Spicy Paleo Pumpkin Muffins

Paleo Pumpkin Muffins

Pumpkin pancakes and cinnamon rolls are well and good, but what about those of us who like something savory instead of sweet for our weekday breakfasts? These Paleo muffins prove that pumpkin plays just as well with cumin and paprika as it does with cinnamon and nutmeg.

These muffins make a great grab-and-go breakfast or a healthy afternoon snack. They are also grain-free and very nutritious!

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indian-spiced cauliflower soup

It’s not even October yet and my friends were already expressing pumpkin spice fatigue yesterday. I have just the antidote: ginger, turmeric, cumin, coriander, fennel, some lime juice, and a chile. Who’s in?

what you'll need

I have only one cauliflower soup recipe on this site — I shared it over 10 years ago. It’s so good and so simple, no updates have been warranted. But flipping my way through Madhur Jaffrey’s Vegetarian India for ways to sate my steadfast Indian cravings, I knew this would be the next addition to the category. A close cousin to these potatoes and cauliflower (aloo gobi) but formatted as a soup, this is my favorite kind, one that doesn’t expect you to have a quart of homemade or boxed stock at the ready, the kind that trusts it is intensely seasoned enough that just water will stretch the flavors into a full soup. More of these, please. (Here’s another, by the way.)

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7 Insider Tips for Getting More Out of Your Cookbooks — Cook Smarter

Confession time: I make cookbooks for a living, but I don’t treat them nicely.

I treat my authors nicely — I love being their literary agent; it’s an honor — and I love the cookbooks we’ve made together (I hold them tight and sing them to sleep and feel all sorts of joy-sparks when I look at them). But let’s not be precious about it.

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The Most Important Thing to Know About Storing Your Knife — Sharpen Up

You finally took the plunge and invested in a good knife — or maybe a few good knives. Either way, you’ve spent good money and your blades deserve a storage place that will keep their edges pristine for as long as possible. Here’s what not to do, and three ways to do it right.

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Recipe: Freezer-to-Slow-Cooker Vegetable Tagine — Freezer to Table

Vegetable tagine, a North African stew of spiced vegetables, goes from freezer to table with the help of an array of frozen veggies and trades the eponymous tajine for a slow cooker set to low.

With a few extra ingredients, you’re six hours closer to turning the contents of your freezer and pantry into a rich, flavorful dinner. Here’s how you bring this colorful freezer-to-table meal to life.

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One Tip for Better Skillet Cornbread — Pan of Iron, Pan of Steel

Skillet cornbread was a delicacy of my childhood — my mother would bake up a batch for eating with chili or as a special breakfast treat — but it wasn’t until adulthood that I realized my mother had been making her from-scratch cornbread from that little blue box of Jiffy mix.

Her secret for the best cornbread — and one to adopt whether you are baking from a box mix or from scratch — is to preheat her cast iron skillet before adding the batter.

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26 Make-Ahead Lunches You Can Pack Tonight — Recipes from The Kitchn

What’s one of the easiest ways to feel like you have your life together? If you ask us, it’s prepping lunch the night before. In the grand scheme of things it’s a small accomplishment, but when all you want to do after dinner is settle in for a marathon TV session, taking the extra time to make lunch feels like a Herculean effort.

To give you a bit of a boost, we have 26 make-ahead lunches that you can pack the night before and even make in a big batch so you’ll have lunch for a few days, if not the full week.

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Recipe: Freezer-to-Pressure-Cooker Chicken Curry — Freezer to Table

The pressure cooker makes long-cooked dishes like curries possible on a weeknight. If you also want to keep the slicing and dicing to a minimum, partner with your freezer so chicken curry can be on your table in just about 30 minutes whenever that craving hits.

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Fresh Recipes to Help You Jump into the Flavors of Fall — Fresh Fall Favorites

The transition to fall flavors is usually ushered in on a nutmeg-y cloud of pumpkin spice. But if you don’t worship at the altar of fall’s most notorious drink, yet still want to feel like your cooking has shifted seasons, let this collection of fall-forward recipes be your guide.

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