Spooky Tips for Your Halloween Party

shrimp

Shrimp look eerie on a black pot filled with ice.

Halloween is right around the corner — are you ready? There are so many fun Halloween traditions. Do you take the kids out trick-or-treating? (More importantly, do you dress them up in food costumes?) Or do you dress up and have everyone over for a costume party at your place?

Whichever way you decide to spend your Halloween night, we hope you have tons of great food around! Here are a few easy ways to add some chills to your Halloween spread.

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Spooky Spirits: Halloween Cocktail Recipes

Vampire Bite Cocktail

Vampire Bite Cocktail

Halloween is my favorite holiday! Here are my Halloween-inspired “Spooky Spirits.” These cocktails are my creepy twists on classics that can help set a spooky mood for your Halloween festivities — they’ll give your guests something to scream about.

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Beet, Walnut, and Herb Dip Recipe from Love Beets

beetwalnutdipOur friends over at Love Beets sent us this recipe to serve at your next party.

Beet, Walnut, and Herb dip

Serves: 4
Preparation Time: 10 mins

Ingredients:
• 8.8 oz vacuum-packed beets
• 1-2 cloves garlic, crushed
• 1 small bunch each of cilantro and parsley
• 2 oz shelled walnuts
• 3 teaspoons extra-virgin olive oil
• 2 teaspoons red wine vinegar
• Salt & freshly ground black pepper

Directions:

  1. Roughly chop the beets and herbs and put in a food processor with the walnuts and garlic and process until you have a course paste.
  2. Add the oil and vinegar and season generously with salt and freshly ground black pepper. Taste to check the seasoning — you may need to add a little more vinegar if the beets are particularly sweet.
  3. Serve with pita chips, crackers, etc.

Hail to the Kale Caesar Salad Recipe with Chef Anne Burrell [Video]

Kale salad with homemade dressing and croutons?! This recipe will seriously up your kale game. Serve this as a side to your lobster or for non-lobster lovers, simply add rotisserie chicken, salmon, or steak to make this salad a meal. Check out Chef Anne Burrell’s recipe and how-to video after the jump.
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