Black Widow Goat Cheese Log
Sauteed 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.
Sriracha-and-Wasabi Deviled Eggs
Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.
Grilled Marrow Bones with Rosemary-Lemon Bruschetta
Chris Cosentino uses the phrase "God's butter" to describe rich, decadent bone marrow. Here he serves it alongside grilled toasts rubbed with rosemary and lemon. For a more potent herbal flavor, singe the rosemary sprigs on the grill for a few moments before rubbing the toasts.
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.
Mini Tartes Flambées
This is a bite-size version of tarte flambee, a traditional Alsatian tart. Gabriel Kreuther's mother makes tarte flambee on the family farm in Alsace, using home-smoked bacon and home-grown onions.
Austrian Cheese Spread with Pumpkin Seed Oil
Pumpkin seed oil from southern Austria gives this spread its nutty flavor. And the orange color makes it a perfect addition to your Halloween table!
Pepper-Glazed Goat Cheese Gratin
This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.
Smoked Cheese Cocktail Cookies
A pinch of cayenne pepper adds a spicy kick to these savory cookies, flavored with both sharp cheddar and smoked Gouda cheese. If you prefer, you can replace the smoked Gouda with Gruyere.
Scallop-and-Olive Eyeball Canapés
A quick scallop mousse mixed in a processor in under a minute forms the base of these elegant canapes. For the sleekest look of all, cut the mousse slices with a small round cookie cutter into perfect, even rounds.
Curried Spaghetti-Squash-and-Chickpea Toasts
Spaghetti squash gets its name because once it's cooked, you can use a fork to pull the flesh into long, thin strands. Jonathon Sawyer makes his own curry and cooks his own chickpeas for this vegetarian dish, but this simplified recipe calls for store-bought curry paste and canned chickpeas. Sawyer roasts the seeds from the squash and uses them as a garnish; pumpkin seeds from the supermarket are a fine substitute.
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.
Chunky Curried Kabocha Squash Dip
Sweet roasted winter squash makes a fantastic base for a healthy dip. Here, F&W's Kay Chun gives it an Indian spin by adding curry, as well as fresh jalapeno and lime juice.
Canned pumpkin dresses up classic hummus in this quick and easy recipe from F&W's Justin Chapple.