A highlight of Aziza's fall menu is its composed fairy tale pumpkin dish, served with puntarelle and treviso chicories, sweet potato puree that chef de cuisine Louis Maldonado describes as "basically a holder for brown butter," pumpkin seed granola, and pu-erh tea emulsion. Here Maldonado provides proof positive that pumpkin was neither born in a can nor meant only for pie. [The Feast]
In Eat My __ we ask pro chefs to cook us their signature dish from scratch. Do try this at home.