More redolent, more heady, more burnished, a Thanksgiving table laden with lustrous golden turkey, velvety dark-green kale, burnt-sienna sweet potatoes is probably the richest feast of the year. In ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Crafty and tasty! Celebrity chef Carla Hall’s roasted pumpkin soup has Us in our fall feels — and it’s as delicious as it looks. Hall’s version of the roasted pumpkin soap — which serves four — is ...

Some say you can make pumpkin desserts every which way, but the oven seems to have a secret pact with flavor. With 11 recipes that skip the fuss and deliver unmistakable comfort, this lineup puts ...

This may sound un-American to say with the holidays coming, but I’m convinced that pumpkin is wasted in pie. Take away the sugar, take away the spice, take it out of a fresh shell rather than a ...

November is known as pumpkin season. The time between Halloween — when pumpkins were used as décor — and Thanksgiving — when they find their way into pie — is perfect for incorporating more pumpkin ...