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It’s time to get cozy, and farro and cauliflower Parmesan is a good place to start.
Grab a blanket: We are careening toward the end of daylight saving time, which means it’s time to get cozy, people, at least those of you who live places where the weather gets cold. I’m talking soups, casseroles, braises and everything roasted. The farro and cauliflower Parmesan below is a good place to start.
And, crazy but true, it’s also nearly time to start thinking about Thanksgiving. I’m hosting this year, and my terrible, very slow menu-planning method, which I secretly enjoy, involves me going one dish at a time, mulling it over while loading the dishwasher or running errands, until finally I settle on a recipe (usually the first one I thought of, but it’s a process). I’ve started with the stuffing, and I’m leaning toward this outrageously good mushroom bread pudding, which I made last year.
There are hundreds of Thanksgiving recipes for you on New York Times Cooking. We are here to help! And I’m dearemily@nytimes.com — I love to hear from you.
I really try to never give you recipes that take an hour. But this one, by Sarah DiGregorio, is mostly unattended, so you can wander away for 40 minutes and do other things. And, with daylight saving time ending on Sunday, I believe there will be a deep need for tomatoey, cheesy farro.
View this recipe.
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