| Often when we're shooting a photo for an upcoming story, you can feel the anticipation in the room: When will this photo be snapped, so we can dig in? (I'm thinking about that spicy Pepperoni Pull-Apart Bread, those tempting eggplant bruschetta with that eat-it-with-a-spoon Hazelnut Skordalia – and who can forget that Black Forest Icebox Cake.) Add Aaron Hutcherson's take on Toasted Ravioli to the list. As he wrote of the St. Louis specialty: "Also known as toasted ravs — or more simply t-ravs to those in the know — this dish features ravioli that have been breaded, deep fried, sprinkled with cheese and served with marinara for dipping." We dipped and munched until, well, they were gone. It's one of the perks of the job, getting to taste all of this carefully tested food. I also got to go home with a jar of Becky Krystal's homemade Pumpkin Spice Mix, which I sprinkled in Pumpkin Spice Cake. My niece and nephew were visiting, and they gave it a thumbs up with their morning coffee. With fall approaching we're leaning into soups. Joe Yonan's Collard Greens and Potato Soup With Chile Oil warmed my belly, but it was his accompanying column on the joy and grief of being a foster parent that warmed my heart. If you're craving a steamy bowl of something delicious, how about this seasonal Butternut Squash and Pear Soup that Ellie Krieger wrote about a couple of weeks ago? Aaron Hutcherson showed us how to expertly cut up that featured squash. And Becky Krystal shared everything you need to know about storing squash and all of your other hardy fall produce. Yes, it's tougher than those spring and summer crops, but it needs a little love, too. Join us on Wednesday, Oct. 20, for our weekly chat as we welcome fall and its bounty, including a variety of squash, hardy greens, root vegetables, pears and apples, of course. You must register for the chat, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now. Hope you'll join us.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) This St. Louis delicacy features your choice of ravioli that are breaded, deep fried and served with grated cheese and marinara. By Aaron Hutcherson ● Read more » | | | A homemade pumpkin spice recipe to remind us what the season should really taste like. By Becky Krystal ● Read more » | | | Inspired by the Portuguese caldo verde, the soup helps reinvigorate a cook who lost his mojo because of grief. By Joe Yonan ● Read more » | | | This 30-minute recipe is pretty enough for company, once you transfer the potatoes and roasted sprouts and shrimp to a nice platter. By Ann Maloney ● Read more » | | | Creamy feta roasts with sweet peppers, juicy tomatoes and almonds for this sheet-pan dinner. By G. Daniela Galarza ● Read more » | | | Each component can be made in advance for a weeknight meal that can be ready in minutes. By Ellie Krieger ● Read more » | | | |
More from Voraciously Reduce food waste and make the most of all your cold-weather produce by storing it properly. By Becky Krystal ● Read more » | | | Prepping butternut squash requires a sharp knife and/or peeler, plus a little guidance. By Aaron Hutcherson ● Read more » | | | Stock up the freezer with chicken cutlets, because we're offering a wide array of ways to make the most out of the quick-cooking protein. By Becky Krystal ● Read more » | | | Celery root is easy to love and easy to cook. By Kari Sonde ● Read more » | | | Drip coffee is fine, but there's so much more you can do. By Kari Sonde ● Read more » | | | Nobody talking about diets agrees on everything, but there are some things reasonable people should be able to agree on. Perspective ● By Tamar Haspel ● Read more » | | | Plus, a classic Argentine malbec, two delicious whites from Italy and a French vouvray for a week of tasty sips. By Dave McIntyre ● Read more » | | | |
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