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Not all Halloween-party food has to be in a scary shape or color -- some dishes hint more subtly at the macabre theme, like these shriveled baby potatoes.
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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Honey wheat and oat flour bread is easy to make in the bread machine producing the perfect bread for sandwiches, toast, and plain!
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This dish is essentially a spicier version of Spanish patatas bravas. It works equally well as a starter, snack, or accompaniment to a main course, like our Spiced BBQ Glazed Chicken.
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Savory chicken thighs and drumsticks, simmered in tangy adobo sauce, are sure to be a family pleaser. It's a great budget dinner, too.
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Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs
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For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.
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Get Tzatziki: Cucumber Yogurt Recipe from Food Network
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Get Beef and Noodles Recipe from Food Network
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This pear and cherry crisp is a delicious mixture of sweet and tart. It's an easy dessert to make for company.
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This simple dish of rice, caramelized onions, and lentils is a Middle Eastern staple.
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Cayenne pepper adds a bit of zing to this recipe for honey mustard sauce.