Cook the onion, carrots, garlic, and bay leaf in a mixture of butter and olive oil over a low to medium heat for about 10 ...

More redolent, more heady, more burnished, a Thanksgiving table laden with lustrous golden turkey, velvety dark-green kale, burnt-sienna sweet potatoes is probably the richest feast of the year. In ...

"Fall flavors are my favorite. If I could have the smokey, warm tastes of fall all year long, I would! I created this recipe out of a need to use up some pumpkin purée sitting in my pantry and a ...

Fall is calling, and we\'re answering with a soup that has it all: roasted flavors, smokiness, and a real depth of flavor.

When that first crisp breeze rustles the leaves and the world smells faintly of woodsmoke and cinnamon, soup season has ...

1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3 to 4 minutes, then add flour, curry, cumin and nutmeg; saute for 1 minute. Related story Martha Stewart's ...

I don't know how the Iron Chefs do it. They scurry around Kitchen Stadium, breaking down carcasses and turning out multi-course meals in less time than it takes for me to put together my food ...

This cozy, spiced pumpkin apple soup is a perfect blend of savory and sweet, with a warm garam masala flavor and a smooth, creamy finish. Quick to make and satisfying, this soup will keep you warm and ...

We have all seen the jokes and memes, and the seemingly endless array of products that signals we are in “pumpkin spice” season. Certainly, the image of bright orange pumpkins and the warming aromatic ...

*You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid. ","published":"2019-10 ...

Note: From Noelle Carter. Grade B maple syrup is preferred for this recipe; it has a richer flavor and is not as highly filtered as Grade A. The mini pumpkins can be roasted several hours ahead. Place ...