Author: Douglas Rodriguez
This special you will find in the area of Trieste. It's easy and a simple dish, with exploding aroma...
Author: Eismeer
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
Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.
Author: Anna Stockwell
Larry the Turkey does double duty at Thanksgiving, letting Larry know where to sit at the beginning of the meal and providing a dessert for him at the end. A delicious combination of pumpkin cupcakes,...
Author: Karen Tack
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: Maggie Ruggiero
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
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
Amaretto liqueur is stirred into the filling of this pumpkin pie, which is then topped with a streusel of sliced almonds and Italian almond cookie crumbles.
Author: Tamra Davis
Make and share this Roasted Kabocha (Japanese Pumpkin) Soup recipe from Food.com.
Author: Maggie
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
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
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
Creamy and velvety, this is a real autumnal soup. The coconut cream goes really well with the earthy squash and spices. Serve with lots of crusty bread.
Author: tummy_mummy
Author: Elissa Narow
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
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott
Author: Suzanne Goin
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
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Author: Alison Roman
This needs to chill overnight, so plan accordingly.
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
A tasty and quick way to use up extra canned pumpkin pie mix.
Author: Suzie Lopez O'Connor
Author: Diana Kennedy
Author: Paisarn Cheewinsiriwat
Author: Ken Haedrich
Author: Sarah Patterson Scott
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
Fold whipped cream into canned pumpkin purée and then layer with buttery pound cake and airy chocolate mousse for this easy-to-assemble fall dessert.
Author: Marina Delio
Author: Sarah Patterson Scott