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The Pumpkin Pie

 

Course: Sweets
Keyword: Baking, Comfort Food, Desserts, Entertaining, Fall, Holidays, Pumpkin Pie, Thanksgiving

The Pumpkin Pie

Alton Brown's Pumpkin Pie Recipe
ACTIVE TIME: 25 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 8 servings
I don’t always make pumpkin pie, but with its creamy pumpkin filling and crisp, spicy-sweet gingerbread crust, this is the pumpkin pie I make when I do…you know, make pumpkin pie.
If you want to make this holiday classic feel extra special, bake individual pumpkin pies with a crispy brûlée topping (recipe follows).
Both U.S. standard and metric measurements are listed, but if you want deliciously consistent results, go metric.
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FOR THE CRUST

  • 170 grams gingersnap cookies
  • 1 tablespoon dark brown sugar
  • 1 teaspoon ground ginger
  • 2 tablespoons unsalted butter, melted

FOR THE FILLING

  • 1 (16-ounce) can pumpkin puree
  • 1 cup half-and-half
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 large egg yolk

FOR THE CRISPY BRULEE FOR MINI-PIES

  • 5 teaspoons light brown sugar
Alton Brown's Pumpkin Pie Recipe
ACTIVE TIME: 25 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 8 servings

Procedure

  • Heat the oven to 350ºF.
  • Make the crust: Combine the gingersnaps, brown sugar, and ginger in a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
  • Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half-sheet pan and bake until lightly browned, 10 to 12 minutes. Cool the crust at least 10 minutes before filling.
  • Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove from the heat and cool for 10 minutes.
  • Whisk the brown sugar, eggs, and egg yolk in a large bowl until smooth. Add the pumpkin mixture and whisk until thoroughly combined. Pour the filling into the warm pie crust and bake on the same half-sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 hours before slicing. The pie can be made and refrigerated up to 2 days in advance — it's best the day after it is made.

For individual mini pies:

  • Evenly divide the crust mixture among 5 (5-inch) pie tins and bake on a half-sheet pan for 5 minutes. Cool for 10 minutes.
  • Divide the filling evenly among the pans. Bake on the same half-sheet pan until the center juggles slightly but the sides of the filling are set, about 25 minutes. Cool on a cooling rack for 2 hours.
  • Spread 1 teaspoon of the brown sugar on the top of each pie. Melt the sugar using a blowtorch to form a crisp top. Cool for 5 minutes before serving.
Alton independently selects these products—if you buy from one of our links, we may earn a commission from the brand.

Sesame Peanut Sprouts

 

Course: Sides & Salads
Keyword: Asian, Holidays, Sides, Thanksgiving, Vegetables, Vegetarian, Weeknight Dinner

Sesame Peanut Sprouts

Sesame peanut sprouts with bean sprouts, sesame seeds, and peanut sauce
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings
Asian ingredients like sesame oil and fish sauce bring funky flavor to ordinary Brussels sprouts, while roasted peanuts add a pleasant, salty crunch.
Brussels sprouts are hands down my favorite vegetable and this is one of my everyday methods for cooking those pygmy cabbages.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 1 1/2 pounds fresh Brussels sprouts
  • 3 tablespoons olive oil
  • Kosher salt
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon red pepper flake
  • 2 ounces roasted peanuts, chopped
Sesame peanut sprouts with bean sprouts, sesame seeds, and peanut sauce
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings

Procedure

  • Heat oven to 425°F.
  • Trim the dry ends from the sprout and remove any yellow outer leaves, then halve the sprouts longitudinally.
  • Toss the sprouts with the olive oil and salt in a large bowl and spread in an even layer on a half-sheet pan, cut-sides down. Roast until the sprouts are lightly browned and tender, 20 to 25 minutes.
  • While the sprouts are still hot, toss in a large bowl with the sesame oil, fish sauce, red pepper flake, and roasted peanuts. Serve warm.

One Pot Chicken

 

Course: Mains
Keyword: Chicken, Dairy-Free, Gluten-Free, Meat, Weeknight Dinner

One Pot Chicken

ACTIVE TIME: 15 minutes
TOTAL TIME: 9 hours 25 minutes
Yield: 6 servings
True confession: When it comes to a roast or rotisserie chicken, I don't care a hoot about crisp skin. Sure, I want it flavorful, and golden brown is always nice, but what I'm after is great meat. Freak? I think not.
So here is my recipe for roast chicken. I've never done this on television because it rarely creates a "camera perfect" skin, but listen to me...it's the best chicken I've ever made. And it may just be the easiest.
I know...I've gone on the record many times as being anti-baste, but that's when turkey was the critter in question and turkey ain't chicken. In this case, we want to promote browning and getting some of the fallen fat up top will assist that process...in this case.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 1 (4-pound) roaster chicken
  • 2 quarts water
  • 1/3 cup kosher salt
  • 2 teaspoons peanut or canola oil
  • 1 teaspoon kosher salt

Specialized Hardware

4-quart cast-iron Dutch oven
Digital instant-read thermometer
ACTIVE TIME: 15 minutes
TOTAL TIME: 9 hours 25 minutes
Yield: 6 servings

Procedure

  • Dissolve the first dose of salt in the water in a containerI typically use a straight-sided container to ensure the bird will submerge. large enough to hold the chicken. Make sure the bird's cavity is empty and place in brine, breast-side down. Cover and refrigerate 8 to 12 hours. (I usually do this in the morning after I make coffee so that I can cook it that night.)
  • To cook, place an empty 4-quart cast-iron Dutch oven in the middle of your oven and crank it to 550°F.
  • Give the oven at least 30 minutes to get hot. Meanwhile, drain and thoroughly dry the bird with paper towels, allowing it to come to room temperature while you wait on the oven.
  • When the oven is good and hot, rub the bird down with the oil and sprinkle on the remaining teaspoon of salt. Then, open the oven door, slide out the rack holding the Dutch oven, and drop the bird straight down into it, breast-side up. Quickly cover with the hot lid, slide the rack back in, and close the door as quickly as possible.
  • Leave the chicken alone for 15 minutes. Then, remove the lid and baste the top of the bird with some of the juices that have accumulated at the bottom of the pot. Cook 12 minutes.
  • Remove the Dutch oven to a safe spot (the cooktop would be fine) and don't touch for 10 minutes. Then, remove the lid and allow the bird to rest for 5 minutes. At this point, use your instant-read thermometer to take a reading right in the middle of the breast. I usually see 150°F at this point, and that's ok. Carryover heat will take care of the rest.
  • Slide a pair of tongs or a wooden spoon into the cavity and gently lift the bird out to a platter or carving board, tilting it first so that any hot juices drain into the pot.
  • I serve this in a rather unorthodox, but insanely satisfactory manner: Pour the juices (a lovely co-mingling of schmaltz and jus) into a few bowls and position around the platter which should be central to the table. Give everyone a knife (not too long or sharp) and allow them to carve off hunks of bird, which should be dipped (by hand) into the juices and consumed forthwith. Plates? We don't need no stinkin' plates! But you will need several napkins. You're welcome.

Char-Burgers

 

Course: Mains
Keyword: Grill, Japanese, Sandwiches, Seafood, Summer

Char-Burgers

Char burger with a juicy beef patty served on a wooden tray
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 4 servings
Arctic char replaces beef in this flavorful fish-based take on a grilled burger.
Everybody loves a good charbroil burger, right? Well, I love a good char-burger; that is, a burger composed of Arctic char, a member of the salmon family that is not only darned good for you (omega fatty acids...you can never have too many), but sustainable as well. I often buy Alaskan char in that state of suspended animation called "frozen." That way, any night is burger night.
This burger recipe calls for Kewpie mayonnaise, a Japanese version of mayo that includes MSG and rice wine vinegar. Its distinctive squeeze bottle is all but ubiquitous in Asian markets, but if you don't have it, love the mayo you're with.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 1 pound boneless, skinless arctic char filets
  • 1/3 cup panko breadcrumbs
  • 1/4 cup finely diced green onion
  • 1/4 cup finely diced red bell pepper
  • 1 teaspoon prepared horseradish
  • 1 large egg white
  • 2 teaspoons wasabi fumi furikake
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 4 onion rolls
  • Kewpie mayonnaise, optional for serving
Char burger with a juicy beef patty served on a wooden tray
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 4 servings

Procedure

  • If the char is frozen, thaw at room temperature about 30 minutes before chopping. If it's raw, freeze for 30 minutes first. Chop the char into 1/4-inch cubes and transfer to a medium mixing bowl.
  • Fold in the panko, scallions, bell pepper, horseradish, egg white, fumi furikake, kosher salt, and pepper.
  • Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties. Cover and refrigerate 30 minutes.
  • Heat the oil in a 12-inch cast-iron pan over medium-high heat until it shimmers. Add the burgers to the pan and cook until lightly browned, about 4 minutes. Flip and cook until lightly browned and the burger has reached an internal temperature of 135°F, another 3 to 4 minutes.
  • Move the burgers to a plate and rest for 3 minutes before serving on an onion roll with Kewpie mayonnaise.

Bourbon Bread Pudding

 

Course: Sweets
Keyword: Breakfast, Brunch, Comfort Food, Desserts, Entertaining, Holidays, Whiskey

Bourbon Bread Pudding

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 to 8 servings
Bread pudding is one of my favorite desserts because it delivers such a depth of flavor and a range of textures, with its custardy interior and crusty and slightly chewy outer crust. In order to develop that, you really need the bread to absorb all the dairy, so don't skimp on the soak time.
As for the bourbon...no explanation required. If you don't have bourbon, just about any good whiskey (or whisky) will do. Try a spiced rum sometime.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 1/2 cup dried cherries, blueberries, or raisins, chopped
  • 3 fluid ounces bourbon
  • 1 teaspoon unsalted butter, at room temperature
  • 12 ounces cubed bread, such as challah, French, or focaccia
  • 4 large eggs, separated
  • 1/3 cup plus 1 tablespoon sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon freshly grated nutmeg
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 to 8 servings

Procedure

  • Heat oven to 350°F.
  • Combine the dried fruit and bourbon in a large bowl and set aside for half an hour
  • Coat a 1 1/2-quart round baking dish with butter and set aside. Place the bread in a large mixing bowl and have standing by.
  • Beat the egg yolks and 1/3 cup sugar in a stand mixer fitted with the paddle attachment until the yolks lighten in color and the sugar is completely dissolved. Stop the mixer and pour the bourbon/fruit mixture through a hand strainer so that the bourbon goes into the egg mixture but the fruit is reserved. Return the mixer to "stir" and add the milk, heavy cream, and nutmeg. Set aside.
  • Load up your mixer's whisk attachment and beat the egg whites to soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon sugar and beat until stiff peaks form. Fold the egg whites into the egg yolk mixture. Remove 2 cups of the mixture and reserve for sippingYup, you just made eggnog. as the pudding bakes.
  • Pour the remaining custard over the bread cubes and stir to thoroughly combine, then add the reserved fruit and leave to soak for 20 minutes. After, transfer the mixture to the prepared baking dish, pushing the bread down with your hands or the lid of a small saucepan, to make it fit.
  • Bake until the top is golden brown, 35 to 40 minutes. Remove from the oven and cool for 10 minutes before serving.

Fiery Ginger Ale Concentrate

 

Course: Drinks
Keyword: Hacks, Non-Alcoholic

Fiery Ginger Ale Concentrate

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 8 servings
I like ginger ale, but most commercial examples are just too darned sweet for me. By mixing this syrup with soda water, I can dial it in exactly the way I like. And yes...ginger and cinnamon.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 4.4 ounces crystallized ginger, coarsely chopped
  • 1 stick cinnamon, lightly crushed
  • 20 fluid ounces water
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 8 servings

Procedure

  • Bring to a boil over high heat and keep it there for 2 minutes. Then, kill the heat and allow to steep for an hour.
  • Strain out the solids, cool completely, and refrigerate in a sealed container for up to a month.
  • When you desire a glass of refreshing goodness, simply mix 2 fluid ounces syrup with 6 to 8 fluid ounces of cold sparkling water. If you’re feeling especially naughty and don’t have anywhere to go, mix 2 fluid ounces of syrup with 2 fluid ounces vodka and top off with the soda.

Cucumber Lime Yogurt Pops

 

Course: Sweets
Keyword: Desserts, Frozen, Gluten-Free, Make-Ahead, Summer

Cucumber Lime Yogurt Pops

ACTIVE TIME: 10 minutes
TOTAL TIME: 4 hours 10 minutes
Yield: 8 to 12 servings
Cucumber, Greek yogurt, and lime zest frozen into refreshing ice pops provide much-needed relief from hot summer afternoons.
I live in the South. If you haven't spent any time down here, allow me to inform you that it gets freakin' hot.
Luckily, relief comes at the end of a creeping vine of the Cucurbitaceae family upon which grows a fruit called the cucumber. The fact that these pops are frozen doesn't hurt.
The chili powder may seem counter-intuitive, but trust me: It’s been proven that spicy foods can cool you down by increasing blood flow and making you sweat. And in this case, the chili powder tastes good too.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 1 pound cucumbers, seeded and chopped
  • 1/2 cup plain Greek yogurt
  • 1/2 cup Demerara sugar
  • 1 large lime, zested and juiced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt

Specialized Hardware

Popsicle molds
Popsicle sticks
Food processor
ACTIVE TIME: 10 minutes
TOTAL TIME: 4 hours 10 minutes
Yield: 8 to 12 servings

Procedure

  • Combine the cucumber, yogurt, sugar, lime zest, lime juice, chili powder, and salt in a food processor. Puree for 30 seconds, stop, scrape down the sides of the food processor and puree until smooth.
  • Pour the mixture into popsicle molds, add a popsicle stick, and freeze until solid, at least 4 hours. Store in a zip-top bag in the freezer for up to 2 weeks.

Zissou’s Buffet of Underwater Delights

 

Course: Mains
Keyword: Asian, Dairy-Free, Entertaining, Seafood, Summer

Zissou's Buffet of Underwater Delights

ACTIVE TIME: 10 minutes
TOTAL TIME: 30 minutes
Yield: 6 to 8 servings
This succulent seafood spread of lobster, shrimp, clams, mussels, potatoes and corn tossed in Asian flavors like Chinese five-spice powder is my twist on a classic low country boil.
I am a lifelong member of the Zissou Society and as such, I typically prepare a massive pot of this seafoody goodness out in the yard using the derrick I devised for frying turkeys. But this version has been recalibrated for indoor cookery.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 2 quarts water
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Asian garlic chile sauce, such as Huy Fong
  • 1 tablespoon fish sauce
  • 1 tablespoon Chinese five-spice powder
  • 1 pound small red potatoes, halved if 2-inches or larger in diameter
  • 1 bunch scallions, trimmed and halved
  • 1 head garlic, separated, but not peeled
  • 1 ounce fresh ginger, peeled and cut into 1/4-inch slices
  • 2 ears corn, shucked and halved
  • 8 ounces Chinese sausage (Lap Xeong), cut into 1-inch pieces
  • 1 large lime, quartered
  • 1 (1 1/2- to 2-pound) lobster
  • 8 ounces (31- to 40-count) head-on, tail-on shrimp
  • 8 ounces small clams, such as littleneck
  • 8 ounces mussels, beards removed and shells rinsed
  • Crusty bread, for serving
  • 4 ounces salted butter, melted, for serving

Specialized Hardware

8-quart pot with a steamer insert or basket
Spider strainer
ACTIVE TIME: 10 minutes
TOTAL TIME: 30 minutes
Yield: 6 to 8 servings

Procedure

  • Combine the water, soy sauce, chile sauce, fish sauce, five-spice, potatoes, scallions, garlic, and ginger in a large, 8-quart pot and bring to a boil over high heat.
  • Meanwhile, place into the steamer basket in this order: corn, sausage, limes, shrimp, clams, and finally, the mussels.
  • When the goodness in the pot is boiling, lower the insert/basket into the pot. Cover and cook until the clams and mussels just open,The bivalves should sit just above the liquid so that they steam rather than boil. 8 to 10 minutes.
  • Lift the steamer basket out of the pot enough to allow any liquid to drain. Dump the contents onto a large platter, bowl, or even right onto a table lined with newspaper. Use a spider strainer to fish out the potatoes. Ladle the soup into cups or bowls and serve.

Thai Iced Tea

 

Course: Drinks
Keyword: Drinks, Gluten-Free, Make-Ahead, Non-Alcoholic, Summer

Thai Iced Tea

ACTIVE TIME: 10 minutes
TOTAL TIME: 8 hours 30 minutes
Yield: 4 servings
Next to coffee, Thai tea is my favorite beverage on earth.
I like mine to have a tang to it, so I start with Early Grey tea rather than standard black tea, and I include tamarind pulp. To get the pulp out of the tamarind pod, just crack the thin outer case and remove the pulpy interior.
Is it nice and clear like Southern sweet tea? Nope. But since I always put a little half and half in mine, I care not.
A note about the half and half: Canned milk is more authentic to this application since it was probably the only dairy that colonists could get their hands on when they moved into Southeast Asia. But I think the fat content of half and half is batter at balancing the tannins in the tea.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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ACTIVE TIME: 10 minutes
TOTAL TIME: 8 hours 30 minutes
Yield: 4 servings

Procedure

  • Bring the water to a boil in a 2-quart saucepan. Remove from the boil and add the tea, tamarind pulp, and spices. Cover with lid and steep for 20 minutes.
  • Remove the tea bags and strain out the spices. Add the sugar and stir to dissolve.
  • Chill the Thai tea base for at least 8 hours before serving. Serve over ice with a splash of half and half.

Brown on Blonde

 

Course: Sweets
Keyword: Baking, Comfort Food, Desserts, Entertaining

Brown on Blonde

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 12 (2-inch) bars
There was a time I felt that blondies were nothing more than brownies somebody forgot to put chocolate in. Then one day, I went to make brownies and actually didn't have any chocolate, so I made blondies...really bad blondies. Intrigued, I went to work trying to get the proper balance of buttery/nutty/chewy/crispy.
The secret is to use a combination of nuts and to fry them in the butter before assembly.
Why metric measurements? Because precision matters, so break out your digital scale.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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Specialized Hardware

Digital kitchen scale
Fine-mesh sieve
8-inch square baking dish
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 12 (2-inch) bars

Procedure

  • Crank oven to 350°F. Coat the insides of an 8-inch square baking dish with nonstick spray and line with a parchment paper sling.
  • Melt the butter in in an 8-inch saute pan over medium heat. When it's done bubbling, add the walnuts and pecans, and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
  • Meanwhile, whisk together the flour, baking powder, and salt.
  • Place a fine-mesh sieve over a large heatproof bowl and strain the butter from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
  • Beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to a prepared pan. The batter will be thick, so I suggest using a rubber or silicone spatula.
  • Bake until the edges are deeply brown and the top is dry and cracked, 40 to 45 minutes, or until the internal temp hits 200F. Remove the pan from the oven and cool on a wire rack for about 30 minutes before de-panning, slicing into squares, and devouring with plenty of frosty almond milk