How to put the rest of that bunch of basil languishing in your fridge to lovely use for drizzling, dipping, and dunking.
About Joanna Pruess
Joanna Pruess is the author of more than two dozen cookbooks, including her most recent title, Soup for Two. Her work has also appeared in the New York Times Sunday Magazine, Washington Post, Food Arts, Saveur, and Food & Wine. She and her husband, restaurant critic Bob Lape, live in the Bronx, NY. @joannapruess
Spiced Pumpkin Seeds
“Super easy.” “Quite addictive.” “Divine.” That’s what folks are saying about these surprisingly seductive spiced pepitas made from the guts of your carved pumpkin.