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During the Day of the Dead festivities in the first two days of November, graves are decorated with flowers and offerings of food and drink in honor of the departed, including these candied pumpkinseeds, adapted from Chef Julian Medina.
Adapted from Julian Medina
1Heat oven to 300°F.
2Combine all ingredients in a large mixing bowl, stirring well to thoroughly combine. Spread mixture evenly onto a rimmed baking sheet.
3Bake pumpkinseeds for 30 minutes, stirring every 5 minutes. Remove baking sheet from oven and place on a rack to cool.
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.
This foolproof Instant Pot method yields perfectly cooked spaghetti squash in a fraction of the time needed to cook it in the oven. Cutting the squash crosswise actually makes for longer strands of squash, which simulates actual spaghetti noodles.
Our beautiful Easter centerpiece bread offers a healthier take on the classic egg- and butter-enriched bread. It’s made completely with white whole-wheat flour and less added sugar (in this case, honey) than many traditional recipes.