### Pakoras

By Suroor Menai

Total time: 30 minutes; prep time: 10 minutes; cook time: 20 minutes;

Growing up, Thanksgiving had always been the
holiday when my aunts and uncles gathered at
my grandmother’s house here in New Jersey. My
cousins and I would look forward to the many
delicious Pakistani dishes we would get to eat over
the long weekend. Last year, however, we hosted
Thanksgiving at my house. Because of this, my mom,
aunts, and uncles made all the food instead, and put
their own spin on the meal. For example, instead
of the traditional pakoras made with potatoes, my
mom decided to use spinach and onions and fry
them in a lighter batter instead. The pakoras with
this new twist were a big hit, so at my house, we’ve
been making pakoras that way ever since.

**Ingredients**

Any neutral vegetable oil to fill up to about ¾ of a
deep frying container;
2 cups gram (besan) flour;
1 cup of warm water (add more as needed for
batter consistency);
½ tsp baking powder;
2 tsp salt;
1 ½ tsp turmeric;
½ tsp red chili pepper (or add to taste);
1 tsp cumin powder;
1 tsp coriander powder;
3 cups of spinach, chopped into thin strips;
3 onions, thinly sliced.

**Instructions**

Put the oil in a frying pan and heat it on low heat while preparing the batter.
Add the gram flour to a large mixing bowl. Slowly add the warm water, mixing as you add, until it has the
consistency of pancake batter. Try to remove bubbles or clumps from the batter as you mix.
Add the baking powder, salt, turmeric, red chili pepper, cumin powder, and coriander powder into the batter.
Add the spinach and onions to the batter and mix well so that they are evenly coated by the batter. It is best
to mix with your hands, but you can also use a spatula or big spoon.
Using a large tablespoon or serving spoon, scoop dollops of batter into the hot pan (make sure the oil is
sizzling before you place the batter in).
Wait for the fritters to get golden brown and crispy, then flip and continue to fry for another minute or two.
Remove the fritters from the oil using tongs or a slotted spoon, and store in a container lined with paper
towels to drain any excess oil.
Repeat steps five and six until you use up all the batter.
Serve hot with your favorite chutney or dipping sauce.

### Sweet potato black bean salad

By Aarna Dharmavarpu

As the Thanksgiving holiday approaches, there’s
nothing better than a hearty, comforting side dish
to add to your seasonal feast. This sweet potato
and black bean pasta salad is the perfect recipe to
embrace this holiday’s flavors. With its vibrant
combination of roasted sweet potatoes, black beans,
and the satisfying crunch of corn, this pasta salad
offers a warm, earthy base that is balanced by the
tangy dressing. For me, it’s a go-to side dish that’s
become a holiday favorite — a comforting reminder
of this season’s warmth and the joy of sharing meals
with loved ones.

Recipe adapted from AllRecipes.

Total time: 1 hour 5 minutes; prep time: 25 minutes; cook time: 40 minutes.

**Ingredients**

PASTA SALAD:
½ pound of pasta;
1 medium sized sweet potato, peeled and cut into;
1 inch cubes;
½ cup black beans, drained and rinsed;
½ cup fresh corn;
⅓ cup minced red onion;
¼ cup finely chopped cilantro;
½ cup shredded cheese (can be any cheese);
2 tbsp olive oil;
1 tsp kosher salt;
1 tsp black pepper.

SALAD DRESSING:
2 ½ chipotle peppers in adobo;
1 ½ tsp adobo sauce;
1 clove of garlic;
½ tsp dried oregano;
Ground cumin to taste;
1 tbsp honey;
3 tbsp rice vinegar;
¼ cup olive oil,

**Instructions**

Preheat your oven to 425 degrees Fahrenheit. Toss the sweet potato with olive oil, black pepper, and kosher
salt, then lay the sweet potato cubes evenly on a baking tray. Roast the sweet potato in the oven for 20 minutes,
or until they are brown and tender.
Cook the pasta in salted boiling water for about ten minutes, or until al dente. Drain the pasta and set it
aside to cool.
In a small bowl, prepare the salad dressing by mixing together the chipotle peppers, adobo sauce, garlic,
oregano, cumin, honey, rice vinegar, and olive oil, until a smooth consistency is achieved. Season with kosher
salt and black pepper to taste.
In a large bowl, combine the cooked pasta, black beans, corn, sweet potato, red onion, cilantro, and olive
oil. Season with additional kosher salt and black pepper if desired. Then, stir in the cheese, plate, and enjoy!

Let's dish this out: two Thanksgiving sides to add to your feast

### Pumpkin pancakes with cinnamon butter

Recipe adapted from "The Palatable Life"

It’s Sunday morning, and I’m watching the fall classic
“Gilmore Girls” with a warm coffee in hand. What’s
missing? A plate of Luke Danes’ pumpkin pancakes
with cinnamon butter, of course! These fluffy pancakes,
inspired by Luke’s, are perfectly spiced and topped
with homemade cinnamon butter. After trying this
recipe, I felt like I was a part of one of my favorite
autumnal TV shows.

Total time: 32 minutes; Prep time: 12 minutes; Cook time: 20 minutes

Ingredients:

2 cups flour, ¼ cup brown sugar, 1 tbsp baking powder, 1 tbsp pumpkin pie spice, Pinch of salt, 1 ½ cups milk, 1 tbsp white vinegar, 1 cup pumpkin puree, ¼ cup salted butter (melted), 2 eggs, 1 tsp vanilla extract, ½ cup salted butter (room temperature), 2 tbsp brown sugar, 2 tbsp maple syrup, 1 tsp cinnamon

Instructions:

In a large bowl, add the milk and vinegar, and stir to combine. Allow the mixture to sit for five minutes, then
add the pumpkin puree, butter, eggs, and vanilla extract. Whisk until combined and smooth. In a separate large bowl, add the flour, brown sugar, baking powder, pumpkin pie spice, and salt. Stir until well
combined. Add the dry ingredients to the large bowl of wet ingredients. Use a rubber spatula to carefully combine until
there are no large chunks of dry ingredients. Be sure not to overmix! Add cooking spray to a pan over medium heat. Add ¼ cup of batter to the pan and cook for two to three
minutes before flipping the pancake. Cook for another two to three minutes on the other side. Repeat with all
the remaining batter. To make the cinnamon butter, add the butter to a medium bowl and mix with a hand mixer until fluffy (about
three minutes).
Mix in the cinnamon, brown sugar, and maple syrup until combined.
Add a scoop of butter on top of the pancakes along with whatever toppings you like. Enjoy!

### Snickerdoodle apple pie cookies

I’ve always loved autumn. Seeing all the vibrant fall
colors engulf every tree, ordering countless pumpkin
spice drinks, spending time with loved ones, cooking
all sorts of comfort food — who can say no to that?
Amidst the chaos of school, I’ve found comfort in baking
for my close friends and family. While perfecting my
baking rotation for this season, I came across my current
favorite fall recipe — caramel apple snickerdoodles! The
sugary cookie base with notes of cinnamon and nutmeg,
combined with the sweetness of the caramelized apple
sauce, creates a delicious burst of flavors that will leave
you coming back for more. Whether you’re sharing with
friends and family, or keeping these all for yourself, be
prepared to enter a world of comfort.

Recipe adapted from @brooklynburleww on TikTok

Total time: 45 minutes; Prep time: 30 minutes; Cook time: 15 minutes

Ingredients:

2 cups salted butter (softened), 3 cups granulated sugar, 4 eggs, 4 tsp vanilla extract, 4 ½ cups all-purpose flour, 4 tsp cream of tartar, 2 tsp baking soda, 8 tbsp granulated sugar for coating, 2 tbsp cinnamon, 4 honeycrisp apples, thinly sliced, ⅔ cup granulated sugar, 3 tbsp brown sugar, 3 tbsp cornstarch, 2 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, ½ tsp salt, 2 ½ cups water, caramel sauce, 3 tbsp powdered sugar, 2 tsp of milk

Instructions:

Preheat the oven to 375 degrees Fahrenheit. In a large mixing bowl, mix together the softened butter and sugar, until it reaches a light and fluffy consistency. Add the eggs and vanilla into the bowl, mixing until fully combined. Add the flour in five parts, slowly folding it into the dough. Add in the cream of tartar and baking soda, and mix until fully incorporated into the dough. (Note: the dough is
 supposed to be slightly sticky.)In a separate bowl, mix cinnamon and sugar together. Using a cookie scoop, make balls of dough and roll them in the cinnamon sugar mixture made in the previous step,
 until each dough ball is fully coated. Place the dough balls at least three inches apart from each other on a baking sheet. Place a medium saucepan on a stove over medium-high heat. Add in the granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, ground cloves, salt, and water. Stir gently until the mixture simmers. Add in the apples, and turn the heat down to medium-low heat. Stir in the apples until they turn a golden color. Bake the cookies for eight minutes at first, and carefully remove them from the oven. (Note: they’re supposed to be
 slightly undercooked at this point.). Using a spoon, gently press down the center of the cookie to form a slight indent on the surface of the cookies. Place the apple pie filling into the indents of each cookie. Put the cookies back into the oven for two to three minutes. To make the icing, add some powdered sugar into a small bowl, and slowly add in milk and whisk until a creamy
 consistency is achieved. Take the cookies out, drizzle some icing and caramel on top. Enjoy!

Aarna Dharmavarpu's Work