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This recipe for Twice Baked Potatoes offers a new twist by mixing pumpkin in with the scooped-out potato flesh. The result is more complex flavor and more creamy texture—not to mention a bright orange color. There are also a trio of onion varieties: green onions, shallots and yellow onions. The recipe is from Taylor Mathis…
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Pumpkin pasta sauce for fall: Buy it or make it! Photo courtesy Cucina Antica. Here’s a two-fer for National Pasta Month and Halloween: Tuscany Pumpkin pasta sauce from Cucina Antica. You can buy it, or make your own. The sauce can also be used to top other foods including sautéed or roasted vegetables, and…
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We look forward to pumpkin cheesecake each fall. Photo courtesy Marisa Churchill. The most interesting news in cheesecake these days is not the flavor. You need only head to the Cheesecake Factory for a slice of Lemon Meringue Cheesecake. If that sounds too simple, there’s this Balsamic Strawberry, Basil & Black Pepper Cheesecake. Or…
Continue reading “TIP OF THE DAY: Cheesecake Crust Variations”
The fall cool-down began here last week. But we knew fall was in the air more than a month ago, when the fall-flavor product samples started to arrive. Fall is perhaps the best season to get into the flavor spirit. As the choices of warm-weather fresh produce narrow, pumpkin, squash and foods flavored with “fall…
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Pumpkin beer cocktails have sprouted at watering holes all over town. We’ve got two great recipes that use pumpkin beer or ale, plus tips on how to dress up a regular brew in seasonal flavors. Even people who aren’t beer lovers can enjoy a beertail. As long as you like pumpkin pie, you’ll like these.…
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