2020 Fall Cookbook

APPLES • PUMPKIN • SQUASH • ONE-POT WONDERS SUNDAY, SEPTEMBER 20, 2020

2020

A SPECIAL SECTION OF THE

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2020

ABOUT This SECTION

Happy fall, y’all!

We’ve gathered the best fall flavored recipes from Southern Kitchen to help you fill your home with the smells and sights of the season — especially crisp apples, creamy pumpkin and squash, and one-pot meals that can cook all day or in an Instant (Pot).

Southern Kitchen was created to share the stories, recipes and heritage of Southern food and culture in today’s South — the South that praises locally made, rejoices in diversity and revels in finding the perfect balance of traditional and modern. For more go to southernkitchen.com (and sign up for the newsletter).

TABLE OF CONTENTS 3: Apples

17: Pumpkin 31: Squash

38: One-pot wonders

staff Editor LISA GLOWINSKI

Art Director TONY FERNANDEZ-DAVILA Cover photo: Freepik All photos from Southern Kitchen unless otherwise noted ©2020 GANNETT CO. INC. ALL RIGHTS RESERVED

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apples

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The best apples

for eating, baking and more

By Ryan Shepard Southern Kitchen

ho hasn’t been there? You find an amazing apple pie recipe and you’ve followed the directions to the letter. Your house smells amazing and you can’t wait to take your dessert out of the oven and devour it. Only, once your culinary masterpiece is finished baking, the apple slices you painstakingly cut to perfection have all turned into something that is best described as a mushy pulp.

Selecting the right apples for the job is half the battle. There are over 2,500 varieties of apples grown in the United States. That makes for a lot of different textures and flavor profiles. Knowing which apples are best for pies, sauces and savory dishes will go a long way in making your baking life easier.

■ Baking If you are planning on using your apples in a pie or tart you’re going to want an apple that will hold its shape in the heat of an oven. The most widely available — and widely used — apple here is a Granny Smith. Tart, crunchy and firm, this apple not

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only holds its shape but keeps its texture, which makes it a baker’s favorite. But there’s no reason not to branch out. Here are three others you should try: • Honeycrisp: Honeycrisps are fairly new to the apple scene.

They were developed by the Minnesota Agricultural Experiment Station’s Horticultural

Research Center and introduced to the general public in 1991.

The fruit is itself is crunchy and sweet with little to no tartness.

• Pink Lady: Pink Lady apples get their name from their skin, which is reddish-pink in hue.

On the inside, the bright white flesh is firm, sweet and tart.

• Jonagold: The Jonagold

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■ Baking If you are planning on using your apples in a pie or tart you’re going to want an apple that will hold its shape in the heat of an oven. The most widely available — and widely used — apple here is a Granny Smith. Tart, crunchy and firm, this apple not only holds its shape but keeps its texture, which makes it a baker’s favorite. But there’s no reason not to branch out. Here are three others you should try: • Honeycrisp: Honeycrisps are fairly new to the apple scene. They were developed by the Minnesota Agricultural Experiment Station’s Horticultural Research Center and introduced to the general public in 1991. The fruit is itself is crunchy and sweet with little to no tartness.

• Pink Lady: Pink Lady apples get their name from their skin, which is reddish-pink in hue.

On the inside, the bright white flesh is firm, sweet and tart.

• Jonagold: The Jonagold apple is a genetic cross between Golden Delicious and Jonathan apples.

Taking the very best characteristics from its parents, the Jonagold is bright, sweet and slightly sour.

This apple tends to be fairly large with a crisp texture. If you’re looking to get the most out of a baking apple, for size and taste, this might be your best bet.

■ Applesauce Applesauce is a delicious, healthy and easy-to-make snack that you can enjoy at any age.

Picking the perfect apples to make applesauce means considering a variety of factors. However, the most important is if the apples in question can be cooked down enough to lose their shape.

• McIntosh: McIntosh (or Mac) apples are native to Canada but have made their way into the hearts of Americans

everywhere. Unlike a Honeycrisp or Granny Smith, McIntoshes are incredibly sweet with a softer texture, making them ideal for dishes that want apple flavor with little to no crunch.

• Braeburn: Braeburn apples are probably not a conventional pick for making applesauce.

They have a sweet-tart flavor that is similar to a Granny Smith and a firm texture, which means they don’t break down easily.

However, combining this apple with McIntoshes will elevate the traditional sweet apple sauce into something extraordinary.

■ Savory dishes Apples are classic additions to fall dishes like stuffing, Brussels sprouts and pork.

They add a sweet element that often plays nicely with whatever savory ingredients you’re serving.

Depending on what you’re cooking, there is certainly an apple that would work best for the occasion.

• Fuji: Fuji apples are famous for their sweet crunch and zippy flavor. Fujis aren’t overwhelmingly sweet, so they’re a perfect addition to dishes where you want an apple flavor but nothing that overpowers your whole palate.

• Gala: Gala apples are the most popular variety in America today. This mild apple is perfect eaten on its own or added to any savory dish. The texture here is fairly soft ,so keep that in mind when braising or sauteing.

• Winesap: Chances are you’ve never heard of a Winesap. This apple dates back to colonial days, where it enjoyed with relatively high popularity for not only cooking but cider making. Recently it’s being rediscovered and put to good use. This apple is on the smaller side but packs a good amount of sweet, tangy flavor.

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Fresh Apple Cake Serves: 12 For the cake: • 2 cups all-purpose flour • 1 teaspoon cinnamon • ½ teaspoon baking soda • ¼ teaspoon fine salt • 1 cup peeled and chopped apples • 1 cup chopped pecans • 2 cups sugar • 1 ¼ cups vegetable oil • ¼ cup fresh orange juice • 3 large eggs • 1 cup sweetened coconut For the icing: • 1 cup granulated sugar • ½ cup (1 stick) unsalted butter • ½ cup buttermilk • ½ teaspoon baking soda To make the cake: Heat the oven to 350 degrees. Spray a bundt pan or tube pan with baking spray.

reserved dry ingredients, applepecan mixture and coconut. Mix on low speed until just combined.

In a medium bowl, sift together the flour, cinnamon, baking soda and salt. In a small bowl, combine the apples and pecans. Add 1 tablespoon of the mixed dry ingredients to the apple mixture and toss to coat.

Pour the batter into the prepared pan and bake until the sides start to pull away from the pan, about 1 hour. Let the cake cool in the pan for 5 minutes before inverting the cake directly onto a cooling rack.

Place the cooling rack and cake in a rimmed baking sheet.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, orange juice and eggs. Beat until well combined. Add the

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When the cake is cool, make the

icing: In a medium saucepan, combine the sugar, butter, buttermilk and baking soda. Bring to a boil over medium-high heat.

Reduce the heat and cook, stirring constantly, until the mixture turns pale golden brown, 8 to 10 minutes.

Drizzle the warm icing over the cake on the rack, letting the excess drip to the baking sheet below. Let the icing set for 5 to 7 minutes before serving.

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Easy Apple Galette Serves: 6 For the pastry dough: • 1 ½ cups all-purpose flour • 2 teaspoons sugar • ¼ teaspoon salt • 8 tablespoons (1 stick) cold unsalted butter, cut into cubes • 1/3 cup ice water For the filling: • 4 apples, preferably Honeycrisp or Golden Delicious • 2 tablespoons plus ¼ teaspoon sugar • 2 teaspoons lemon juice • ¼ teaspoon ground cinnamon • 2 tablespoons unsalted butter, melted • Ice cream, for serving Heat oven to 400 degrees.

Make the pastry dough: In a food processor, combine the flour, sugar, salt and butter, and pulse just until the mixture comes together, 5 to 10 seconds. Pour the ice water over the flour mixture, and pulse again until the dough forms a rough ball, about 10 seconds. Gather the pastry and wrap tightly in plastic wrap. Refrigerate while you make the filling. (If not baking right away, you can refrigerate the dough overnight.)

Make the filling: Core and halve the apples (you can peel if you prefer). Chop half the apples into bite-size pieces.

Slice the other half ¼ inch thick to decorate the top of the galette. You should have 2 ½ to 3 cups chopped apples.

Mix the apples in a bowl with 2 tablespoons of the sugar, the lemon juice and the cinnamon. Set aside while you prepare the pastry.

Pull the dough from the refrigerator. Using a rolling pin, roll out the dough on a lightly floured work surface. You can form into a circle or rectangle depending on which shape baking sheet you are using. Roll pastry dough to about ¼ inch thick. Place the chopped apples on the dough, leaving a 1-inch border along the edge of pastry.

Decoratively place the sliced apples on top in circles or overlapping rows. Fold the pastry edge carefully over the apples. Brush the melted butter all over the galette. Sprinkle the remaining ¼ teaspoon sugar over the galette. Bake until the apples are tender and the crust is well-browned, about 1 hour. Let galette cool 10 minutes before serving.

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Milton Family Apple Butter Serves: 64 (makes 4 quarts) • Half bushel of apples (about 24 pounds; Granny Smith preferred) • 3 to 6 cups sugar • 8 to 10 cinnamon candies or Red Hots Peel, core and chop the apples into 1- to 2-inch pieces. Transfer the chopped apples to a stock pot. Add 1 inch of water to the pot (approximately 1 to 1 ½ cups, depending on the size of the pot).

Let the apples cook, uncovered, on mediumlow heat, until they are very soft, 60 to 90 minutes. Stir occasionally to prevent the apples from sticking. The apples will start to brown as they oxidize; this is OK. Taste the apples for their level of sweetness. Add approximately 3 to 4 cups sugar, adjusting the amount to taste. Stir in the sugar to dissolve and mash any remaining chunks of apples. Stir in the cinnamon candies, to taste.

Continue simmering the apples until they’ve reached your desired thickness, 1 to 2 more hours. Add up to 2 cups more sugar, if desired.

If storing in the refrigerator, let the apple butter cool to room temperature and transfer to four quart jars.

If canning the apple butter for long-term storage, transfer the hot apple butter to four sanitized quart canning jars. Leave ¼ inch of headspace on the top of the jars.

Seal the jars fingertip tight and place in a boiling water canner for 10 minutes.

Remove from the water bath and let the jars cool to room temperature before storing.

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Baked Brie with Bacon and Apples Serves: 8 • 3 strips bacon, diced • 2 tablespoons unsalted butter • 1 apple, such as Granny Smith, diced • 2 tablespoons brown sugar • ½ teaspoon ground cinnamon • ¼ teaspoon kosher salt • 1 (8-ounce) wheel Brie cheese • Toasted and sliced baguette, crackers and/or apple slices, for serving

bowl and save for another use, if desired.

Melt the butter in the now-empty skillet over medium heat. When the butter is foamy, add the apples and cook, stirring, for 2 minutes. Stir in the brown sugar, cinnamon and salt, and continue to cook until the apples are tender, about 2 more minutes. Remove from the heat.

Heat the oven to 325 degrees. Line a baking sheet with parchment paper.

Slice the rind off the top of the Brie and place on the baking sheet. Bake until the cheese is very soft, 8 to 10 minutes.

In a medium skillet, cook the bacon over medium heat until brown and crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour the rendered bacon fat into a

Slide the baked Brie onto a serving dish and top with the apple mixture, followed by the bacon. Surround with baguette slices, crackers and/or apples; serve immediately.

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Cornbread Dressing with Pecans and Apples Serves: 4 • 2 tablespoons unsalted butter • 2 to 3 cups crumbled cornbread • 2 to 3 cups cubed crusty sourdough bread • 1 tablespoon extra-virgin olive oil • ½ cup chopped onion • ¼ cup diced celery • ½ cup coarsely chopped pecans • ½ small red apple, diced • ½ pound pork breakfast sausage • 1 large egg, lightly beaten • 2 cups chicken stock • 3 to 4 fresh sage leaves, finely chopped • 3 to 4 leaves fresh marjoram, finely chopped • Salt and freshly ground black pepper Heat oven to 375 degrees. Grease an 8-inch baking dish with 1 tablespoon of the butter.

In a large bowl, combine the cornbread and sourdough bread.

Heat the olive oil and remaining tablespoon of

butter in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring often.

Add the celery and continue cooking until the onion is getting soft and the celery is just losing its crunch, about 5 minutes. Stir in the pecans and cook until frangrant, about 2 minutes.

Remove from the heat and stir into the bread mixture, along with the apple. Wipe out the skillet.

Brown the sausage in the now-clean skillet over medium-high heat, crumbling it as it cooks.

Spread on a paper towel to drain, then stir into the bread mixture.

Stir the eggs into the bread mixture, followed by enough chicken stock to make the mixture very moist. (It may seem a little too wet, but that’s OK. Dressing needs to be very moist when it goes in the oven.)

Add the sage and marjoram, and season to taste with salt and pepper. Turn the mixture into the prepared dish. Cover with foil and bake for about 45 minutes. Remove the foil and add a little broth (or drippings from a roasting bird) if it looks dry. Continue baking until the top is starting to get crunchy, about 15 minutes.

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Apple Salad with Fennel and Walnuts Serves: 4 to 6 • 1 cup walnuts • 2 cups baby arugula • 2 large apples, such as Granny Smith, Honeycrisp, Gala or Fuji, cored and thinly sliced • 1 bulb fennel, cored and thinly sliced • 2 ribs celery, thinly sliced on the bias • 1/3 cup extra-virgin olive oil • Juice of 1 lemon • Kosher salt and freshly ground black pepper Heat the oven to 350 degrees. Spread the walnuts in a single layer on a rimmed baking sheet. Roast until golden brown and fragrant, 6 to 8 minutes. Let cool to room temperature.

In a large bowl, combine the arugula, apples, fennel, celery and walnuts. Toss with the olive oil and lemon juice, and season to taste with salt and pepper. Serve.

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Apple and Crispy Brussels Sprouts Salad Serves: 4 • 2 ½ cups apple cider • ½ cup shelled raw pistachios • 1 sprig rosemary, stem removed, leaves finely chopped • 1 pinch fleur de sel • Vegetable oil for frying • 26 brussels sprouts, trimmed and cut in half • 2 tablespoons sherry vinegar • Salt and freshly ground pepper • ½ cup crème fraîche • 2 tart apples, such as Granny Smith, peeled, quartered, cored and thinly sliced In a small pot over high heat, boil cider until it is reduced to a thin syrup, about 30 minutes (you will have about ¼ cup). Set aside to cool.

Meanwhile, in a small ungreased pan over

low heat, toast the pistachios, stirring occasionally, until golden-brown, about 10 minutes. Remove from pan to cool and chop them coarsely (by hand or in a food processor). Combine the chopped pistachios with the rosemary leaves and fleur de sel. Set aside.

In a heavy pot or fryer, heat the oil to 350 degrees. Fry the brussels sprout halves until the outside leaves begin to turn golden brown. Do not overfry, or they will turn mushy. Remove the sprouts from the oil and toss in a bowl with the sherry vinegar and a dash each of salt and pepper.

On each of four plates spread 2 tablespoons crème fraîche in a line. Liberally drizzle with the reduced apple cider. Arrange 6 or 7 sprout halves over the crème fraîche.

Top each with ¼ of the apples. Top with the remaining sprouts. Drizzle with remaining cider reduction and then sprinkle each salad generously with the pistachio mixture. Serve immediately.

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Molasses-Rubbed Pork Tenderloin Serves: 10 For the pork: • 6 cups hot water • 1 cup granulated sugar • ¾ cup kosher salt • 4 pounds pork tenderloins, trimmed • ½ cup molasses • 1/3 cup brown sugar, packed • ¼ cup vegetable oil • 1 tablespoon salt • 2 teaspoons freshly ground black pepper • 4 rosemary sprigs, leaves finely chopped For the Apple, Walnut and Onion Relish: • 2 tablespoons vegetable oil • 4 Granny Smith apples, peeled, cored and diced into ¼-inch cubes • 1 large onion, diced • 1 cup chopped walnuts, toasted • 1 clove garlic, minced • Salt and freshly ground black pepper • 1 teaspoon fresh thyme leaves • 1 teaspoon chopped fresh sage

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To make the pork: Combine the water, sugar and salt and stir until dissolved. Let cool to room temperature.

Place the tenderloins in the cooled brine and refrigerate for at least 5 hours, or up to 24 hours.

In a large bowl, combine the molasses, brown sugar, oil, salt, pepper and rosemary. Drain the pork tenderloins and add them to the marinade. Refrigerate for at least 2 hours, or up to 24 hours.

Preheat the grill to medium-high. Drain the tenderloins and pat dry.

Grill the pork, turning every few minutes to brown evenly, until an instant-read thermometer registers 145 degrees. Transfer to a cutting board, cover with foil and let rest 5 minutes before slicing.

Meanwhile, make the relish: In a large skillet, heat the oil over medium heat. Add the apples, onion, walnuts and garlic and cook until the onions are tender. Stir in the thyme and sage, and season to taste with salt and pepper. Serve with the pork.

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Stuffed Acorn Squash with Sausage and Apples Serves: 4 • 2 large acorn squash, halved and seeded • 6 tablespoons extra-virgin olive oil, plus more for serving • Kosher salt and freshly ground black pepper • 4 links hot Italian sausage, casings removed (see note) • ½ yellow onion, diced • 3 ribs celery, finely diced • 1 Granny Smith apple, peeled and cut into ½-inch pieces • 3 tablespoons chopped fresh sage • 4 cloves garlic, minced • ½ cup chicken broth • 1 cup panko bread crumbs • ½ cup grated Parmigiano Reggiano, plus more for serving Heat the oven to 400 degrees.

Place the squash halves on a baking sheet cut-side up. Drizzle 3 tablespoons of the olive oil over the flesh of the squash.

Liberally season with salt and black pepper and roast until the squash are fork tender and the edges have started to curl, about 40 minutes. Let cool until easy to handle. Keep the oven on.

While squash are roasting, heat the remaining olive oil in a large skillet over medium heat. When the oil is shimmering, add the sausage and cook, stirring frequently and

breaking up any large pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Add the onion and celery and cook until softened, about 5 minutes. Add the apples, sage and garlic, and cook until aromatic, about 1 minute. Stir in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

When the squash are cool enough to handle, scoop the flesh into a large bowl, leaving ½ inch of flesh attached to the skin to help retain each squash’s shape. Add the sausage mixture and stir to incorporate the squash.

Season to taste with salt and black pepper.

Stuff the sausage mixture into the hollowed squash halves and return to the baking sheet.

Top with the bread crumbs and the Parmigiano Reggiano.

Drizzle with a little more olive oil and roast until lightly browned, about 15 minutes.

Sprinkle with additional Parmigiano Reggiano and drizzle with additional extra-virgin olive oil, as desired. Serve.

Note: If you’d like to make a vegetarian version of this dish, you can substitute 1 pound of mushrooms, sauteed in butter.

We like shiitakes here, but you could also use a mixture of wild mushrooms or cremini mushrooms, cooked until all of their liquid has evaporated.

Use vegetable broth instead of the chicken broth.

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Two ways to make fall’s best fried food

By Rachel Forrest More Content Now

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BIGSTOCK

n old-school pairing during fall is apple cider and doughnuts. I read a lot about the origin of the cider doughnut and found all sorts of stories including one from “King Arthur Flour Baker’s Companion” cookbook, which says that when fried dough recipes came across the ocean from Holland (olykoeks or oily cakes) and France (beignets) in the Colonial era, the Colonists adapted them during butchering season when there was fat for frying.

That season was autumn when there were also plenty of apples and apple cider. Cake doughnuts made with baking soda or powder instead of yeast abounded. How the cider actually got into the doughnut is not recorded, but I imagine an “aha” or “what if” moment when some creative cook saw both together.

Cider in the mix gives the doughnuts a lightly sweet flavor but also a tender texture. Of course, you don’t have to use animal fat when frying them — although I’ve had some made with duck fat and they’re very tasty. Lard is good too because it crisps up the outside nicely. If you’re avoiding animal fats, use vegetable oils like safflower. Of course, you can also bake them, which is a more healthful technique than deep frying.

I’ve tried both of these recipes many times over the years and they turn out wonderfully. Have a jug of fresh apple cider on hand if you’re one of those who likes to dip that doughnut into the cider. I’m more of a creamy coffee dunking kind of gal.

BIGSTOCK

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Basic Fried Apple Cider Doughnuts Makes 1 dozen or more, if you use the holes to create more rounds • 2 cups apple cider • 3 cups all-purpose flour, plus more for shaping • ½ cup whole wheat flour • 2/3 cup packed brown sugar • 2 teaspoons baking powder • ¾ teaspoon salt • ½ teaspoon baking soda • ¼ teaspoon ground cardamom • ¼ teaspoon ground nutmeg • ¼ teaspoon ground allspice • 2 large eggs • 6 tablespoons unsalted butter, melted, then cooled • 1 ½ quarts lard, shortening or vegetable oil, for frying • Cinnamon sugar, for dusting or coating Bring the cider to a rolling boil in a saucepan. Cook over high heat until reduced by half, about 10 minutes. Let cool completely.

In a large bowl, whisk together the flours, brown sugar, baking powder, salt, baking soda and spices. In a medium bowl, whisk together the eggs, melted butter and the cooled cider.

Stir the egg mixture into the flour mixture just until moistened. The dough will be a bit sticky. Refrigerate, covered, until firm enough to hold its shape, about 1 hour.

Divide dough in half. On a well-floured counter, pat each half into a round about ½ inch thick. Using a 3-inch doughnut cutter, stamp out 12 doughnuts.

In an electric skillet, deep fryer or sturdy, deep pan, heat oil to 325 degrees. Fry doughnuts, a few at a time, until golden brown, 2 to 3 minutes per side. Fry doughnut holes, if desired, a few at time, until golden brown and cooked through, about 1 minute per side. Transfer all doughnuts to a paper towel-lined platter and let cool slightly. While the doughnuts are still warm, gently shake them in a bag with the cinnamon sugar, two at a time. Serve.

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Basic Baked Apple Cider Doughnuts with Maple or Apple Cider Glaze Makes 1 dozen For the doughnuts: • 1 ¼ cups granulated sugar • 1 cup unsweetened applesauce • 1/3 cup vegetable oil • 3 large eggs • ¼ cup boiled apple cider (see recipe above) • 1 ½ teaspoons vanilla • 1 ½ teaspoons baking powder • 1 teaspoon ground cinnamon • 1 teaspoon salt • 2 cups all-purpose flour • 2 tablespoons cinnamon sugar, for coating For the glaze: • 1 ½ cups powdered sugar • 3 tablespoons maple syrup or boiled apple cider • 2 teaspoons milk or 1 tablespoon heavy cream • Pinch salt To make the doughnuts: Heat the oven to 350 degrees.

Lightly grease two standard doughnut pans.

In a large bowl, beat together the sugar, applesauce, oil, eggs, boiled cider, vanilla, baking powder, cinnamon and salt until smooth. Add the flour, stirring just until smooth. Fill the wells of the doughnut pans nearly to the rim, using about a ¼ cup of batter per doughnut.

Bake until a cake tester inserted into the center of the doughnuts comes out clean, 15 to 18 minutes. Remove the doughnuts from the oven, and loosen the edges.

After 5 minutes, transfer them to a rack.

To make the glaze: In a medium bowl, whisk together all of the ingredients until smooth. Spread the glaze over the doughnuts. Let the glaze set before serving.

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While the doughnuts are still warm, gently shake them in a bag with the cinnamon sugar, two at a time.

Cool completely before glazing.

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Pumpkin

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The spice of fall

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By Ari LeVaux More Content Now

hen people say they like pumpkin spice-flavored foods, what they mean is they like pumpkin pieflavored foods, the difference between spice and pie being a few hundred calories’ worth of cream and sugar, not to mention actual pumpkin (or squash, as is the case with much canned pumpkin pie filling).

Take a look at the ingredient list of most any iconic vehicle for pumpkin spices, such as the Starbucks Pumpkin Spice Latte, and you will see more than just a sweet, spiced coffee drink. There are actual pumpkin particles in that cup, in the form of puree. Ditto for your breakfast cereal, pretzels, doughnuts, protein powder, ice cream, kombucha, kale chips, cream cheese, bagels, yogurt, popcorn and Pop-Tarts.

I suggest combining pumpkin pie spices with corn, which is sweeter than squash and, if prepared properly, creamier as well.

What is pumpkin spice?

Pumpkin pie spice is a mixture of ground cinnamon, cloves, nutmeg, allspice and ginger.

These roots, seeds and bark all share the trait of somehow tasting sweet without actually being sweet. In the presence of actual sweet ingredients, they really pucker up. A dose of cream makes these qualities more palatable, without obscuring them. That is part of the magic of pumpkin pie.

The only difference between pumpkin pie and chai spices is the inclusion of cardamom.

Chai spices are often served in conjunction with sweet, creamy ingredients, along with steeped bits of a caffeine-bearing plant — tea, in this case. While pumpkin spices have recently found a niche as a coffee flavoring, chai spices — and their accompanying milk, vanilla and honey — have flavored black tea for centuries.

For expediency in the recipe on the next page, I used a commercial pumpkin pie spice mix. But extreme DIYers can mix up 3 teaspoons each of cloves and allspice, 4 teaspoons each of nutmeg and ginger, and 6 tablespoons cinnamon, all finely ground.

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Corn Spice Porridge Serves 2 • 2 ears sweet corn, shucked (or 2 cups frozen corn) • 2 cups water • ¼ teaspoon salt • 2 teaspoons pumpkin spices • For corn spice latte or mocha base: ¼ cup (or more) heavy cream, 2 tablespoons (or more) sugar • Optional: 1 tablespoon cocoa powder Cut off the tip of the cob and hold it tip down on a cutting board. Place a filet knife or the narrowest knife you can find about halfway down the cob, and cut straight down, as close to the cob as possible, slicing off a sheet of kernels. Rotate your grip on the cob and slice off another sheet.

When you have sliced the corn off the entire half, put the other end down on the cutting board and slice the corn off the other end. You should get about a cup and a half from an average size ear.

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Add this corn, along with the salt, spices and chocolate, if using, to a pot with the water. On medium heat, stir it together with a fork and bring to a simmer. Leave it there for 5 minutes, covered. Turn off heat and allow to cool. When cool enough to work with, add to a blender, preferably a powerful one like a Vitamix. Start on the lowest speed, gradually increase the speed to high, and blend at high until it’s utterly smooth.

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If you are in need of a blender upgrade, you may have to filter what’s left. Pour the liquefied or strained corn spices back into the pot and return to a simmer. Serve hot or cold.

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Pumpkin Pecan Streusel Snack Cake For the streusel topping: • ¾ cup all-purpose flour • ½ cup packed light brown sugar • ½ teaspoon ground cinnamon • ½ teaspoon salt • 4 tablespoons unsalted butter, cut into small cubes • ½ cup chopped pecans For the cake: • 2 cups all-purpose flour • 2 teaspoons baking powder • 1 teaspoon baking soda • 1 teaspoon salt • 1 ½ teaspoons ground cinnamon • ½ teaspoon ground allspice • ½ teaspoon ground ginger • ½ teaspoon ground nutmeg • ¼ teaspoon ground mace • ¼ teaspoon ground cloves • ¾ cup lightly packed light brown sugar • ¾ cup granulated sugar • 1 (15-ounce) can pumpkin puree • ½ cup unsweetened applesauce • ½ cup vegetable oil • 4 large eggs For the glaze: • ¾ cup powdered sugar • 3 to 4 tablespoons half and half or whole milk Heat the oven to 350 degrees. Spray a 9- by 13-inch baking pan with nonstick oil spray.

Line the bottom with a piece of parchment paper cut to fit the inside of the pan with 5 inches of overhang on both long sides of the pan. Spray the parchment paper with nonstick oil spray.

To make the streusel topping: In a medium bowl, whisk together the flour, brown sugar,

cinnamon and salt. Add the butter and, using the tips of your fingers, roll and crumble the butter into the dry ingredients until it reaches the consistency of wet sand. (You should be able to take a handful in your fingers, press tightly, and the mixture will hold together, but it should also separate easily when you sprinkle it from your hands.) Add the pecans and toss to combine.

To make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, nutmeg, mace and cloves.

In a medium bowl, whisk together the sugars, pumpkin puree, applesauce, oil and eggs. Add the sugar mixture to the flour mixture and whisk together until thoroughly combined.

Pour the batter into the prepared pan and

evenly smooth the top with a spatula.

Sprinkle the streusel topping evenly over the batter.

Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes, rotating the cake pan halfway through baking.

Let cool to room temperature.

To make the glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoons of the half and half until the sugar is completely incorporated into the glaze. Add the remaining half and half by the teaspoon, if needed, to create a pourable glaze.

Drizzle the cooled cake with the glaze. Using the overhanging parchment paper, gently lift the cake out of the baking dish and transfer to a cutting board. Cut into squares and serve.

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Pumpkin Pancakes Serves: 4-6 • 2 ½ cups all-purpose flour • 2 tablespoons baking powder • 1 teaspoon ground cinnamon • ½ teaspoon ground nutmeg • ½ teaspoon kosher salt • 1 ¼ cup buttermilk • 1 cup pumpkin purée • ½ cup milk • 3 large eggs • ¼ cup sugar • 1 teaspoon vanilla • 2/3 cup unsalted butter, melted, plus more for the griddle • Maple syrup, for serving Heat the oven to 250 degrees. Place a baking sheet or large platter in the oven.

Heat an electric griddle to medium heat.

In a large bowl, sift together the flour, baking powder, cinnamon and nutmeg.

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Whisk in the salt.

In a separate large bowl, whisk together the buttermilk, pumpkin purée, milk, eggs, sugar and vanilla until completely smooth.

Whisk the buttermilk mixture into the flour mixture, followed by the melted butter.

Don’t worry about whisking out all of the lumps; it’s important not to overwork the batter.

Brush the griddle with melted butter.

Scoop ½ cup of the batter onto the griddle.

Add additional pancakes, in ½ cup increments, to fill the griddle. (You will likely be able to fit 2 to 3 pancakes per batch.) Cook until bubbles have broken the surface of the pancake, about 4 minutes, then flip to cook on the second side until the pancakes are fluffy in the center, 2 to 3 more minutes. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining batter.

Serve with maple syrup.

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Pumpkin Banana Bread Muffins Serves: 12 • 1 cup sugar • ½ cup vegetable shortening • 3 overripe bananas • ¾ cup pumpkin puree • 1 large egg • 2 teaspoons vanilla • ½ cup heavy cream • 2 cups all-purpose flour • 2 teaspoons baking powder • 1 teaspoon baking soda • 1 teaspoon salt • 1 teaspoon ground cinnamon • ¼ teaspoon ground cloves Heat the oven to 350 degrees. Line a 12-cup muffin tin with liners.

With stand or hand mixer, beat together the sugar and shortening until light and fluffy. Beat in the bananas, pumpkin, egg and vanilla until well-combined. Beat in the cream, followed by the flour, baking powder, baking soda, salt, cinnamon and cloves until just combined.

Fill the prepared muffin tins threequarters of the way full and bake until the muffins are browned and a toothpick inserted in the center comes out clean, about 20 minutes.

Serve warm or at room temperature.

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Pumpkin Cheesecake Serves: 8 For the crust: • 1 ½ cups graham cracker crumbs • 8 tablespoons (1 stick) unsalted butter, melted • ¼ cup sugar For the filling: • 4 (8-ounce) packages cream cheese, softened • 2 ½ cups sugar • 1/3 cup sour cream • 1 (15-ounce) can pumpkin purée • 6 large eggs, at room temperature, lightly beaten • 1 tablespoon vanilla • 2 teaspoons ground cinnamon • 1 teaspoon ground ginger • 1 teaspoon kosher salt To make the crust: Heat the oven to 350 degrees.

Lightly spray the bottom and sides of a 9- by 3-inch round cake pan with nonstick oil spray. Line the bottom of the pan with a circle of parchment paper and lightly spray the paper with additional nonstick oil spray. Line a roasting pan with a kitchen towel.

In a large bowl, stir together the graham cracker crumbs, butter and sugar until the butter is thoroughly incorporated and mixture has the consistency of wet sand. Pour the crust mixture the prepared pan and use the back of a measuring cup and your hands to evenly and tightly pack the crust mixture onto the bottom of the pan. Bake until lightly browned, 10 to 12 minutes. Let cool to room temperature. Lower the oven temperature to 250 degrees.

To make the filling: Bring a medium saucepan of water to a simmer. Keep warm.

Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until soft and fluffy, about 45 seconds. Add the sugar and sour cream and continue to beat on medium-high until smooth and well-combined, 30 to 45 seconds. Reduce the speed to medium-low and beat in the pumpkin, eggs, vanilla, cinnamon, ginger and salt until smooth, scraping down the paddle and sides of the bowl as needed, 1 to 2 minutes.

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Pour the filling on top of the cooled crust.

Place the cake pan inside of the prepared roasting pan.

Pour the simmering water into the roasting pan, two-thirds of the way up the outside of the cake pan. Bake until the sides of the cheesecake are set but center is still loose, about 2 hours.

Turn the oven off, then open the oven door for 1 minute to release some of the heat. Close the oven door and keep cheesecake in the

cooling oven until the cheesecake jiggles only slightly when touched, about 1 hour.

Let the cheesecake cool at room temperature for at least 30 minutes before serving.

To serve, run a hot knife around the inside edges of the pan. Invert the pan onto a round plate or cardboard cake round. Remove the parchment paper from the bottom of the crust and invert the cheesecake back onto another plate or cardboard cake round. Slice and serve.

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White Chocolate and Pumpkin Bread Pudding Serves: 8 • 1 ½ cups heavy cream • 1 cup milk • 1 cup white chocolate chips • 4 ounces cream cheese • 4 tablespoons unsalted butter • 2 (16-ounce) cans pumpkin puree • 6 large eggs • ½ cup sugar • 1 tablespoon vanilla • 2 teaspoons ground cinnamon • 1 teaspoon ground nutmeg • 1 teaspoon ground ginger • 1 teaspoon kosher salt • 8 ounces croissants, torn into rough 1-inch pieces

• Powdered sugar, for serving • Freshly whipped cream, for serving Heat the oven to 225 degrees. Lightly butter the bottom and sides of a 9- by 13-inch baking dish.

In a medium saucepan, bring the cream, milk, white chocolate, cream cheese and butter to a simmer over medium heat, whisking occasionally to melt the cream cheese and butter.

While the cream mixture is heating, whisk together the pumpkin puree, eggs, sugar, vanilla, cinnamon, nutmeg, ginger and salt

in a large bowl.

When the cream mixture is hot, slowly whisk it into the pumpkin mixture. Once the mixture is completely smooth, add in the croissants. Let sit until the croissants have begun to soak up the custard, about 10 minutes.

Transfer the croissant mixture to the prepared baking dish and bake until the pudding has set and a toothpick inserted in the center comes out clean, about 1 ½ hours. Let cool for 15 minutes. Dust the pudding with powdered sugar and serve with a dollop of whipped cream.

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13

roasty, toasty and spicy ways to use pumpkin seeds

By Rachel Forrest More Content Now

Save those pumpkin seeds and savor them with these 13 ideas.

The following two techniques will be needed for some of the later recipes: • Roast: Wash the seeds and soak for an hour. Let dry for a day. Toss with a teaspoon of cooking oil. Spread on a cookie sheet and salt. Bake at 300 degrees for 30 minutes, tossing every 5 minutes or so. Let cool. Use in salads or atop ice cream. • Toast: Wash and drain the seeds and brush or spray a cookie sheet with olive or coconut oil. Spread seeds on the sheet and coat with more oil. Bake for 8 to 10 minutes at 350 degrees, or until lightly brown. Remove, drain or blot on a paper towel and sprinkle with salt.

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Spice: You’ve got many many options here. Use Worcestershire sauce and butter instead of oil to toss before roasting or toasting. Toss with cayenne, chili powder, ground cumin, onion powder or curry powder. Sprinkle with finely grated Parmesan.

Add a little truffle oil to the cooking oil as you roast.

In holiday stuffing: Use hulled raw seeds in stuffing instead of walnuts or pecans. This works especially well in a cornbread stuffing with perhaps a bit of Poblano chile.

Brittle: Peanuts schmeanuts. Use your pepitas!

Heat the oven to 250 degrees and keep an oiled and foil-lined rimmed baking sheet warm in the oven.

Toast a cup of hulled raw pepitas. Cook a cup of sugar, ½ cup water and a pinch of salt in a heavy saucepan, stirring with a fork, until melted and golden. Keep cooking by swirling the pan until even more deeply golden. Stir in the seeds and pour the mixture quickly onto the prepared baking sheet. Spread thin before it hardens. Let cool until completely hard and then break up the brittle into bite-sized pieces.

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Sauce: In a skillet, heat 2 tablespoons oil over medium heat. Add a cup of shelled pepitas, a torn slice of bread, a crushed clove of garlic and a small chopped onion and cook, stirring, until the bread is golden brown. Stir in 2 tablespoons chopped green chilies. Transfer to a food processor and blend until smooth. Add 14 ounces chicken broth, ½ cup of whipping cream and a dash of salt and blend again until smooth.

Use for pork, pasta, chicken and/or grilled salmon.

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Garnish: Use your toasted pepitas as a garnish for pumpkin or squash soup, atop a taco, on a beet salad (any salad), or sprinkled over chili.

As dressing: Use pumpkin seed oil in vinaigrette with fig vinegar. You can also toss it on potatoes for a potato salad, or brush it on meats before roasting.

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Party mix: Add toasted pumpkin seeds to dried chopped apricots and candied walnuts. And OK, even Chex Mix.

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Butter: This is great on crusty Italian bread hot out of the oven, or as a dip. Combine ½ cup toasted pumpkin seeds, ½ cup chopped fresh cilantro and 2 cloves of garlic in a blender or food processor and process until combined. Add ⅓ cup softened butter, and salt and freshly ground black pepper to taste. Process until well-combined. Store in the refrigerator, but serve at room temperature. Omit the garlic and cilantro and add nutmeg and use it on hot gingerbread.

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Poultry coating: Toast 2 cups of pumpkin seeds and a touch of ancho chili powder in a saute pan with a bit of oil. Crush up the seeds and add 2 teaspoons of fresh thyme, and salt and pepper to taste. Dredge chicken breasts in the mixture and saute the chicken in olive oil until golden brown. Finish cooking in a 425-degree oven. It’ll take 15 to 20 minutes.

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Pesto: This sauce can be used to toss in pasta or blended into sour cream or cream cheese for a dip, or it can be used as a flavor-booster in any stew, soup or sauce. This one has basil in it as well, but is particularly good with pork, and even for firmer fish like trout or bass.

Combine ½ cup hulled, roasted pumpkin seeds, 2 tablespoons grated Parmesan and 2 cloves garlic in the bowl of a food processor fitted with a metal blade. Process until the seeds are finely ground. Add 1 cup basil, ½ cup parsley, 2 tablespoons lemon juice and 2 teaspoons lemon zest.

Pulse a few times, then, with the food processor running, pour in ½ cup of olive oil. Continue to process until the herbs are chopped and olive oil is just incorporated.

Serve immediately, or freeze for up to two months.

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Spit-off: Line up the children and the rest of the family and see how far you can spit the pepitas. It’s not how far it goes or where it lands that matters, but the journey it took to get there.

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12 13 and

A few more recipe ideas:

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Makes about 1 ½ cups • 1 ½ cups pumpkin seeds, raw and cleaned • ½ cup dark rum • ½ cup bourbon • 1 ½ tablespoons brown sugar • ¾ teaspoon ground cinnamon • ½ teaspoon ground ginger • ¼ teaspoon ground mace

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High-Test Pumpkin Seeds

Preheat the oven to 275 degrees.

Mix the pumpkin seeds, dark rum, bourbon and brown sugar in a small saucepan set over low heat.

Simmer until the pumpkin seeds begin to turn gray in the center.

Remove the saucepan from the heat and drain all of the liquid from the seeds. In a bowl, toss the seeds with the spices and then spread into a single layer on a baking sheet.

Bake until crisp, stirring every 10 minutes, about 45 minutes. Let cool completely before serving.

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Pumpkin Martini Makes 1 • 1 teaspoon sugar • ¼ teaspoon pumpkin pie spice • Ice cubes • 1 tablespoon vodka • 1 tablespoon maple syrup • 2 teaspoons heavy cream • 1 teaspoon canned pure pumpkin puree • ¼ teaspoon vanilla extract • Toasted pumpkin seeds, such as High-Test Pumpkin Seeds (above), for garnish

Fill a martini shaker with ice cubes and add the vodka, maple syrup, cream, pumpkin puree, vanilla extract and the remaining pumpkin pie spice.

Shake vigorously, then strain into the prepared glass. Serve.

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Mix the sugar and half of the pumpkin pie spice on a small plate. Dip the rim of a chilled martini glass in water, then dip in the sugar to coat.

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Squash

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Butternut Squash Pie with Pecan Crust Serves: 8 to 10 For Butternut Squash Purée: • 1 butternut squash • ½ teaspoon olive oil • Pinch of salt For the crust: • 2 ½ cups pecans • 2 tablespoons unsalted butter, melted • 2 tablespoons maple syrup • Pinch of salt For the filling: • 2 cups Butternut Squash Purée (above) • 1 cup brown sugar • 1 (12-ounce) can evaporated milk • 3 large eggs • 1 tablespoon unsalted butter, melted • 1 teaspoon vanilla • 1 tablespoon cornstarch • ½ teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • ¼ teaspoon salt To make the butternut purée: Heat oven to 350 degrees.

Halve the squash lengthwise and scrape out the seeds. Drizzle

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each side of squash with olive oil and salt. Bake until the squash is fork-tender, 60 to 70 minutes, or longer depending on the size of the squash.

Let squash cool completely, then use a spoon to scrape out the flesh. Using a blender, purée the squash. Measure out 2 cups purée and reserve the remainder for another use. (If not making the muffins right away, you can store the squash purée in the fridge overnight.)

While the butternut squash is baking, make the crust: Using a food processor, coarsely grind the pecans with the butter, syrup and salt.

Press the pecan mixture into a 9-inch pie plate. Place in the freezer for 15 minutes, then bake in the 350-degree oven until firm, 8 to 10 minutes. Set aside while making the pie filling.

To make the filling: Using a stand mixer fitted with the paddle attachment, beat together the squash purée and brown sugar. Add the remaining ingredients and beat until combined.

Transfer to the pie crust and place on a baking sheet. Bake in the 350-degree oven until the filling is set, 60 to 70 minutes. If the edges start to get too browned, cover them with aluminum foil. Let pie cool and serve slightly warm or at room temperature.

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Gluten-Free Spaghetti Squash Carbonara Serves: 2 • 1 large spaghetti squash, halved lengthwise and seeded • ¼ cup extra-virgin olive oil, plus more for serving • Kosher salt and freshly ground black pepper • 1 cup water • 4 strips bacon, cut into 1-inch pieces • 4 large egg yolks, beaten • ½ cup finely grated Pecorino Romano cheese, plus more for serving • 3 tablespoons freshly chopped chives Heat the oven to 400 degrees.

Drizzle oil into the flesh of the squash and season liberally with salt and pepper. Place

into a baking dish cut-side-down, then add water to the dish. Roast until squash is tender but not mushy, 40 to 50 minutes.

Remove from the oven and let sit until cool enough to handle. Use a fork to scoop out the squash into long, spaghetti-like strands.

In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Add the squash and toss to coat with the fat. Remove from the heat and, while stirring constantly to prevent scrambling, add the egg yolks, cheese and chives.

Once the squash is coated with the yolk mixture, season with salt and a generous amount of black pepper. Drizzle with a little more olive oil and sprinkle with additional cheese. Serve immediately.

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Butternut Squash Soup Serves: 6 • 1 (4-pound) butternut squash, halved and seeded • 6 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper • ½ onion, roughly chopped • 6 cloves garlic, peeled • 2 bay leaves and 2 sprigs thyme, tied together with kitchen twine • 1 teaspoon ground nutmeg • 4 cups chicken broth • 1 cup heavy cream • ¼ cup maple syrup • ¼ cup sherry vinegar Heat the oven to 400 degrees.

Using your hands, rub each squash half with 1 tablespoon of the olive oil. Season both halves with salt and pepper and tightly wrap each half in aluminum foil. Place directly on the center rack of the oven and roast until the squash is completely soft and caramelized, 45 to 60 minutes. Let cool slightly and scoop the flesh away from the skin with a spoon. Discard the skin.

In a large stockpot, heat the olive oil over medium heat. Add the onion, garlic and a generous pinch of salt, and cook until the onion is soft and translucent, about 5 minutes. Add the herbs and nutmeg and cook for 30 seconds. Add the cooked squash, chicken broth, cream, maple syrup, sherry vinegar and another generous pinch of salt.

Return to a simmer, reduce the heat to low and cook until the flavors have melded, about 30 minutes. Using a tabletop or immersion blender, pureé the soup until completely smooth. Season to taste with salt and black pepper. Serve hot.

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Greasy Breakfast with Delicata Rings and Migas Serves: 1 • 1 strip bacon, cut into lardons (thin strips) • 2 tablespoons extra-virgin olive oil • 1 tablespoon unsalted butter • 2 large eggs • 1 clove garlic, peeled • ½ delicata squash, cut into ½-inch-thick rings • ½ cup migas (broken corn chip fragments from the bottom of the bag) Add bacon, oil and butter to a pan and cook on medium to release the grease. Meanwhile, mix the eggs with a tablespoon of water.

Swat the clove of garlic with the flat of the knife, about two inches from the tip, like you’re killing a spider with a flip-flop. Put the battered remains of the clove in the hot grease, where it will persist in a state of half-spice, half-vegetable. Turn the heat to medium-low and fill the pan with squash rings, rearranging the pan as necessary to accommodate as many rings as possible.

Cook like this until the bottoms of the rings are brown, about 10 minutes, and flip them.

If using migas, scatter them atop the whole business.

After about five minutes, turn the heat up to high, stirring the pan as necessary so nothing burns and everything heats up and stays coated by hot grease. Pour in the beaten eggs and twist the pan around until as much egg is in contact with as much hot pan and its contents as possible. With as few strokes as possible, stir/toss/flip the contents until all of the egg is exposed to heat, but is not overcooked. Remove from the heat and serve with salsa or hot sauce, and mayonnaise.

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Wild Rice Butternut and Pecan Pilaf Serves: 4 For the dressing: • 1 tablespoon extra-virgin olive oil • 1 teaspoon Dijon mustard • 1 teaspoon maple syrup • 1 teaspoon apple cider vinegar • Kosher salt and freshly ground black pepper For the pilaf: • 1 ½ cups butternut squash, peeled and cut into ½-inch pieces • 2 teaspoons maple syrup • 1 teaspoon extra-virgin olive oil • ¼ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • 1/8 teaspoon cinnamon • 1/8 teaspoon nutmeg • 1/3 cup chopped pecans • 1 cup wild rice, cooked according to package instructions • ¼ cup dried cranberries • 2 tablespoons chopped parsley Heat the oven to 375 degrees. Spray a baking sheet with non-stick oil spray.

To make the dressing: In a small bowl, whisk together the olive oil, mustard, maple syrup and vinegar. Season to taste with salt and pepper.

To make the pilaf: In a medium bowl, combine the butternut squash with the maple syrup, olive oil, salt, pepper, cinnamon and nutmeg, and toss to coat. Drain the squash from the excess liquid and transfer to the baking sheet. Roast for 15 minutes, then toss with a spatula and return to the hot oven for an additional 15 minutes.

During the last 10 minutes of roasting, add the pecans to the baking sheet with the squash.

In a large bowl, combine the cooked wild rice, dried cranberries, parsley, squash and pecan mixture, and dressing. Toss to combine and serve warm or at room temperature.

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Roasted Butternut Squash Squash with Pecorino and Sage Serves: 2 to 4 • 1 large butternut squash, peeled, seeded and cut into 1-inch pieces • 3 tablespoons extra-virgin olive oil • 5 cloves garlic, smashed and peeled • ¾ ounce fresh sage, leaves only, plus more for garnish • Kosher salt and freshly ground black pepper • ¼ cup Pecorino Romano cheese shavings Heat the oven to 400 degrees.

In a large bowl, toss the squash with the olive oil, garlic and sage, then season with salt and pepper. Arrange squash in a single layer on a baking sheet and roast, stirring occasionally, until tender and lightly browned, 30 to 45 minutes.

Discard the garlic, toss with the Pecorino and serve, garnished with additional sage.

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One-pot

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wonders

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One-Pot Early Fall Minestrone Serves: 6 to 8 • 2 tablespoons extra-virgin olive oil • 1 yellow onion, chopped • 2 carrots, chopped • 3 stalks celery, chopped • 4 cloves garlic, minced • 8 to 10 cups chicken broth • 1 (28-ounce) can crushed tomatoes • 1 (14.5-ounce) can chickpeas, drained and rinsed • 1 Parmesan rind, plus freshly grated Parmesan, for serving • 2 teaspoons dried oregano • 1 teaspoon dried thyme • 1 bay leaf • 2 zucchini, diced • ½ cup dry small pasta, such as macaroni • 1 bunch Swiss chard, chopped • ½ cup chopped fresh basil • Salt and freshly ground black pepper

Add olive oil to a large Dutch oven over medium heat.

Add the onion, carrot and celery and cook, stirring often, until softened, 8 to 10 minutes. Add the garlic and cook until aromatic, about 1 minute.

Stir in 8 cups of the chicken broth, along with the tomatoes, chickpeas, Parmesan rind, oregano, thyme and bay leaf. Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until fully flavored, 15 to 20 minutes.

Stir in zucchini and pasta, and simmer until tender, about 7 minutes. Add the chard and continue to cook just until wilted. If a thinner consistency is desired, add additional chicken broth.

Discard the Parmesan rind and bay leaf, and stir in the basil. Season to taste with salt and pepper, and serve topped with freshly grated Parmesan.

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Instant Pot Applesauce Serves: 6 • 2 Granny Smith apples, peeled, cored and thinly sliced • 2 Honeycrisp apples, peeled, cored and thinly sliced • ½ cup water • Juice of ½ lemon • 1 tablespoon honey • ½ teaspoon ground cinnamon In an Instant Pot, combine all ingredients and close the lid.

Cook on the manual function for 6 minutes, then release the pressure when the timer sounds. Use a spatula or potato masher to break down the apples. Alternatively, if you prefer a smoother texture, puree in a blender or food processor. Cool, store in an airtight container, and refrigerate until ready to serve.

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Instant Pot Beef Stroganoff Serves: 4 • 2 pounds beef stew meat, cut into 1-inch cubes • Kosher salt and freshly ground black pepper • 3 tablespoons extra virgin olive oil • 8 ounces button mushrooms, quartered • 1 yellow onion, diced small • 2 cloves garlic, minced • 2 tablespoons all-purpose flour • ½ cup white wine • ¼ cup brandy • 3 cups beef broth • 2 tablespoons Dijon mustard • 1 cup sour cream • 1 (12-ounce) bag wide egg noodles, cooked according to package directions • Fresh chopped parsley, for serving Turn the Instant Pot to the saute function. While pot is heating, season beef with salt and pepper.

When the bottom of the pot is hot, add oil. Working in batches, brown beef on all sides, stirring occasionally, 10 minutes. When beef is browned, remove from the pot and transfer to a plate.

Repeat with remaining beef, and return to the pot.

Add mushrooms and onion, and cook until mushrooms begin to brown and onion is translucent, 5 to 7 minutes. Add garlic and cook for 1 minute.

Stir in flour and cook for 2 minutes, stirring constantly. Add wine, brandy, broth and mustard.

Close the lid on the pot and change setting to manual. Cook for 15 minutes under high pressure or until beef is tender.

Open the lid and stir in sour cream until sauce is smooth. Add egg noodles and toss to combine.

Divide among serving bowls and garnish with chopped parsley. Serve.

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One-Pot Turkey Pumpkin Chili Serves: 6 to 8 • 2 tablespoons extra-virgin olive oil • 1 yellow onion, chopped • 1 orange bell pepper, chopped • 2 cloves garlic, minced • 1 pound lean ground turkey • 2 cups chicken broth • 1 (14.5-ounce) can fire-roasted diced tomatoes • 1 (15-ounce) can pumpkin puree • 1 (4.5-ounce) can chopped green chiles • 1 ½ tablespoons chili powder • 1 teaspoon cumin • 1 teaspoon smoked paprika • ½ teaspoon kosher salt • 1/8 teaspoon cinnamon • 1 (15-ounce) can black beans, drained and rinsed • Salt and freshly ground black pepper • Shredded sharp cheddar cheese, for serving

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• Sour cream, for serving • Crumbled tortilla chips, for serving Heat the oil in a large pot over medium heat. Add the onion, bell pepper and garlic and cook, stirring frequently, until tender, about 5 minutes.

Add the turkey and, breaking up the meat with a spoon, cook until browned. Add the chicken broth, tomatoes, pumpkin puree, green chiles, chili powder, cumin, smoked paprika, salt and cinnamon, and bring to a boil.

Reduce the heat to low and add beans. Cover and simmer, stirring occasionally, until fully flavored, about 25 minutes. Season to taste with salt and pepper.

Serve the chili topped with shredded cheese, sour cream and crumbled tortilla chips.

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Instant Pot Pork Green Chili Serves: 8 • 3 pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes • Kosher salt and freshly ground black pepper • 3 tablespoons vegetable oil • 2 pounds tomatillos, peeled and quartered • 3 poblano peppers, seeded and diced • 3 jalapeno peppers, seeded and diced • 1 yellow onion, diced • 4 cloves garlic, minced • 1 tablespoon ground cumin • 4 cups chicken broth • 1 bunch fresh cilantro, chopped • Tortilla chips, for serving • Shredded Mexican cheese blend, for serving • Diced red onion, for serving • Diced avocado, for serving

Turn the Instant Pot to the saute function. While pot is heating, season pork with salt and black pepper.

When the bottom of the pot is hot, add the oil and cook the pork shoulder in batches until browned on all sides, 5 to 10 minutes. Remove pork from the pot and transfer to a plate. Repeat with remaining pork until all pork is browned.

Return pork to the pot and add tomatillos, peppers, onion, garlic, cumin and chicken broth. Place the lid on the Instant Pot and change function to manual.

Set the timer for 30 minutes and cook until pork is tender. Release the pressure and open the lid. Stir in cilantro and season to taste with salt and pepper.

Serve with tortilla chips, cheese, red onion and avocado.

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Instant Pot Oatmeal with Dried Fruit Serves: 4 • 3 cups water • 1 cup steel-cut oats • ½ cup dried apricots, sliced • ½ cup dried cranberries • ½ cup fresh blueberries • ¼ cup toasted pecan pieces Place water and oats into an Instant Pot and seal the lid. Use the porridge function and set the timer for 6 minutes. After the timer sounds, release the pressure and stir, adding more liquid if necessary. Divide oatmeal among serving bowls and top with fruits and pecans. Serve.

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Instant Pot Jambalaya Serves: 6 to 8 • 2 tablespoons canola oil • 12 ounces Andouille sausage, sliced • 3 boneless, skinless chicken thighs • 4 ounces tasso or smoked ham, chopped • 1 onion, chopped • 1 green bell pepper, chopped • 2 celery stalks, chopped • 3 cloves garlic, minced • 1 ½ cups long grain white rice • 2 teaspoons Creole seasoning, divided • ½ teaspoon dried thyme • 2 cups chicken broth • 1 (14.5-ounce) can diced tomatoes • 1 bay leaf • 12 ounces peeled and deveined shrimp • ½ cup chopped green onions, for serving • Hot sauce, for serving Press the sauté button on the Instant Pot, and add 1 tablespoon oil to pot.

Add sausage and cook until browned, about 5 minutes. Remove sausage and set aside.

Add chicken thighs to pot and cook until browned, about 5 minutes.

Remove chicken to a cutting board and cut into small chunks. Set aside.

Add remaining tablespoon of oil to pot, and add tasso, stirring and cooking for 1 to 2 minutes. Add onion, bell pepper, celery and garlic to pot, stirring and sautéing until onion is translucent. To prevent burning, add water as needed, scraping any and all brown bits off the bottom of the pot.

Press cancel to turn off sauté mode.

Add the rice, 1 ½ teaspoons of the Creole seasoning and the thyme, and stir to coat.

Stir in chicken broth, tomatoes and bay leaf. Stir in the reserved sausage and chicken.

teaspoon Creole seasoning.

When the timer beeps, carefully do a quick release, turning the valve to “venting.”

Cover, twist to lock the lid, and turn the valve to “sealing.” Press the manual button, and set to 7 minutes at high pressure.

Remove lid, add shrimp to pot and stir gently. Replace lid, and allow shrimp to cook in the residual heat until pink, about 10 minutes.

While the jambalaya is cooking, add shrimp to a bowl and combine with remaining ½

Serve jambalaya topped with chopped green onions and hot sauce on the side.

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Sunday Pot Roast Serves: 8 • 3 tablespoons canola oil • 1 (4-pound) boneless rump roast • 3 onions, sliced • 2 tablespoons Hungarian sweet paprika • 2 bay leaves • 1 sprig fresh rosemary • 1 sprig fresh thyme • 4 cloves garlic, crushed • 2 cups reduced-fat, low-sodium beef broth or homemade beef stock • 1 cup water • 1 cup dry red wine • Coarse salt and freshly ground black pepper • 2 pounds new potatoes, scrubbed • 8 carrots, cut into 1 ½-inch-thick pieces Heat oven to 300 degrees.

Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the roast and sear on all sides, 8 to 10 minutes. (A good dark brown sear is important and equals flavor.) Remove the meat from the pot and set aside.

Transfer to the oven and bake for 1 hour. Turn roast, add the potatoes, carrots and stock, if necessary, cover and bake an additional hour or until tender.

Remove the pot from the oven. Transfer the roast to a warm platter. Tent loosely with foil to keep warm. Remove and discard bay leaves.

Taste the sauce and adjust seasoning with salt and pepper. Spoon sauce and vegetables over roast and serve immediately.

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Reduce the heat to medium. Add the onion and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Add the paprika, bay leaves, rosemary, thyme and garlic. Stir to combine and cook until fragrant, 45 to 60 seconds. Add the broth, water and wine. Bring to a boil. Return the roast plus any accumulated juices to the Dutch oven. Season with salt and pepper. Cover with a tight-fitting lid.

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Virginia Willis’ Vegan Vegetable Soup Serves: Makes 10 cups • 1 tablespoon extra-virgin olive oil • 8 ounces cremini mushrooms, quartered • 1 onion, chopped • 3 carrots, cut in ½-inch pieces • 2 stalks celery, cut in ½-inch pieces • 3 cloves garlic, minced • 1 (32-ounce) container low-sodium vegetable juice • 2 cups water • 1 (14.5-ounce) can whole or stewed tomatoes • 1 tablespoon miso or tomato paste • 2 bay leaves, preferably fresh • 1 sprig fresh thyme • 2 cups shelled fresh butter beans (about 1 ½ pounds unshelled) or frozen butter beans, thawed • 2 sweet potatoes, peeled and cubed (about 2 cups) • 4 ounces fresh okra, trimmed and cut into ½-inch pieces (about 1 cup) • ¼ teaspoon red pepper flakes, or to taste • Kosher salt and freshly ground black pepper In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the mushrooms, onion, carrots and celery. Season with salt and pepper and cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vegetable juice, water, tomatoes, miso, bay leaves and thyme. Stir to combine. Add the butterbeans and sweet potatoes. Bring to a boil over high heat. Reduce the heat to simmer. Cook until the vegetables are just tender, about 15 minutes.

Stir in the okra and continue to cook until tender, about 5 minutes. Stir in the pepper flakes and season to taste with salt and pepper. Ladle into warm bowls and serve immediately.

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