What’s more southern than cornbread? Sweet potato cornbread. You’re welcome. Our family’s classic cornbread recipe got an upgrade when I switched it up and used buttermilk, instead of whole milk, and added some sweet potatoes to the mix. This recipe was inspired by Sweet Potatoes—an all sweet potato everything guide to everything sweet potato-ey—and, of course, fall.
Now that it’s October, all I do is dream of butternut squash, pumpkin, and sweet potato recipes. All orange everything. The holiday season is approaching and it is literally the worst time for a foodie like me to be a student, let alone a law student. Between eating and cooking and cooking and eating, who has time to become an expert on intestate succession? Me. That’s who. I make time. But, hey you gotta eat right?
When I think about comfort, I think about soup. (I also think about my mom’s mac & cheese, but that’s besides the point). Soup is what we eat when we need healing and warmth. Two things this country is in desperate need of. But, I won’t get into that . . . for now.
*takes a quick kneel*
I’ve been dying to make this soup for at least a month. I tried to wait until October. I really, really tried to wait. The temperature in the DMV is literally averaging 80 degrees every day and I’m over here making warm butternut squash soup hoping that fall is coming across the Himalayas. Luckily, I was still able to grab some pretty decent squash at the store, even though summer is really overstaying its welcome. I topped the soup with crème fraîche and fresh minced chives and immediately scarfed down two and a half bowls. Whoops.
When I was a kid, I was obsessed with pasta. Okay tbh I still am. I LOVE PASTA (Oprah’s “I Love Bread” voice). Cacio e Pepe, which means “cheese and pepper” in Italian, is something I’ve been making before I even knew it was a thing. Forreal forreal, boiling pasta and adding some salt, pepper, and parmesan is a quick way to satisfy a pasta craving. Here, I’ve added some effort to the dish by adding a slight truffle taste. I’ve also added some lemon juice to the pasta while boiling. This is something I do just about every time I cook pasta, not just for cacio e pepe. I promise the pasta won’t have a citrus-y taste, but the lemon juice will perfectly enhance the flavor of the pasta.