MY SWEET GOURD A splash of vinegar and a drizzle of honey complement the roasted squash beautifully.
Photo: Chelsie Craig for The Wall Street Journal, Food Styling by Pearl Jones, Prop Styling by Beth Pakradooni
The Chef: Rebecca Wilcomb
Her Restaurant: Gianna in New Orleans
What She’s Known For: Cooking that honors Italian grandmothers, including her own, for whom the restaurant is named. Pristine ingredients, the best local produce and Gulf seafood.
FROM THE START, Rebecca Wilcomb thought of Gianna, the Italian restaurant she opened a year and a half ago in New Orleans, holistically. “It’s about the energy in the room and the smell from the kitchen,” she said. “And making food that feels right.”
It’s hard to imagine food that feels more right, right now, than Ms. Wilcomb’s first Slow Food Fast recipe. Crescents of delicata squash roasted with butter and sage nestle into a bed of velvety cauliflower purée. Topped with hazelnuts, chile flakes, brown butter and a drizzle of honey, it’s a meatless meal that more than satisfies meat eaters.
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It also conveys the sense of cozy indulgence diners expect at Gianna. This fall, Ms. Wilcomb tried out the dish and a number of others on a group of friends. “I knew this was special then,” she recalled. “Everyone said, ‘This is the winner.’ ”
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