A Comforting Squash Pie That Welcomes Fall
For his October menu, David Tanis bookends a hearty, just-cheesy-enough main with red wine poached pears and a light, crisp romaine salad. By BY DAVID TANIS from NYT https://ift.tt/3usIto4
For his October menu, David Tanis bookends a hearty, just-cheesy-enough main with red wine poached pears and a light, crisp romaine salad. By BY DAVID TANIS from NYT https://ift.tt/3usIto4
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