from the editor
I HAVE TO BE HONEST. MOST EVENINGS, I EAT DINNER FROM A BOWL. I love the ease and comfort of a wholesome pasta or grain-based dish on busy weeknights. These versatile meals allow me to be creative with ingredients I already have, and I hope this issue will be a jumping-off point for you to do the same. Our one-pot pasta recipes, beginning on page 15, are quick to prepare and so satisfying. The Butternut Squash Pasta on our cover is simply brilliant—the cooked squash becomes a rich sauce without the addition of cream—and only has nine ingredients, many of which you likely already have. I promise you’ll want to make it over and over again. Two items I always have stocked in my pantry and refrigerator are coconut milk and…