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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.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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