Beer-Braised Chicken
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Navajo Tacos (Indian Fry Bread)
Deliciously crispy on the outside, soft and chewy on the inside, Navajo Tacos made with Indian Fry Bread are topped with a meaty mixture of taco seasoned ground beef and beans, then all the fixings like sour cream, shredded lettuce, cheddar cheese, and tomatoes!
Pumpkin Gingerbread Trifle
A trifle is not only one of the most elegant desserts around, it’s also one of the most exuberant—which is why it is tempting to toss aside decorum and dive right into the bowl. The nontraditional version here is sturdy, made with robust gingerbread and mellow pumpkin mousse instead of the classic spongecake and custard.
Blood Orange and Poppy Polenta Shortbread cookies
If you can’t find blood oranges, use navel oranges. But it’s better with blood orange juice.
Curried Lamb Potpie
PASTRY
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 stick cold unsalted butter
diced 1/4 cup ice water
CURRY
3 tablespoons extra-virgin olive oil
2 pounds trimmed boneless lamb shoulder, cut into 3/4-inch cubes
Salt Freshly ground pepper
1 medium onion, chopped
2 teaspoons curry powder
2 1/2 tablespoons all-purpose flour
1/3 cup dry white wine
2 cups chicken stock
2 cups peeled butternut squash, cut into 1-inch dice (10 ounces)
2 cups chopped Tuscan kale
1 medium carrot, chopped
1 cup unsweetened coconut milk
2 tablespoons chopped parsley
1 large egg lightly beaten with 1 teaspoon of water
Plum-Cardamom Crumble with Pistachios
On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.
Red Wine-Poached Pear & Almond Tart
Poaching pears in red wine gives them a gorgeous ruby hue for topping this ultimate fall tart. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too soft to hold the fruit up well.
Lemon-Poppyseed Shortcakes with Summer Berries
Sure, most summer desserts are all about the berries, but the fine-textured shortcakes in this recipe make them the star; you’ll be tempted to eat these tender, flavorful biscuits on their own.
Fourth of July Mixed Berry Cobbler
This oversize red, white, and blue cobbler is designed to feed a Fourth of July party crowd. Crystallized ginger adds a little zing to a standard cobbler topping. Although this is a classic summer cobbler, it can be made successfully out of season with frozen berries (no need to thaw). The recipe is easily cut in half; bake it in a 9-inch deep-dish pie plate for forty to forty-five minutes. Crystallized ginger is fresh ginger that has been dried and preserved in sugar. Good-quality crystallized ginger should not be fibrous, and it should be moist and tasty enough to eat out of the bag.
This recipe is excerpted from The Seasonal Baker. Read our review.
Pluot Upside-Down Cake
Sweet, juicy pluots are the star of this rustic dessert, but the cake itself-delicate and tender with a crisp exterior-is a close second. It’s delicious with softly whipped cream.