The caramelization makes these an addictive snack as well as a crunchy addition to soups, frostings, and salads.
In October, there are so many pumpkins for sale for carving and decoration. (In fact, every year Americans buy about 1.1 billion pounds of pumpkins, according to the national Agricultural statistics service.) Seeing all this American plenty got me energized to cook them. Whole pumpkins come in so many different shapes, sizes, and colors, so rather than developing a one-size-fits-all recipe, I came up with two different cooking methods, based on size. We are not going to mislead you into thinking there is a secret equation that x pounds of pumpkin equals x cups of puree. larger pumpkins can have less puree if they are hollow. Some small pumpkin varieties have more flesh.
Enjoy this chewy and intensely flavored jerky as a snack or use to finish dishes with beautiful color and pumpkin flavor.
This recipe began as an experiment and turned out great. It uses the bottom of the pumpkin as a natural crust. Then again, maybe it’s not as new as I think: I have heard that European settlers made the first pumpkin pie from a whole pumpkin by scooping out the seeds and filling the inside with honey and milk and then baking it in hot ashes.
A Prairie Home Compansion host Chris Thile has been obsessed with sherry lately. He shares this recipe for a sherry cocktail for the holiday season.
I’ve eaten many, many apple cakes in my life. German strudel... love it! English apple pie... simply divine! But this fat-free recipe from my Aunt Rose is something totally different. Simple, healthy and so quick you will be able to make it in under an hour.
Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.
If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.
Sourdough bread’s characteristic tang and chewy texture liven up any sandwich. Our goal is to add the same punch to our holiday dressing.
America's Test Kitchen found the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up.