Desserts
Candied pumpkin with warm spices make for a delicious Día de Muertos sweet.
Servings: 6
Time: 45 min
Cut the pumpkin into 3″ sections, removing all strings and seeds. Combine brown sugar, cinnamon sticks, orange slices and water in a heavy pot, on medium-high heat until it reaches a boil.
When sugar has dissolved, place pumpkin in the pot with skin side down; don’t worry if some pieces aren’t fully immersed in liquid.
Lower heat, cover pot, and simmer, cooking for about 20-30 minutes at medium heat, depending on pumpkin thickness. Pumpkin is ready when it’s fork-tender, and has soaked up some of the syrup.
Remove cooked pumpkin from the pot, and transfer to a tray. Cover with aluminum foil to keep warm.
Return syrup to boil, turning heat to medium-high. Keep cooking, stirring occasionally until it becomes thick. Return pumpkin to the pot and spoon syrup over the pieces.
Serve pumpkin warm or at room temperature with a drizzle of the syrup or in a bowl of warm milk. Make ahead and serve the next day for deeper flavors.
A clever sheet-pan trick for making a bulk burrito filling that's easy to modify for the whole family. Your weekday mornings will thank you.
Burrata is a deliciously buttery cheese that has an irresistible crunchy exterior when fried. Pair it with an easy five-minute romesco sauce, and you’ve got an app worth sharing. (Or dinner worth eating by yourself.)
This pasta dish is an indulgence that feels good. While steak can feel like a luxury, the rest of the short ingredient list is heavy on pantry staples.