Looking for delicious, quick, easy recipes? Look no further. Click here.

Halloween Treats - Witch Fingers

Photo: Monika Bartyzel.

Halloween is almost here. The costumes are coming together, the ghosts are swooping in, the kiddies are getting restless and there is simply no time to make fancy graveyard cupcakes or malted eyeballs. But Halloween-themed brownies and blondies are still a snap! When time is of the essence, witch fingers are a great treat to whip up, and they will certainly elicit kudos from the crowd.

These crunchy Halloween cookies have run their way back and forth across the Web, but we've come up with twists and style updates that are sure to please. Hit the jump and visit the gallery for inspiration.

Continue reading Halloween Treats - Witch Fingers

Halloween Cupcake Ideas - Graveyard Cupcakes

graveyard halloween cupcakes

Cupcake graveyard. Photo: Monika Bartyzel.

Looking for Halloween cupcake decorating ideas? One of the most versatile treats you can make for this holiday season is graveyard-themed -- cupcake or cake, the choice is yours!

The type of pastry you choose to make is secondary to what you put on top, and there's no end to the possibilities.

After the jump, find everything you need to make your own graveyard cupcake extravaganza.

Continue reading Halloween Cupcake Ideas - Graveyard Cupcakes

Pumpkins, Praline and Pinot Noir - The Portland Press Herald in 60 Seconds

Halved pumpkins. Photo: Icrontic.com, Flickr.

Best Bites of YumSugar


tomato soup in test tubes
Tomato soup test tubes.
Photo: YumSugar.
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Between vampire TV shows and movies and Halloween, now is the perfect time for a vampy shindig.

The basics of making the versatile and classic creamy béchamel.

Catfish becomes a Fast & Easy dinner with a quick cornmeal crust.

Floral arrangements can go veggie without a lot of carving talent.

Hmmm ... would you want to push that iconic wedge of lime into a Corona can?

Whiskey Sours get mixed in honor of San Francisco's Whiskey Week.

Do you read while you eat?

Calas, Cooks and Chefs - The Houston Chronicle in 60 Seconds

brats
Freshly cooked brats. Photo: Three if by Bike, Flickr.
  • An ode to fresh sausage, plus recipes to get you started.
  • Golfer Greg Norman brings his daughter Morgan-Leigh into the world of winemaking.
  • Digging into dumplings from across the world, with tips for making them at home.
  • The Creole rice fritter also known as calas gives cooks another way to prep that pantry staple.
  • Alexandra Guarnaschelli -- judge on "Chopped" and "Iron Chef" -- gets her own Food Network cooking show.

Blanching Almonds - Tip of the Day

Blanched almonds are a staple in lots of recipes, and surprisingly easy to make at home.

Continue reading Blanching Almonds - Tip of the Day

Wine, Wild Salmon and Worcestershire - The New York Times in 60 Seconds

fresh hops
Fresh hops. Photo: david.nikonvscanon, Flickr.
  • A guide to beer additive hops, and the differences between what's fresh and dried.
  • The Minimalist makes Bok Choy with Shiitakes and Oyster Sauce.
  • Why do San Francisco residents eat local so fervently, yet drink European wines? Plus: A look at the primo vino locales in the Bay Area.
  • Room for Debate peeks into bento-box culture, wondering what aesthetically pleasing food says about Japan.
  • Michael Bao Huynh may think he's just a businessman, but he's building an empire of Vietnamese-inspired restaurants.
  • Avenue C's Summit Bar serves up classy cocktails with a side of laidback conversation.
  • Free and clear of "Gourmet," Ruth Reichl partakes in a Q&A with the Times.
  • A Good Appetite amps up wild salmon with brown butter cucumbers.
  • Recipe Redux takes a recipe for homemade Worcestershire sauce from 1876 and compares it to modern concoctions.
  • Food and Travel: Restaurateur Terence Conran starts new establishments in London, exploring the food of Charlevoix, Quebec farm country and Singapore's culinary melting pot.
  • Central Park South's Marea offers pricey seafood and atmosphere that's "unfussy, as welcoming as a luxe clubhouse."
  • $25 and Under finds a bunch of notable and classic Manhattan food carts.
  • Food Stuff finds: Kobe-style beef, fresh meats at Chelsea Market and crab apples.
  • New York's openings and closings and food calendar.

Cooking, Cheese and Cakes - The Detroit News in 60 Seconds

red cider apples
Red cider apples. Photo: ipresents, Flickr.
  • Would you reinvent your French onion soup with ... apples?
  • Only in the wine world could evaluate a bottle that's covered in fungus to be a hot, high-priced commodity. This time around: bottles of Armagnac Vieux and Clos du Griffier cognac from the 1700s and 1800s.
  • The perfect perks of fall: drinking, cooking and delighting in fresh apple cider straight from the mill.
  • Product pick: Dr. McDougall's Chunky Soup.
  • Recipes: Maple Pepper Bacon Strips With Boston Lager Glaze, Garlic Cheese Popovers, Salmon-Potato Cakes, Provence Fresh Herb Sauce for Dipping and Saucing

Grading Maple Syrup - Tip of the Day

Having trouble deciphering maple-syrup grades? Click here for a quick guide.

Continue reading Grading Maple Syrup - Tip of the Day

Starbucks, Simon and Sushi - The Seattle Times in 60 Seconds

Halloween Treats - Malted Milk Eyeballs


malted eyeballs
Malted milk eyeballs.
Photo: Monika Bartyzel.
With sweet ghost blondies and brownie bats out of the way, it's time to focus on more ghoulish fare that's not usually found on the Halloween table: Malted Milk Eyeballs.

Unfortunately, these aren't 100-percent true malted milk balls with that Whoppers-like crunch -- rumor has it those are made in a vacuum to achieve the right texture. We don't have a vacuum, nor are we interested in mass experimentation with sponge toffee to concoct something similar, so we're relying on taste. And that classic flavor is easy to recreate at home. You can buy malted milk powder in most supermarkets.

Just a bit of that powder and some chocolate (white chocolate in this case, to get the eyeball color), and soon you'll be surrounded by eerie rolling eyeballs just waiting to be devoured.

Continue reading Halloween Treats - Malted Milk Eyeballs

Canada, Cheese and Crosariol - The Globe and Mail in 60 Seconds

Okanagan wine grapes. Photo: iwona_kellie, Flickr
  • Mark McEwan goes against the grain with his new, huge luxury food market in North Toronto, reorganizing classic layouts and ignoring economic concerns.
  • Le Migneron Charlevoix cheese is a classic Quebec fromage that offers "a creamy, umami fullness."
  • The Globe and Mail's Chris Johns and Alexandra Gill write about the pros and cons of now defunct Gourmet magazine.
  • Okanagan Valley was busy with vino harvest time over Canadian Thanksgiving, and wine writer Beppi Crosariol joined in on the action.
  • Sisters Julie Albert and Lisa Gnat didn't let a no from the publishing house stop them: They self-published their new book "Bite Me" and got the attention of book giant Indigo.

Many Munches of YumSugar

cream of tomato soup
Cream of tomato soup. Photo: YumSugar.
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Cheap, ripe, red tomatoes are prime for a homemade bowl of Cream of Tomato Soup.

Wolfgang Puck is getting into the iced coffee biz.

Come Party With Me whips up a pumpkin carving menu, featuring cheddar cheese balls, jalapeno corn muffins and more.

Quiz time: Can you look at a collection of root vegetable pictures and name them all?

Slime Rickey mixes grapes, lime, club soda and gin for a boozy beverage.

Applejack is a concentrated hard cider.

Guy Fieri: Love him or leave him?

Shrimp, Slaw and Siam - Miami Herald in 60 Seconds

unpeeled shrimp
Photo: WordRidden, Flickr.
  • What's shrimp the "Key West way"? Peel-and-eat, with a side of Tropical Coleslaw.
  • And speaking of slaw -- it doesn't have to be predictable and traditional; it can be amped up with international flavor.
  • Desperation Dinners shares an at-home recipe for Traditional Steak Diane.
  • Chismosa Taqueria is Miami Beach's new Mexican takeout spot dishing up "gooey quesadillas" and more.
  • Edda Martinez is seeing her Edda's Cake Designs go national, with bundt cakes available online.
  • Writer Fred Tasker pleads that we forget "Sideways"-instigated merlot hate and revisit the red, with 2005 Rutherford Hill and 2006 Gloria Ferrer.
  • Siam Bistro, in West Kendall, serves up Thai fare in the "Bangkok style of the south."
  • Bar Rosso gets a stinger review, saying it "seems cold and empty, the staff untrained and the food simply not up to the task."
  • Nabisco morphs Wheat Thins into Wheat Thins Flatbread.

Hot Chocolate from Scratch - Tip of the Day

Cocoa may come in many flavors on the shelf, but making it yourself releases the true flavor.

Continue reading Hot Chocolate from Scratch - Tip of the Day

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Tip of the Day

Drying fruit is easy, mostly hands-off and yields a sweet and healthy snack.

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