The Center for Science in the Public Interest wants salt to be reclassified and more stringently regulated as a food additive.

We found this incredibly cool recipe in the late-lamented Gourmet magazine in November, 2008 less than a year before it folded. We think the result is something like a cross between a fondue and a bread pudding. Here’s how the magazine described the dish, “As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, […]