From “The Book of New Israeli Food,” by Janna Gur. Serves 6-8. Ingredients 1 1/2 pounds pumpkin, peeled and cut into 1-inch cubes 1 large onion, sliced into half rings 2 tablespoons olive oil ...

A seasonal bake for Halloween, this spiced pumpkin cake is a delightfully moist sponge topped with citrus spiked cream cheese frosting. It's a generous recipe making it ideal for serving up at ...

Place the pumpkin mixture in a 13-by-9-inch baking dish. Bake the pumpkin until it is tender and slightly caramelized, 45 to 50 minutes, stirring every 15 minutes. Remove and discard the thyme sprigs.

Place the pumpkin mixture in a 13-by-9-inch baking dish. Bake the pumpkin until it is tender and slightly caramelized, 45 to 50 minutes, stirring every 15 minutes. Remove and discard the thyme sprigs.

Have a pumpkin left over from your Thanksgiving décor? Chef Mila Payne would like you to bake it and fill it with a delectable Brazilian-style seafood concoction.   <p ...

Preparation. Step 1. Preheat oven to 350°. Peel squash, discarding seeds and fibers. Cut flesh into large, bite-sized pieces. Transfer squash to a steamer basket or metal colander and steam over ...

1. Preheat oven to 425 degrees F. and spray a baking sheet with nonstick cooking spray. 2. In a large mixing bowl, whisk together dry ingredients. 3. In a medium-sized bowl, whisk together wet ...

Sprinkle with brown sugar and ginger. Bake at 190 degrees celsius for an hour and a half, basting occasionally. Serve with any fresh herbs that you may have in the garden.

4. Pour the batter among the cake pans and bake 35-40 minutes, until the tops are just set and cakes are no longer wiggly in the center. Remove and let cool 10-15 minutes, then run a knife around ...

Bake for about 20 - 25 minutes or until the crust is golden, shiny and sounds hollow when knocked. Forming the bread: Divide dough into eight sections. Knead gently to form smooth balls.