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Pumpkin Spice Sheet Cake
​I am not a pumpkin spice person. Often, I find pumpkin spice branded food to be too sweet and generally lacking in flavor. But fall is pumpkin spice season, especially in New England, so I often make pumpkin desserts for events or get-togethers. This weekend, I found myself with a Halloween potluck to go to and an open can of pumpkin in the fridge and decided to whip up this sheet cake. The recipe is one of my mom’s. Growing up we always called them pumpkin bars, though labeling them bars was a misnomer. This is cake, with a delicate and moist crumb and a swirl of cream cheese icing on top....

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Giant Spinach Artichoke Quiche
​​​​​​​Sheet pans are having a moment. Whether it’s sheet pan frittatas, sheet pan pies, or sheet pan focaccia, there seem to be multitudes of recipes allowing you to scale recipes to fit in quarter or half sheet pans so that you can feed a crowd with less fuss. 

I first saw this concept applied to quiches on Deb Perelman’s Smitten Kitchen blog. She scaled a standard quiche recipe to fit in a quarter sheet pan. I liked the idea, but wanted to  make it more finger food friendly.... 

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Cinnamon Buns
These cinnamon buns are an annual Christmas morning tradition. I developed the recipe for a school event when my children were young, and it became such a family favorite that I began making them Christmas mornings. Nowadays we take turns preparing the dough on Christmas Eve. Sometimes my son will make the dough and my daughter will handle assembly, other years my niece or nephew take over. But every Christmas morning whoever is awake first pops them in the oven, so that we all wake up to the wafting aroma of cinnamon spice....

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Salmon Curry
Salmon Curry is a recipe I created to offer an alternative for family members who don't eat meat but love curry. Using coconut milk give a nice creamy sauce without using heavy cream or butter. I have replaced the coconut milk with plain yogurt or greek yogurt and that works well.... ​

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Chicken Curry in a Hurry
Making your own Indian food at home may seem daunting, but it’s a lot easier than it sounds. This is especially true for chicken curry, which was one of my absolute favorite Saturday night dinners growing up. For years I made chicken curry and took it in care packs to my daughter and son during their college years. Their friends would ask for a recipe so I recreated my mom’s classic version.  If a 19-year-old can make this in a college dorm kitchen you can do it too....

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Spicy Carrot Harrisa Chick Pea Salad
As a grad student, I packed my lunch almost every day. In fact, I can count the number of times I bought lunch in the cafeteria on one hand. A good packed lunch had to meet a few criteria: it needed to taste good at room temperature, be easily made ahead the night before, and could not be boring. Nothing erodes willpower more than sitting next to someone eating a delicious looking ($14) salad or sandwich will you’re staring down at a squashed PB&J....​

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Chocolate Chip Cheesecake
I love cheesecake, but I always thought it was too complicated and fussy to make at home often. Who wants to mess around with water baths and the stress of cake with cracked tops? Not me! So when my friend Robyn insisted she had an “easy” cheesecake recipe, I had to try it. The recipe lived up to her promise, and very quickly became a family staple....​​

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Chick Pea and Chicken Sausage Chili
In the winter, I love cooking soups, stews, and chilis. They’re not as svelte or snazzy to blog about as some other recipes (and they certainly don’t photograph as beautifully as, say, a cinnamon bun) but they are just so easy. Chili is generally a one-pot, mostly hands-off, and filling meal. And as the days get shorter and the weather gets colder, I know I am always happy to have a big bowl of something warm at the end of the day....

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Spiralized Butternut Squash Egg Bowl
After the holidays, I am forever searching for healthy and quick lunch ideas. Ideally, I want something warm (it is winter, after all) but I don’t want to spend more than a few minutes pulling it together.Recently, I happened to have some spiralized butternut squash in the fridge. I gave it a quick pan-sear and paired it with an egg. The combination was perfect.....

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Cornbread-Crusted Butternut Squash Casserole
This recipe was the result of a whim. As winter was drawing to a close, I had an intense craving for butternut squash and decided to try a recipe for Shredded Butternut Squash Pot Pies that Jerrelle Guy (of Chocolate for Basil and Black Girl Baking) posted back in 2016. The recipe calls for a homemade tortilla lattice crust, which seemed a little complicated for my taste, especially since it required tracking down masa harina. Too impatient to wait for masa to arrive off of Amazon, I improvised based on what I had on hand.  I added a tomale pie style cornbread topping to the dish, along with some black beans in the filling (mostly because I had half a can leftover in the fridge)....

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Punjabi Samosas
Punjabi samosas are a flaky fried pastry stuffed with a slightly spicy potato and pea filling. Growing up, they were the thing to serve when my parents were entertaining or whenever we were celebrating. We would make hundreds for Christmas, a birthday party, or a wedding.  When I was young, my job was to help make vats of filling....

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Sweet Sriracha Salmon
I have tried out many salmon marinades and I usually just throw together pantry items with garlic and ginger. I change the recipe each time I make it and never write down what I added. One night I made this recipe and received compliments from my family....

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