Pumpkin Seed

Camote is Spanish for sweet potato.

This spicy, pumpkin-infused cocktail would make a delightful aperitif from Halloween through Christmas. It was created by Felix Albano, manager of the bar at Fifty Seven Fifty Seven in New York City.

This recipe can be prepared in 45 minutes or less. The chef at Cafe Diablo uses 6- to 8-ounce local trout fillets from Road Creek Trout Farm. We have adapted the recipe for smaller fillets.

Mini-tostadas are a popular Mexican bocadito, or finger food. Cotija is a crumbly white cheese sold at Latin markets and some supermarkets (feta cheese can be substituted.)

Pipián Verde con Pollo Serve with Classic Red Rice and tortillas.

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

Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup. Uncork a Gewürztraminer.

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

Market tip: All rainbow trout sold in markets are sustainably farm-raised.

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.

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

Don't think of toasted pumpkin seeds merely as a topping for the Risotto with Tuscan Kale — they also make a terrific hors d'oeuvre or snack.<