Diana Pérez

A trained chef with a varied and extensive professional background, including
working in Michelin-starred restaurants in Italy and New York as well as experience in TV, digital and print culinary media and global food events such as Expo Milano 2015. Member of the Associates Board at America Media, which leads the conversation between faith and culture.

Chowhound Features: "Squash Appetites with this Better Butternut Soup"

Chowhound Features: "Squash Appetites with this Better Butternut Soup"

Butternut squash soup: it’s the original pumpkin spice before we pumpkin-spiced everything, a fall soup at its simplest, humble and elegant. Everyone has their own way of making it and that's the beauty of cooking: all roads lead to Rome. But here's my straightforward, no-nonsense take on this classic. There are no fancy maneuvers here, just roast, cool, blend and that’s it. For texture, I add beet and fennel chips. You can bake the chips, by all means, but I prefer to fry them for that added crispiness. I love to use the candy cane beets now in season, since their cheerful, colorful, and graphic pattern contrast brightly with the warm, golden hue of the butternut squash.
For the recipe, visit my latest on Chowhound Features.
 

Chowhound Features: "Tarte á l'oignon: Oui, please!"

Chowhound Features: "Tarte á l'oignon: Oui, please!"

Chowhound Features: "Pumpkins and Apples and Pork—Oh My!"

Chowhound Features: "Pumpkins and Apples and Pork—Oh My!"