Thank you, Raye Purkey, for the giggles I got when I read the following answers to a children’s science exam you sent me.

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First, I got an e-mail announcing that National Pie Day is Jan. 23.

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Bright displays of pumpkins with bales of hay. Steaming mugs of spiced apple cider. Murky jars of dismembered body parts.

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Dingy, dark and swampy isn’t a description often applied to good food. Except around Halloween, of course, when the swampier the better. And in her holiday specialty magazine, “Martha Stewart Halloween Spirited Celebrations,” Stewart delivers frights and flavor.

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BOSTON — All-natural may be all the rage in the food world, but will candy lovers have a sweet tooth for beet juice and purple cabbage?

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You’ve crafted the perfect gruesome or goofy jack-o’-lantern. But what to do with all the glop you scraped out in the process?

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Pumpkins aren’t just an icon of Halloween. They also are a sign of healthy eats.

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Tricking and treating may be all about the kids, but this grown-up use for candy corn will give adults yet another reason to raid the little ones’ goodie bags. These martini-like cocktails use vodka infused with candy corn, which needs to be made at least 3 hours ahead.

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Leftover Halloween Candy Cookies 1 1/2 cups flour 1 1/4 teaspoons baking soda 1 teaspoon salt 1 cup butter, softened 1 cup sugar 1 1/2 cups packed brown sugar 2 eggs 1 1/2 teaspoons vanilla 1 1/2 cups crisp rice cereal 3 cups oatmeal 1/2 cup sweetened flaked coconut 1 cup chopped nuts (peanuts and [...]

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Liz e-mailed that she would love to have the rolls served at Golden Corral.

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