I never feature the same ingredient two weeks in a row, but since it’s Halloween today, I can’t resist returning to the pumpkin. I figure that any vegetable mighty enough to warrant its own legendary ...

RIGHT now, you can’t blink without seeing pumpkins in the supermarket, at the farmers market, even in restaurants, where they are treated more as eye candy than food. They’re the little round reproach ...

1. Preheat oven to 375 F. 2. Sift together flour, baking powder, soda, salt, ginger, cinnamon and nutmeg in a bowl. 3. Cream butter and sugar until light and fluffy; beat in eggs. 4. Fold in mashed ...

1 1/2 c. Preheat the oven to 300°F. Remove the seeds from the pumpkin and rinse in a colander under cold water, pulling away the pulp. Spread the rinsed seeds out on an unlined baking sheet. Roast the ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Roasting pumpkin seeds—also known as pepitas—is one of Ree Drummond's favorite childhood traditions. "My ...

Winter often brings longer evenings and a stronger urge to snack, making simple roasted foods more appealing than packaged options. Roasted pumpkin seeds fit naturally into this season because they ...

Yields 1 half sheet cake, 1 loaf or 12 muffins. Recipe is by Teresa Day. 2¼ cups all-purpose flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ teaspoon ground cinnamon ½ ...