Happy weekend fellow cooks and treat-lovers. What’s cooking this weekend? Candy corn? Marshmallow spiders? Pumpkin rice krispie treats? I hope you have something good going on. Here are a few of my favorite Halloween posts from this past week, and a reminder: we get an extra hour to cook on Sunday, thanks to the magic of Daylight Savings Time. Happy Halloween!
Black kitchens for Halloween (but don’t worry — they’re not spooky at all).
Have any spooky plans tonight? Or maybe later this weekend? If so, you’re going to need some treats. Let’s start with homemade candy corn, a candy-topped cupcake, and pumpkin-shaped cookies. After you’ve had all the sweets you can stuff your face with, go for the orzo with butternut squash, spinach and blue cheese, or the simple lamb stew.
After the bounty of summer berries and stone fruits, it may seem that fall and winter are relegated to only apples, pears, and citrus, but don’t forget pomegranates! The hidden little sweet-tart jewels inside pomegranates can brighten up any rainy or wintry day.
“I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan. A friend suggested this method of cooking it and it was delicious. I made it at Christmas along with the turkey, thinking my guests could have a taste and I wouldn’t have to feel guilty about it being in my freezer anymore, but it was the hit of the dinner!”