This roasted sugar pumpkin wedges recipe is a tasty way to enjoy pumpkin in its pre-pureed form. You’ll find these edible pumpkins at many supermarkets and most farm stands. They can vary in size, but this recipe is flexible enough to work with any medium-ish pumpkin. Flavors of maple, brown sugar, toasted walnuts, and rosemary are the perfect sweet-savory counterparts.
The perfect pumpkin sheet cake bars for fall are generously spiced and topped with cream cheese frosting.
These simple apple-pumpkin muffins combine the best flavors of fall in one.
A creative technique keeps these pumpkin snickerdoodle cookies from becoming cakey.
This vegetarian dish is really more of a pumpkin stew than a pumpkin chili, but the flavors and garnishes bring to mind a standard chili. And the effect is just as hearty and warming.
Why a little-known New Hampshire forest is one of the most studied and important in the world.
Garlic is the true star of this roasted sheet pan chicken recipe.
In our latest fall issue we explore Vermont’s Northeast Kingdom, spend a weekend on Lake Winnipesaukee, find sweet and savory ways to cook with pumpkin, ponder New England’s UFO encounters, learn how the Victorian became the season’s spookiest home style…and more!
The beauty and adventure of coastal northern Maine is well worth the extra effort it takes to get there.
Fresh summer tomatoes pair beautifully with mushrooms and kale in this easy tomato strata.
The subtle sweetness of ricotta pairs beautifully with garlic and sun-dried tomatoes in this creamy garlic pasta.
Fresh berries and a tangy lime glaze make this blueberry-corn tea cake the perfect summer treat.
