While I cook with butternut squash and other winter squashes all the time, when I think about cooking with pumpkin, I picture a can of puree. But using fresh pumpkin is just another take on cooking with hard-shelled, cold-weather squash. There is more to those pumpkins than ...
Smushing a cheese sandwich in the pan leaves you with a crisp outside and gooey inside, says Mark Bittman in his cookbook “How to Cook Everything Kids.” You will need a couple cans from the pantry or a small heavy pot for this one. GRILLED CHEESE SANDWICH Makes: 1 sandwich Time: 5 ...
Stromboli is an Italian-American invention said to have been created in Philadelphia in the 1950s, but the dish takes its name from an island off the coast of Sicily. Like the calzone, it’s a sort of portable pizza — fillings are enclosed in dough and baked — but more often than not, ...
It’s that time of year when many are cleaning out their freezers making room for the rewards of a successful hunt for wild game. If during that cleaning frenzy you come across a bag of frozen mixed vegetables hiding behind a roast, make a batch of hot and hearty vegetable soup. And whether you choose to make your soup on the slow, or prefer quick, or quickest, I’ve got options for you. The recipe for Old-fashioned Vegetable Beef Soup has been in my family since before there was me. The soup, loaded with beef (or venison), cabbage, vegetables, and some creamed corn for a touch of ...
Love it or hate it, candy corn is a Halloween staple. Some people can’t resist candy corn’s super-sweet taste, while others think it’s too artificial and sugary. Whether you’re a fan or a skeptic, there’s no denying that this tiny, tri-colored treat has a fascinating history that goes beyond mere snacking. There’s a little in-between when it comes to this iconic Halloween candy. The great candy corn debate gets people fired up at parties and sparks social media discussion. It’s like the pineapple-on-pizza argument but with candy. Candy corn’s unique texture and flavor ...
Scones are a traditional British and Irish baked good, with a tender crumb that’s somewhere between a quick bread and a biscuit. To give these hearty scones a deep, sweet flavor with amplified nuttiness and texture, we bake our oats with maple syrup for a toasty, granola-like crunch. In ...
