by Lauren Piro in How-to, October 20th, 2016
by Jessica Merchant in Recipes, October 19th, 2016
When you’re scooping out a pumpkin to make a jack-o’-lantern for Halloween, fight the urge to toss the seeds in the trash. We know — they come out covered in orange goop. But you’d be surprised how quickly they turn into a crunchy, roasty snack, with just a little extra effort. We’ve outlined how to save and roast pumpkin seeds here, but here’s the short version: Clean them in a colander to remove the pulp, spread them on parchment to air-dry, and then toss them in your favorite flavorings and roast at 425 degrees F for about 10 minutes. That’s it!
They’re delicious simply sprinkled with salt (that’s what we did above), but they’re also the perfect blank canvas for many spice and seasoning combos. Try tossing your seeds in these mixes.
by Elizabeth Brownfield in Recipes, October 16th, 2016
There might just be one way to make pumpkin bread more delicious than it already is. It’s not caramel. It’s not icing. It’s not chocolate (but close).
It’s booze! Spiced rum that warms your insides on a chilly day, to be exact. I’m super into it.
First, let’s discuss how the mere fact alone that we call this “bread” over “cake” means that it is absolutely acceptable to eat for breakfast. And snack. Even though we all know the truth: that it’s essentially cake. It’s delicious, soft and fluffy pumpkin cake, masquerading as your morning meal.
by Amanda Rettke in Recipes, October 14th, 2016
Even before what I’ll refer to as the Great Pumpkin Controversy of 2016 (which Snopes fact-checked and says originated when “a viral social media rumor suggested the pumpkin in pumpkin pie is secretly produced from other squash”), there was one very good reason to roast your own pumpkin instead of buying it canned: It simply tastes better.
Sure, roasting a pumpkin is an extra step when making pie, but the fresh flavor makes it totally worthwhile. (And it’s an essential skill to have to make a whole slew of amazing recipes that call for whole pumpkins or pumpkin chunks.) Plus, when you roast a pumpkin at home, you also get the bonus of being able to roast the seeds to make delicious, toasty snacks.
So whether you’re test-driving a pumpkin pie recipe to make for Thanksgiving dinner or you want to mix up your tired salad routine with chunks of perfectly roasted pumpkin and toasted pepitas, here’s what you need to know. Also, get the recipes for some of our favorite fresh pumpkin dishes.
by Allison Milam in Recipes, October 13th, 2016
My husband proposed to me again after I made him this cake. It was a complete shock to me, as he is not a big sweets eater. We have come to a comfortable understanding in our lives: I make desserts every day, I ask him to sample them, and he nods that they are fine.
But not with this cake!
by Lauren Piro in Family, October 10th, 2016
When you crank the lid off a can of pumpkin, the next logical step is to bake its contents into a pumpkin pie, right? Maybe so, but we believe that this creamy ingredient has so much more to offer. Load up on our most-creative ways to put canned pumpkin to use in dishes beyond good old pumpkin pie.
If a tub of hummus is your go-to office snack or party app, just wait until you try Food Network Kitchen’s newly developed Spicy Pumpkin Dip. The already-smooth pumpkin puree unites with blended chickpeas for a creamy spiced dip best scooped up with pita chips.
by Sara Levine in In Season, Recipes, October 7th, 2016
If one pumpkin on your porch is enough to have you smiling all season long, just imagine how happy thousands of pumpkins will make you. We bet that’s exactly what the masterminds behind these impressive pumpkin patches were thinking. But it’s more than just volume that lures visitors — it’s the insanely creative displays (like the village scene at the Dallas Arboretum) and the promise of fall fun (hayrides, doughnuts and corn mazes). Eager for a pumpkin-packed day out? Here are five spots around the country that do it right.
by Lauren Piro in In Season, Recipes, September 28th, 2016
Canned pumpkin puree is a workhorse of the Thanksgiving feast, but we like to stock up on it as soon as it really feels like fall (read: right now). Check out some non-pumpkin-pie applications for this extremely versatile shortcut ingredient that makes any meal, snack or dessert scream autumn.
Pumpkin Spice Oatmeal
Loaded with fiber from the oats and canned pumpkin, this spiced oatmeal makes a comforting breakfast. Make a large batch and thin it out with a little milk or water for a speedy morning meal. Read more
by Maria Russo in Community, Shows, November 17th, 2015
To truly get the most out of every season, you need to start with a plan. So when you’re putting pumpkin picking, hay rides and sweater shopping on your fall to-do list, don’t forget to pencil in some kitchen time too. These recipes will instantly get you in the autumn spirit.
Healthy Pumpkin Oatmeal Bake (above)
You simply can’t get in a season’s worth of pumpkin eating unless you start first thing in the morning. This satisfying recipe is nutritious and can serve a crowd.
by Samantha Seneviratne in Recipes, November 3rd, 2015
Though Halloween has come and gone, pumpkin season is still upon us as we look ahead to Thanksgiving; after all, what’s turkey day without a sweet slice of pumpkin pie to finish the feast, right? In honor of last night’s Season 2 premiere of Guilty Pleasures, which showcased your favorite chefs’ picks of Thanksgiving-inspired eats from coast to coast, Food Network asked you, fans watching at home, to show us your best-ever pumpkin plates. And in true superfan fashion, you showed off some droolworthy creations. Keep on reading to see our favorites.
On their own, pancakes are among the most-indulgent breakfasts to wake up to. But when you add pumpkin, like Jose Antonio Garcia does with this butter-topped stack, this morning meal turns into a next-level treat.
I think a perfect scone straddles the line between biscuit and cake. It should be neither overly sweet nor too dense. And I like it to have a bit of crumble. To me, the perfect scone is the kind of snack that would be better with a cup of tea, but not impossible to eat without it.