We dressed up our favorite Black and White Cookie recipe with a super easy spiderweb decoration for a sophisticated non-candy treat. To spin the tidiest web, you'll want to make sure that the base chocolate icing is completely cool before you pipe on top of it. We like to use an offset spatula to spread the chocolate evenly across the flat side, but a regular old dinner knife works too. If you do a lot of cookie and cake decorating, invest in an inexpensive set of Ateco piping tips. Use a small round tip for the webs here, but if you don't have one, you can fill a sturdy resealable plastic bag and snip a tiny hole in one corner. That'll do the trick.
Jack-o’-Lantern Rice Kreepies
Did you know that you can mold warm Rice Krispies treats into all sorts of shapes? Ghosts, Goblins, even Jack-o’-Lanterns! We fashioned them into tiny beggars purses and hid leftover Halloween Candy inside. As if the classic marshmallow and cereal combo weren’t enough, kids (and adults) will love the surprise they find inside. To make easy work on shaping the sticky mixture, use damp hands or lightly spray them with non-stick spray. These will keep, tightly wrapped at room temperature, for a couple weeks, but we doubt they’ll last that long.
Potato Tot Breakfast Casserole
This comfort food casserole is breakfast food deluxe. You’ve got the normal suspects, like sausage, eggs, cheese, and potatoes. But wait, they aren’t just any old potatoes like hashbrowns or home fries. They’re potato tots! For heat-lovers, go with spicy sausage, or for something more family-friendly, a mild breakfast sausage. It’s true that this is pretty cheesy, rich, and filling, so if you want to lighten it up, serve with a side salad. Prep tip: To combine eggs quickly with a whisk, poke each yolk with the whisk so it mixes faster with the whites.
Pan-Roasted Chicken With Braised Apple and Cabbage
It might seem strange to cook chicken in a skillet without any oil, but fear not, the fat from the skin renders out and coats the pan. Once the cabbage and apple are in the skillet, the chicken thighs cook on top, making sure everything has a generous dose of chicken fat. At the end, you’ll stir in apple cider, ensuring this doesn’t taste too rich. If you don’t have a cast-iron skillet, use an equivalent-sized ovenproof skillet. Serve with a dry, hard cider (look for one from France or New England), or a crisp white wine.
Soy-Honey Glazed Fish and Rice Bowl
This flavorful fish and rice bowl recipe takes cues from many world cuisines, making something entirely original. Soy and honey are a salty-sweet match made in heaven—think: a sophisticated hoisin sauce. If you’re gluten-free, make sure to buy gluten-free tamari, a wheat-free soy sauce. Affordable, sustainably sourced swordfish is often in the freezer aisle of the grocery store. Just defrost the filets completely before proceeding with the recipe.
Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots
A one-pan dinner that’s done in 30 minutes and takes only 10 minutes to prepare? That’s just what a great weeknight meal should be. Though, this dinner is definitely elegant to serve at a dinner party. First, start the beef and vegetables in a preheated oven and then finish with the broiler to get a nice golden brown crust. If you have leftovers, toss the dressing with greens and top with the vegetables and tenderloin.
Roasted Cauliflower and Gruyère Frittata
If the idea of making a frittata has you nervous, this recipe is the perfect place to start. It’s not technically a frittata, which starts on the stove-top and gets finished in the oven, but more of a crust-less quiche. We baked it in a standard pie plate but you could also make it in a cast-iron or other heavy bottomed skillet if that’s what you have on hand. Cauliflower gets nutty and tender when roasted but you can and should use this for the ratios: 1 lb roasted veggies, 6 eggs, 1½ cups milk, cup of cheese. Teach a man to frittata…
Goat Cheese and Mushroom–Stuffed Acorn Squash
One of the main challenges with vegetarian food is making sure a dinner feels hearty enough. Here, you've got an entire half of an acorn squash per serving, stuffed with mushrooms, spinach, bread cubes, and goat cheese. In other words, it’s not shy on flavor, and the portion feels, well, like dinner. Pro tip: If the squash halves seem unsteady on the baking sheet, you can slice off a little of the outside skin to make a flat base. Serve with a crisp white wine like dry Riesling or Vinho Verde.