Wash your Pumpkin. Make sure you buy organic if you have access to a farm or farm stand that grows organic. Sugar pumpkins like the one pictured and cheese pumpkins are perfect for roasting. Cut your pumpkin into wedges. For a smaller pumpkin, 8 edges is about the right amount for roasting. Scoop out the […]
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Every year when the pumpkins are lined up at the greenmarket, ready to take home and carve or roast, we get excited by all the recipe possibilities. Pumpkin, for all its popularity on Halloween and in Thanksgiving pies, has a season that extends well beyond November. For these sandwich cookies, we wanted to have simple […]
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Last winter when we created a kid-friendly chicken tagine in class, a few of the vegetarian parents asked how they could make the dish without the addition of meat. While vegetarian cooking does take more thought for flavor development and, at times, more creativity to bring up the protein level to make it healthful for […]
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A couple of years ago, a friend from Zimbabwe mentioned that they love to eat peanut butter and pumpkin there ground together in a sort of mush or puree. Loving both of those ingredients, I kept the idea of that mixture in my back pocket until this Fall. Peanut butter, while maligned now, was one […]
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Happy October, Yummies! Happy Fall! and Happy Soup Season! This week in class we cooked a soup and sandwich (Croque Monsieurs a la Yummy which we will share next week) combo, and we chose to celebrate the very end of tomato season with some local heirloom tomatoes cooked into a classic favorite, Cream of Tomato […]
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I'm a New York City mum of three children—Mira, 8, Liev, 6, and our littlest Yummy, Genevieve, 2. I teach mommies, preschool kids, and grade school age children (or "Yummies" as I like to call them) how to make delicious things. Read more…