Makes 12 servings Ingredients 2 cups cake flour 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1/4 teaspoon ground allspice 2 Bartlett pears, peeled and cored 2 egg […]
Makes 6 servings Ingredients 3 lb chicken bones, cut into 3-inch pieces 1 (4-inch) piece ginger 2 yellow onions, peeled and halved 6 star anise, lightly toasted 6 whole cloves, lightly toasted 4 cardamom pods 1 teaspoon fennel seeds 1 cinnamon stick 1 teaspoon black peppercorns 1 whole chicken (about […]
Makes 8 servings Persimmons are sweet and mild in flavor with a plump texture that pairs beautifully with ice cream and a crisp topping. If you like, crumble gingersnaps in place of the baked crisp topping. If you can’t find ripe persimmons, you can substitute apple, pear, quince, or virtually […]
Makes 4 servings Roasted salmon, which is rich, juicy, and so flavorful, makes a great addition to the bright flavors of Hawaiian-style poke. We’ve chosen a few of our favorite toppings, but you can customize with whatever you like best, including avocado, corn kernels, mango, or cabbage. Most grocery stores […]
Makes one 9-inch pie Why should you have to choose between two perfect desserts? With this Pumpkin Cheesecake Pie, you don’t have to! Pie Ingredients 2 eggs 1/2 cup heavy cream 1 teaspoon vanilla extract 1 cup cream cheese, softened at room temperature 1 cup sugar 1 3/4 cups pumpkin […]
Makes 8 to 12 servings This cake is a cross between sticky toffee pudding and a fluffy pumpkin snacking cake. It is lightly spiced, spongy and moist, and best when bathed in maple caramel sauce. Leftover sauce should be refrigerated and lightly heated before serving. Substitute about 2 teaspoons of […]
Makes 6 servings Ingredients 2 tablespoons olive oil 2 tablespoons minced ginger 1 cup diced onion 1 1/2 cups diced leeks (white and light green parts only) 5 garlic cloves, minced 1 1/2 tablespoons curry powder 2 1/2 cups peeled diced pumpkin or butternut squash 1 zucchini, diced 3 1/2 […]
Makes 6 servings Tarte à la rhubarbe is a popular dessert in the Lorraine region of France. The temperature of the area and the soil type support the growth of this delicious vegetable, often mistaken for fruit. This recipe, prepared with store-bought puff pastry, is a snap to prepare. dessert […]
This tart makes the best of in-season plums, but you can substitute any stone fruit, like halved cherries, apricots, or nectarines. Makes one 9-inch tart Ingredients Vanilla Tart Dough, fitted into a 9-inch tart pan and chilled 1 1/2 lb plums (7 to 8 medium), rinsed, halved, and pitted 1/2 […]
Makes 4 portions If you can’t find oyster mushrooms, you can use any mix of mushrooms that are available. For the cornstarch slurry, combine about 1 tbsp cornstarch with 2 tbsp water. You may not use it all; add it slowly to avoid a gummy sauce. Ingredients 3/4 tsp Sichuan […]
Makes 6 servings Spit-roasting is one of the earliest cooking techniques. A duck on the spit emerges from the grill with a crackling crisp skin and meat that is less greasy than you might anticipate. Cutting the skin helps to render out the fat for lots of flavor without as […]
Serves 6 to 8 Use whatever hard-skinned squash that you can find, like butternut, pumpkin, calabaza. For a vegan version, use olive oil instead of butter, omit the milk and whipped cream garnish. Add 1 cup of raw cashews in Step 2, which will make the blended soup creamy. Ingredients […]
