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

Read the full story

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.

Read the full story

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?

Read the full story

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?

Read the full story

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

Read the full story

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.

Read the full story

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 [...]

Read the full story

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

Read the full story

I will readily admit that the pumpkin cheesecake in last week’s Potluck was awfully time-consuming.

Read the full story

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.

Read the full story