A silky, savory autumn sauce made with roasted butternut squash, fresh rosemary, white wine and Parmigiano-Reggiano. There’s no cream needed; the squash, butter, cheese and pasta water create a beautifully creamy sauce all on their own. I especially love this served with homemade ricotta gnocchi. You will need: 2½ cups cooked roasted butternut squash Glug of olive oil 2 tbsp unsalted butter, divided ½ small shallot, finely chopped 4 garlic cloves, minced 1 tsp fresh rosemary, very finely...

Cacio e Pepe may have only a handful of ingredients, but anyone who has made it knows that getting that perfectly creamy sauce can be a little tricky! This classic Roman pasta has roots in the pastoral traditions of central Italy. Shepherds traveling through the countryside carried ingredients that kept well; dried pasta, aged Parmesan and black pepper, and combined them into a simple, satisfying meal. Its name literally means “cheese and pepper.” Over the years, I’ve tried several methods...

Yellowstone and Tetons are those places I thought I understood before I arrived. I had seen the photographs, watched the videos and knew about Old Faithful, the bison and the famous hot springs. But nothing really prepares you for actually being there. Over several days, we experienced Teton for one day, Yellowstone for two, from different directions, in completely different weather, and somehow each turn showed us something new. There were some ridiculously early mornings; including 2 4:30...