Pumpkin Bread, Split Pea Soup, Best Scrambled Eggs + More

Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!

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PREVIEW TEXT GOES HERE Pumpkin Bread My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it remains my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom in our 1970s-style kitchen and carting them off to every neighborhood potluck and holiday party. It's easy to make—just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you'll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves. READ MORE Split Pea Soup Split pea soup is a classic American soup made from split peas and a pork-rich broth. While traditional recipes call for a smoked ham bone, locating one in modern-day supermarkets can be quite the treasure hunt. This recipe, modestly adapted from America's Test Kitchen, has a genius workaround: simmering a few slices of thick-cut bacon and a ham steak in the broth to make the soup smoky and extra meaty. This is a simple recipe that delivers big flavor, and it's hearty enough to serve as a meal. READ MORE How To Make The Best Scrambled Eggs The way I learned to make scrambled eggs in culinary school—"low and slow" over a double boiler—is the technique favored by fine dining restaurants, luxury hotels, and specialty breakfast cafés. Using this method yields the creamiest, most sublime scrambled eggs you can imagine, but the downside is that it takes anywhere from 15 minutes to an hour. Let's face it, part of the appeal of scrambled eggs is their quick and easy nature. So, who wants to bother with the low and slow approach when there's a faster, easier way? READ MORE What To Cook This Week Chicken Piccata Roasted Brussels Sprouts with Balsamic Vinegar and Honey Apple Muffins Hot Toddy White Chicken Chili Cornbread Muffins WHAT YOU'RE SAYING "Finally a way to make crispy sweet potatoes! My family devoured them straight off the pan." —SUZANNE Crispy Roasted Sweet Potatoes
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