A Delicious and Demonic Halloween with Neil Patrick Harris and David Burtka
This festive variation on a margarita is made with pomegranate syrup, silver tequila and fresh lime juice.
Green Goddess Dip with Crudités
Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween gags. It would also be delicious served with poached chicken or seafood.
Pork Dumplings with Chile-Sesame Sauce
These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions and ginger. For Halloween, David Burtka soaks the brain-like dumplings in the dipping sauce, then serves them in science-lab beakers.
Fusilli with Asparagus, Zucchini and Basil-Mint Pesto
On Halloween, David Burtka punches up the green color of this pasta by boiling white fusilli in water laced with green food coloring before tossing it with vegetables and a basil-mint pesto. This simplified version calls for spinach fusilli.
Fried Chicken Wings with Black Bean Sauce
Grilled Beef Ribs with Smoky-Sweet Barbecue Sauce
Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola, then brushes them with homemade barbecue sauce before grilling them.
Red-Velvet Cake Balls with White Chocolate
Dipped in white chocolate, these red-velvet cake balls are perfect for turning into eyeballs on Halloween. With a steady hand and food coloring, David Burtka paints detailed irises and pupils on each one; for the less artistically inclined, an M&M pressed into the white chocolate before it sets makes for a quick-and-easy creepy alternative.