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I once took a work trip to do nothing but learn about Irish milk, cheese, and butter. Lucky for me, the first thing I ate when I arrived, jet-lagged and haggard, was a scone. I still remember this particular scone because it was fluffier and richer than any scone I’d ever had. After spending a few minutes under the spell of this little morsel, I pulled myself together and asked the chef if it wasn’t in fact a biscuit. He insisted, these were his Irish scones, made with Irish butter and milk, and served with a soft pat of butter on the side.

If it really was a scone, it was the best scone I’d ever had, so I asked the chef for his recipe and spent the rest of the trip trying to figure out what, in fact, is a real Irish scone.

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Have you ever sipped a shrub? Not the bush out in your front lawn, but a fruit syrup, preserved with vinegar and mixed with water or alcohol to make a tangy, refreshing beverage. An old-fashioned favorite, shrubs have steadily made a comeback in the last several years — especially on cocktail menus — but they aren’t solely the province of mixologists.

Making a shrub syrup at home is a fun way to preserve and play with seasonal fruit, and you can follow this template for practically any fruit you have on hand. In addition to drinks, you can use the brightly flavored syrup in salad dressings and homemade jam, or as a glaze for meats.

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So you took a gamble on a spaghetti squash — it does have a pretty clever sales hook, after all. But now you’re staring at this canary-yellow gourd wondering how on earth it could ever be transformed into anything resembling pasta. You’re full of doubts and hopes and perhaps a dash of healthy skepticism. I get that.

Well, buckle up, because today we’re pulling some culinary alchemy and transforming squash into tender tangles of spaghetti. No spiralizers or any special gadgets required. Just an oven and a half hour of your time.

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There are two ways of thinking about foods we used to hate. First, regret — for missing so many years of oysters or chunky peanut butter or what have you. Second, gratitude that there is still something new to be discovered at the table, foods that were waiting in the wings to come on stage and take us by surprise. I take the second path with sweet potatoes, the tragic victim of marshmallow-topped sludge in my impressionable childhood, but now one of my chief food loves.

There’s nothing of childhood casseroles in this colorful and satisfying sweet potato platter of simple roasted rounds topped with a chutney-inspired pesto of cilantro, coconut, and garlic.

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‘Tis the season. Can you hear the espresso machine firing up? Starbucks is bringing back the rock star of latte, the queen of froth, the obsession of millions: The Pumpkin Spice Latte. But if you don’t want to wait until the full launch, or if you just fancy making it yourself at home, we have your back!

Here’s how to make a spicy, frothy pumpkin spice latte at home. It’s so easy, and you’ll have enough to share with someone you truly love. Don’t skip the whip.

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