It’s as if the essence of fall has somehow been harnessed by the pot bubbling away on the stove. In the atmosphere of the kitchen: bright notes of cinnamon and clove, and the deep molasses of ...

GRATED CANDIED PUMPKIN (Makes four servings) 1 tablespoon butter 1 pound fresh pumpkin, seeds and fiber removed, peeled and grated (Makes about 3 cups) 1/2 teaspoon salt 1/8 teaspoon ground cumin 2 ...

The Arabic name of this dish, eaten for Eid al-Fitr literally means “chicken with raggedy pumpkin,” because the pumpkin has been cooked down to a delicious but untidy-looking mush. The bird is a ...

Candied pumpkin is one of the most traditional foods for Dia de los Muertos, dating to Aztec times. This updated recipe is from the National Honey Board.Calabaza en tacha (candied pumpkin) Makes 6 to ...

Prepare polenta: Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and ...

It's pumpkin season! That's good news for scholar and editor Darra Goldstein, who says pumpkin is one of her favorite vegetables. Most of us, however, don't think of pumpkins as being edible. "I think ...

As Thanksgiving approaches, check one item off your ever-growing to-do list: grab a frozen pumpkin pie (or two). With grandma ...

Tahini is the grown-up cousin of peanut butter — elegant, a little mysterious and not nearly as sweet. Made from ground ...