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Mouthing Off

By the Editors of Food & Wine Magazine

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7 Halloween Candies for Grown-Ups

Chocolat Moderne's Passion Fruit Caramel Bar

Here, seven stylish, handcrafted sweets perfect for impressing your party guests or a post trick-or-treating snack.

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Eat This Now

Here’s to Savory Pies

Bacon, Cheddar and Onion Quiche

In the wide world of pies, savory versions are often forgotten. Left behind for sweeter confections like pumpkin pie or pecan pie, savory pies deserve recognition. After all, humans have been eating meat pies since at least the time of ancient Greece. The Romans mixed things up with seafood-filled pies. And in Medieval Europe cooks made "coffins," which unfortunately were not human-sized, but were filled with beef, lamb, duck or magpie (it turns out that blackbirds really were baked in pies). Ancient pie crusts weren’t always meant to be eaten—they were just a method of transporting the filling, but modern versions have the added benefit of flaky, buttery pastry. Here, F&W’s favorite savory pies including chef Jean-Georges Vongerichten’s tarte flambé-inspired quiche and F&W Best New Chef 2009 Kelly English’s mini Natchitoches meat pies.

Related: Pie Tips from Four & Twenty Blackbirds
New Ways to Eat Pie
America's Best Apple Pies

Eat This Now

An Apple Pancake a Day Keeps F&W Happy

souffléed apple pancakes

F&W’s new series Seasonal Muse highlights a different ingredient obsession each month. Throughout October, we celebrated squash. This month’s muse is an autumn classic: the apple. Post photos of apple dishes you make or eat in restaurants to Instagram using #FWmuse and get inspired by browsing the hashtag for chefs’ delicious apple experiments. To kick things off, we present these souffléed apple-studded pancakes. They’re fantastic for dessert or a decadent fall brunch. Here, more incredible apple dessert recipes.

Related: More Apple Recipes
America's Best Apple Pies
Apple Cocktails

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