A cool fall morning calls for something warm from the griddle. These pumpkin buttermilk pancakes bring together pumpkin, a little brown sugar, and just enough spice to make breakfast feel especially inviting. Serve them with butter and warm maple syrup, or add a spoonful of sautéed apples and a scattering of toasted pecans for a...Read More

There’s something especially inviting about a pumpkin dessert as the days grow cooler, and this cheesecake from celebrated pastry chef David Lebovitz is a lovely reason to gather around the table. A buttery graham cracker crust holds a creamy pumpkin filling scented with cinnamon, ginger, nutmeg, and cloves, with a little lemon zest to brighten...Read More

A pot of pumpkin butter simmering on the stove is one of fall’s simple pleasures. Fragrant with warm spices, apple cider, and vanilla, this smooth, rich spread brings a little pumpkin-pie comfort to everyday breakfasts. Spread it on a warm biscuit, spoon it over oatmeal, or tuck a jar into the refrigerator to brighten a...Read More

Which kind of pumpkin is best for baking? Smaller is better – large field pumpkins, which are specially bred for Halloween jack-o-lanterns, are generally too tough and stringy for baking. Choose “pie” or "sugar" pumpkins or other flavorful varieties, such as Sugar Baby. Small and sweet, with dark orange-colored flesh, they're perfect for pies, muffins,...Read More

A beautiful pumpkin pie begins long before the cinnamon comes out of the cupboard. It starts with choosing the right pumpkin—and that isn’t usually the big orange one the children have picked for carving. Those Halloween pumpkins have an important job, but making a rich, silky pie filling generally isn’t their specialty. For baking, you...Read More

Autumn may be filling the farmers market with apples, persimmons, and winter squash, but don’t pass by the tomatoes just yet. Our farmers still have loads of beautiful field-grown, sun-ripened tomatoes—and there’s time to put some away for winter. Look for tomatoes from Pinnacle Organic, Spade & Plow Organics, KT Farms, Borba Family Farms, Munak...Read More

There’s something deeply satisfying about putting away a few jars of tomato sauce while ripe tomatoes are still at the farmers market. Months later, those jars become the beginning of a comforting soup, a bubbling pan of lasagna, or a simple pasta supper. Plain tomato sauce is especially useful because you can season it to...Read More

A few containers of homemade tomato sauce in the freezer can feel like money in the bank. They’re the beginning of a quick pasta dinner, a pot of vegetable soup, or something warm and comforting on an evening when cooking feels like one task too many. While ripe tomatoes are still available at the farmers...Read More

There’s still time to bring home a few extra pounds of ripe tomatoes from the farmers market—and your winter self will thank you. Freezing is one of the easiest ways to preserve tomatoes, whether you have a basket of Romas or a handful of heirlooms that need using. You can put them away now and...Read More

With fresh fruit at the farmers market and time to enjoy the process, now is a lovely moment to put a homemade pie or two in the freezer. There’s something about autumn that brings us back to baking. Perhaps it’s the cooler mornings, the apples piled high at the farmers market, or simply the thought...Read More