Mexican Turkey and Squash Stew INGREDIENTS: YIELD: 4 servings 1 1/2 pounds skinless, boneless turkey breast 2 teaspoons ground cumin Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 8 large sprigs thyme or 1 teaspoon dried thyme 1 large onion, chopped 1/2 pound small red-skinned potatoes, thinly sliced 1 pound cubed peeledContinue reading

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Spiced Pumpkin-Raisin Cookies INGREDIENTS: YIELD: 23-26 cookies 1 cup all-purpose flour 2/3 cup old-fashioned oats 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 teaspoon ground allspice 3/4 cup raw sugar, plus additional for sprinkling 1/2 cup canned pumpkin puree 1/3 cup vegetable oil 1 tablespoon pure maple syrup 1 teaspoonContinue reading

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Cinnamon Sugar Apples It’s simple, sweet, and gets better as it sits. INGREDIENTS: Yield: 1 Serving 1 sliced tart apple 1 teaspoon sugar ¼ teaspoon ground cinnamon PREPARATION: Place apple, sugar, and ground cinnamon in a resealable plastic bag. Toss to combine, then let sit at room temperature 30 minutes or refrigerate up to 6 hours.

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Apple and Fontina Grilled Cheese Recipe  INGREDIENTS: 16 slices cocktail pumpernickel bread ¼ cup tarragon Dijon mustard 8 ounces Fontina cheese, grated (about 2 cups) 16 baby spinach leaves ½ sweet-tart apple (such as Pink Lady), thinly sliced Kosher salt, freshly ground pepper ¼ cup (½ stick) unsalted butter, room temperature PREPARATION: Spread 8 slices of bread with mustard; top with half of cheese, thenContinue reading

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Gnocchi With Sage, Butter, And Parmesan INGREDIENTS: 2½ pounds russet potatoes (about 4 large), scrubbed 1¼ cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt, plus more 1 egg, beaten to blend 4 tablespoons (½ stick) unsalted butter, cut into small pieces, room temperature 2 ounces Parmesan, finely grated, plus more for serving 24 sage leaves Freshly ground black pepper PREPARATION: Cook potatoes in aContinue reading

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