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Must-Have Halloween Treats

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Happy Halloween, everybody! To send you off on your trick-or-treating way, we've got the ultimate F&W Halloween planner, and better still, a gallery of the world's scariest foods, including Mexican ant-egg tacos and a German cheeseburger in a can. After the jump, three dishes so frightening we couldn't even find photographs of them, assembled by our fantastic new senior online editor Rachel Wharton.


1. Des yeux de veau farcis
Calvin W. Schwabe describes this traditional French dish of stuffed calves eyes in his 1979 cult classic Unmentionable Cuisine (University of Virginia Press). The dish "would probably make excellent Halloween party fare,” Schwabe writes. The recipe requires the cook to soak the eyes, “remove the corneas, lenses and irises with a sharp knife,” stuff them with truffles or small mushrooms, dredge them in beaten eggs and bread crumbs and serve them deep-fried—preferably with braised onions and mushrooms.

2. Pe’a
Bats are eaten in many parts of Asia, and in Samoa they’re known as pe’a. These winged mammals must first be skinned or flamed to remove their coarse hair before being cut into small pieces. They are traditionally baked in outdoor or clay ovens, but are also served grilled or fried.

3. Beuschel
Rustic stews made with lungs, hearts and other offal are a tradition throughout Europe, where cooks favor animal parts Americans often scorn. This traditional Austrian ragout, for example, is made with thin slices of calf lungs and heart.

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.