of tequila and this blissfully complicated sweet...
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Dovetail’s Pumpkin Soup
People have been talking about Dovetail’s Pumpkin Soup for years. While it’s not technically new, it just keeps getting better with age. Owner and chef John Fraser made a splash when he first opened his ambitious seasonal American restaurant on the Upper West Side, earning praise and a Michelin star in the process. This fall, he’s upped the ante on one of his now signature dishes. This season’s version is a luscious, yet light broth (made with pumpkin juice and whole pumpkin puree), scattered with Pomegranate Seeds, Granny Smith Apple Pearls, and Pumpernickel Croutons for crunch. The final touch is the unique addition of homemade Marshmallows, spiced with Vadouvan, a French curry blend typically made with onions, shallots, garlic and cardamom. And if you’re still craving pumpkin come dessert, order a scoop of Dovetail’s Pumpkin Ice...
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Park Avenue Autumn’s Pumpkin & Molasses Cake
This midtown spot not only include a change in the menu but the entire décor and space as well. Park Avenue Autumn is here until late November, with a menu that highlights the season’s best, including Roast Chicken with “Pumpkin Pie”. Except this year the talented Richard Leach has added a new and exceptional sweet to his dessert menu, a Warm Pumpkin & Molasses Cake. A stunning arrangement of four components that include a warm and deliciously dense Pumpkin Cake, sweetened with molasses, alongside a a Sour Cream Panna Cotta Bar, and Chilled Molasses...
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Coolhaus’s Pumpkin Cookiewich
You might be thinking that it’s starting to get too cold for ice cream. Well, it’s never too cold for ice cream, especially not where the Coolhaus truck is concerned. We’d wait in line for one of their killer Ice Cream Cookiewich in rain, sleet or snow. This fall, Coolhaus is featuring lots of terrific, autumnal flavors, like Baked Apple, Balsamic Fig and Mascarpone, and Pumpkin Ice Cream — a flavor we think pairs perfectly with their Ginger Molasses, Chewy Brownie or Oatmeal Cookies. What are you waiting for? Go chase down a...
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Sugar Sweet Sunshine’s Pumpkin Eggnog Pudding
We’ve been fans of this teeny Lower East Side bakery and its pies, cakes and cupcakes for years. We love the story of these two ladies, Peg and Deb, who met while performing in The Music Man, living parallel lives of auditioning and working together at Magnolia Bakery. They launched this itty bitty bakery over nine years ago and we think it gets better every year. Come October, they roll out their moist and surprisingly light Pumpkin Cake. But the best card they’re holding is the Pumpkin Eggnog Pudding Cake, a mildly spiced trifle layered with moist Pumpkin Cake and a thick and luscious Eggnog Pudding....
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