Whether you’re craving pumpkin in the morning, noon, or night, this city has you covered.

Pie cupcakes, cheesecake, cookies, doughnuts, muffins, ice cream, and more!

“I do hope they see the sign, and I hope they feel bad about it.”

“Thank you for the life lesson.”

Pumpkin beer, pumpkin lattes, pumpkin soup, and pasta, and pizza. Is it the best of times, or the worst? You decide.

As we move past the autumnal equinox and our nights get longer, the landscape, even in the city, appears on its deathbed. Leaves falling and plants withering are all signs Halloween is coming. Preparations for parties, Misfits cover bands and costume ideas all must be made, while also making time for decorations and pumpkin carving. Doing my best Jack the Ripper impression on an unsuspecting gourd is one of the joys that doesn’t lose its edge (ahem) at any age. But for some reason, as we get older, we’re allowed to be a little more creative without being sent to the guidance counselor. Luckily for us, the innards of all those pumpkins don’t just get scattered like the bowels of the next zombie walk, but are quite useful and delicious in some of our favorite fermentables.

Dish of the Week: Kadu bouranee With October comes pumpkin season. Most people think of the common applications like pumpkin pie, pumpkin bread, and, to a lesser extent, pumpkin ale. But the majority of pumpkins are carved up and left to rot on people’s steps. So it’s worth looking to other cultures that don’t have Halloween and see how they use the squash. Afghan cuisine has a really great use for pumpkins. Kadu bouranee is…

Making bread at home can be daunting, even for the experienced home cook. Kneading and rising take time and muscle (or an expensive standing mixer), and the science of yeast can seem puzzling, to say the least. If this all seems like too much work, fear not. Delicious, homemade bread is within easy reach, thanks to one of the greatest baking discoveries of our time: beer bread. The magical properties of beer (namely, yeast) make…