RIGHT now, you can’t blink without seeing pumpkins in the supermarket, at the farmers market, even in restaurants, where they are treated more as eye candy than food. They’re the little round reproach ...

Nut brittle is one of those delicious old standbys at Christmas, but this recipe takes the familiar and gives it a tweak. First, it uses pistachios. The translucent amber of the caramelized sugar is ...

Pumpkin seeds, or pepitas, are packed with nutrients that make them a snack you shouldn't toss out. Found in pumpkins and other varieties of gourd squash, these flat, green colored seeds have a nutty, ...

1 (6 ounce) package fresh raspberries, plus mint leaves for garnish. Preheat oven to 350 degrees or 375 at higher altitudes. Place drained, rinsed beans in a food processor and puree until smooth.

Add in seeds and mix until seeds are evenly coated in meringue. Spread onto sheet pan lined with parchment paper, be sure there is space for brittle to expand. Bake 12-15 minutes until golden. Allow ...

Once you’re done with pumpkin carving and pie baking, you’re left with the seeds, which not only taste nutty and rich but happen to be abundant in vitamin E, iron, and good fats. Roast your own ...