Pumpkin Seed

Pan-roasting or toasting in a dry cast-iron skillet is a cooking technique used often in Mexican cuisine. We use it here to bring up the flavors of corn, onion, and pumpkin seeds. We created this salad as a main course, but it's also a terrific side dish. Active time: 50 min Start to finish: 1 hr

Active time: 1 3/4 hr Start to finish: 5 hr

If you can't find raw unhulled pumpkin seeds, you can substitute 6 ounces of the hulled (green) ones, but the pipián (seed-thickened sauce) will be richer. Active time: 1 3/4 hr Start to finish: 2 1/2 hr

Here is a colorful dressing that is baked alongside—rather than inside—the turkey.

The name of this cake derives from the flavors that are reminiscent of the classic mole, an aromatic, delicious chocolaty savory sauce that originated in Pueblo, Mexico. I have always thought that dried chiles were a surprisingly good match for chocolate, and with the addition of canela, cloves, and pumpkin seeds, the full mole flavors emerge. For a shortcut, substitute sectioned grapefruit for the orange caramel.

Active time: 20 min Start to finish: 1 hr

Spicy and sweet, this unusual salad would be ideal with grilled chicken or fish.

(Three Generations of Squash) Active time: 1 hr Start to finish: 2 1/4 hr

Chicken in Pumpkin-Seed Sauce

This recipe can be prepared in 45 minutes or less.

Besides serving these crunchy pumpkin seeds in our chili and chopped salad, we love to make up a batch to keep on hand as a snack.