Blog Posts by Epicurious.com

Photo by Romulo YanesBy Lauren Salkeld, Epicurious.com

Whether you're filling costumed kids' goodie bags or hosting a grown-up bash, homemade snacks take Halloween to a whole new level. And the good news is that beyond a thermometer and a few tricks of the trade, making your own Halloween confections doesn't require any special equipment or professional experience. Here, we've gathered recipes and tips for making old-fashioned sweets like brittle, bark, and caramel apples, plus three homespun takes on store-bought classics-Reese's Peanut Butter Cups, Almond Joy bars, and York Peppermint Patties. Best of all, some of these you can make with your little goblin's help.

See also: How to Make Zombie Cupcakes




Toasted Marshmallow Squares

yield: Makes about 4 dozen candies
active time: 1 hr
total time: 3 1/4 hr (includes setting time)

Photo by Kimberly Sentner



By Tanya Steel, Epicurious.com

Ah, Halloween. The night when some of us pack much of the 25 pounds of candy we each consume annually into a few short hours (well, at least I do). This year, at least 41 million kids will be trick-or-treating, snagging bite-size Snickers, Twizzlers, and Twix. So how do we keep them from then going into a roller-coaster ride from blood sugar highs and lows? Follow these five tips, which will reinforce the importance of moderation, and this Halloween will prove to be delicious and yet (semi) healthy.

See also: 5 Mistakes Parents Make When Feeding their Kids

1. Square their Three Meals: One of the keys to not overeating is to feel satiated and full. Make sure they have a healthy breakfast, lunch, and dinner before they head out. Those meals should be filled with fiber (from fruits and veggies and whole grains) and protein (lean-cuts of red meat, or chicken, pork, or fish) which keeps them energized and full.

2. Keep the Marathoners Hydrated: Just like

By Esther Sung, Epicurious.com

We all have our favorite candies when it comes to Halloween treats. I'm a big fan of Kit Kats, Almond Joys, and Mounds. But sometimes, it's nice to give and receive something just a little different--something unexpected or maybe a bit more sophisticated. Here are six options for consideration but hurry up and place your orders soon!

See also: 5 Mistakes Parents Make When Feeding their Kids

1. Jacques Torres Chocolate Creepy Coffins ($15/each) Mr. Chocolate's take on Halloween this year includes chocolate coffins. Made of either milk or dark chocolate, they're pretty tasty but open one up for the big reveal: chocolate-covered Cheerios!

2. Bond Street Chocolates 3D Skull ($14/each; 212-677-5103 or info@bondstchocolate.com) Lynda Stern has been known to fan some flames with her gold-dusted religious icons but for something more apropos for Fright Night, pick up a solid dark chocolate skull.

3. Norman Love Confections (starts at $13/5-pc box) It's

Cheesy Chicken and Mushroom Lasagne. Photo by Romulo YanesBy Joanne Camas, Epicurious.com

We're on the cusp of chilly weather here in the Northeast, and for me, that means comfort food. There's nothing like the warmth of the oven and delicious smells of dinner wafting through the house to make you feel cozy and at home.

See also: 5 Mistakes Parents Make When Feeding their Kids

Here, six perfect lasagne recipes, some with meat, some without. I'm opening auditions for my favorite, so post your tips and tweaks below.



Cheesy Chicken and Mushroom Lasagne
This recipe's a real time-saver. It calls for half a roast chicken (left over from last night, or bought cooked) and no-boil noodles.

yield: Makes 4 servings
active time: 35 min
total time: 1 1/2 hr

Ingredients
• 1 (10-ounce) package cremini or white mushrooms, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 5 tablespoons unsalted butter, divided
• 1/2 cup dry white wine
• 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for

By Sara Bonisteel, Epicurious.com

Create an army of undead Halloween treats with tips from Zilly Rosen's new ghoulish cookbook, Zombie Cupcakes.

See more killer cupcakes here.

Photo by CN Digital Studio



By Esther Sung, Epicurious.com

I have pears on my mind. After last night's dinner, I couldn't stop thinking about a pear and fennel sorbet that had been served as a palate cleanser.

See also: Our Favorite Trick-or-Treat Bags

It's obviously still on my mind. The sorbet had a creamy texture and it's green coloring was similar to that of a pistachio or avocado. But it's the flavoring that absolutely delighted me. It was like eating the best tasting Dutch black licorice with its perfect balance between the anise's slight astringency and the pear's sweetness. And it got me thinking about different ways to enjoy this fall favorite.

I love to eat pears raw and in salads, and poaching pears in wine is a classic. My favorite way to bake with them is in a deep-dish winter fruit pie.

See also: 5 Mistakes Parents Make When Feeding their Kids

But I'm feeling adventurous with the fruit so I'm now eying the poached pear fritters and puréed pears for mashed potatoes, the latter which could be an

By Sara Bonisteel, Epicurious.com

From the cute to the ghoulish, these six Halloween trick-or-treat bags are perfect for hauling, collecting, and storing pounds of that sweet, sweet candy.

By Esther Sung, Epicurious.com

October is Vegetarian Awareness Month and I've been thinking about going back to being a vegetarian.

See also: How to Make Zombie Cupcakes

It's been a few years since I last kept a vegetarian diet, and even though I'll eat seafood and some meat on occasion when dining out, I still mainly stick to vegetables, fruits, grains, and dairy. I'll be the first to admit that my old vegetarian diet wasn't a particularly healthy one with lots of cereal and pasta, but over time, I've gotten much better about incorporating non-animal proteins (hello, quinoa!) and varying my fruits and vegetables. Belonging to a CSA and shopping at the farmers' market seems to make it easier.

For anyone considering vegetarianism, I'd recommend going slowly. Incorporate the dietary changes slowly over time to prevent any relapses, and before you know it, you won't really be missing meat all that much. (Although I'll be the first to admit that bacon was my downfall.)