| This maccheroncini recipe from Nancy Harmon Jenkinsâ and Sara Jenkinsâ cookbook, The Four Seasons of Pasta, is made with fresh pumpkin, herbaceous sage, and garlic for a delicious fall pasta dish.Reprinted by arrangement with Avery...Read More |  |
| Roasting beets accentuates their natural sweetness, while toasted pumpkin seeds and arugula bring forth contrasts in texture and flavor, respectively. Radishes are thrown in for good measure. I used candy-striped beets here, but you should buy...Read More |   |
| This rice pilaf is exceptional served with chicken, game birds, and fish, especially salmon in beurre blanc. Easy to prepare, delicious to eat, and full of healthy fiber and minerals from the pumpkin seeds, this is one of my favorite seasonal menu...Read More |  |
| My co-workers often tease me that almost every dish I make includes feta and tomatoes. While they are mostly right, I opted to use sweet, tiny Champagne grapes in lieu of tomatoes for this recipe. Though they are difficult to eat off the stem, they...Read More |  |
| My co-workers often tease me that almost every dish I make includes feta and tomatoes. While they are mostly right, I opted to use sweet, tiny Champagne grapes in lieu of tomatoes for this recipe. Though they are difficult to eat off the stem, they...Read More | |
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