10 Orange-and-Black Halloween Dishes
This recipe is a Halloween twist on a New York City classic: the black-and-white cookie. Topped with a soft, sugary icing, these sweets are more like small cakes than cookies.
Worms in Dirt (Hijiki Salad)
The Japanese seaweed hijiki, mixed with fried tofu and tossed with sesame oil dressing, makes a lovely Halloween-ready salad that just happens to look like worms in a freshly dug grave.
Halloween Whoopie Pies
Tender chocolate cake with a luscious creamy filling is great in any form, but it's most fun of all in a whoopie pie. These little cakes are dressed in their Halloween finest with orange sashes made by rolling the creamy edges in bright orange nonpareils.
Spicy Cheddar Witch Fingers
On Halloween, Grace Parisi shapes these cheesy crackers into creepy witch fingers, pressing a sliced almond onto the end of each one to make the nail. During the rest of the year, she rolls the dough into logs and cuts them into coins before baking.
Black Widow Goat Cheese Log
Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of year. Here, it's formed into a spooky spider.
Chocolate Tartlets with Candied Grapefruit Peel
Orange is the classic choice with chocolate, but candied grapefruit peel has a little bitterness that is enjoyable. Try deep, strong, dark chocolate with about 70 percent cocoa—the richer the better.
Butternut Squash Turnovers
These buttery squash turnovers make a great appetizer, or a perfect fall lunch alongside a big green salad.
Black-Bean Soup with Avocado Salsa
Black beans, often served in a soup or stew, have been a mainstay of Mexican cuisine for thousands of years. Black-bean soup is also popular in the Caribbean, where rum, sherry, or peppered wine is often added toward the end of cooking. We add the sherry somewhat earlier in this version, which combines elements of both traditions.
Chocolate-Caramel Sandwich Cookies
Rachel Thebault has reimagined the humble Oreo as an indulgence that is spectacular as an afternoon snack or as the end to an elegant meal. She replaces the creamy center with gooey golden caramel and then dips the sandwich in rich dark chocolate. Perfect with milk–or even better with a tawny port.
No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for 10 minutes or so before serving.