Oh my, these pancakes came out wonderfully. They were light and fluffy and had a nice flavor, a perfect recipe using pantry staples. The recipe makes sixteen 4-inch pancakes, but I cut the recipe in half for testing purposes. After I had my lunch, with the remaining batter I made silver dollar size chocolate chip pancakes for my granddaughters, which I froze to bring to them. Recently in The New York Times Wednesday section, Melissa Clark, in her column “A Good Appetite,” had a tasty sounding recipe called Roasted Honey Nut Squash and Chickpeas with Hot Honey. I was intrigued by the ingredients and flavors in this recipe. For the recipe you’ll need chickpeas (no salt added is preferred as they crisp up better than salted), butternut squash or honey nut squash, either baharat or garam masala or another spice blend, fine salt, fresh thyme sprigs, red pepper flakes, extra-virgin olive oil, small red onion, apple cider vinegar or rice wine vinegar, fresh cilantro leaves or dill sprigs, hot honey and plain whole milk yogurt or sour cream are optional ingredients. As I wasn’t sure how the recipe would go over, I found a recipe on the website Allrecipes to make my own garam masala spice blend. For the recipe you’ll need ground cumin, coriander, cardamom, black pepper, cinnamon, cloves and nutmeg. The recipe yields 1/4 cup. You’ll also need hot honey. You could pay about $9 for a bottle of Mike’s Hot Honey, but I made my own and opted to make half a recipe. Mike’s Hot Honey ingredients are honey, real chili peppers and vinegar. The recipe, also found on the Allrecipes website, included honey, red wine vinegar, red pepper flakes, dried thyme, smoked paprika and kosher salt. The honey had a delightful kick, however, I would prefer the infusion of heat, minus the flakes in the sauce. Sriracha or hot sauce may have made a nice substitute. I would also leave out the thyme. What a flavorsome meal! The roasted squash and red onions had a lovely sweet taste, the chickpeas had a bit of crunch. The blend of spices and the splash of vinegar gave the vegetables a brightness. A dusting of dill added another flavor dimension and made for a scrumptious meal. My husband was looking for some sauce for this dish. I suggested adding a bit more vinegar or yogurt. While my husband and I enjoyed this meal, he said he preferred spaghetti squash over butternut. Another New York Times recipe that I found by Ali Slagle was Turkey-Ricotta Meatballs. This sounded like a nice twist on a meatball recipe, plus it gives me another option for ground turkey. For the recipe you’ll also need whole milk ricotta, grated Parmesan, red pepper flakes or black pepper, fresh garlic, a neutral oil, unsalted butter and fresh sage, fresh rosemary or dried oregano. The turkey meatballs are made of a mixture of Parmesan and ricotta cheese, red pepper flakes, finely grated garlic and salt. The meatballs are browned in a small amount of neutral oil. Once browned, several tablespoons of unsalted butter, 2 sprigs of sage (or 1 sprig of rosemary or ½ teaspoon of dried oregano) are added to the pan. When melted, the meatballs are basted with the sauce. As the amount of sauce didn’t look sufficient to me, I added a bit of white wine to the pan. This was an easy recipe to prepare and is done in under 30 minutes. While the meal was enjoyable, the meatballs need more flavor. I would experiment by adding chopped fresh sage, Worcestershire sauce, chopped green onion and a bit of fresh lemon zest to ramp up the flavors. Easy Pancakes from America’s Test Kitchen Makes sixteen 4-inch pancakes Servings: 4 to 6 “Why This Recipe Works: We wanted tender, fluffy, flavorful pancakes that are simple to make using pantry-friendly ingredients and basic kitchen tools (no appliances). To make them tall and fluffy, we prepared a thick batter by using a relatively small amount of liquid and lots of baking powder and mixing it minimally. Sugar, vanilla, and baking soda provided sweetness, depth, and saline tang, respectively. Makes sixteen 4-inch pancakes; Serves 4 to 6 The pancakes can be cooked on an electric griddle set to 350 degrees. They can be held in a preheated 200-degree oven on a wire rack set in a rimmed baking sheet'" Ingredients: 2 cups (10 ounces) all-purpose flour 3 tablespoons sugar 4 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 2 large eggs ¼ cup plus 1 teaspoon vegetable oil 1½ cups milk ½ teaspoon vanilla extract Directions:
Click on this hyperlink to view video on how to prepare pancakes as done by America’s Test Kitchen. 
Roasted Honey Nut Squash and Chickpeas with Hot Honey By Melissa Clark The New York Times/A Good Appetite November 28, 2022 Time: 1 hour Servings: 4 Ingredients 2 (14.5-ounce) cans chickpeas (preferably not “no salt added”), drained and rinsed 2½ pounds honey nut or butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups) 1¾ teaspoons baharat, garam masala or another spice blend 1¼ teaspoons fine salt, plus more as needed 5 thyme sprigs ⅛ teaspoon red-pepper flakes 3 tablespoons extra-virgin olive oil, plus more as needed 1 small red onion, thinly sliced 1 teaspoon cider vinegar or rice wine vinegar, plus more as needed ½ cup fresh cilantro leaves or dill sprigs, or a combination 1 to 2 tablespoons hot honey, plus more to taste Plain whole-milk yogurt or sour cream, for serving (optional) Preparation
Instead of purchasing garam masala I found a recipe on the website Allrecipes to make my own. I also made my own hot honey, however, I would skip the dried thyme and use Sriracha instead of red pepper flakes. Turkey-Ricotta Meatballs By Ali Slagle From The New York Times/NYT Cooking Time: 25 minutes Servings: 4 Ingredients For the Meatballs 1 pound ground turkey ½ cup whole-milk ricotta ⅓ cup finely grated Parmesan ½ teaspoon red-pepper flakes or black pepper 1 garlic clove, finely grated Kosher salt (such as Diamond Crystal) 1½ tablespoons neutral oil (such as canola or grapeseed), plus more for your hands For the Herb-Butter Sauce 3 tablespoons unsalted butter, sliced 2 sage sprigs, 1 rosemary sprig or ½ teaspoon dried oregano 2 garlic cloves, smashed and peeled PREPARATION
Tip - You can also broil the meatballs in a greased, oven-safe skillet for 8 to 12 minutes, or roast at 425 degrees for 7 to 10 minutes, until browned on one side and nearly cooked through. Continue with step 3 on the stovetop.
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