balanced

Baked Pumpkin Steel Cut Oatmeal

unsalted butter, divided

steel cut oats

pumpkin

brown sugar

cinnamon

ginger

cloves

nutmeg

milk

water

vanilla

salt

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (Your burner shouldn&#x27;t be on at full blast, but the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.

Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It&#x27;s OK if a few dark brown spots appear as the puree sticks to the pan.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.

Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.

A recipe for pumpkin spice steel-cut oatmeal made in the slow cooker. 

Slow Cooker Creamy Pumpkin Spice Oatmeal

Cooking spray, olive oil, or coconut oil

steel-cut oats

pumpkin purée

maple syrup

cinnamon stick

vanilla extract

For serving: heavy cream, ground cinnamon, and additional maple syrup (optional)

Coat the bottom and sides of a 4- to 6-quart slow cooker with cooking spray, olive oil, or coconut oil.

Melt 1 tablespoon of the butter over medium-high heat in a large saucepan or Dutch oven. Add the oats and stir frequently until lightly toasted, about 3 minutes. Push the oats up to the side of the pan and melt the remaining tablespoon of butter in the center of the pan. Add the pumpkin purée to the center of the pan and cook without stirring for 1 minute. Add the ginger, nutmeg, and cloves into the purée and cook, stirring occasionally, until the purée darkens slightly and the raw smell disappears, 3 to 4 minutes more.

Transfer the mixture to the prepared slow cooker. Add the water, milk, maple syrup, cinnamon stick, vanilla, and salt and stir well to combine.

Cover the slow cooker and cook on the LOW setting for 8 hours. When finished, much of the pumpkin purée will have separated from the oats — don&#x27;t panic! Stir well with a wooden spoon to recombine everything, and remove the cinnamon stick before serving. Spoon the oatmeal into bowls and finish with a splash of heavy cream, a dusting of ground cinnamon, and a drizzle of maple syrup, if desired.

Thick cubes of brioche are infused with rich custard packed with warm spices and a double dose of pumpkin, then topped with a brown sugar-pecan streusel.

Pumpkin French Toast Casserole

Unsalted butter

brioche (about 1 pound), cut into 1-inch pieces

eggs

half-and-half

sugar

pumpkin pie spice

sugar (optional)

Maple syrup,

all-purpose flour

pecans

(1/2 stick) unsalted butter, melted

Make the casserole: Generously coat a 9x13-inch baking dish with butter. Place the bread cubes evenly in the dish and set aside.

Place the eggs in a large bowl and whisk to combine. Whisk in the half-and-half, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Evenly pour the custard over the bread. Use a spoon to push the bread down and stir so all the cubes are soaked through. Cover tightly with plastic wrap and refrigerate overnight.

Arrange a rack in the middle of the oven and heat to 350°F. Remove the baking dish from the refrigerator and let it sit at room temperature while the oven is heating. Meanwhile, make the crumb topping.

Make the crumb topping: Stir the flour, sugar, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Drizzle with the butter and stir until big, slightly floury crumbs form.

Sprinkle the crumb topping over the casserole. Bake uncovered until the casserole is set, puffed, and the top is golden-brown, 40 to 45 minutes.

Remove the baking dish from the oven and let it cool for at least 5 minutes. Right before serving, dust with powdered sugar if desired. Serve warm with maple syrup if desired.

This shareable loaf is made with plush challah bread and filled with lightly sugared apples, then finished in a shiny honey glaze. 

Apple Honey Challah Pull-Apart Bread

eggs,

Cooking spray butter

bread flour

(1/4-ounce) packet instant yeast (2 1/4 teaspoons)

honey

vegetable oil

apples

unsalted butter

ground cinnamon, plus more as needed

Make the dough: Let 2 large eggs and 1/2 cup water sit out to come to room temperature. Coat a 9x5-inch loaf pan with cooking spray or softened butter. (If you would like a loaf that dramatically climbs out of the pan, use an 8 1/2 x 4 1/2-inch loaf pan instead.) Line the pan with a parchment paper sling, making sure it hangs over the 2 long sides. 

Place 1 1/2 cups all-purpose flour, 1 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, and 3/4 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined. Turn the mixer to medium-low speed and add the eggs, water, 3 tablespoons honey, and 3 tablespoons vegetable oil. Continue to beat until a shaggy dough forms.

Remove the paddle and scrape off any dough back into the bowl. Attach the dough hook and mix on medium-high speed until a smooth mass forms that comes off the sides of the bowl and sticks only a bit to the bottom, 5 to 7 minutes.

Coat a medium bowl with butter or cooking spray. Place the dough in the bowl and turn it to coat. Cover the bowl with plastic wrap and set aside to rise in a warm place until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, prepare the honey glaze and apple filling.

For the glaze: Heat 8 tablespoons unsalted butter, 1/2 cup honey, and 1 1/2 teaspoons kosher salt in a small saucepan over medium heat and stir until melted, combined, and smooth. Remove from the heat, cover, and set aside.

For the filling: About 30 minutes before the dough is ready, peel, core, and dice until you have 3 cups apples and place in a medium bowl. Melt 3 tablespoons unsalted butter and add to the bowl. Add 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon, and toss with your hands to combine. Taste and add more cinnamon if desired.

Assemble the challah: Turn the dough out onto a clean, unfloured work surface. Roll the dough into a rough 20x15-inch rectangle with a long side closer to you. Transfer the apple mixture and any accumulated juices onto the dough and spread it into an even layer. Lightly press the apples into the dough with your fingers.

Cut the rectangle into 36 pieces: cut the dough lengthwise into 6 strips, then cut each strip crosswise into 6 pieces. Stack 6 pieces together, then repeat to form 6 stacks total. Transfer the stacks to the prepared pan, lining them up like dominos. You will have to squeeze them in tightly and the apples may fall off as you do so, but don’t worry. Just pick up any fallen apples and tuck them between the pieces of dough in the pan.

Loosely cover the pan with plastic wrap and let the dough rise in a warm place until about 1 1/2 times its original size, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Line a baking sheet with parchment paper.

Place the pan on the baking sheet. Uncover the challah and brush with warm glaze (rewarm it first if needed). Bake 20 minutes. Rotate the loaf and bake until golden brown, with an internal temperature of about 200°F, 10 to 20 minutes more. If the ends of the loaf start to brown too quickly after the first 20 minutes, cover them loosely with aluminum foil.

Place the loaf on a wire rack and let cool 10 to 15 minutes. Run a paring knife around the edges to loosen the loaf, then remove the bread from the pan. Brush the top and sides with more warm glaze. Serve warm or at room temperature, with softened salted butter and/or more glaze if desired.

Chicken & Broccoli Alfredo

penne pasta

chicken

heavy cream

garlic, minced/crushed

Parmigiano Reggiano, grated (plus extra for serving)

broccoli (see Recipe Note)

Prepare chicken breasts as desired. I recommend butterflying and seasoning with salt, pepper, and garlic powder and pan-frying in olive oil over medium heat about 8 to 10 minutes or until it&#x27;s no longer pink and juices run clear when sliced. Transfer cooked chicken to a cutting board and let rest before slicing into strips.

Cook pasta until barely al dente. Before draining, save 1/2 cup of pasta water.

Meanwhile, add cream, garlic, and butter to small saucepan. Season with salt and pepper. Heat on low, stirring occasionally, until garlic is soft and fragrant and butter had melted. Do not boil.

Return pasta to pot and turn heat on to medium-high. Add reserved pasta water and sprinkle with half the Parmigiano Reggiano, mixing well. Add sauce and rest of cheese. Continue mixing until well-coated and sauce reduces, about 3 to 5 minutes. Toss in chicken.

To freeze: Place 1 cup of pasta, plus 4 to 6 slices of chicken and 4 to 6 florets of frozen broccoli (or as desired) in flat, freezer- and microwave-safe containers. Freeze up to 1 month.

To reheat: Add about 1 tablespoon of cream, milk, or water. Microwave with lid ajar on high heat for 2 minutes and 30 seconds. Stir, then microwave for 1 minute more.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

Broccoli and Feta Pasta Salad

rotini

olive oil, divided

head broccoli, cut into 1/2-inch florets

red wine vinegar

black pepper

feta cheese

Kalamata olives, coarsely chopped

Kosher salt

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside. 

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.

Quinoa Kimchi Bowl with Miso Mushrooms and Crispy Broccoli 

quinoa

sesame oil

soy sauce (or 1/2 teaspoon tamari, if gluten-free)

broccoli

olive oil

gochujang (or sriracha)

soy sauce (or 1/2 tablespoon tamari, if gluten-free)

garlic,

butter (or oil of choice)

shallots,

fresh ginger, minced

shiitake mushrooms, tinly sliced

white miso paste

rice wine vinegar

sake (or white wine)

Salt

kimchi

scallions

sesame seeds

Prepare the quinoa according to the package instructions, or follow these simple steps. Once the quinoa is ready, drizzle the sesame oil and soy sauce over top. Toss to coat and keep the pot covered.

While the quinoa cooks, toss together the broccoli florets, olive oil, gochujang, soy sauce, and garlic together in a large bowl. Spread the broccoli onto a baking tray and roast for about 20 minutes, or until the florets are crispy, tossing midway.

When the broccoli goes in the oven, warm the butter over a medium heat in a large skillet. Add the sliced shallots and minced ginger, and cook for about 4 minutes, until soft and fragrant. Add the sliced mushrooms and sauté for 5 to 7 minutes, until lightly golden. While the mushrooms are cooking, whisk the miso paste and rice wine vinegar together in a small bowl. Once the mushrooms have finished, pour in the miso mixture, stir to coat, and cook for an additional 2 minutes. Deglaze the pan with the sake (or wine) and scrape the bottom of the pan. Turn off the heat once the wine has reduced and thickened. Season with salt and freshly cracked black pepper to taste.

To serve, divide the quinoa between 4 bowls and top with a serving of the roasted broccoli, sautéed miso mushrooms, and kimchi of choice. Garnish each bowl with the sliced green onions and sesame seeds.

Rainbow Pizza

pizza dough

ricotta cheese

mozzarella cheese

basil

red pepper flakes (optional)

Olive oil

red onion, chopped

cherry tomatoes, halved

orange bell pepper, seeded and chopped

yellow corn kernels

broccoli florets,

Arrange a rack in the middle of the oven and heat to 450°F. Let the pizza dough sit out a room temperature while the oven heats.

Mix together the ricotta, mozzarella, dried basil, salt, and red pepper flakes in a small bowl; set aside.

Lightly grease a rolling pin with olive oil. Roll out the pizza dough to fit a standard 13x18-inch rimmed baking sheet. Transfer the dough to the baking sheet, then use your fingers to gently press the dough into the corners of the pan.

Spread the cheese mixture over the dough, leaving about a 1-inch border around the edges. Arrange the vegetables in a rainbow pattern on top of the cheese. Drizzle with olive oil, or coat the veggies with a thin layer of cooking spray.

Bake until the edges are golden-brown, 16 to 20 minutes. Let the pizza cool for 1 to 2 minutes before cutting into slices and serving.

Spaghetti alla Carbonara

dry spaghetti

pancetta

Parmigiano-Reggiano

Pecorino

Sea salt

Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.

While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.

In a small bowl whisk the eggs and the cheeses until well-combined.

Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate

Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.

Season liberally with freshly cracked black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt.

Divide the pasta into bowls and serve immediately.

Vegan Slow-Cooker Chickpea Tikka Masala

chickpeas

coconut oil

yellow onion, diced

coarsely chopped peeled fresh ginger

brown mustard seeds

cumin seeds

turmeric

coriander

cardamom

coconut milk,

kosher salt,

tomatoes

baby spinach (5 packed cups)

basmati rice and lime wedges,

red pepper flakes

Make the chickpeas: If using dried chickpeas, place in a large bowl and pick through and discard any stones or shriveled chickpeas. Cover with 3 quarts cold water. Stir in 1 tablespoon of kosher salt and let sit at least 10 hours or overnight at room temperature.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion, garlic, and ginger, and cook, stirring occasionally, until the onions are tender, about 5 minutes.

Add the mustard seeds, cumin, turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add the water and scrape up any browned bits from the bottom of the pan. Transfer the mixture to a blender and blend until smooth (reserve the blender, no need to wash). Transfer to a 4-quart or larger slow cooker.

Add the coconut milk and 2 teaspoons salt. Add the canned chickpeas, or drain the soaked chickpeas and add to the slow cooker. Stir to combine.

Cover and cook on the LOW setting until the chickpeas are tender, 6 to 8 hours for canned or 8 to 10 hours for dried. Meanwhile, place the tomatoes in the blender and blend until smooth. Refrigerate until the chickpeas are ready.

Add the blended tomatoes and stir to combine. Cover and cook until the flavors meld, at least 30 minutes but up to 1 hour. Just before serving, make the tarka.

For the tarka: Heat the oil in a small frying pan over medium-high heat until just starting to smoke. Add the cumin seeds, red pepper flakes, and mustard seeds and fry, swirling the pan, until sizzling and very fragrant, about 20 seconds. Immediately scrape the tarka into the chickpeas.

Add the spinach and gently stir to combine and wilt. Taste and season with salt as needed. Serve warm over rice, with lime wedges on the side.

How To Make Crêpes

unsalted butter, melted

vanilla extract (optional)

Neutral oil,

Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a blender. Blend until the batter is smooth, about 20 seconds. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.

Let the batter sit. Cover and let the batter sit for at least 30 minutes at room temperature or overnight in the refrigerator.

Prepare to cook the crêpes. Before cooking the crêpes, assemble everything you&#x27;ll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl doesn&#x27;t have a pour spout, have a ladle or 1/4-cup measuring cup handy.

Cook the crêpes. Place a 10-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.

Flip the crêpe. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.

Cool the crêpe. Tilt the pan and loosen the crêpe, then slide it onto a wire rack.

Continue making crêpes. Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.

Stack and store. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them.

Andean Cheese & Potato Soup (Locro de Papa)

oregano

dried chile flakes

stock

ripe corn, kernels sliced off (or 2 cups frozen corn)

peas

(1 well-rounded cup) queso fresco, cubed

Pepper

Warm a teaspoon or two of olive oil in a large pot (at least 5 quarts) over medium-high heat. Add the onion and cook until translucent and just starting to turn golden-brown, 5 to 8 minutes. Add the potatoes and 1/4 teaspoon salt, and cook until the edges of the potatoes are beginning to soften, another 5 minutes.

Clear a space in the middle of the pan and add the garlic, oregano, and cayenne. Cook until the garlic is fragrant, about 30 seconds, then stir into the onions and potatoes. Add the stock to the pan and bring to a boil. Reduce heat to medium-low, and simmer the soup until the potatoes are tender, 10 to 15 minutes.

Add the corn kernels, peas, queso fresco, and milk to the soup. Bring back to a simmer (do not boil) and cook until the corn and peas are tender, another 5 minutes. Taste and add salt and pepper as needed.

This soup will keep refrigerated for a week. If freezing, remove the portion of soup to be frozen before adding the milk.

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