spices

How To Make Pumpkin Muffins

Cooking spray or paper muffin liners

all-purpose flour

baking powder

cinnamon

ginger

nutmeg

cloves

salt

unsalted butter,

brown sugar

eggs

pumpkin purée

vanilla extract

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

A moist and tender pumpkin bread that&#x27;s even better than the one from Starbucks. 

Pumpkin Bread Recipe

Cooking spray

sugar

pumpkin purée (about 2 cups)

vegetable or canola oil

pumpkin pie spice

baking soda

roasted, salted pumpkin seeds (aka pepitas)

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. 

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. 

Pumpkin Pie Pancakes

buttermilk

pumpkin purée (I prefer Libby)

Canola oil (or another other neutral oil), for cooking

Place the flour, baking powder, baking soda, salt, brown sugar, and spices in a medium bowl and whisk to combine.

Place the buttermilk, pumpkin purée, egg yolks, and vanilla in a blender and blend until smooth. Pour into the flour mixture and stir until almost combined, but with a few clumps of flour still remaining. Stir the reserved egg whites into the mixture until just combined. Set the batter aside to rest for about 10 minutes. Meanwhile, heat the skillet.

Heat about a tablespoon of oil in a large cast iron skillet or griddle on medium-high heat until shimmering. Add 1/4 cup portions of batter to the pan, pressing it out with the bottom of the measuring cup to help it spread out a bit. Reduce the heat to medium and cook until the bottoms are golden brown and a bit crispy, 1 to 2 minutes. Flip the pancakes and continue cooking until set, 2 to 2 1/2 minutes more. (I like to do a small test pancake to adjust the temperature before cooking the remaining batter.) Re-heat the griddle before cooking additional batches of pancakes.

Serve the pumpkin pie pancakes with a heavy dusting of powdered sugar, a drizzle of maple syrup, a slap of butter, and a pile of whipped cream.

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

unsalted butter, divided

steel-cut oats

water

milk

maple syrup

cinnamon stick

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

half-and-half

sugar (optional)

Maple syrup,

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.

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Spicy Korean chicken stew (Dakdoritang)

chicken

garlic

Korean chili paste

Korean chili flakes

soy sauce

tbsp Korean soy sauce

tbsp honey

tsp sesame oil

tbsp oyster sauce (optional)

tbsp rice wine (optional)

0.5 oz dried sea kelp (e.g. kombu)

onion

carrots

potatoes

green chilies

green onions

rice

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!

Beat the delivery driver to dinner with glazed beef and broccoli served straight from the skillet.

Beef and Broccoli

flank steak

cornstarch

oyster sauce

chile-garlic sauce

garlic powder

vegetable oil

broccoli

scallions,

rice,

Cut the steak along the grain into 3-inch strips, then slice the strips across the grain into 1/4-inch wide pieces.

Whisk the brown sugar, cornstarch, soy sauce, oyster sauce, chile-garlic sauce, ground ginger, and garlic powder together in a large bowl. Transfer half of the sauce (about 1/4 cup) to a small bowl and set aside. Add the steak to the remaining sauce in the bowl, toss to coat, and set aside for 5 minutes.

Heat the oil in a large skillet over medium-high heat until shimmering. Add the steak and arrange into a single layer. Sear undisturbed until browned on one side, about 1 minute. Toss and continue to cook until the other side of the meat is browned, about 1 minute more.

Add the broccoli and the reserved sauce and stir to combine. Cover and cook until the broccoli is crisp-tender and the beef is cooked through, 4 to 5 minutes. Serve topped with scallions over cooked rice.

This is wholesome comfort food at its finest, with a taste and texture that's equal parts hearty as can be, yet bright and totally nourishing.

Slow Cooker Golden Chickpea Soup

coconut oil

onion,

garlic,

turmeric

coriander

black pepper

chickpeas

Yukon gold potatoes, peeled and diced

(2 quarts) low-sodium vegetable or chicken broth

Greek yogurt

lemon,

fresh cilantro

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker.

Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours.

Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary.

Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.

How To Cook Frozen Shrimp

paprika

onion powder

thyme

oregano

cayenne pepper

shrimp

Make a Cajun spice blend for the shrimp. Place the salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano, and cayenne in a large bowl and stir to combine.

Preheat the oven and a baking sheet. Arrange a rack about 6 inches under the broiling element and place a rimmed baking sheet on it. Set the broiler to high and let the the baking sheet heat for at least 10 minutes.

Rinse the shrimp under cold water to remove ice crystals. Place the frozen shrimp in a colander and rinse under cool running water for about 1 minute — you want to remove any ice crystals and separate any shrimp that are frozen together. Shake the colander to remove as much excess water as possible.

Season the shrimp. Add the shrimp to the spice mixture and toss to combine.

Broil the shrimp on the preheated baking sheet. Carefully take the preheated baking sheet out of the oven. Quickly pour the shrimp onto it. You should immediately hear the shrimp sizzle. Use tongs to arrange any shrimp that are too close or on top of each other so that they sit in a single layer, evenly spaced apart.

Broil for 5 minutes. Return the baking sheet to the rack under the broiler. Broil until the shrimp curve slightly and become opaque, about 5 minutes.

Vegan Slow-Cooker Chickpea Tikka Masala

yellow onion, diced

coarsely chopped peeled fresh ginger

brown mustard seeds

cumin seeds

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.

This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon’s work.

Pulled Pork Sandwiches

coriander seed

whole cumin seed

black peppercorns

coarse kosher salt

dry mustard powder

chile powder

dark brown sugar

pork shoulder

Hamburger or brioche buns,

ketchup

molasses

cider vinegar

Worcestershire sauce

cayenne

sauce,

red onion, thinly sliced

large jalapeño, seeded if desired, thinly sliced

mayonnaise

olive oil

Black pepper

Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.

If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.

Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)

Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)

Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.

Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

Melissa Clark demonstrates a way to make tender pulled pork slathered in a tangy barbecue sauce for a smaller crowd.

Small-Batch Pulled Pork

Beef pho feels like a restaurant staple, but it's not actually all that hard to make a quick version at home. Here'a step-by-step guide.

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