In Season: Pumpkins begin to ripen in September. Because they store well, pumpkins are available all through the fall and winter. What to Look For: Make sure to choose a variety of pumpkin that's intended for cooking rather than for decoration. The ubiquitous field pumpkin -- the kind most commonly used to carve jack-o'-lanterns -- has watery, stringy flesh and is not recommended for eating. Sugar pumpkins and cheese pumpkins are two widely available varieties that are good for cooking and baking, thanks to their dense, sweet flesh. How to Store: Pumpkins keep well at room temperature for up to a month. Stored in a cool cellar or refrigerator, they can last up to three months. Once cut, pumpkin pieces should be wrapped tightly and refrigerated. Use cut pumpkin within five days.
These spider crafts are not for the faint of heart. We have a range of ideas, from web-covered windows to creepy-crawly costume accessories, to decorate your home (and yourself) for Halloween this year.
A full, well-rounded meal doesn't need to be a multistage bonanza that requires hours of scrubbing dishes (and bowls and measuring spoons and mixers...) afterward. Sometimes, a full meal -- that means all of essential components and all of the flavor -- can be cooked in just one pot. These super-satisfying recipes all come from Martha's book "One Pot."
The great pumpkin -- it's not just for pie. In fact, when you want a quick pumpkin fix there's nothing quite as good as a slice of pumpkin bread for a snack, for afternoon tea -- and especially for breakfast! Our recipes range from classic to mini, use different combinations of spices and include gluten-free options.