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.
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Matt O'Connor
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
Come in from the cold to this warmly spiced hot apple cider.
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
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
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: Kemp Minifie
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
Author: Matthew Mead
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