I’ll admit that I have a romantic notion of what is often thought of as the European/urban way of shopping, eating and keeping food. This involves owning a very small refrigerator and shopping almost daily for fresh ingredients, often on foot. It’s contrasted by the American/suburban style of shopping, eating and keeping food which involves pushing a cart the size of a bathtub through acres of grocery aisles, then driving home to cram them into a refrigerator roughly the size of my first apartment. (P.S. I know that there are large, acres-of-aisles-style grocery stores in Europe and I know that there are people in America who shop every day on foot. In general, though, I think the categories still apply. Please, illuminate me in the comments if you disagree.)

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Peanut Butter & Chocolate Graveyard Dirt Cake

Happy weekend! It was such a delight and an honor to meet so many of you at Kitchn Cookbook events this past week! Thanks so much to all of you who came out. Are you cooking something exciting this weekend? Pumpkin chili? Homemade Halloween candy? Catching up on Cooking School? Tell us what’s cooking, and don’t miss these posts from the past week.

• Peanut butter cups with a hint of pumpkin (and spice!).
• The story of the Bialetti Moka coffee maker.
• A fabulously fun and colorful Halloween party!
• A lovely way of preserving family recipes.
• Is it really impossible to break an egg in your hand?

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Q: I am making beef Bourguignon. It calls for 750ml of red Burgundy wine. I don’t like alcohol.

What can I use for a substitute?

Sent by Ruth

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The book: The Vietnamese Market Cookbook by Van Tran and Anh Vu

The angle: A food tour of Vietnam, right in your kitchen.

Recipes for right now: Imperial BBQ Pork Noodle Salad, Pomegranate and Pear Sweet Pudding, Temple Tofu, Papaya Salad with Crispy Anchovies, Salmon with Ginger Caramel, Spinach and White Crabmeat Soup, Braised Eggplant

Who would enjoy this book? Cooks who love Vietnamese food.

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From Apartment Therapy → Before & After: A Simple & Subtle $250 Kitchen Update

A few small but potent changes can make a big impact without requiring a big budget!

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This week we have all the flavors of fall in our new recipes: pumpkin, spices, maple, squash, and even ginger and lemon for a soothing flu tonic. So put on your coziest sweater, take a break from picking apples, and fire up your slow cooker or oven. Don’t forget to give the sweet and salt curried popcorn a chance, or the turkey meatballs over greens. If you’re looking for some great side dishes for your mains, try the roasted green beans with harissa or barley with mushroom and sage.

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So far this week I’ve shown you how my whole spooky colorful Halloween party came together, from the initial plants, to the event, to a simple DIY project. My favorite part of putting the whole thing together might have been thinking about the decorations, so today I’m laying it all out there! Here’s everything you need to get the look of my party.

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While we might be caught up in everything pumpkin spice here in the U.S., there are other favorite fall flavors around the globe. Case in point — tempura fried maple leaves from Japan.

Yes, that’s right. In Japan they don’t just admire the changing colors, they also chow down on the fall foliage.

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Q: I love cinnamon in coffee, but even when I add cinnamon to the coffee after brewing, I still end up with a gunky mess in the cup and not much cinnamon flavor! I have not found an answer to how I can add the cinnamon during brewing and not have a gummy mess?

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