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Posted by Alison SickelkaNot sure what to feed your spooky crew this Halloween? Serve up this easy baked bow-tie pasta with mozzarella. The ooey gooey main dish transforms into bats and cobwebs, just the thing to fuel determined trick-or-treaters (and hopefully prevent them from eating too much candy!).
Hope you all have a perfectly eerie Halloween!
PREP: 20 minutes
TOTAL: 45 minutes
SEE THE RECIPE:
Bats and Cobwebs
Posted by Alison Sickelka
I'm constantly amazed by the number of talented bakers out there. And Halloween provides a great excuse for them to put their talents to use. Check out Our favorites of your creations from our "Creepy Treats" photo upload.
And for even more inspiration, check out these galleries of eerie edibles from the pages of Everyday Food and Martha Stewart Living:
Posted by Regan BurnsSteak and veggies for dinner? Sounds good -- classic! But sometimes tradition needs a little shaking up. For a new twist on a dinnertime staple, try this innovative preparation. Steak becomes a neat wrapper for tender vegetables; the entire package gets a slightly sweet, Asian-inspired glaze. Served with stir-fried vegetables and maybe a little steamed rice, it's like takeout but much prettier!
How do you shake up tradition in the kitchen?
PREP: 30 minutes
TOTAL: 40 minutes
SEE THE RECIPE:
Beef and Scallion Rolls
ON THE SIDE:
Sauteed Bok Choy and Broccoli
Posted by Caroline Wright
The perfect complement to your main course doesn't need to be complicated. Try one of these sides, all ready in 15 minutes or less:
Carrot Raisin Salad
Steamed Broccoli with Lime Dressing
Green Beans with Toasted Pecans
Sauteed Apples with Thyme
Posted by Caroline WrightClassic Italian ingredients -- peppers, sausage, and garlic -- come together in this easy weeknight dish. While you cook your pasta, let your idle time work for you as you brown a pound of turkey sausage.
Toss in a few peppers, a handful of sliced garlic, some pasta water and finish with a little butter and you have a flavorful pasta toss, without a sauce! Everything will come together at once, as you return your hot, cooked pasta to its pot with a bit of chopped arugula along with the pasta toppings.
PREP: 15 minutes
TOTAL: 30 minutes
GET THE RECIPE:
Linguine with Turkey Sausage and Peppers
What are your favorite pasta sauces that come together in the time it takes water to boil?
Posted by Caroline Wright
Halloween, as we all know, isn't just a day: It's practically a month-long celebration. Whether it's for the class party or a costume party at a friend's place, you're likely to need more festive treats than just a bag of candy. We've come up with some cookie recipes that you can bring with you to the party:
Posted by Alison Sickelka
Thanks for all your questions -- you guys sure are a curious bunch! Here are our experts' answers to some of your kitchen questions. We'll answer more in a later post, after we've had some time to chew them over and come up with the right answer.
Enjoy!
Q. What is the difference between a boil and a rolling boil?
-Annie
A. "Rolling boil" -- where the bubbles appear constantly with vigor and cannot be dissipated by stirring. A "slow boil" is a bit more confusing and less definite, which could border on a fast simmer. The grade to which water is boiling does affect the rate at which your food cooks, so trust your recipes and tell that husband of yours "I told you so!"
Q. What is a good, light whole-wheat crust recipe for a potpie?
--MrsQriist
A. For a whole-wheat adaptation, try our Basic Pie Crust and substitute half of the amount of flour with whole wheat. You'll still get the light texture of the pastry with a bit more health benefit from the whole wheat.
Q. How can I minimize grease spatter when panfrying?
-Rose
Posted by Emma Feigenbaum
I don't want to eat meat every night (I know a lot of you thought you'd never hear me say those words) so sometimes it's nice to change the pace a bit -- and these quesadillas are right up my alley. Serve them with these great beans for a little more protein. Are there days that you just want to go meatless? And to the vegetarians out there, do you ever want a little meat?
PREP: 25 minutes
TOTAL: 35 minutes
GET THE RECIPE:
Spinach and Mushroom Quesadillas
Posted by Adina Steiman
Beautiful fall days -- not too warm, not too cold -- make me crave dinners that have a similar balance: cozy, but not too heavy. Take this Greek-style chicken stew. Red bell peppers and frozen artichoke hearts keep the dish nice and healthy, while dark-meat chicken adds serious flavor. Even better, it all comes together in one pan in about a half hour, unlike those long-simmering wintertime stews.
What dinners do you love to eat in the autumn?
PREP: 20 minutes
TOTAL:40 minutes
GET THE RECIPE: Chicken with Artichoke Hearts
Posted by Caroline Wright
It's Friday. And why not take Saturday off, even when you have guests coming? Sounds tempting, right? Well, the slow cooker is a great tool for entertaining -- it cooks while you are off doing everything else. Here are some tips and recipes from Everyday Food and some slow-cooker-savvy blogger friends.
Now that it's cold outside, it's a perfect time to think about belly-warming dishes for you and your guests. Our Italian Pot Roast (recipe at end of this post) is a classic recipe that your guests will love for its rustic, nostalgic flavors. (Whip up a batch of this White-Bean Dip to greet your guests -- it's super easy, goes well with the meal and can be made up to three days in advance.)
A bolder pot roast -- but equally likely to become a classic in your household -- is from a blogger buddy of mine (and gluten-free maven), Karina. She pairs a mild pork roast with earthy mushrooms and a sweet-tart sauce in her Pork Roast with Mushrooms and Brown-Sugar Apricot Sauce. (With this one, greet your guests with our Goat-Cheese Crostini with Fig Compote to echo the sweet-tart elegance of the main dish. Also, you can make its components ahead so that it's no fuss for you at crunch time.)
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