Chef Ben Pollinger, Oceana
120 W. 49th St., 212-759-5941
His pick: Pumpkin
Why he’s cooking with it: “There are so many types of pumpkin and squash, each with a different flavor, texture and color. They can be showcased as an individual variety or as a blend for an overall great pumpkin flavor. They’re visually stunning too, from orange to brown to red, green and blue.”
His inspiration: “I wanted to show off ways to serve pumpkin and celebrate this wonderful harbinger of autumn.”
Use it at home: To make a puree (to be used in pies or stirred into pasta or risotto):
1. Cut pumpkin in half from top to bottom.
2. Season the inside with salt and pepper.
3. Roast at 350, cut-side down on a rimmed baking tray, with just a little bit of water in the tray to create some steam.
4. Roast until a paring knife easily goes right through the flesh (time will vary depending on the density and the size).
5. Let it cool, scoop the flesh off the skin and puree in a food processor.
Bill Telepan, Telepan
72 W. 69th St., 212-580-4300
His pick: Cauliflower
Why he’s cooking with it: “Cauliflower is a fall favorite in our house and in the restaurant. During the fall, purple, orange and Romanesco cauliflower show up at the green market and are so versatile; they are great with bacon, sauteed with garlic, cut into steaks or pureed.”
How he’s cooking with it:
Chef Billy Oliva, Delmonico’s
56 Beaver St., 212-509-1144
Delmonico’s Kitchen: 207 W. 36th St., 212-695-5220
His pick: Tuscan kale
Why he’s cooking with it: “I like cooking with Tuscan kale because it’s a very versatile, healthy green that can be used raw in salads or blanched and sauteed and used in pasta, soups, etc. I always gravitate toward ingredients that I can creatively use in different dishes.”
How he’s cooking with it:
How you can cook with it:
Melissa Muller Daka, EOLO: Sicilia a Tavola
190 Seventh Ave.,
646-225-6606
Her pick:
Cucu-what? “Cucuzza, pronounced ku-guu-zza, is a type of calabash [bottle gourd] that is popular in Southern Italy, especially in Sicily.”
On her menu:
How you can cook with it:
Maria Loi, Loi
208 W. 70th St.,
212-875-8600
Her pick: Krokos Kozanis (Greek saffron)
On her menu: Risotto with Krokos Kozanis
Why she’s using it: “Krokos Kozanis is known to have healing qualities and has been used as a remedy since ancient times in Greece. Our focus at Loi is producing delicious food that comes from pure ingredients, which contributes to the long-term well-being of our customers. Krokos Kozanis has been documented as an ingredient that can reinvigorate and strengthen the immune system. There are even appearances of Krokos Kozanis in Greek mythology.”