The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped...
Author: Anita Chu
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Author: Matt O'Connor
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Gina Marie Miraglia Eriquez
This recipe for sweet and spicy popcorn is a delicious snack perfect for parties.
Author: Martha Stewart
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.
Author: Pam Anderson
The iconic chocolate bar of peanut-studded caramel and nougat is all about chewiness. Transforming that small bite into a giant layered treat means keeping the same flavors, but whipping up nougat fluffy...
Author: Genevieve Ko
Cake balls are bite-sized balls made of crumbled cake mixed with frosting and covered in candy coating. They are super-easy to make and form the basis of endless variations of decorated cake pops, cupcake...
Author: Bakerella
Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.
Author: Kristine Kidd
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
Come in from the cold to this warmly spiced hot apple cider.
Make and share this Spider Web 7-Layer Dip recipe from Food.com.
Author: Michelle Shaver
When a good ol' American candy bar veers French, it becomes a decadent dessert. Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered with silken chocolate and from-scratch...
Author: Genevieve Ko
Author: Kristine Kidd
When you're in the mood for a salty snack, enjoy this dairy-free and gluten-free treat. Instead of butter, popcorn is heated with safflower oil for flavor and coated with sugar for swetness. The recipe...
Author: Martha Stewart
Author: Gina Marie Miraglia Eriquez
Author: Kemp Minifie
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
Author: Yvette Marquez-Sharpnack
Author: Zarela Martinez
Author: Matthew Mead
What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy and crumbly. To get more peanutty goodness-and a...
Author: Genevieve Ko
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic...
Author: Melissa Roberts
This technique uses one of my newest kitchen gadgets: a pineapple corer-slicer! While you can certainly remove the insides of the pineapple using a knife and spoon, this tool makes the job so incredibly...
Author: Kim's Cooking Now
Author: Clare Crespo
Author: Sharon Bowers
Every Halloween time, I help myself to a handful of Goblin Gorp. The recipe was in a mom's group newsletter, and I'm thankful I noticed it. I enjoy it as much as the kids.
Author: rochsann
Halloween is a favorite holiday around here, so every year, I look out for new recipes to add to the seasonal rotation. This was inspired by a really cute photo I saw on MyRecipes. Cooking time is chilling...
Author: Starrynews
This is one of my favorite things to make for Halloween!!! Fun and easy to make and looks GREAT on a serving/buffet table!
Author: Wildflour
Here's an eye-catching garnish. When used together, Concord and black grapes can turn into delightfully eerie eyeballs for Halloween beverages-boozy or not.
Author: Martha Stewart
Author: Matthew Mead