For Halloween I often advise people to find one of the many wines available with scary names, such as Sin Zin, Dead Arm or Devil’s Lair. Given the festive nature of fright night, however, it can also be rewarding to whip up a big-batch wine that is sure to give your guests the creeps — in a good way.
Red Punch: The color of villainy, of course, is blood red, so the easiest way to add fright to your night is to mix up a simple Red Wine Punch from Food Network Magazine.
Sangria: With a little more work, you can make a traditional red sangria, whose name appropriately derives from sangre or blood in Spanish. I show you how in this video.
Go Green: Equally impressive would be to surprise your guests with a concoction the color of ghastly green. Obtain some green food coloring and add it to Paula Deen’s Mimosa Punch or Giada’s Apple and Mint Punch.
Each year around Halloween I find myself feeling nostalgic for elementary school — for class parties, costume parades on the playground and a plastic pumpkin bursting with candy. I also find myself craving my mom’s honeyed popcorn. It was her signature treat to give to friends and neighbors for the holiday.
After dinner when all the dishes were cleaned and put away, she’d fire up our yellow-and-white air popper and keep it running until she had filled a clean brown paper grocery bag with the popped corn. Once that task was finished, she’d melt butter and honey together into a thick syrup and pour it over the popped corn, using her longest-handled wooden spoon to help stir it all up.
The sweetened corn would then get spread across rimmed cookie sheets and would go into the oven for 10 or 15 minutes, to help set and crisp the kernels. The next day when it was cool, she’d package it up in plastic bags, secured with orange and black twist ties. My sister and I always got small bags in our lunch the day after she made it.
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
Chances are you’ve picked up your pumpkin to create the ultimate jack-o’-lantern or perfect pie. If that’s the case, then save the seeds. They make a great snack, sweet or savory. Simply remove the seeds from the pumpkin, remove the remaining stringy flesh and lay them out on a parchment paper and let air dry for about 10 minutes.
In a small bowl, pour enough oil to lightly coat the seeds and sprinkle with salt. Spread prepared seeds out on a sheet tray or baking sheet and place in a preheated oven at 425 degrees F for 8 to 10 minutes. Be careful when removing from the oven as some seeds could pop off the sheet tray. Let cool and serve warm or at room temperature. Here are four more ways to make pumpkin seeds.
Test Your Knowledge: FN Stars' Favorite Halloween Candy
Candy rules on Halloween and we all have our favorite Halloween treats. But do you know your favorite Food Network stars' picks? When this sweet holiday rolls around, they can be found eating everything from classic chocolate bars to crazy carbonated candy out of the Halloween stash.
Take this quiz and test your knowledge to see if you’re the ultimate Food Network fan.
Congratulations - you have completed Test Your Knowledge: FN Stars' Favorite Halloween Candy.
You scored %%SCORE%% out of %%TOTAL%%.
Your performance has been rated as %%RATING%%
Your answers are highlighted below.
Which Food Network Star winner craves the irresistible combination of peanut and chocolate?
“I’m obsessed with licorice — but real licorice. It bridges the gap between adult and child. I hate candy. Most of it is so unimaginative.” Which Iron Chef said this?
Who craves classic candy corn during Halloween?
This Chopped judge loves the crunch of a Butterfinger:
“All I care about is full-size candy — none of that bite-size nonsense!” Who said this?
This Ohio native’s favorite candy is chocolate-covered raisins:
Giada De Laurentiis
“My favorite Halloween candy is a good old-fashioned chocolate bar. Plus, if I have any leftovers, I can repurpose the plain chocolate bars for recipes — just chop.” Who said this?
This Food Network personality considers homemade candy corn good eats:
Though not commonly found in the Halloween candy stash, the carbonated candy Pop Rocks is still this Iron Chef’s favorite:
Who can be found munching on mini peanut butter cups?
Which Food Network Star winner dubbed the Twix bar his or her favorite Halloween treat?
Once you are finished, click the button below. Any items you have not completed will be marked incorrect.
There are 11 questions to complete.
Shaded items are complete.
You have completed
Your score is
You have not finished your quiz. If you leave this page, your progress will be lost.
Final Score on Quiz
Attempted Questions Correct
Attempted Questions Wrong
Questions Not Attempted
Total Questions on Quiz
Answer Choice(s) Selected
Have a piece of candy and try again!
Need more practice!
You're the ultimate Food Network fan!
Halloween recipe inspiration: Food Network Kitchens turn ordinary foods into freaky Halloween snacks with exclusive and easy-to-do recipe ideas.
I recently came across Food Network Magazine‘s article about Mix-and-Match Chocolate Bark and was inspired to whip up something spooky for Halloween. The ingredients were simple, the directions were easy and the result was mouthwatering brilliance.
I decided to adapt the chocolate bark for the fall season and Halloween. I chose a dark-chocolate cookie with orange cream filling. You could use candy corn, orange marshmallows, orange-colored candy melts or any other Halloween-inspired treat.
1 (12-oz.) bag of semi-sweet chocolate chips
15 Halloween-themed cookies (like Oreos), chopping each cookie into four pieces
Join us on Wednesday for a Facebook chat with Food Network Kitchens about Halloween recipes and entertaining. Bring your spooky-food questions and let us help you take the fear factor out of hosting a memorable Halloween bash.
There has always been something deliciously spooky about wire baskets. Even the quaintest Victorian type conjures up memories of my Connecticut childhood when small groups of us ventured out on Halloween, letting the owls guide our way down seemingly endless and dark winding drives to the trick-or-treat prize.
Now I love placing something orange (but not too bright) or a dulled red fruit in a wire basket as a nod to the Halloween palette. Something with an irregular shape, a root vegetable perhaps, also looks great in a black wire basket, especially when it’s sticking out through the wire.
I’ve seen black wire baskets in stores and on many websites this season, and am quite fond of the vintage pieces from any century or style: Victorian, art deco, midcentury or shabby chic. Any of these will do.
Since they have a common denominator of black wire, the styles mix well. With their various shapes and sizes, they create a wonderful focal point, either in a row or clumped together on a coffee table, or by the entrance or front steps, where trick-or-treaters or party guests will be sure to spot them.
Kids who ring Alton Brown’s doorbell on Halloween don’t get the usual fun-size candy bar. Over the years, the Browns have handed out homemade taffy, candied apples, headless marshmallow bunnies — you name it. But of all of Alton’s Halloween creations, nothing tops his candy corn. As usual, Alton and the Good Eats team approached the project as a science experiment: They created the recipe in April but used a dehumidifier in the kitchen to mimic crisp fall air. Alton also tested every imaginable food coloring before choosing gel paste. The resulting recipe, which appears in his latest cookbook, Good Eats 3: The Later Years, is easy — and super impressive, Alton says. “When you tell people you’ve made candy corn, they say, ‘Holy cow, you made your own?!’” Plus, a lot of candy corn haters realize they actually like the stuff when it’s homemade. For the record, Alton will take his candy corn any which way. “I’m not a snob,” he says. “I won’t turn down the store-bought stuff.”
Alton says the candy corn tastes better after a few days: It dries out a little and becomes chewier, and the flavor intensifies. Find out how to make it with this step-by-step.
It’s no secret that Sandra Lee is the queen of Halloween. Year after year, we watch as this semi-homemade maven redesigns her kitchen into a themed masterpiece and cooks up ghoulishly simple eats and drinks to celebrate this spooky holiday. But perhaps most impressively, Sandra dons next-level Halloween costumes that all but transform her into the timeless characters she portrays. Some of her most-memorable outfits include Alice in Wonderland (pictured above), which she sported in last year’s Sandra in Halloween Wonderland; Audrey Hepburn, complete with a sky-high bun and signature sunglasses; and a sword-yielding Lady Marian.
Home cooks and Thanksgiving dinner guests have another reason to be thankful this year: Giada De Laurentiis, Bobby Flay, Aarón Sanchez, Alex Guarnaschelli, Sunny Anderson and Ree Drummond are back for a second helping to answer some of the toughest questions about holiday meal-making on our annual Thanksgiving Live! program, a two-hour call-in show hosted by turkey master Alton Brown on Nov. 18 from 12 p.m. to 2 p.m.
From solutions to dry turkey and lumpy gravy to Food Network stars demonstrating helpful tips and delicious recipes, experts will be on hand to address perennial problems.
Do you have a question you need answered? Viewers have the opportunity to submit questions in advance via Facebook and Twitter by using the hashtag: #ThanksgivingLive. You can also ask your question here. Leave your question in the comment section below, and then tune in to Food Network on Nov. 18 from 12 p.m. to 2 p.m. to see if your question has been answered.