I have previously shared a recipe for chile verde — a beloved holiday favorite at my house — and while this recipe for pork, poblano, and pumpkin stew is very similar, where the stew really veers off is with its aromatics: tomato paste; San Marzano tomatoes; and a fragrant blend of cumin, coriander, cinnamon, and brown sugar. This stew has a more Mediterranean vibe; a far cry from the Southwestern flavors of the original.
So maybe you procrastinated because you didn’t think you wanted to do Halloween this year, or maybe you just plain forgot that the holiday was this weekend. Whatever the case may be, it’s still not too late to get a fun food-themed disguise to wear to that costume party, but you’d better get clicking. Of course, these costumes won’t be the most original options, but you can always make a few tweaks to make them feel more of the moment.
“This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that’s great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh.”
When I was a kid, my mother took a cooking class with Giuliano Bugialli and learned how to make this dish. It tastes so rich and divine that you’d never suspect it’s so economical and quick to make! She’d let me request a special meal for my birthday, and I often requested this dish.
I am staunchly of the belief that if you really really crave something — I mean, if you’ve tried very hard to move on or distract that part of your brain/belly that rather rudely interrupts into your thoughts most days at 4 p.m. and screams “CHOCOLATE!” or “CAAAAAKE!” and it’s just not working — you should indulge it. I have no patience for baked doughnuts or sugar substitutes, and you can probably already guess that I cannot abide anything but cream in my hot coffee. Have a salad for lunch the day before and the day after, eat the steel-cut oats for breakfast, make hearty soups a regular part of your dinner rotation, but FTLOG, if you really want that chocolate cake, please, have that chocolate cake and then enjoy every last buttercreamed crumb of it.
For me, said indulgences most often come in potato format. My love of french fries knows no bounds; they are, along with artichokes and bourbon, my desert island foods. Golden, crisp, glistening, glittering with a dusting of fine salt, heaped in a pile, I would eat a mile of baby field greens to have a single plate of the fries we used to get at a restaurant I was convinced used to use horse fat to fry them because I’m a monster and they were otherworldly. And so help you if you serve them with homemade mayo — so help you, because I love you and you will never get rid of me now.
Carving a pumpkin requires time, a little arm muscle, a sharp knife, and lots of newspaper to collect all that pumpkin goo. Not feeling it this year? This is the project for you. Turn your Halloween pumpkin into the best food on the planet: pizza! All of the cheesy feelings, none of the pumpkin slime.
A few years ago I featured a recipe inspired by the one-pot pasta craze, but with the chilly weather finally settling in, it seemed appropriate to transition that weeknight family favorite into the fall. All you’ll want to do after making this is cuddle up on the couch in a pair of fuzzy socks. Forget the blanket — this cozy dish is bound to keep you warm!
Today is the day! The Kitchn now has more than 1 million fans on Facebook. We’re celebrating by eating funfetti cake and popping a couple bottles at the office, and we wish you were all here to celebrate. Thanks for being such an incredible community. It’s a joy to interact with you all on a daily basis.