By Margaux Laskey, The New York Times Remote learning, empty football stadiums, no trick or treating: Fall may look and feel very different this year, but at least there are still plenty of pumpkins to be picked and pumpkin treats to eat. Related Articles Five Weeknight Dishes: One-pot deluxe A “perfect” chocolate chip cookie, and the chef who created it Warm and flaky sausage rolls: A childhood favorite reimagined Get Cooking: Icelandic fish in papillote, or in tacos A taste of France without venturing too far For carving and pumpkinseed roasting, standard jack-o’-lantern, or field, pumpkins will do just fine, but for eating, look for small, round “sugar pumpkins” or “pie pumpkins.” To roast, cut them in half, and remove and reserve the seeds.
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The New York Times News Service Syndicate, Denver Post: Living
Thu, 10/29/2020 - 8:00am
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