All Hallows Eve Supper

By Katie Barreira

This Halloween, for the first time since moving to Manhattan almost seven years ago, I will be receiving trick-or-treaters. As someone who participated in the ritual candy gathering far beyond the socially sanctioned age (I was still casing the neighborhood for candy when most kids my age had a plan of attack that included toilet paper), I take my new role as purveyor of treats very seriously.

Since Halloween falls on a pesky weeknight, it’s important to be prepared. I recall sitting down to dinner and getting only a few bites in before the doorbell would begin to ring. So, for Halloween dinner this year, I’ve decided to make a bubbling cauldron of cheese fondue with seasonal veggies for dipping; it’s the perfect meal to be taken in bites between my ghostly guests.

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Autumn Apples

By Andrew Hunter

I remember the old days in Michigan going out to the country orchards to pick apples, drink hot cider and eat cinnamon fry cakes. Well, guess what? The same autumn excursion is available two hours east of Los Angeles.

Instead of woolen sweaters and mittens, the boys wore shorts and flip flops, and instead of diving into piles of golden leaves, they moved a pile of old black bark to discover two shy lizards that darted away as quickly as they appeared.

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My “Every Meal Solution” Recipe

By Lori Powell

Apples are everywhere at this time of the year, but is it me or is there a whole new crop of varieties out there?

One of my all-time favorites is the Honeycrisp (breeding is still not clearly determined). It’s large enough so you can make a meal out of it.

I’m not sure how it is in your neck of the woods but in mine, Honeycrisps are the size of softballs. They are the perfect combination of sweet, crunchy and refreshingly juicy. It’s a modern apple variety developed by the University of Minnesota to withstand cold climates.

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Grate Your Way to Great Risotto!

By Katie Barreira

Shredding the ingredients is the secret behind this seasonal risotto.

Delicata Squash: As its name suggests, this thin-skinned squash has supple flesh and a sweet, delicate flavor. Unlike a thick, gummy puree or chunky pieces, shredded squash incorporates seamlessly into risotto, while still retaining its fresh squash taste and toothsome texture.

To prep, trim the ends then use a vegetable peeler to remove the skin. Halve the squash lengthwise then use a measuring spoon (they have sharper edges than a soup spoon) to remove the seeds. You can grate by hand on a box grater, but the best way is to use the food processor fitted with the shredding disk.

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What to Cook? Pantry to the Rescue!

By Dave Hu

All this week, Special Fork bloggers are revealing what’s in their pantry, with tips for using pantry staples. To celebrate Pantry Week, Special Fork has teamed up with Zojirushi, the Japanese maker of top-quality kitchen appliances, to offer a fabulous sweepstakes prize: the 5.5-cup capacity Zojirushi Micom Rice Cooker & Warmer ($192 MSRP), which not only cooks rice flawlessly, but also steams foods and bakes cakes. Menu settings include: white/sushi, mixed, porridge, sweet, brown, cake, steam and quick cooking. Enter to win!

Sometimes I come home from work and there’s nothing in the fridge to make for dinner. This is when a well-thought-out pantry can be a lifesaver. Unlike Sandy, whose beautiful kitchen we use to shoot our videos, I have a very small kitchen and space is at a premium. Therefore my pantry is designed for maximum versatility with the fewest number of ingredients.

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