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Halloween

Maple-Glazed Carrots

Maple-Glazed Carrots

Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.

Marshmallowy Ghost Cupcakes

Marshmallowy Ghost Cupcakes

We turned to two old-fashioned dessert recipes—burnt sugar cake and seven-minute frosting—to come up with caramel-flavored cupcakes topped with billowy marshmallow frosting.

Harvest Corn Custards

Harvest Corn Custards

Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert.

Wicked Cool Olive Owls

Wicked Cool Olive Owls

A sharp knife, a couple of radishes, and some sunflower seeds are all you need to turn black olives into itty-bitty owls.

Pumpkin Parfaits with Oat Crunch

Pumpkin Parfaits with Oat Crunch

This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet.

Toffee Apples

Toffee Apples

Think toffee-covered apples are too much trouble? Think again. If you can read a candy thermometer (found in kitchen supply stores), you can make perfect toffee. Brown rice cereal adds crunch to these treats, but you could also roll them in chopped nuts or granola.

Spicy Fall Stew Baked in a Pumpkin

Spicy Fall Stew Baked in a Pumpkin

You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones. Serve with Poblano-Cucumber Salsa (linked below).

Harvest Canapés with Chipotle Cheese Topping

Harvest Canapés with Chipotle Cheese Topping

A pumpkin-shaped cookie cutter gives these hors d’oeuvres a harvest holiday feel. Try other shapes as well, but don’t use ones that have too many small edges or angles, which can make spreading the cheese topping difficult.

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