We find supermarket pumpkin pie spice are acceptable in most recipes, but if you’d like to make your own, here’s our formula.
Maple–Juniper Roast Pheasant | Čhaŋháŋpi Tiktíča na Ȟaŋté úŋ Šiyóša Čheúŋpapi
Canned pumpkin puree adds a bit of subtle flavor to these muffins, but more important, it also makes the muffins ultramoist.
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.
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.
Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.
Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.