Pumpkin pie spice Pumpkin pie spice Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is similar to the British and Commonwealth mixed spice. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It can also be used as a seasoning in general cooking. A recipe for this combination includes: A “Pompkin” recipe calling for a similar spice mix (mace, nutmeg and ginger) can be found as far back as 1796 in the first known published American cookbook, American Cookery, written by Amelia
Bolognese sauce kitchens was also published. The academy's recipe confines the ingredients to beef cut from the plate section ("cartella di manzo"), fresh unsmoked pancetta ("pancetta di maiale distesa"), onions, carrot, celery, passata (or tomato purée), meat broth, dry white wine, milk, salt and pepper. Nowadays, there are many variations of the recipe even among native Italian chefs, and the repertoire has been further broadened by some American chefs known for their expertise in Italian cuisine. "Ragù alla bolognese" is a complex sauce which involves various cooking techniques, including sweating, sautéing and braising. As such, it lends itself well to interpretation and