Try not to be too grossed out by the name (or look!) of this dish as it is the perfect Halloween dish to get you in the mood for trick or treating or to quickly gobble down after! There is something about black spaghetti that just screams Halloween and so I just can't resist making it to mark the occasion. I love this dish as it takes no time to make – literally just as long as it takes for the pasta to cook – it tastes fantastic and has the perfect Halloween look to keep the children happy! Of course when Halloween...

People ask me all the time how I arrange my food when I photograph it. Most of the time I am thinking about how it is going to look, imagining different backgrounds with all kinds of plates, bowls and cutlery. I am thinking about the flowers or dry leaves or herbs I would love to use in my sets, the colors I would need and which of them would be fitting for that specific dish. This usually takes me about a couple of days, then, when I have it all clear in my mind, I proceed. There are times as well, when...

Sweet potatoes and yams: True sweet potatoes are tuberous vegetables with light to deep-red skins and pale yellow to orange flesh. The term yam is also incorrectly applied to sweet potatoes in US, most often when referring to the darker-skinned, orange-fleshed variety. In fact, true yams are a very large tuberous vegetable eaten in Africa and the Caribbean. Sweet potatoes contain more beta-carotene than carrots plus vitamin C and fiber. In contrast, true yams have no beta-carotene. Ingredients:  1 medium...

I never cooked an apple dumpling before. But there is a first time for everything. I got my inspiration from the Williams-Sonoma catalog, but the recipe I did not like. So, I created something special for my family, based on my collection of cooking books and my imagination. I hope you like to try it. It is very homey dessert, full of flavors. Good for a cool autumn evening, any holiday, or every day menu. Enjoy! Pate brisee from Michel Roax book "Pastry, savory and sweet" This dough is more delicate, crumbly, and...

...The summer ends and we wonder who we are And there you go, my friends, with your boxes in your car And today I passed the high school, the river, the maple tree I passed the farms that made it Through the last days of the century And I knew that I was going to learn again Again, in this less hazy light I saw the fields beyond the fields The fields beyond the fields And the colors are much brighter now It's like they really want to tell the truth We give our testimony to the end of the summer ...

This beautiful autumn cake makes the house smell so divine while it bakes. You may serve it for breakfast, afternoon tea or for holiday dinner. Ingredients: 2 large Golden Delicious apples Juice of 1/2 lemon 3 eggs 1 1/2 cups sugar, plus more for dusting 8 Tbs. (1 stick) unsalted butter, melted and cooled 1/2 cup milk 1 tsp. vanilla extract, I use cranberry extract 1 cup cake flour 1 tsp. baking powder 1/8 tsp. salt 1 tsp. grated lemon zest 1/3 cup raisins, soaked in warm water for 30 minutes...

Candied lemon zest makes a lovely garnish for summer desserts. It also makes a damn fine addition to summer cocktails. The key to making candied citrus zest is extracting all of the bitter flavor imparted by the pith (the white, inner part of the peel). Since it's nearly impossible to remove the pith completely, the best way to get the bitter out is blanching the zest three times, by dropping it into boiling water to release the bitterness, then shocking it with ice water to stop the cooking (and repeat, and repeat). Ingredients: 4...

A little history about pumpkins from "the Frugal Gourmet Cooks American" "We received the gift of the yellow gourd from the Indians, of course. When European explorers hit the New World they found the Native Americans eating all kinds of squashes, but pumpkin was a favorite. The white men thought the pumpkin to be a form of giant melon. They were partly right, as the pumpkin belongs to the family Cucurbitaceae, which also includes cucumbers, gherkins, and melons. The wild ancestor of the grate orange vegetable...

Resep Untuk Membuat Bolu Kukus Zebra ---Pada Resep kue dan cemilan kali ini, kita akan coba membuat bolu kukus pelangi. Berikut Resep Untuk Membuat Bolu Kukus Zebra yang bisa kita coba. Bahan Bolu Kukus Zebra 6 butir telur ayam 150 gram gula pasir 1 sendok teh cake emulsifer 150 gram tepung terigu dan diayak 150 ml santan kental matang 1 sendok makan cokelat bubuk Cara Membuat Bolu Kukus Zebra Kocok telur, gula, dan cake emulsifer hingga halus. Masukkan tepung terigu dan santan sambil terus di aduk. Bagi...

Resep Untuk Membuat Bubur Ayam Sukabumi ---Berikut ini adalah Resep Untuk Membuat Bubur Ayam Sukabumi yang bisa kita coba untuk melengkapi hidangan makanan berkarbohidrat kita. Inilah resepnya: Bahan Bubur Ayam Sukabumi 250 gram beras 1.500 ml air 2 lembar daun pandan 2 lembar daun salam 800 ml santan kental Bahan Kuah Bubur Ayam Sukabumi 500 gram paha ayam, cuci bersih 3 sendok makan minyak untuk menumis 1/2 sendok makan gula pasir 2 lembar daun salam 2 batang serai, memarkan 3 lembar daun jeruk 1 batang...