Masters of Kitchen

The Great Pumpkin This beloved indigenous squash has come to dominate not just October, but the lion’s share of fall flavor, enthusiasm, and lattes across the land. And why not? Since before Colonial times, it’s been a symbol of nature’s bounty, and transcends pie and coffee: this gourd is delicious in curries or breakfast treats and even gets a magical shout out in the Harry Potter-inspired savory pumpkin pasties below. If left unattended, pumpkins can grow to an enchanted s...ize: the (alleged) largest was just shy of 270 pounds in New York state. Fortunately, the ones at the market are smaller and easier to get home. Hello, gourd-geous The smaller the pumpkin, the more tender its flesh. For sweet pies and soups, seek out the paler New England Cheddar; the pinkish Porcelain Doll; the Hybrid Pam (a variety with the classic orange rind and deep green stem); or seek out the exotic Blue Doll variety for its pale green skin and a bright orange interior that’s delicious in any dish. Most white pumpkins are best suited for home décor and Jack-o-lantern carving, with the exception of the Flat White Boer Ford variety (which looks suspiciously like someone may have sat on it); this one is good for savory pies. #food #recipes #health #foodnetworkkitchen #recipeoftheday #healthyrecipes #foodphotography #healthyfood #healthyfoodideas #recipeinspiration #iphone12promax

Spaghetti Squash This delicate gourd is a popular fall vegetable, in large part because its interior flesh creates intact strands that, as the name suggests, look like noodles. It’s an easy, healthful, and unprocessed pasta swap out ideal for diabetics, Paleo and Keto dieters, or anyone trying to squeeze in their five-a-day. The mild flavor makes it an excellent foil for bolder, more intense flavors, even as it delivers a healthy dose of vitamins A and C along with plenty of ...potassium and dietary fiber. This can also be an easy squash to get kids excited about, given its fun shape and mild flavor. It blends well into comforting casseroles or can be shaped into crunchy fries for dipping, as in the recipes below. Selecting and prepping Spaghetti squash can grow to about eight pounds and are a pale shade of yellow (avoid under-ripe green ones), with flesh to match. Store in a cool dark place for up to a month. The smooth skin is thin but difficult to peel; it’s best to cook it with the skin on. Cut the spaghetti squash in half, scoop out the seeds and fibers, rub the insides with a little olive oil, and roast for about 45-60 minutes at 400F. Once it’s tender and beginning to collapse, let it rest until it’s cool enough to handle, then scrape out the strands, seasoned with salt and pepper, and use as instructed. #food #recipes #health #foodnetworkkitchen #recipeoftheday #healthyrecipes #foodphotography #healthyfood #healthyfoodideas #recipeinspiration #iphone12promax

Leeks These members of the allium family are often overshadowed by their sharper-flavored pals such as shallots, ramps, and scallions. But their gentle flavor, natural thickening quality, and interesting texture make them an ideal candidate for a variety of different dishes, from the gorgeous galette below to a breakfast fry-up or homey holiday brisket. All hail the king... Leeks have figured prominently in Welsh cuisine and history: Legend has it that in the 7th century, Welsh warriors wore leeks on their helmets during a victorious battle against the Saxons. While this may be a more fireside tale than confirmed fact, it secured the vegetable’s place as the national symbol of Wales. True grit Look for leeks that have bright, crisp outer leaves and a firm white stalk with no spots they look like giant scallions and store in a bag in the refrigerator for up to five days. Leeks hold a lot of sandy soil in between their leaves, so rinse thoroughly. To prepare, cut off the tough green tops and root end, then slice vertically so it opens like a book. Run each half under cold water and rinse through the layers. For especially gritty leeks it can be helpful to chop as directed, then plunge in a water-filled salad spinner, swish so the grit falls to the bottom, lift out, toss the water, and then spin dry. Any way you slice it This versatile vegetable is delicious in myriad ways: diced, chopped, or left dramatically long, as in the braise below. In honor of its popularity in the British Isles, check out the Irish version of potato-leek soup, or the Welsh classic, rarebit. Feel free to substitute a mixture of shredded cheddar and Monterey Jack cheeses in the rarebit if you don’t have access to Caerphilly. #food #recipes #health #foodnetworkkitchen #recipeoftheday #healthyrecipes #foodphotography #healthyfood #healthyfoodideas #recipeinspiration #iphone12promax

Butternut Squash The hard, pale-orange shell of this squash makes it an ideal member of the fall larder since it can be stored in a cool place for longer stretches of time. This versatile veggie has a moist, dense, vivid orange flesh that brings a brightness to October’s short darker days, and makes an easy substitute for sweet potatoes or yams. The exuberant color also makes a Halloween dinner party pop without any spooky dyes or coloring agents, making it a shoo-in for fall... entertaining and convincing kids to try a taste. Fall a-peel Most hard squashes are challenging to peel, but the butternut squash is the easiest of the gourds. Weighing in around 2 to 3 pounds, it’s worth the effort for the rewarding volume of flesh inside. Depending on the recipe, it can be easy to cut the squash in half just use your heaviest knife or a cleaver, if you’ve got one and then roast or steam it until the flesh is soft and can be scooped out. For recipes that call for cubes or slices, as in the delicious pizza below, here’s a trick (that’s really a treat) to soften up the flesh: slice off the top and bottom, prick the entire squash evenly with a fork, and pop it in the microwave for 3 to 3 1/2 minutes. The flesh is so dense there’s no risk of cooking it, and once cool to touch it’s far easier to use your sharpest peeler to remove the softened skin. #food #recipes #health #foodnetworkkitchen #recipeoftheday #healthyrecipes #foodphotography #healthyfood #healthyfoodideas #recipeinspiration #iphone12promax

Broccoli Broccoli is easy to take for granted in the produce aisle year-round, but it shines when it’s in season in the fall locally-grown and newly harvested broccoli tastes brighter and more complex. Its name translates as cabbage sprout in Italian, and indeed it’s a member of that family. Look for bright green buds that are tightly closed (and without yellow spots), a thick, sturdy stalk, and crisp little leaves. Stem school... What to do with broccoli’s miniature green tree trunk? Some eschew it, but its flavor and nutrition are the same as the more popular florets. Just be careful not to include the stalk if it’s fibrous and dry; when preparing, cut the entire stalk off from the flowering head, then cut a thin slice and take a bite. If it’s tough, toss it. But if the heart is tender, cut off the stem end, peel the thick skin away until you hit the pale green, then cut into thin, equal-sized slices. Cook for a few minutes before adding the florets, and include in any recipe. The nose knows Broccoli is a member of the brassica family, which includes all the cool cabbage kids: Brussels sprouts, cauliflower, collards, and that ubiquitous kale. One thing they all share but broccoli especially is a tendency to get stinky when cooked for too long. Always take broccoli off the heat once it reaches the crisp-tender stage: think bright green stir-fry texture, which lets it keep a bit of crunch, as opposed to the English method of boiling it until it reaches a fork-mashable, drab khaki-green and gives off a funky smell that can reach the attic Instead, try these inspired dishes for a fun new take on a trusty standby. #food #recipes #health #foodnetworkkitchen #recipeoftheday #healthyrecipes #foodphotography #healthyfood #healthyfoodideas #recipeinspiration #iphone12promax

Pomegranates This storied superfood has a long and regal history: it hails from Iran, where some trees still grow wild and were featured in the ancient Greek poems of Homer, the mythical tale of Persephone, and in the Bible, where Moses had to reassure the despairing Israelites there were pomegranates waiting for them in the promised land. While pomegranate trees dot plenty of California backyards, the fruit has only become popular recently in the States perhaps due to the ...challenge of getting to those sweet-tart aril jewels inside. Get it, girl! Choose brick-red pomegranates with smooth, unspotted skin that feel slightly heavy for their size. They can be refrigerated for up to two months (if you can wait that long), or crown a fruit bowl for about four weeks. And fear not: when approached correctly, the fruit will open up and give itself to you easily. Simply slice off the top until you can see the bitter white membranes that naturally divide the fruit into sections, then carefully cut through each white part until the fruit falls open like a flower. From there it’s easy to pluck out the ruby red, pulp-covered seeds and crunch away. #food #recipes #health #foodnetworkkitchen #recipeoftheday #healthyrecipes #foodphotography #healthyfood #healthyfoodideas #recipeinspiration #iphone12promax

Avocado There's much more to make with avocados than guacamole and avocado toast! Though this creamy fruit can put butter to shame on toast, it can also transform the flavor and texture of hundreds of healthy recipes. Here are a few recommendations on how to make the most of your avocados. Avocado Salad...Continue reading

Diets Recipes by Diet Following special diets limit what you can eat, but it doesn't limit what you can make! Healthy eating means something different for everyone and that means we all get different meal plans. Gluten-free or vegan, diabetic, or paleo.... Breakfast & Snacks Following vegetarian and vegan diets doesn't mean you have to give up the good stuff when it comes to breakfast. French toast and waffles are still on the table -- even for those who follow keto and low-carb diets. For high-fiber, dairy-free, and heart-healthy diets -- there's so much more you can start your day with than fresh fruit! Discover recipes for overnight oatmeal, breakfast casseroles, and even pancakes that deliver maximum flavor impact for any dietary restriction. Lunch & Dinner Lunch and dinner recipes are more creative than ever to accommodate all sorts of dietary restrictions. Cauliflower rice is incredibly versatile and opens up possibilities for palate-pleasing meals for many food allergies and special diets and it makes vegetarian recipes all the more interesting and hearty. Quinoa has the power of protein for people who don't eat meat or eggs. And if you're gluten-free, your lunch doesn't have to be bread-free. Brown rice flour mixtures return sandwich bread that's satisfyingly soft to pair with sliced turkey and mayo. For those who like meat, but need something heart-healthy, there are low-fat chicken recipes with radiant spectrums of flavor. Dessert No one wants to skip dessert! These days everyone has permission to eat ice cream -- bananas and coconut cream make it possible even if you're lactose intolerant. Low-fat recipes and gluten-free recipes for cupcakes and cookies are plentiful. Diabetic diets present a challenge for dessert lovers, but sweet treats are not off-limits. Creative cooks have shared their tricks for exquisite cakes, cookies, and pies for any special diet. Whatever you can or can't have, want, or don't want, there are thousands of recipes to discover for any dietary preference or restriction on MastersofKitchen. #food #recipes #health #foodnetworkkitchen #recipeoftheday #healthyrecipes #foodphotography #healthyfood #healthyfoodideas #recipeinspiration #iphone12promax

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