Chef Jamie Oliver has the perfect dishes to "Eat Yourself Healthy" and kick off the new year with delicious and nutritious dishes. The cookbook author and television personality joined "Good Morning ...

And more reader (and staff) favorites from this week. By The New York Times Cooking Topping the charts this week is another slow-cooker standby: red lentil pumpkin soup, which leans on budget-friendly ...

Pumpkin Soup Vegan pumpkin recipes inspired by WEN formulas SAVORY: Roasted Potato Pumpkin Soup Roast at 400°F for 60–90 minutes 3–4 medium pumpkins, peeled, cleaned, and chopped into 2–3 inch pieces ...

And three recipes for those pumpkin seeds. By Tanya Sichynsky Melissa Clark’s coconut curry chickpeas with pumpkin and lime.Credit...Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

November is known as pumpkin season. The time between Halloween — when pumpkins were used as décor — and Thanksgiving — when they find their way into pie — is perfect for incorporating more pumpkin ...

Autumn is the perfect time to try a variety of pumpkins and squash, from the iconic Halloween field pumpkins that are easy to carve to delicious Crown Prince pumpkins and butternut squash. In fact, ...

· Preheat oven to 400 °F (200 °C). · Halve the pumpkin and scoop out seeds and pulp. · Place cut-side down on a parchment-lined baking sheet and roast 35–45 minutes, until tender. · Scoop out flesh ...

It’s pumpkin time! Or more accurately, squash time. WGN Radio’s longtime gardening guru, Jim Fizzell, points out that pumpkins are actually squash, but not all squash are pumpkins. They are all part ...

This Thai-inspired soup packs a ton of flavor without too much heat — but feel free to garnish with as much chile as desired. Emily Farris is a food and lifestyle writer whose work has appeared in ...

The video reviews Jamie Oliver's mushroom pasta recipe, highlighting the use of canned mushroom soup and a crunchy breadcrumb topping. I react to the ingredients and share thoughts on the unique ...