From time to time, Chow Bella's contributors challenge one another to a showdown: Make the best dish you can, using one common ingredient. This time (naturally), it was pumpkin. For the past few weeks, we've been sharing the results, and tomorrow, we'll let you know who won.
Today: New Times managing editor Amy Silverman does her best Martha Stewart imitation.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
To be honest, I can't own this recipe at all -- it's all Martha, all the time. I found it years ago in copy of Martha Stewart Living, and have made it every fall since. This has led to some serious pumpkin hoarding; I did an inventory in October and realized I had almost a dozen cans of pumpkin in the pantry. Remember the pumpkin shortage a few years ago? Me, too. Too well, apparently.
In any case, I put the pumpkin to use. The best part of this recipe (aside from the fact that unlike most MS recipes, it's super-easy) is that at the end you get to take a skewer or long toothpick and swirl chocolate and pumpkin batters together, which is surprisingly satisfying. So is eating them.