In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real game changer is blending some of the roasted squash...
Author: Hetty McKinnon
Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.
Author: Anna Stockwell
Author: Tamra Davis
Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.
Author: Douglas Rodriguez
My family decided to make a Butternut Squash Lasagna for Thanksgiving as our vegetarian main dish and I was not completely satisfied with any of the recipes I saw on Zaar. Some of them were too complicated...
Author: HocoRuco
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
Author: Ken Haedrich
If you like curry, you can add a teaspoon of curry powder before you purée the soup. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com
Author: InnerHarmonyNutriti
Author: Maggie Ruggiero
In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out. This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that's...
Author: Khalid Mohammed
Make and share this Roasted Kabocha (Japanese Pumpkin) Soup recipe from Food.com.
Author: Maggie
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together...
Author: Katherine Sacks
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Author: Alison Roman
Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with a little cinnamon and sugar, and then we'd stick...
Author: Katherine Kallinis Berman
I DO love my maple and pumpkin together! The two flavors blend so well. The creamy orange color of this soup says "autumn", but good anytime of the year by substituting canned pumpkin!
Author: Whisper
Author: Elissa Narow
Author: Paisarn Cheewinsiriwat
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott
A tasty and quick way to use up extra canned pumpkin pie mix.
Author: Suzie Lopez O'Connor
Author: Suzanne Goin
I love pumpkin pie so much that I've requested it as my birthday "cake" every year since I was about thirteen. I happen to have been born in October, so that helps my choice make some sense. I am also...
Author: Dawn Casale
I started out intending to make a Cuban bean and pumpkin stew from one of Madhur Jaffrey's books. I didn't have enough of the ingredients on hand to get the full Cuban flair, so I merged the base of navy...
Author: magpie diner
Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving, an easy Spiced Pumpkin Pie recipe.
Author: Mary Dillman Burke
Author: Jeffrey Alford
This special you will find in the area of Trieste. It's easy and a simple dish, with exploding aroma...
Author: Eismeer
Author: Sarah Patterson Scott
Author: Diana Kennedy
This needs to chill overnight, so plan accordingly.
Author: Sarah Patterson Scott