Honey & Co’s harissa-roasted pumpkins recipe | Quality Sunflower Seeds Kernel

The Nut Topper Blend includes a surprising combination of pistachios, almonds, sweet cranberries, and savory sesame sticks. This blend adds protein, fiber potassium, and a delicious crunch to your next salad or snack craving.

Think twice before tossing the rind of a watermelon. The crunchy layer makes for a great pickling ingredient to pair alongside barbecue or other lunchtime eats. (Grace Dickinson/Philadelphia Inquirer)

Moko is resolute about not having a nanny—“Why do I have to pay someone to raise our kids?” she asks—so the two keep the café closed on weekends and late nights. The girls have become a fixture for regulars, who they’ll often engage. Today, Mia is pointing out her sparkly new shoes.

“He texts us, sends us pictures and emails and keeps everyone updated,” said his co-worker Charles Jacobs.

Analysts forecast that soymeal demand in the next few months will continue to fall from the previous year.

Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Drain the seeds and place on a towel to pat dry; use the towel to remove any goo around the seeds, if possible.

Why can’t we eat sunflower seeds whole? Great question. I know about this one firsthand since I became hooked on sunflower seeds (and their hulls, as the shells are technically called), back in the summer after fourth grade. My summer camp took a field trip to a minor league baseball game, and as a special treat, gave out sunflower seeds to all of us to eat at the game. I thought chewing and spitting out the sunflower seed was so gross that I decided to eat the sunflower seed whole — kernel, hull, everything. Besides, the outside is the part that’s salted and tastes the best to a kid like me anyway. Great idea, right?

The Crepe Shack by Mawa’s Kitchen, on the ice skating rink-side of the new D& E/Four Mountain Sports shop, was literally oozing visitors. When I stopped by, at least a dozen people were sardined into the space—befitting the "shack" moniker at just 295 square feet. A crew of five, including chef-owner Mawa McQueen herself, was busy building crepes still steaming from the hot griddles. McQueen says she served more than 600 crepes that day—no wonder the cooks were almost too worn out to tell me how it went when I returned a few days later.

Toss dry pumpkin seeds with olive oil in a separate bowl until well coated. Evenly coat the pumpkin seeds with seasoning mix of choice. Place seasoned pumpkin seeds onto a foil- or parchment-lined baking sheet.

“I met with the potato growers at the time, telling them my situation and how I was going to call it quits, but they basically told me that they weren’t going to let me quit and would pull me through,” he says.

She insisted on having £10,000 gym installed next to her penthouse suite at Claridge’s… She booked every penthouse suite in the hotel to ensure her absolute privacy and comfort." 

Holidays are prime time to ride the wave of truffle season, as every chef in Aspen has a hookup. “We’ll make it rain truffles on anything,” confirms Casa Tua Aspen front-of-house manager Andrea Testa, adding that last year’s effort totaled more than 5 pounds. The chic Italian restaurant is blowing out New Year’s Eve with a baller white-truffle-topped tasting menu—including on mille-feuille dessert. 403 S. Galena St., 970-920-7277, casatualifestyle.com