Roasted Butternut Squash Soup

This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. You start by cutting the squash in half lengthwise and roasting it in a hot oven. Scrape the roasted flesh from the skin, and simmer it with sautéed yellow onion, fresh sage, and a tart…

The 
Communal 
Loaf

Ibises, a group of dark, long-legged wading birds, are known to eat in community. So it’s no surprise that when you walk into bustling Ibis Bakery -- the bird’s namesake -- on a Sunday morning, you’re greeted with tables full of patrons chatting, carefully-crafted pastries lining the counter, rustic hand-baked loaves filling the shelves, and busy bakers creating the hands-on,…