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Falling for Pumpkins

These fruits of the vine are versatile and spice up recipes for everything from soup to dessert.

Mary Ann Esposito, John W. Hession, Photographer,

Risotto alla Zucca (Pumpkin Risotto)

Part of the fun of making risotto is coming up with all kinds of ingredients to combine with it.

Mary Ann Esposito,

Spicy Chicken with Pumpkin

Perky, bold and spicy, this chicken and pumpkin dish goes together quickly.

Mary Ann Esposito, John W. Hession, Photographer,

Sicilian Sweet-and-Sour Pumpkin Salad

Serves 4–6 In Italy, pumpkin, or zucca, is used as a filling for ravioli. It’s also used to make gnocchi, baked into bread and is puréed for soup. In Sicily, pumpkin is marinated and served as an antipasto. The beautiful…

Mary Ann Esposito,

Pumpkin Spice Bundt Cake

One forkful of this moist, pumpkin-spice buttermilk cake will definitely put you in a fall mood. It makes a dramatic statement baked in a bundt pan.

Mary Ann Esposito, John Clayton,

Pumpkin and Squash Creamed Soup

Pumpkin and squash are in the same family; combine them to make this velvety textured soup.

Mary Ann Esposito, John W. Hession, Photographer,

A Garden of Happiness

Try some new ways to prepare stars of the summer garden.

Mary Ann Esposito,

Deconstructed Eggplant Parmigiana

The beauty is that the dish is baked, and delivers great taste and a nice crunch from the almond and breadcrumb mixture.

Mary Ann Esposito,

Kale with Raisins and Toasted Sesame Seeds

Serves 4 There are many ways to eat kale, including this tasty combination of kale with raisins, toasted sesame seeds and a splash of balsamic vinegar glaze. 2 tablespoons sesame seeds Bunch kale, leaves only, well rinsed and coarsely chopped…

Mary Ann Esposito,