Squash is one of those summer crops that seems to be everywhere.
Now that half of my family of origin has gone vegan, I’ve had to expand my repertoire of dishes that meet their needs while continuing to offer palatable options for the rest of us without becoming a short-order cook.
Cilantro provided the perfect fresh and fragrant foil to tuna tartare I concocted last week for our impromptu dinner guests.
The fact that I fuss with a cherry pitter to prepare the fruit is further evidence of this cake's transcendence.
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