New recipes

Wolfgang Puck's Back-to-School Recipes

Wolfgang Puck's Back-to-School Recipes

Cook for your kids like chef Wolfgang Puck does for his

When it comes to feeding the kids during the school week, it's all about keeping it simple and easy. Oh, and making sure that they will actually eat what you're making. Something chef Wolfgang Puck does for his kids is to sneak vegetables into tasty dishes like this Chicken & Vegetable Quesadilla. Or he makes homemade pizza using fresh ingredients his kids love.

How did he come up with the recipe? Puck says that "when my son Cameron was younger, this was the only pizza he would eat. He told me just what he wanted on his pizza, and he's eaten it the same way ever since." Use Puck's pizza dough recipe as a base and ask your kids what they want on their pizza, and as long as it's not too bizarre, then give it a try.

Try your hand at making these easy dishes for your kids to keep them satisfied and well fed.

A light and delicious pasta recipe that makes a filling weeknight meal.

A large-scale recipe that can be eaten right away or frozen for a quick dinner later on.

A recipe that chef Wolfgang Puck created just for his son, but will probably work on most kids (and adults too).

A fun and easy-to-make recipe that can easily be topped with guacamole if your kids like it.


Wolfgang Puck Shares One of the Recipes From the Oscars Last Night (Plus, His Behind-the-Scenes Photos!)

Last night, chef-to-the-stars Wolfgang Puck shared behind-the-scenes snapshots from the Oscars exclusively on our Instagram page. Puck has catered the post-Oscars dinner party known as the Governors Ball for 20 years now (!). Here's one of the shots he shared with us of the room where it all goes down:

Since we couldn't fly you all out to eat his delicious food, we asked Puck to share one of the recipes from last night to give us a taste (heh) of what our favorite celebrities chowed down on. Here's a brand-new vegan dish on his Oscars menu this year—butternut squash with farro and wild rice. If you'd like to give it a try, the full recipe is below:

Wild Rice and Farro Salad With Butternut Squash Puree

Serves 81 1/2 cups raw wild rice

*9 cups good-quality canned vegetable broth

Sherry vinaigrette (recipe follows)

Butternut squash puree (recipe follows)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper*

__Wild rice:__Put rice in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add 4 1/2 cups of broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender and puffed open, 40 to 45 minutes. Uncover pan, gently fluff with a fork, and cover and steam for 5 minutes longer.

Farro: About 20 minutes after wild rice starts cooking, put farro in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add remaining 4 1/2 cups broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender, about 25 minutes.

Transfer rice and farrow to separate nonreactive bowls and let cool to room temperature. Make sherry vinaigrette (recipe follows). Stir well and divide evenly between cooled wild rice and cool farro, tossing grains in vinaigrette. Cover bowls with plastic wrap and refrigerate. Prepare butternut squash puree (recipe follows).

Apples and fennel: While squash is cooking, fill three mixing bowls with ice cubes and water. Squeeze lemon into 1 bowl. Core Granny Smith apples and cut into very thin, round slices. Immerse apple slices in bowl of ice water and lemon juice. Trim top and bottom of fennel bulb and cut into very thin, round cross-section slices. Immerse in another bowl of ice water.

__Beets and oranges:__Trim tops and bottoms from beets, scrub with a kitchen brush, rinse, and dry. Cut into very thin, round slices. Immerse in another bowl of ice water. Peel each orange (completely remove outer membranes of fruit segments). Cut away each segment of orange between membranes and set segments aside.

__Brussels sprouts:__Trim stalk ends and remove leaves from each sprout, keeping them whole. Warm olive oil on medium-high heat and saut?? brussels sprout leaves until they turn a light golden color, 45 seconds to 1 minute. Season to taste with salt and pepper. Transfer to a bowl and set aside.


Wolfgang Puck Shares One of the Recipes From the Oscars Last Night (Plus, His Behind-the-Scenes Photos!)

Last night, chef-to-the-stars Wolfgang Puck shared behind-the-scenes snapshots from the Oscars exclusively on our Instagram page. Puck has catered the post-Oscars dinner party known as the Governors Ball for 20 years now (!). Here's one of the shots he shared with us of the room where it all goes down:

Since we couldn't fly you all out to eat his delicious food, we asked Puck to share one of the recipes from last night to give us a taste (heh) of what our favorite celebrities chowed down on. Here's a brand-new vegan dish on his Oscars menu this year—butternut squash with farro and wild rice. If you'd like to give it a try, the full recipe is below:

Wild Rice and Farro Salad With Butternut Squash Puree

Serves 81 1/2 cups raw wild rice

*9 cups good-quality canned vegetable broth

Sherry vinaigrette (recipe follows)

Butternut squash puree (recipe follows)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper*

__Wild rice:__Put rice in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add 4 1/2 cups of broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender and puffed open, 40 to 45 minutes. Uncover pan, gently fluff with a fork, and cover and steam for 5 minutes longer.

Farro: About 20 minutes after wild rice starts cooking, put farro in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add remaining 4 1/2 cups broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender, about 25 minutes.

Transfer rice and farrow to separate nonreactive bowls and let cool to room temperature. Make sherry vinaigrette (recipe follows). Stir well and divide evenly between cooled wild rice and cool farro, tossing grains in vinaigrette. Cover bowls with plastic wrap and refrigerate. Prepare butternut squash puree (recipe follows).

Apples and fennel: While squash is cooking, fill three mixing bowls with ice cubes and water. Squeeze lemon into 1 bowl. Core Granny Smith apples and cut into very thin, round slices. Immerse apple slices in bowl of ice water and lemon juice. Trim top and bottom of fennel bulb and cut into very thin, round cross-section slices. Immerse in another bowl of ice water.

__Beets and oranges:__Trim tops and bottoms from beets, scrub with a kitchen brush, rinse, and dry. Cut into very thin, round slices. Immerse in another bowl of ice water. Peel each orange (completely remove outer membranes of fruit segments). Cut away each segment of orange between membranes and set segments aside.

__Brussels sprouts:__Trim stalk ends and remove leaves from each sprout, keeping them whole. Warm olive oil on medium-high heat and saut?? brussels sprout leaves until they turn a light golden color, 45 seconds to 1 minute. Season to taste with salt and pepper. Transfer to a bowl and set aside.


Wolfgang Puck Shares One of the Recipes From the Oscars Last Night (Plus, His Behind-the-Scenes Photos!)

Last night, chef-to-the-stars Wolfgang Puck shared behind-the-scenes snapshots from the Oscars exclusively on our Instagram page. Puck has catered the post-Oscars dinner party known as the Governors Ball for 20 years now (!). Here's one of the shots he shared with us of the room where it all goes down:

Since we couldn't fly you all out to eat his delicious food, we asked Puck to share one of the recipes from last night to give us a taste (heh) of what our favorite celebrities chowed down on. Here's a brand-new vegan dish on his Oscars menu this year—butternut squash with farro and wild rice. If you'd like to give it a try, the full recipe is below:

Wild Rice and Farro Salad With Butternut Squash Puree

Serves 81 1/2 cups raw wild rice

*9 cups good-quality canned vegetable broth

Sherry vinaigrette (recipe follows)

Butternut squash puree (recipe follows)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper*

__Wild rice:__Put rice in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add 4 1/2 cups of broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender and puffed open, 40 to 45 minutes. Uncover pan, gently fluff with a fork, and cover and steam for 5 minutes longer.

Farro: About 20 minutes after wild rice starts cooking, put farro in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add remaining 4 1/2 cups broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender, about 25 minutes.

Transfer rice and farrow to separate nonreactive bowls and let cool to room temperature. Make sherry vinaigrette (recipe follows). Stir well and divide evenly between cooled wild rice and cool farro, tossing grains in vinaigrette. Cover bowls with plastic wrap and refrigerate. Prepare butternut squash puree (recipe follows).

Apples and fennel: While squash is cooking, fill three mixing bowls with ice cubes and water. Squeeze lemon into 1 bowl. Core Granny Smith apples and cut into very thin, round slices. Immerse apple slices in bowl of ice water and lemon juice. Trim top and bottom of fennel bulb and cut into very thin, round cross-section slices. Immerse in another bowl of ice water.

__Beets and oranges:__Trim tops and bottoms from beets, scrub with a kitchen brush, rinse, and dry. Cut into very thin, round slices. Immerse in another bowl of ice water. Peel each orange (completely remove outer membranes of fruit segments). Cut away each segment of orange between membranes and set segments aside.

__Brussels sprouts:__Trim stalk ends and remove leaves from each sprout, keeping them whole. Warm olive oil on medium-high heat and saut?? brussels sprout leaves until they turn a light golden color, 45 seconds to 1 minute. Season to taste with salt and pepper. Transfer to a bowl and set aside.


Wolfgang Puck Shares One of the Recipes From the Oscars Last Night (Plus, His Behind-the-Scenes Photos!)

Last night, chef-to-the-stars Wolfgang Puck shared behind-the-scenes snapshots from the Oscars exclusively on our Instagram page. Puck has catered the post-Oscars dinner party known as the Governors Ball for 20 years now (!). Here's one of the shots he shared with us of the room where it all goes down:

Since we couldn't fly you all out to eat his delicious food, we asked Puck to share one of the recipes from last night to give us a taste (heh) of what our favorite celebrities chowed down on. Here's a brand-new vegan dish on his Oscars menu this year—butternut squash with farro and wild rice. If you'd like to give it a try, the full recipe is below:

Wild Rice and Farro Salad With Butternut Squash Puree

Serves 81 1/2 cups raw wild rice

*9 cups good-quality canned vegetable broth

Sherry vinaigrette (recipe follows)

Butternut squash puree (recipe follows)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper*

__Wild rice:__Put rice in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add 4 1/2 cups of broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender and puffed open, 40 to 45 minutes. Uncover pan, gently fluff with a fork, and cover and steam for 5 minutes longer.

Farro: About 20 minutes after wild rice starts cooking, put farro in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add remaining 4 1/2 cups broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender, about 25 minutes.

Transfer rice and farrow to separate nonreactive bowls and let cool to room temperature. Make sherry vinaigrette (recipe follows). Stir well and divide evenly between cooled wild rice and cool farro, tossing grains in vinaigrette. Cover bowls with plastic wrap and refrigerate. Prepare butternut squash puree (recipe follows).

Apples and fennel: While squash is cooking, fill three mixing bowls with ice cubes and water. Squeeze lemon into 1 bowl. Core Granny Smith apples and cut into very thin, round slices. Immerse apple slices in bowl of ice water and lemon juice. Trim top and bottom of fennel bulb and cut into very thin, round cross-section slices. Immerse in another bowl of ice water.

__Beets and oranges:__Trim tops and bottoms from beets, scrub with a kitchen brush, rinse, and dry. Cut into very thin, round slices. Immerse in another bowl of ice water. Peel each orange (completely remove outer membranes of fruit segments). Cut away each segment of orange between membranes and set segments aside.

__Brussels sprouts:__Trim stalk ends and remove leaves from each sprout, keeping them whole. Warm olive oil on medium-high heat and saut?? brussels sprout leaves until they turn a light golden color, 45 seconds to 1 minute. Season to taste with salt and pepper. Transfer to a bowl and set aside.


Wolfgang Puck Shares One of the Recipes From the Oscars Last Night (Plus, His Behind-the-Scenes Photos!)

Last night, chef-to-the-stars Wolfgang Puck shared behind-the-scenes snapshots from the Oscars exclusively on our Instagram page. Puck has catered the post-Oscars dinner party known as the Governors Ball for 20 years now (!). Here's one of the shots he shared with us of the room where it all goes down:

Since we couldn't fly you all out to eat his delicious food, we asked Puck to share one of the recipes from last night to give us a taste (heh) of what our favorite celebrities chowed down on. Here's a brand-new vegan dish on his Oscars menu this year—butternut squash with farro and wild rice. If you'd like to give it a try, the full recipe is below:

Wild Rice and Farro Salad With Butternut Squash Puree

Serves 81 1/2 cups raw wild rice

*9 cups good-quality canned vegetable broth

Sherry vinaigrette (recipe follows)

Butternut squash puree (recipe follows)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper*

__Wild rice:__Put rice in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add 4 1/2 cups of broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender and puffed open, 40 to 45 minutes. Uncover pan, gently fluff with a fork, and cover and steam for 5 minutes longer.

Farro: About 20 minutes after wild rice starts cooking, put farro in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add remaining 4 1/2 cups broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender, about 25 minutes.

Transfer rice and farrow to separate nonreactive bowls and let cool to room temperature. Make sherry vinaigrette (recipe follows). Stir well and divide evenly between cooled wild rice and cool farro, tossing grains in vinaigrette. Cover bowls with plastic wrap and refrigerate. Prepare butternut squash puree (recipe follows).

Apples and fennel: While squash is cooking, fill three mixing bowls with ice cubes and water. Squeeze lemon into 1 bowl. Core Granny Smith apples and cut into very thin, round slices. Immerse apple slices in bowl of ice water and lemon juice. Trim top and bottom of fennel bulb and cut into very thin, round cross-section slices. Immerse in another bowl of ice water.

__Beets and oranges:__Trim tops and bottoms from beets, scrub with a kitchen brush, rinse, and dry. Cut into very thin, round slices. Immerse in another bowl of ice water. Peel each orange (completely remove outer membranes of fruit segments). Cut away each segment of orange between membranes and set segments aside.

__Brussels sprouts:__Trim stalk ends and remove leaves from each sprout, keeping them whole. Warm olive oil on medium-high heat and saut?? brussels sprout leaves until they turn a light golden color, 45 seconds to 1 minute. Season to taste with salt and pepper. Transfer to a bowl and set aside.


Wolfgang Puck Shares One of the Recipes From the Oscars Last Night (Plus, His Behind-the-Scenes Photos!)

Last night, chef-to-the-stars Wolfgang Puck shared behind-the-scenes snapshots from the Oscars exclusively on our Instagram page. Puck has catered the post-Oscars dinner party known as the Governors Ball for 20 years now (!). Here's one of the shots he shared with us of the room where it all goes down:

Since we couldn't fly you all out to eat his delicious food, we asked Puck to share one of the recipes from last night to give us a taste (heh) of what our favorite celebrities chowed down on. Here's a brand-new vegan dish on his Oscars menu this year—butternut squash with farro and wild rice. If you'd like to give it a try, the full recipe is below:

Wild Rice and Farro Salad With Butternut Squash Puree

Serves 81 1/2 cups raw wild rice

*9 cups good-quality canned vegetable broth

Sherry vinaigrette (recipe follows)

Butternut squash puree (recipe follows)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper*

__Wild rice:__Put rice in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add 4 1/2 cups of broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender and puffed open, 40 to 45 minutes. Uncover pan, gently fluff with a fork, and cover and steam for 5 minutes longer.

Farro: About 20 minutes after wild rice starts cooking, put farro in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add remaining 4 1/2 cups broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender, about 25 minutes.

Transfer rice and farrow to separate nonreactive bowls and let cool to room temperature. Make sherry vinaigrette (recipe follows). Stir well and divide evenly between cooled wild rice and cool farro, tossing grains in vinaigrette. Cover bowls with plastic wrap and refrigerate. Prepare butternut squash puree (recipe follows).

Apples and fennel: While squash is cooking, fill three mixing bowls with ice cubes and water. Squeeze lemon into 1 bowl. Core Granny Smith apples and cut into very thin, round slices. Immerse apple slices in bowl of ice water and lemon juice. Trim top and bottom of fennel bulb and cut into very thin, round cross-section slices. Immerse in another bowl of ice water.

__Beets and oranges:__Trim tops and bottoms from beets, scrub with a kitchen brush, rinse, and dry. Cut into very thin, round slices. Immerse in another bowl of ice water. Peel each orange (completely remove outer membranes of fruit segments). Cut away each segment of orange between membranes and set segments aside.

__Brussels sprouts:__Trim stalk ends and remove leaves from each sprout, keeping them whole. Warm olive oil on medium-high heat and saut?? brussels sprout leaves until they turn a light golden color, 45 seconds to 1 minute. Season to taste with salt and pepper. Transfer to a bowl and set aside.


Wolfgang Puck Shares One of the Recipes From the Oscars Last Night (Plus, His Behind-the-Scenes Photos!)

Last night, chef-to-the-stars Wolfgang Puck shared behind-the-scenes snapshots from the Oscars exclusively on our Instagram page. Puck has catered the post-Oscars dinner party known as the Governors Ball for 20 years now (!). Here's one of the shots he shared with us of the room where it all goes down:

Since we couldn't fly you all out to eat his delicious food, we asked Puck to share one of the recipes from last night to give us a taste (heh) of what our favorite celebrities chowed down on. Here's a brand-new vegan dish on his Oscars menu this year—butternut squash with farro and wild rice. If you'd like to give it a try, the full recipe is below:

Wild Rice and Farro Salad With Butternut Squash Puree

Serves 81 1/2 cups raw wild rice

*9 cups good-quality canned vegetable broth

Sherry vinaigrette (recipe follows)

Butternut squash puree (recipe follows)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper*

__Wild rice:__Put rice in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add 4 1/2 cups of broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender and puffed open, 40 to 45 minutes. Uncover pan, gently fluff with a fork, and cover and steam for 5 minutes longer.

Farro: About 20 minutes after wild rice starts cooking, put farro in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add remaining 4 1/2 cups broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender, about 25 minutes.

Transfer rice and farrow to separate nonreactive bowls and let cool to room temperature. Make sherry vinaigrette (recipe follows). Stir well and divide evenly between cooled wild rice and cool farro, tossing grains in vinaigrette. Cover bowls with plastic wrap and refrigerate. Prepare butternut squash puree (recipe follows).

Apples and fennel: While squash is cooking, fill three mixing bowls with ice cubes and water. Squeeze lemon into 1 bowl. Core Granny Smith apples and cut into very thin, round slices. Immerse apple slices in bowl of ice water and lemon juice. Trim top and bottom of fennel bulb and cut into very thin, round cross-section slices. Immerse in another bowl of ice water.

__Beets and oranges:__Trim tops and bottoms from beets, scrub with a kitchen brush, rinse, and dry. Cut into very thin, round slices. Immerse in another bowl of ice water. Peel each orange (completely remove outer membranes of fruit segments). Cut away each segment of orange between membranes and set segments aside.

__Brussels sprouts:__Trim stalk ends and remove leaves from each sprout, keeping them whole. Warm olive oil on medium-high heat and saut?? brussels sprout leaves until they turn a light golden color, 45 seconds to 1 minute. Season to taste with salt and pepper. Transfer to a bowl and set aside.


Wolfgang Puck Shares One of the Recipes From the Oscars Last Night (Plus, His Behind-the-Scenes Photos!)

Last night, chef-to-the-stars Wolfgang Puck shared behind-the-scenes snapshots from the Oscars exclusively on our Instagram page. Puck has catered the post-Oscars dinner party known as the Governors Ball for 20 years now (!). Here's one of the shots he shared with us of the room where it all goes down:

Since we couldn't fly you all out to eat his delicious food, we asked Puck to share one of the recipes from last night to give us a taste (heh) of what our favorite celebrities chowed down on. Here's a brand-new vegan dish on his Oscars menu this year—butternut squash with farro and wild rice. If you'd like to give it a try, the full recipe is below:

Wild Rice and Farro Salad With Butternut Squash Puree

Serves 81 1/2 cups raw wild rice

*9 cups good-quality canned vegetable broth

Sherry vinaigrette (recipe follows)

Butternut squash puree (recipe follows)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper*

__Wild rice:__Put rice in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add 4 1/2 cups of broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender and puffed open, 40 to 45 minutes. Uncover pan, gently fluff with a fork, and cover and steam for 5 minutes longer.

Farro: About 20 minutes after wild rice starts cooking, put farro in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add remaining 4 1/2 cups broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender, about 25 minutes.

Transfer rice and farrow to separate nonreactive bowls and let cool to room temperature. Make sherry vinaigrette (recipe follows). Stir well and divide evenly between cooled wild rice and cool farro, tossing grains in vinaigrette. Cover bowls with plastic wrap and refrigerate. Prepare butternut squash puree (recipe follows).

Apples and fennel: While squash is cooking, fill three mixing bowls with ice cubes and water. Squeeze lemon into 1 bowl. Core Granny Smith apples and cut into very thin, round slices. Immerse apple slices in bowl of ice water and lemon juice. Trim top and bottom of fennel bulb and cut into very thin, round cross-section slices. Immerse in another bowl of ice water.

__Beets and oranges:__Trim tops and bottoms from beets, scrub with a kitchen brush, rinse, and dry. Cut into very thin, round slices. Immerse in another bowl of ice water. Peel each orange (completely remove outer membranes of fruit segments). Cut away each segment of orange between membranes and set segments aside.

__Brussels sprouts:__Trim stalk ends and remove leaves from each sprout, keeping them whole. Warm olive oil on medium-high heat and saut?? brussels sprout leaves until they turn a light golden color, 45 seconds to 1 minute. Season to taste with salt and pepper. Transfer to a bowl and set aside.


Wolfgang Puck Shares One of the Recipes From the Oscars Last Night (Plus, His Behind-the-Scenes Photos!)

Last night, chef-to-the-stars Wolfgang Puck shared behind-the-scenes snapshots from the Oscars exclusively on our Instagram page. Puck has catered the post-Oscars dinner party known as the Governors Ball for 20 years now (!). Here's one of the shots he shared with us of the room where it all goes down:

Since we couldn't fly you all out to eat his delicious food, we asked Puck to share one of the recipes from last night to give us a taste (heh) of what our favorite celebrities chowed down on. Here's a brand-new vegan dish on his Oscars menu this year—butternut squash with farro and wild rice. If you'd like to give it a try, the full recipe is below:

Wild Rice and Farro Salad With Butternut Squash Puree

Serves 81 1/2 cups raw wild rice

*9 cups good-quality canned vegetable broth

Sherry vinaigrette (recipe follows)

Butternut squash puree (recipe follows)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper*

__Wild rice:__Put rice in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add 4 1/2 cups of broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender and puffed open, 40 to 45 minutes. Uncover pan, gently fluff with a fork, and cover and steam for 5 minutes longer.

Farro: About 20 minutes after wild rice starts cooking, put farro in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add remaining 4 1/2 cups broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender, about 25 minutes.

Transfer rice and farrow to separate nonreactive bowls and let cool to room temperature. Make sherry vinaigrette (recipe follows). Stir well and divide evenly between cooled wild rice and cool farro, tossing grains in vinaigrette. Cover bowls with plastic wrap and refrigerate. Prepare butternut squash puree (recipe follows).

Apples and fennel: While squash is cooking, fill three mixing bowls with ice cubes and water. Squeeze lemon into 1 bowl. Core Granny Smith apples and cut into very thin, round slices. Immerse apple slices in bowl of ice water and lemon juice. Trim top and bottom of fennel bulb and cut into very thin, round cross-section slices. Immerse in another bowl of ice water.

__Beets and oranges:__Trim tops and bottoms from beets, scrub with a kitchen brush, rinse, and dry. Cut into very thin, round slices. Immerse in another bowl of ice water. Peel each orange (completely remove outer membranes of fruit segments). Cut away each segment of orange between membranes and set segments aside.

__Brussels sprouts:__Trim stalk ends and remove leaves from each sprout, keeping them whole. Warm olive oil on medium-high heat and saut?? brussels sprout leaves until they turn a light golden color, 45 seconds to 1 minute. Season to taste with salt and pepper. Transfer to a bowl and set aside.


Wolfgang Puck Shares One of the Recipes From the Oscars Last Night (Plus, His Behind-the-Scenes Photos!)

Last night, chef-to-the-stars Wolfgang Puck shared behind-the-scenes snapshots from the Oscars exclusively on our Instagram page. Puck has catered the post-Oscars dinner party known as the Governors Ball for 20 years now (!). Here's one of the shots he shared with us of the room where it all goes down:

Since we couldn't fly you all out to eat his delicious food, we asked Puck to share one of the recipes from last night to give us a taste (heh) of what our favorite celebrities chowed down on. Here's a brand-new vegan dish on his Oscars menu this year—butternut squash with farro and wild rice. If you'd like to give it a try, the full recipe is below:

Wild Rice and Farro Salad With Butternut Squash Puree

Serves 81 1/2 cups raw wild rice

*9 cups good-quality canned vegetable broth

Sherry vinaigrette (recipe follows)

Butternut squash puree (recipe follows)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper*

__Wild rice:__Put rice in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add 4 1/2 cups of broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender and puffed open, 40 to 45 minutes. Uncover pan, gently fluff with a fork, and cover and steam for 5 minutes longer.

Farro: About 20 minutes after wild rice starts cooking, put farro in a sieve and rinse under cold water. Transfer to a 6-quart saucepan and add remaining 4 1/2 cups broth. Bring to a boil over medium-high heat reduce to low, cover, and cook until grains are tender, about 25 minutes.

Transfer rice and farrow to separate nonreactive bowls and let cool to room temperature. Make sherry vinaigrette (recipe follows). Stir well and divide evenly between cooled wild rice and cool farro, tossing grains in vinaigrette. Cover bowls with plastic wrap and refrigerate. Prepare butternut squash puree (recipe follows).

Apples and fennel: While squash is cooking, fill three mixing bowls with ice cubes and water. Squeeze lemon into 1 bowl. Core Granny Smith apples and cut into very thin, round slices. Immerse apple slices in bowl of ice water and lemon juice. Trim top and bottom of fennel bulb and cut into very thin, round cross-section slices. Immerse in another bowl of ice water.

__Beets and oranges:__Trim tops and bottoms from beets, scrub with a kitchen brush, rinse, and dry. Cut into very thin, round slices. Immerse in another bowl of ice water. Peel each orange (completely remove outer membranes of fruit segments). Cut away each segment of orange between membranes and set segments aside.

__Brussels sprouts:__Trim stalk ends and remove leaves from each sprout, keeping them whole. Warm olive oil on medium-high heat and saut?? brussels sprout leaves until they turn a light golden color, 45 seconds to 1 minute. Season to taste with salt and pepper. Transfer to a bowl and set aside.