Gingerbread

Get a healthy dose of ginger and find out why some baking old-time techniques still work. Get gingerbread recipes at TwiceasTasty.com.
I may not have red hair, but in the kitchen I’m definitely a ginger. You’ve probably spotted this from the regular appearance of ginger on the blog—ginger-flavored syrups and marmalades, ginger-spiked beverages, Pickled Ginger, Gingerbread Pancakes, and for the ultimate hit, Triple Gingersnaps and Triple Ginger Cake. So it seemed highly appropriate to add two more traditional ginger recipes to the lineup this month: gingerbread in cookie and loaf forms.

When I went digging for family variations of these recipes, I found some surprising ingredients and techniques. I decided to pick apart one of my grandmother’s well-used recipes, from her 1930 Fruit and Flower Mission Cookbook. What is the purpose of the vinegar? Why is the baking soda dissolved in water? Why do only some of the recipes in her book call for egg? I had to know more. Find out what I learned in the recipe and its tips and tricks.
Learn to make Old-Fashioned Gingerbread Cookies and Gingerbread Loaf

Mashers

Everyone has a favorite  mash, but you can please them all with 5 or fewer ingredients. Get mashed potato recipes at TwiceasTasty.com.
Happy Thanksgiving! Hopefully your kitchen smells warm and spicy and you have many hands at work preparing the day’s spread. This foodie holiday holds many memories for me—from family gathered around Grandma Tiny’s table to “orphans” meals with friends to today’s version with family and friends and the hope that snow will be in the air. It’s been 25 years since I’ve eaten the main attraction of the table, but it remains a celebration—probably because I easily fill a plate before the turkey passes by.

I rarely think of mashing potatoes outside the holiday season (unless I want to use up yogurt whey). Instead, I bake them, roast them, and braise them; I turn them into salad, soup, curry, and gnocchi. Perhaps it’s the cranberries—a dollop sits so beautifully in a pile of mashed potatoes or sweet potatoes. So when these tart berries are in season, the potato masher comes out to play.
Learn to make Tangy Potato Mashers and Sweet Potato Mashers with Coconut Milk

Fall Beverages

Need cold and hot nonalcoholic beverages for your next gathering? Look no further than Golden Milk and Switchel. Get beverage recipes at TwiceasTasty.com.
I first tasted golden milk at a yoga retreat in Costa Rica. Who knew that a warm beverage would be so delicious in that hot, tropical climate? But it was the perfect drink to follow an intense day of working our bodies.

When I moved from just writing about good food on the Twice as Tasty blog to making it for live events, I needed cold and hot beverages, alcoholic and nonalcoholic, to fit every season and occasion. Golden milk immediately came to mind as a warm, alcohol-free brew. I enjoyed it under the hot sun, but it’s just as delicious for fall holiday family gatherings and parties when snow is coming down. For home use, I make just the paste and keep it on hand so that I can make a mug or two at a time. For a gathering, you can prepare a full batch; place it on the table next to a chilled switchel, and you’ll find people happily swapping between the two.
Learn to make Golden Milk and Switchel

Pumpkin Pasta

Pasta–pumpkin combinations are overlooked but fabulous weeknight or special meals. Get pumpkin pasta recipes at TwiceasTasty.com.
When I told George I was planning to share pumpkin pasta recipes this week, his reaction was, “Nice, I always forget about pairing pasta and pumpkin.” It’s a combination even I tend to overlook. Growing up, pumpkin was reserved for jack-o’-lanterns and pie, and other winter squash was served “on the half shell,” drowning in butter and brown sugar. But these winter staples store so well you should have a collection to use in many sweet and savory dishes all winter: cookies, quick bread, soup, risotto—and pasta.

I offer two variations on pumpkin pasta here, one suited to a weeknight meal and a fancier plate that takes a bit more time to put together. I encourage you to look more at the techniques and think outside the ingredients listed in the recipes. Any firm-fleshed winter squash can be used in either recipe, and aromatics, alliums, herbs, cheeses, and pasta shapes can all be changed to suit your tastes. Whatever you use, orange winter squash creates a delicious pasta meal.
Learn to make Pasta with Roasted Pumpkin and Parmesan and Pumpkin–Goat Cheese Ravioli with Butter–Nut Sauce