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Collier’s Cuts: In ‘The Social Reckoning,’ Aaron Sorkin Revisits Facebook, Where Things Have Gotten Worse

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Jeremy Strong sits in an office chair as Mark Zuckerberg with headphones around his neck and a laptop in front of him.
Mark Zuckerberg (Jeremy Strong) in Columbia Pictures' THE SOCIAL RECKONING.
An orange rating card for The Social Reckoning with a photo of Jeremy and Mikey together on a couch. The rating is 4/5 stars.

The 2010 film The Social Network, directed by David Fincher and written by Aaron Sorkin, was a scathing (and tremendously entertaining) indictment of the attitudes and egos that led to the rise of Facebook — and, thus, the dawning of the social-media era. Sixteen years later, Sorkin returns to the topic of the tech giant with The Social Reckoning, writing and directing an account of a rare moment when it looked like Mark Zuckerberg might actually be forced to confront the consequences of his actions.

The Social Reckoning Stars Jeremy Strong as a CEO Wearing Blinders

In the late 2010s, Mark Zuckerberg (Jeremy Strong, taking over for Jesse Eisenberg) makes a decision that will change the direction of Facebook — by then one of the largest and most influential companies on the planet. Until that point, the platform’s algorithm prioritized content that users liked, literally — if users clicked like on something, they were served similar content.

At the time, it was a system that was hurting the company’s bottom line. Users were disengaging, with younger people migrating to visual-based platforms including TikTok and Snapchat. So Zuckerberg opted to prioritize content that would be shared rather than liked — a seemingly mild change with big consequences.

The most shared content, as level-headed Facebook brass pointed out, was content with the potential to enrage and inflame. Facebook embraced that content anyway, with Zuckerberg demonstrating apathy toward the possibility that inflammatory or misleading content would reign supreme.

Mikey Madison Plays a Whistleblower with an Uneasy Ally

This shift ran afoul of one division at Facebook: the civic integrity team, whose stated goal was to ensure that the platform was serving as a digital good neighbor, even if it meant arresting growth. Frances Haugen (Mikey Madison) discovers a problem: The algorithm is pushing users toward extremist groups, including those who promote hate and sow misinformation.

When she tries to voice this discovery, she’s ignored — in fact, cut off before she can even be ignored.

Reluctantly, she meets with an investigative journalist (Jeremy Allen White); she stresses that she believes in the company and is only cooperating to help it. As the problem grows, however, she takes bigger risks to share the truth.

The Social Reckoning is carefully — even elegantly — split between timelines; we see Haugen’s efforts in the 2010s, then watch as Zuckerberg prepares to defend his company before Congress in 2021. The exact dates will be revealed later; in a bit of illuminating timing, Zuckerberg’s testimony is being prepared on what will become a momentous day in American history.

The Filmmaking Is Pedestrian, but the Script Speaks Clearly

This isn’t Sorkin’s first time in the director’s chair; he began helming his own films in 2017 with Molly’s Game, following that drama with The Trial of the Chicago 7 and Being the Ricardos. He’s not as inventive as a director as he is as a screenwriter; it would be a hard mark to hit, given that he’s among the best scribes of film and television. Still, The Social Reckoning suffers somewhat in comparison to The Social Network; going from David Fincher to a director who is mostly presentational (and losing Trent Reznor and Atticus Ross as composers, to boot) makes for a less remarkable piece of filmmaking.

As a vessel for the script, though, The Social Reckoning serves well. Freed from its predecessor’s need to define Zuckerberg as an individual, this movie is emboldened to make an argument: Facebook, as well as its sister companies, are playing an active and unchecked role in an overarching societal sickness — and that is the result of deliberate choices.

It’s didactic, sure, but it’s undoubtedly correct. Sorkin identifies and illuminates the kind of truth that Zuckerberg and his supporters have worked hard to obfuscate. Not all speech is created equal — and harm cannot be measured in likes and shares. The result is a film that overcomes its weaknesses to stand as a sturdy and even enjoyable history lesson.

Oscar Winner Jessica Chastain Gets Literally Unhinged and More New Movies Out This Week

The Conjuring meets A Nightmare on Elm Street in Other Mommy, a playfully diabolical new horror film from director Rob Savage. Jessica Chastain stars in a dual role: Ursula is a hardworking mother growing estranged from her husband (Jay Duplass) and daughter (Arabella Olivia Clark), unaware that she’s being supplanted by Other Mommy, a demonic doppelganger hiding in the darkened corners of the family home. Other Mommy wastes no time trying to prove its villain is real; the whole family encounters her within moments of the film beginning, leaving the remainder of the fast-paced film a desperate attempt to understand and defeat the creature. Savage employs dreamlike images — and dream logic — to weave a tale that recalls the more fantastic tales by Stephen King. It stumbles here and there but emerges as a memorable and well-acted spooky-season treat. 

There’s a pair of less-heralded throwbacks hitting cinemas this weekend. Angel and the Badman digs deep to reboot the 1947 John Wayne western with a cast that includes Tommy Lee Jones and Zachary Levi; the remake, which comes from faith-based distributor Angel Studios, hasn’t received warm notices. Meanwhile, Samuel L. Jackson is the President of the United States (if only) in The Beast, an action flick that seems straight out of the ’90s; this one is receiving a bit better buzz as a good-time romp. (Just don’t confuse it with Heart of the Beast when purchasing your ticket.)

A Look at the Prior Weeks’ Releases

The Colleen Hoover adaptation Verity was last week’s box-office winner, as Tom Cruise’s Digger flopped hard enough to break a glacier in half (or whatever that movie was supposed to be about). I reviewed both films and solidly preferred Verity, even if most other critics aren’t being as friendly. Elsewhere at the multiplex, in addition to The Other Mommy, Resident Evil will likely be the go-to choice for those looking for a new release as Halloween approaches — or, of course, you could head to any number of cinemas for a vintage fright.

Read more of Sean Collier’s movie reviews in our guide to the arts, culture, and entertainment.

About the Author

Sean Collier is the editor-in-chief of Shady Ave and the arts and culture editor of TABLE Magazine. Before joining the TABLE Media team, he spent nearly 15 years as a writer, editor and columnist at Pittsburgh Magazine. As the in-house film critic for the top-rated WDVE Morning Show since 2009, he’s been Pittsburgh’s most widely heard voice on movies for nearly two decades. A Pittsburgh native, Sean has since 2020 appeared weekly on KDKA-TV’s popular Pittsburgh Today Live talk show. He’s the co-founder of Vigilance Theater Group and an active stand-up comedian and event host. He can be found on Instagram and Twitter at @seancollierpgh.

Photo Courtesy of © 2026 CTMG, Inc.

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Pumpkin Spice Martini Recipe: A Fall Cocktail That’s Hauntingly Good

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A pumpkin spice martini on a table with a marshmallow garnish sitting beside a pumpkin and bottle of red infused liquor.

As Editor in Chief of TABLE Magazine, I must make a shocking confession: I have been wrong about pumpkin spice. For many years I have rolled my eyes and plugged my ears to the phrase from August to March. My avoidance started when Starbucks made it their proverbial whole personality before the daily temperatures had dropped below 90 degrees. Who needs a dose of baking spices when I am still quite literally baking, I frequently mumbled as I mopped my brow in the heat of August and early September. 

The answer is, truly, that no one does. Until they do. And now I have a pumpkin spice martini that changed my mind about pumpkin spice. 

This year, during a visit to a local coffee shop in search of an afternoon pick-me-up, the delicious aroma of a pumpkin spice latte caught me by surprise. The comforting, non-confrontational smell of cinnamon. A little hit of nutmeg and a zing of ginger. Maybe I have been listening to too much news, but the nostalgic goodness just snuck up on me. 

A person pours a drink from a cocktail shaker into a coupe glass in front of a jar of red liquid and a pumpkin.

How to Infuse Vodka with Pumpkin Spice 

So did ideas for other ways to sip this bewitching flavor combo. Emulating an old friend who steeped anise-like hyssop in vodka for a few days prior to serving me a very herbal (and very delicious) martini, I filled a mason jar with vodka that same night, and added cinnamon sticks, star anise, whole cloves, and whole allspice. If I had found them in my pantry, I would have added whole mace or crushed cardamom pods. I put the jar aside for a couple of days and forgot about it. 

Building a Pumpkin Spice Espresso Martini 

One Friday afternoon, I dreamed of a comforting cocktail, and I remembered the jar of vodka marinating in baking spices. I quickly made a caramel simple syrup, brewed a shot of espresso, and this fall cocktail was born. 

The spices infuse the vodka with the familiar taste of fall. The caramel syrup adds a cookie-like appeal without going too sweet. The espresso adds depth and a foamy top, and a dash or two of bitters adds sophistication. I shared a batch with my partner at home, and it was a great way to start our weekend. 

A pumpkin spice martini with a marshmallow garnish sits on a white table in front of a bottle of red liquor and a pumpkin.

What to Serve with a Pumpkin Spice Martini 

It’s become a regular presence for us during happy hour on cooler evenings, but it has also made a couple of appearances at the dinner table, where it pairs very well with fall dishes. On one weeknight we enjoyed it with a Citrus and Kale Salad with Honey Vinaigrette and decided it would work with any of TABLE’s easy-to-make fall salad recipes. We also paired it with Braised Pork Belly, where the vodka and spices balanced the richness of the pork belly very nicely. Our next move will be to try pairing the cocktail with a couple of TABLE’s fall braised meat and veggie recipes, whose depth of flavor will interact just as well with the cocktail. 

After that…we may be adventurous and explore some of TABLE’s Halloween-themed cocktails as dinner bevvies. I’ll keep you posted on what combinations haunt my dreams. 

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A pumpkin spice martini on a table with a marshmallow garnish sitting beside a pumpkin and bottle of red infused liquor.

Pumpkin Spice Martini


  • Author: Keith Recker
  • Total Time: 20 minutes
  • Yield: 1 cocktail 1x

Description

A festive autumn twist on the classic espresso martini. Rich, dark-roasted espresso meets homemade spiced vodka and handcrafted caramel simple syrup, shaken vigorously into a cold, velvety cocktail topped with a thick, irresistible foam.


Ingredients

Scale

For the Cocktail:

  • 2 oz pumpkin-spice infused vodka*
  • 1 oz freshly brewed espresso, cooled
  • ½ oz caramel simple syrup (or more to taste for extra sweetness)*
  • 2 dashes Angostura bitters
  • Ice

For the Garnish (Optional):

  • Toasted marshmallow or a dusting of ground pumpkin pie spice


Instructions

  1. Combine: In a cocktail shaker, combine the pumpkin-spice infused vodka, cooled espresso, caramel simple syrup, and Angostura bitters.
  2. Ice: Fill the shaker generously with ice.
  3. Shake: Shake very hard for 15–20 seconds to achieve that signature thick espresso-martini foam.
  4. Strain: Double strain into a chilled martini or coupe glass.
  5. Garnish & Serve: Top with a toasted marshmallow or a dusting of pumpkin spice. Serve immediately.

Notes

*Pumpkin-Spice Infused Vodka

Ingredients: 1 fifth of vodka (750 ml), 4 cinnamon sticks, 2 star anise, 1 tbsp whole cloves, 1 tbsp whole allspice (Optional: 1 tbsp whole mace or crushed cardamom pods).

Prep: Combine all ingredients in a large mason jar. Let sit for 2 to 7 days, tasting daily until desired flavor profile is achieved. Strain out all whole spices before using.

*Caramel Simple Syrup

Ingredients: 1 cup granulated sugar, 1 cup water.

Prep: In a non-reactive saucepan, add 1 cup sugar over low heat. Let melt and darken, stirring gently until it reaches a bronzy color and rich caramel aroma. Meanwhile, bring 1 cup water to a boil in a separate pot. Very carefully, slowly add the boiling water to the melted sugar while stirring continuously until smooth and lump-free. Remove from heat, let cool completely, and refrigerate in a lidded jar.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cocktail, drink
  • Method: Shaken, infused
  • Cuisine: American

Nutrition

  • Calories: 240
About the Author

Keith Recker is Editor-in-Chief and Co-Owner of TABLE Magazine. A color and trend forecaster for nearly 20 years, his clients have included Pantone, WGSN, Stylus, and the Color Association of the United States. He is the author of three books on color, including Deep Color: The Shades That Shape Our Souls and True Colors: World Masters of Natural Dyes and Pigments, and PANTONE: The Twentieth Century in Color. He is co-founder of the Open Source Colour Association, a new organization devoted to inclusive and transparent color forecasting. Earlier in his career, he was a vice president of home merchandising at Saks Fifth Avenue, Bloomingdale’s and Gump’s San Francisco. Listen to his podcast appearances at The Color Authority and EcoFashion Hub. 

Read more of his work here or contact him at keith@tablemagazine.com. Follow him on Instagram as @TheChromosapien.

About the Stylist

Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. See more of her work at TABLE. 

About the Photographer

Laura Petrilla is a Pittsburgh-based editorial and commercial photographer contributing to TABLE Magazine, covering food, people, and places. Her work has appeared in Pittsburgh Magazine, and for the past five years she has photographed still lifes and models for Peyote Bird Designs. See more at laurapetrilla.com. 

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Cancer Compatibility: How This Water Sign Pairs with Every Zodiac Sign

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A dark blue background with a redish orange crab sitting on top.

Cancer is the sign of the crab, an animal that carries its house on its back and moves at an angle to whatever it wants, and that can shut the whole operation behind a shell in half a second. Those habits show up in the people born under it. You approach sideways and keep a great deal in reserve, and there is always somewhere safe to retreat to when a conversation turns.

The Moon rules Cancer, which accounts for the tides in your mood and for a memory that files everything by how it felt. Jupiter is exalted in your sign, so generosity comes easily: you feed people, lend them money, find them a room, mind their children. There’s a shrewd streak too. Cancers are good at resources, and better than most at knowing when to keep a little back for later.

You may be less direct than others, however. You will hint where another sign would ask, then feel the disappointment when the hint goes unread. Slights get stored rather than settled, and a bad week in your own head can be mistaken by everyone else for a bad week in the relationship.

Your best matches notice the signals, and they say things plainly enough that you have less to interpret. Your worst treat your reserve as a puzzle to solve, or fail to see there was anything to read.

While you’re here, discover your perfect bar cart, menu, cocktail, and birthday gift guide for the zodiac sign Cancer to find out more about your sign.

Cancer Compatibility with Every Zodiac Sign

Cancer and Aries Compatibility

An Aries asks something and expects an answer in the same breath, which leaves your hints stranded. Mars is weak in your sign, and that awkwardness works in both directions: bluntness hits harder than intended, and your reserve reads to them as sulking. Both signs move first when a situation matters, though, so you make a formidable pair once you agree who leads. Be direct with an Aries, since nothing else registers.

RelationshipDynamic & Key Traits
The Aries LoverArdent, impatient, fast to commit
The Aries FriendEnergetic, blunt, always instigating
The Aries ColleagueDecisive, launches things, hates maintenance
The Aries AdversaryAttacks openly, escalates, forgets it afterward

Cancer and Taurus Compatibility

Taurus wants the same things you do: a solid home, money in reserve, people fed and accounted for. Venus rules the sign and the Moon is exalted in it, so there is a natural sympathy between these signs. Neither of you rushes and neither of you forgets. Watch for when being comfortable starts to look like avoidance, since two signs this fond of the status quo can spend years working around a problem they could have resolved in an afternoon.

RelationshipDynamic & Key Traits
The Taurus LoverDevoted, sensual, builds slowly
The Taurus FriendSteady, generous, good in a crisis
The Taurus ColleagueDependable, thrifty, sees things through
The Taurus AdversaryImmovable, silent, waits you out

Cancer and Gemini Compatibility

Mercury keeps a Gemini talking, and much of it is thinking out loud rather than anything settled, which a sign that weighs every word finds hard to take at first. They’ll tell you what they think about something, and forget by Thursday. Gemini company is a tonic when you have been brooding. Take their chatter as friendliness and ask directly when you need a fixed answer.

RelationshipDynamic & Key Traits
The Gemini LoverCharming, curious, slow to settle
The Gemini FriendEntertaining, sociable, quick to move on
The Gemini ColleagueInventive, adaptable, loose with detail
The Gemini AdversaryArgues everything, slippery, hard to pin

Cancer and Cancer Compatibility

Two Cancers understand each other without much explaining, which is restful. You’ll both remember the birthday and notice the tone, and you’ll protect whatever you have built together. Indirectness is doubled, though, so a grievance neither of you calls out can run underground for years, with each of you concluding the other started it. Perhaps agree that one of you will surface issues however awkward, and that you’ll take turns at being that person.

RelationshipDynamic & Key Traits
The Cancer LoverTender, devoted, deeply loyal
The Cancer FriendNurturing, attentive, remembers everything
The Cancer ColleagueCareful, protective of the team, risk-aware
The Cancer AdversaryWithdraws, hints, never lets it go

Cancer and Leo Compatibility

Leos run warm and public, and a private sign like Cancer can find them exhausting and rather wonderful at once. The Sun rules the sign, and a Leo wants credit out loud and on display, which costs you nothing and buys a great deal. You get somebody who defends you in company and takes charge when a decision has to be made. Pride could be an issue with handling this sign, since a Leo will not climb down in front of an audience.

RelationshipDynamic & Key Traits
The Leo LoverPassionate, generous, wants adoration
The Leo FriendLoyal, fun, hosts everything
The Leo ColleagueConfident, decisive, needs recognition
The Leo AdversaryProud, public, slow to forgive

Cancer and Virgo Compatibility

Virgos show care by fixing, sorting and noticing what needs doing, which sits close to how you show it yourself. Mercury rules the sign, so the help arrives with commentary attached. Take the commentary as concern and this becomes one of the steadier connections available to you. Strain might come when a Virgo analyzes a feeling you wanted held rather than examined. Virgos are good listeners, though, so just share how you feel when you need to.

RelationshipDynamic & Key Traits
The Virgo LoverAttentive, practical, shy about feeling
The Virgo FriendReliable, discreet, quietly devoted
The Virgo ColleaguePrecise, thorough, raises the standard
The Virgo AdversaryCritical, forensic, never lets an error pass

Cancer and Libra Compatibility

Both signs set things in motion, and both prefer to do it without a scene. Venus rules Libra, which brings charm and a sincere wish for everyone to get along, so surfaces stay smooth while the harder conversation waits. Saturn is exalted in Libra, and you’ll notice it whenever a judgment gets made and held to. Libra can be quite cagey, never wanting to say something out of place that might cause injury, so watch for the possibility that they’re holding onto something that would be better aired.

RelationshipDynamic & Key Traits
The Libra LoverRomantic, attentive, avoids conflict
The Libra FriendSociable, fair, good company
The Libra ColleagueDiplomatic, weighs everything, decides late
The Libra AdversaryArgues fairness, entrenched, litigious

Cancer and Scorpio Compatibility

Scorpio is fellow water, and the understanding runs deep from the first meeting. Both of you guard what matters and both read a room before speaking. Jupiter is exalted in Cancer and Mars rules Scorpio, so you bring the generosity and they bring the nerve, a strong combination in a family or a business. Jealousy is a hazard between you, and two long memories might need to be managed upfront. Forgiveness is a virtue!

RelationshipDynamic & Key Traits
The Scorpio LoverIntense, devoted, possessive
The Scorpio FriendFiercely protective, private, unshakeable
The Scorpio ColleagueStrategic, discreet, guards the operation
The Scorpio AdversaryPatient, remembers everything, strikes once

Cancer and Sagittarius Compatibility

Jupiter rules Sagittarius and is exalted in Cancer, so the two of you get on better than the temperaments suggest. A Sagittarius colleague or in-law is easier company than you expect: generous and funny and rarely home, asking you along rather than keeping you informed. Bluntness is their default setting, and a joke aimed at you is affection rather than attack. There’s a chance that Sagittarius can cause you to outspend your budget, though, so watch for that.

RelationshipDynamic & Key Traits
The Sagittarius LoverExciting, candid, hard to hold
The Sagittarius FriendAdventurous, generous, always leaving
The Sagittarius ColleagueBig-picture, optimistic, skips detail
The Sagittarius AdversaryBlunt, preachy, drops the subject

Cancer and Capricorn Compatibility

Capricorn sits opposite your sign, and you’ll immediately find some familiarity in your natural states. You are both reasonably private, but Capricorn may be a bit more underground than you. Saturn rules Capricorn, and you see it in the reserve, the sense of duty and the reluctance to say anything to warm or sentimental. In return you get somebody who turns up, pays their share, and stays by your side when things get difficult.

RelationshipDynamic & Key Traits
The Capricorn LoverSerious, committed, undemonstrative
The Capricorn FriendReliable, practical, sparing with warmth
The Capricorn ColleagueDisciplined, ambitious, expects delivery
The Capricorn AdversaryPatient, uses the rules, outlasts you

Cancer and Aquarius Compatibility

Aquarians think in systems and principles, which can feel cold to somebody who decides by how a thing feels. Saturn rules the sign, and that influence tends to mean that positions are fixed and arguments come with reasoning attached. You’ll be asked to justify a preference you simply have. Practical matters work well between you. An Aquarius is dependable and fair about money and time, and unbothered by your need to disappear for a weekend.

RelationshipDynamic & Key Traits
The Aquarius LoverIndependent, cerebral, undemonstrative
The Aquarius FriendLoyal, principled, gives you space
The Aquarius ColleagueSystematic, fair, immovable on method
The Aquarius AdversaryArgues from principle, rigid, cites precedent

Cancer and Pisces Compatibility

Pisces reads you without being told, which is a relief after a lifetime of hinting. Jupiter rules the sign and Venus is exalted there, so kindness is exchanged readily and neither of you keeps score in the ordinary way. Practicalities are the weak point. Somebody has to handle the bills and the bookings, and between the two of you it will usually be you. Ask plainly for help, since a Pisces gives it gladly once asked.

RelationshipDynamic & Key Traits
The Pisces LoverRomantic, intuitive, emotionally generous
The Pisces FriendCompassionate, easy company, good listener
The Pisces ColleagueImaginative, flexible, vague on specifics
The Pisces AdversaryEvades, goes quiet, denies there’s a problem
About the Author

Wade Caves is a Brooklyn-based astrological consultant, educator, and published author who has practiced astrology professionally since 2014. He was certified with honors from the Mayo School of Astrology in London and the School of Traditional Astrology (STA), where he now serves as faculty and as principal of the Astronomy and Mundane Astrology programs.

Wade wrote the quarterly World Reflections column for The Mountain Astrologer and currently serves as editor of In Mundo, Skyscript’s world astrology journal. He is the editor and annotator of the 300th anniversary edition of William Lilly’s History of his Life and Times (Rubedo Press, 2015) and hosts the World Astrology Summit, a conference dedicated to advancing astrological technique for diverse audiences.

A sought-after speaker, Wade has presented at the United Astrology Conference (UAC), the Northwest Astrological Conference (NORWAC), the Astrological Association, and the International Society for Astrological Research (ISAR), among others. He has taught intensive courses across the US, Europe, Australia, and Canada.

Before practicing astrology full-time, Wade held an executive advisory role with a data consulting firm specializing in large-scale infrastructure, bringing an analytical and research-driven approach to his astrological work. He specializes in horary, electional, and classical technique with an emphasis on cross-era literacy – connecting ancient methods to modern practice.

At TABLE Magazine, Wade writes monthly horoscopes, seasonal forecasts, and original lifestyle content that connects astrology to food, cocktails, and entertaining – a unique editorial approach that bridges astrology and the culinary world.

Website: wadecaves.com • skyscript.co.uk/inmundo Email: hello@wadecaves.com

Photo Courtesy of Mae Mu

Subscribe to TABLE Magazine’s print edition.

Aries Compatibility: How This Fire Sign Pairs with Every Zodiac Sign

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A ram with spiral horns in front of a black background.

Aries is the first sign of the zodiac, and that is a key feature of this sign’s temperament. The Sun arrives here at the spring equinox, the moment daylight finally wins out over the dark and everything that spent winter underground starts pushing back up. Aries carries the whole mood of that reversal: hot, dry and impatient to get started.

The sign’s animal is the ram, which tells you most of what you need to know. Rams live on high, exposed ground and settle a disagreement by walking straight into it. Their fleece is shorn to the skin every year and grows back by the next one. People born under Aries operate on similar terms. They go first and shout their thoughts out loud, and they’re already over last week’s bad news while everyone else is still sulking about it.

Mars rules Aries and the Sun is exalted here, which is the traditional way of saying this sign runs warm and belongs out front. That’s the appeal, and it’s also an irritation at times. An Aries will start a company, make a call and book a flight, then find the middle stretch, where things need tending rather than launching, a good deal less interesting.

So compatibility with an Aries tends to come down to pace. Some people keep up with you. Others slow you down, which you’ll be grateful for on certain days and irritated by on others. Here’s how each sign plays it.

While you’re here, discover your perfect menu and cocktail for the zodiac sign Aries to find out more about your sign.

Aries Compatibility with Every Zodiac Sign

Aries and Aries Compatibility

Two Aries together make a fast, lively pairing. You share a ruling planet in Mars and the same appetite for starting things, so the early days feel electric. The friction comes from the same place: both of you want to lead, and neither enjoys waiting. Arguments flare hot and burn out quickly, which helps. If you divide decisions by territory early on, the partnership has room to last.

RelationshipDynamic & Key Traits
The Aries LoverElectric chemistry, fast start, power struggles
The Aries FriendAdventure buddy, dares, friendly rivalry
The Aries ColleagueFast launch, two leaders, divided turf
The Aries AdversaryHead-to-head, stubborn pride, quick escalation

Aries and Taurus Compatibility

Taurus sits right next to Aries in the zodiac, and neighboring signs tend not to see each other too well. Taurus is fixed earth, built for cultivation and upkeep, where Aries is built for the continuous initiations. There’s a strong pull here, since Venus rules Taurus and Mars rules Aries. Taurus can steady you and keep alive what you start. Expect friction over pace, and over the Taurus habit of holding a position long after you’ve moved on.

RelationshipDynamic & Key Traits
The Taurus LoverSlow-burn attraction, sensual, patience-tested
The Taurus FriendSteady support, different pace, comfort
The Taurus ColleagueYou start, they sustain, deadline friction
The Taurus AdversaryImmovable, stubborn standoff, wears you down

Aries and Gemini Compatibility

Gemini is an air sign, and air feeds fire, so this pairing tends to run easily. Gemini thrives on exchange and conversation, which keeps an Aries mind busy and amused. Plans get made quickly and changed just as fast. The weak point is follow-through: Gemini attention scatters across too many threads, and Aries loses interest once the start is over. Put one shared goal on the calendar and see it through together.

RelationshipDynamic & Key Traits
The Gemini LoverFlirty banter, playful, spontaneous dates
The Gemini FriendWitty best friend, up for anything
The Gemini ColleagueBrainstorm partner, quick ideas, scattered follow-through
The Gemini AdversaryQuick-tongued, inconsistent, argues in circles

Aries and Cancer Compatibility

Cancer and Aries are both cardinal signs, so each likes to set things in motion, but from opposite temperaments. Aries is hot and dry; Cancer is cold and moist, protective and alert to every shift in its surroundings. Mars is in its fall in Cancer, which says a lot about how Aries’ bluntness lands there. Cancer can offer you shelter and shrewd judgment in return. Soften your delivery, and give Cancer time to come out of its shell.

RelationshipDynamic & Key Traits
The Cancer LoverProtective passion, sensitive, needs reassurance
The Cancer FriendLoyal, sheltering, needs gentleness
The Cancer ColleagueShrewd, cautious, sensitive to feedback
The Cancer AdversaryDefensive, withdraws, strikes when cornered

Aries and Leo Compatibility

Leo is a fire sign like Aries, and the two sit at an easy, supportive angle across the zodiac. The Sun rules Leo and is exalted in Aries, so there’s a natural respect between you. Leo brings warmth and a strong sense of its own territory. Together you generate a lot of energy, and admiration flows both ways. Pride is the sticking point. Share the spotlight on purpose, and the rivalry stays friendly.

RelationshipDynamic & Key Traits
The Leo LoverPassionate, generous, high-energy romance
The Leo FriendLoyal, bold, admiring
The Leo ColleagueDynamic duo, shared ambition, spotlight sharing
The Leo AdversaryProud rival, territorial, ego battles

Aries and Virgo Compatibility

Virgo and Aries have little natural overlap, as signs six apart in the zodiac rarely do. Virgo is cold and dry, careful about doing work properly and keeping confidences. That can frustrate an Aries who wants to move first and fix details later. The pairing works best on practical ground, where Virgo’s standards improve what you start. Expect some pointed feedback, and take it as the quality control it usually is.

RelationshipDynamic & Key Traits
The Virgo LoverUnlikely match, attentive, careful with affection
The Virgo FriendDiscreet, dependable, grounding
The Virgo ColleagueYou start, they perfect, exacting standards
The Virgo AdversaryExacting, procedural, catches every mistake

Aries and Libra Compatibility

Libra sits directly opposite Aries, and this is the classic case of opposites attracting. Venus rules Libra and Mars rules Aries, so the chemistry tends to be strong. Libra weighs every side before deciding, while you prefer to act and adjust afterward. That contrast can balance you well in love and in business. Once Libra takes a side it can dig in, though, so disagreements between you may stretch on longer than you’d like.

RelationshipDynamic & Key Traits
The Libra LoverMagnetic, opposites attract, balance needed
The Libra FriendFair-minded, sociable, good counsel
The Libra ColleagueYou push, they negotiate, complementary strengths
The Libra AdversaryEntrenched, measured, drawn-out disputes

Aries and Scorpio Compatibility

Mars rules both Aries and Scorpio, so you share an instinct to defend what’s yours, though you express it differently. Aries moves out in the open. Scorpio is fixed water, private by nature and protective of anyone vulnerable in its care. Trust builds slowly, and once it’s there, Scorpio loyalty runs deep. Cross a Scorpio boundary and you can expect a response. Respect its privacy, and keep your conflicts direct and brief.

RelationshipDynamic & Key Traits
The Scorpio LoverProtective, sensual, guarded until trust is earned
The Scorpio FriendLoyal to its own, private, protective
The Scorpio ColleagueStrategic, thorough, strikes at key points
The Scorpio AdversaryRetaliates when crossed, distrustful, fights up close

Aries and Sagittarius Compatibility

Sagittarius is the third fire sign, and it meets Aries at the same easy angle Leo does. Jupiter rules Sagittarius, and its image, the centaur drawing a bow, pairs raw drive with careful aim. That combination suits you, since Sagittarius can give your energy direction and a longer range. Expect a shared appetite for travel, study and big plans. The weak spot is overreach, when both of you push past what your time and resources can support. Agree early on how far to go.

RelationshipDynamic & Key Traits
The Sagittarius LoverAdventurous, purposeful, drawn to far horizons
The Sagittarius FriendTravel companion, philosophical, big plans
The Sagittarius ColleagueLong-range strategist, disciplined, aims high
The Sagittarius AdversaryOverreaching, doctrinaire, pushes too far

Aries and Capricorn Compatibility

Capricorn and Aries are both cardinal signs, and both want to lead. Mars is exalted in Capricorn, so the sign knows how to turn the kind of drive you have into steady, sure-footed progress. Saturn rules Capricorn and is in its fall in Aries, which shows up as friction over authority and patience. Capricorn tends to be disciplined and prepared for hard conditions. Earn its respect with results, and you gain a formidable ally.

RelationshipDynamic & Key Traits
The Capricorn LoverSlow to warm, loyal, steady commitment
The Capricorn FriendEarned respect, practical advice
The Capricorn ColleagueDisciplined, strategic, strategy vs. speed
The Capricorn AdversaryAuthority clash, patient, outlasts you

Aries and Aquarius Compatibility

Aquarius is an air sign, so like Gemini it feeds your fire, but it’s fixed and far more settled in its views. Saturn rules Aquarius, and the sign reasons from principle, with a firm sense of what is fair and how things should be shared. Aquarius convictions can be persuasive, and you may find a strong ally for a cause. Friction comes when either of you refuses to budge. Argue the facts, and leave room to change your mind.

RelationshipDynamic & Key Traits
The Aquarius LoverPrincipled, even-handed, slow to bend
The Aquarius FriendFair-minded, logical, community-minded
The Aquarius ColleagueSystematic planner, rule-maker, sound judgment
The Aquarius AdversaryDogmatic, inflexible, argues from principle

Aries and Pisces Compatibility

Pisces sits just behind Aries in the zodiac, another neighbor that tends to see you poorly. Pisces is mutable water, pulled in two directions like its two fish, and it adapts where you would push. Jupiter rules Pisces and Venus is exalted there, which gives the sign a generous, pleasure-loving streak. Pisces can soften your edges. You may find it hard to get a straight answer, though, so ask clear questions and give Pisces time to decide.

RelationshipDynamic & Key Traits
The Pisces LoverGenerous, pleasure-loving, pulled two ways
The Pisces FriendAccommodating, compassionate, easygoing
The Pisces ColleagueAdaptable, flexible, avoids firm positions
The Pisces AdversaryNoncommittal, shifting, hard to pin down

About the Author

Wade Caves is a Brooklyn-based astrological consultant, educator, and published author who has practiced astrology professionally since 2014. He was certified with honors from the Mayo School of Astrology in London and the School of Traditional Astrology (STA), where he now serves as faculty and as principal of the Astronomy and Mundane Astrology programs.

Wade wrote the quarterly World Reflections column for The Mountain Astrologer and currently serves as editor of In Mundo, Skyscript’s world astrology journal. He is the editor and annotator of the 300th anniversary edition of William Lilly’s History of his Life and Times (Rubedo Press, 2015) and hosts the World Astrology Summit, a conference dedicated to advancing astrological technique for diverse audiences.

A sought-after speaker, Wade has presented at the United Astrology Conference (UAC), the Northwest Astrological Conference (NORWAC), the Astrological Association, and the International Society for Astrological Research (ISAR), among others. He has taught intensive courses across the US, Europe, Australia, and Canada.

Before practicing astrology full-time, Wade held an executive advisory role with a data consulting firm specializing in large-scale infrastructure, bringing an analytical and research-driven approach to his astrological work. He specializes in horary, electional, and classical technique with an emphasis on cross-era literacy – connecting ancient methods to modern practice.

At TABLE Magazine, Wade writes monthly horoscopes, seasonal forecasts, and original lifestyle content that connects astrology to food, cocktails, and entertaining – a unique editorial approach that bridges astrology and the culinary world.

Website: wadecaves.com • skyscript.co.uk/inmundo Email: hello@wadecaves.com

Photo Courtesy of Claud Richmond

Subscribe to TABLE Magazine’s print edition.

8 Spooky-Good Halloween Party Recipes for Home or Office

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Halloween cheese board with a brie skull, salami wig, marigolds, blackberry spiders, black grapes, cheeses, crackers, and a bowl of savory pumpkin dip.

Halloween is the one party of the year when your food is supposed to be a little ridiculous. TABLE developed these eight recipes so our readers would have the most amazing, amusing, and gorgeous food and drink for their Halloween parties this year. You’re guaranteed to get oohs and aahs for the witty visuals: punch that fogs like a cauldron, a brie skull in a salami wig, bats in black sesame coats, and a platoon of tiny mummy shepherd pies. Then they get more oohs and aahs when your guests take a bite.

Every recipe was developed and styled by Anna Franklin, tested in the TABLE studio, and photographed by Dave Bryce. They lean on fall’s best ingredients, like pumpkin, apple cider, winter squash, beets, and sweet potatoes, and many of them can be made ahead. And they work just as well at the office as they do at home.

Halloween Party Recipes at a Glance

Poison Apple Punch: a big-batch cocktail for a crowd

Savory Pumpkin Dip with a Halloween Skull Cheese Board: the party centerpiece

Berry Scary Spider Treats: a no-bake fruit treat or garnish

Batty Sweet Potato, Black Bean, and Harissa Hand Pies: a savory finger food

Mummified Shepherd’s Pie: a hearty main in individual crocks

Roasted Squash Salad with Mozzarella Skulls: a healthy side

Jack O’Lantern Roasted Beets: a vegetable side

Ghostly Pumpkin and Brown Butter Shortbread Cookies: dessert for a crowd

8 Halloween Party Recipes to Make This Year

1. Poison Apple Punch

Poison Apple Punch in a two glasses topped with dry ice fog and purple steeped apple slices in front of a skeleton.

Best for: a crowd, and the moment everyone arrives
Makes: 18 six-ounce servings

Every good fairy tale has a poisoned apple, and every good party needs a punch bowl. Butterfly pea tea turns this sparkling mix of vodka, apple cider, ginger beer, and brut prosecco an eerie violet, and green apple slices soaked overnight in the tea come out stained purple for the wickedest garnish at the party. Top the bowl with food-grade dry ice and it smolders like a cauldron. The recipe includes how to handle the dry ice safely.

2. Savory Pumpkin Dip with a Halloween Skull Cheese Board

Halloween cheese board with a brie skull, salami wig, marigolds, blackberry spiders, black grapes, cheeses, crackers, and a bowl of savory pumpkin dip.

Best for: the centerpiece of the party table
Makes: about 3 cups of dip, or about 12 servings 

We’re so used to pumpkin in sweet treats that we forget its savory side. Brown butter, bacon, garlic, shallot, cream cheese, and cheddar turn roasted or canned pumpkin into a bewitching dip that you can serve cold or bake until bubbly. It anchors a showstopping cheese board, where a little sculpting turns Brie or Camembert into a skull with pomegranate eyes, a black sesame grin, a yogurt-pretzel spine, curls of salami for hair, and a crown of marigolds.

3. Berry Scary Spider Treats

Berry Scary Spiders made from blackberries and blueberries with candy eyes and chocolate legs.

Best for: a no-bake treat, or a garnish for the cheese board, a cheesecake, or a sundae
Makes: 20 spiders

One blackberry, one blueberry, a little melted chocolate, and two candy eyes. That’s all it takes to make these funny, delicious spiders, with piped chocolate legs that bring each one to life. They take about half an hour and no baking, and they’re a fresh, fruity counterpoint to the candy bowl.

4. Batty Sweet Potato, Black Bean, and Harissa Hand Pies

Bat-shaped hand pies coated in black sesame seeds on a platter for a Halloween party.

Best for: a savory finger food that needs no plate or fork
Makes: about 8 large hand pies 

A thick coat of glossy black sesame seeds makes these bat-shaped hand pies unlike any other. Inside, mashed sweet potato and black beans are warmed with dry harissa spices, butter, and Pittsburgh-made Hot Rod Honey from Pittsburgh Honey. Store-bought pie crust and a 6-inch bat cookie cutter keep them easy. The gorgeous flavors will have you coming back for more, which is more than can be said for actual bats.

5. Mummified Shepherd’s Pie

Individual mini cast-iron crocks filled with Shepherd's pie and topped with piped mashed potato mummy wraps and candy eyeballs.

Best for: a hearty main course on a buffet
Makes: 6 individual pies

Our otherwise classic shepherd’s pie, a rich filling of ground beef, vegetables, thyme, and Cabernet Sauvignon, is mummified with piped stripes of mashed potatoes and finished with two candy eyes peeking out from the bandages. Baking it in individual cast-iron crocks makes it more buffet-friendly than usual, which means it’s perfect for your next gathering of goblins. If your goblins lean gourmet, pour a Cabernet Franc.

6. Roasted Squash Salad with Mozzarella Skulls

A serving bowl of roasted squash salad with kale, apple, and pepitas, topped with mozzarella skulls for Halloween.

Best for: a fresh, healthy side among the treats
Makes: 6 servings as a side 

Start with a healthy salad of roasted sweet dumpling squash, crisp Granny Smith apple, kale, and pepitas. Then get crafty: melt ciliegine in a microwave-safe skull candy mold, and pop the winningly grinning results on top. A homemade fig and honey vinaigrette ties it all to the season.

7. Jack O’Lantern Roasted Beets

A tray of roasted golden beet halves carved with jack o’lantern faces and drizzled with apple cider glaze on a platter.

Best for: a colorful vegetable side
Makes: 6 servings as a side 

The first jack o’lanterns were carved from turnips, not pumpkins. Because we’re quite unsure that scorched turnip makes for good eating, we carve golden beets instead, roast them until tender, and drizzle them with a glaze of apple cider, cider vinegar, brown sugar, and rosemary. A platter of tiny grinning faces is devilishly delicious.

8. Ghostly Pumpkin and Brown Butter Shortbread Cookies

Ghost-shaped pumpkin brown butter shortbread cookies dusted with powdered sugar and decorated with melted chocolate faces, arranged on a vintage tray with mini pumpkins and star anise.

Best for: dessert for a crowd, at home or at the office
Makes: about 24 cookies 

Browning the butter makes this shortbread richer and nuttier, and pumpkin butter and pumpkin spice give it a warm fall flavor. Shape the slice-and-bake dough into a ghost-shaped log, and every slice comes out a little ghost. A snowy coat of powdered sugar and chocolate-droplet eyes make each one beautiful.

How to Plan Your Halloween Party Menu

Pick one recipe from each part of the menu and you have a party: a punch to greet guests, the cheese board and hand pies to graze on, the shepherd’s pies as a main, the salad and beets on the side, and the ghost cookies and berry spiders for dessert. For a smaller gathering, the cheese board, the punch, and the cookies make a complete spread.

Get a head start. Several recipes can be started days ahead. The shortbread dough keeps in the refrigerator for up to 5 days, the salad’s fig and honey vinaigrette for up to 2 weeks, and the punch garnish soaks overnight. The pumpkin dip, the hand pie filling, and the beets’ apple cider glaze can all be made a day or more ahead. 

Save the last-minute work for the fun parts. Add the prosecco and dry ice to the punch, the eyes to the mummies, and the vinaigrette to the salad just before serving. Make the berry spiders the same day, since fresh berries soften.

Tips for a Halloween Office Party

Choose individual portions. The hand pies, mummified shepherd’s pies, shortbread ghosts, and berry spiders are already portioned, so there’s no slicing or scooping at your desk.

Travel smart. The shortbread and hand pies travel well. Assemble the cheese board and salad on site, and bring the dip, vinaigrette, and beet glaze in jars.

Label the food. Coworkers will thank you. Several recipes contain common allergens: the hand pies and cheese board include sesame, the Worcestershire sauce in the shepherd’s pie usually contains anchovies, and many of the dishes include dairy, wheat, or pork. The punch contains vodka and prosecco, and the shepherd’s pie is made with wine.

Handle dry ice with care. If you bring the punch, check that your office allows dry ice, use food-grade dry ice only, and follow the safety tips in the recipe.

Halloween Party Food FAQs

What food should I serve at a Halloween party?

Aim for a mix: a showpiece drink, a few finger foods, something hearty, a fresh side, and a dessert. These eight recipes cover all of it, from Poison Apple Punch and a skull cheese board to mummified shepherd’s pies and ghost-shaped shortbread.

What Halloween food can I make ahead?

The shortbread dough for the cookies keeps for up to 5 days, the salad’s vinaigrette for up to 2 weeks, and the punch garnish needs to soak overnight. Several of the other components can be made a day ahead.

What’s good Halloween food for an office party?

Individual portions are easiest: bat hand pies, mummified shepherd’s pies in small crocks, ghost shortbread cookies, and berry spiders.

Are there meatless options?

Yes. The roasted squash salad, jack o’lantern beets, berry spiders, and ghost shortbread contain no meat, and the hand pies have a meatless filling. For strictly vegetarian guests, check the labels on store-bought ingredients like pie crust, which may be made with lard.

Is there a Halloween punch for adults?

Yes. Our Poison Apple Punch is a big-batch cocktail made with vodka and prosecco. It serves 18.

Who developed these recipes?

All eight were developed and styled by TABLE food stylist and recipe developer Anna Franklin, tested in the TABLE studio, and photographed by Dave Bryce.

Looking for more? Try our Halloween cocktails, Halloween treats to make with kids, and apple cider recipes.

About the Recipe Author

Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. Read more of her work at TABLE.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Savory Pumpkin Dip with a Halloween Skull Cheese Board

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Halloween cheese board with a brie skull, salami wig, marigolds, blackberry spiders, black grapes, cheeses, crackers, and a bowl of savory pumpkin dip.

We’re so accustomed to pumpkin showing up in sweet treats that we forget this vegetable’s savory side. Mixed with brown butter, bacon, garlic, shallot, cream cheese, and cheddar, roasted or canned pumpkin transforms into a bewitching dip. Serve it cold with crackers, or bake it until it’s hot and bubbling.

This dip is one element of our Halloween cheese board. A little sculpting turns two small rounds of Brie or Camembert into a skull, with pomegranate seeds for eyes and black sesame seeds for the nose and a stitched mouth. A row of yogurt-covered pretzels becomes her spine, artfully curled slices of salami become her hair, and a crown of marigolds and zinnias makes her a wonderful lady skeleton. Surround her with your favorite cheese board elements, including crackers, local cheeses, and the darkest grapes you can find. This crowd-pleasing party tray will keep everyone in good spirits as they sip their Poison Apple Punch or other Spooky Halloween Cocktail.

TABLE developed this Halloween recipe collection so our readers would have the most amazing, amusing, and gorgeous food and drink for their Halloween parties this year. Every recipe was developed and styled by Anna Franklin and photographed by Dave Bryce, and every one works as well at the office as it does at home.

Why Savory Pumpkin Dip Belongs at Your Halloween Party

It’s unexpected. Pumpkin is usually dessert, so a salty, smoky, cheesy pumpkin dip surprises people. It’s easy. The pumpkin mixture cooks in a few minutes, and a stand mixer does the rest. It’s flexible. Serve it cold on a cheese board or bake it and bring it out bubbling. And it makes the board. Its deep orange color is the perfect Halloween counterpoint to the white skull, black grapes, and red pomegranate.

Canned or Roasted Pumpkin?

Either works. Canned pumpkin is quick and consistent. Just make sure the label says pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. If you roast your own, choose a small sugar or pie pumpkin rather than a carving pumpkin, which is stringy and watery. Roast it until tender, scoop out the flesh, and mash it smooth.

Browning the butter first gives the dip a nutty depth that echoes the roasted pumpkin, and cooking the pumpkin briefly with the garlic, shallot, and spices blooms the flavors before the cheeses go in.

How to Build a Halloween Skull Cheese Board

The skull is the centerpiece, so build the board around her. You’ll need a large round tray or board, plus a small bowl for the dip.

  1. Carve the skull. Chill two 8 oz rounds of Brie or Camembert so they’re firm. With a small, sharp knife, trim one round into the rounded cranium and cheekbones of a skull, and cut the second into the jaw. Set them together at the center of the board. 
  2. Add the face. Press pomegranate seeds into two eye sockets, a small mound of black sesame seeds into the nose, and lines of sesame seeds across the jaw for a stitched mouth.
  3. Build the spine. Line up yogurt- or white chocolate-covered pretzels below the jaw to make a spinal column.
  4. Give her hair. Fold and curl thin slices of salami and other charcuterie around the top of the skull like a wig of red curls.
  5. Crown her with flowers. Tuck marigolds and other bright orange, red, and yellow flowers into the curls.
  6. Fill in the board. Add the bowl of pumpkin dip, then fill the gaps with crackers, cubes and wedges of local cheeses, a second salami, the darkest grapes you can find, and a scattering of pomegranate seeds.
  7. Let loose the spiders. Set a few [LINK: Berry Scary Spider Treats] creeping across the board. Made from blackberries and blueberries with candy eyes and chocolate legs, these little critters look frightful but taste like fresh berries and chocolate.

Our board includes seeded crackers, dark rye crisps, a peppercorn-crusted salami, herbed cheese cubes, marbled cheese wedges, white cheese sticks flecked with black, a wine-rinded goat cheese, and long, dark grapes. But feel free to choose your favorite cheeseboad ingredients and make this recipe your very own. 

Tips for Making Savory Pumpkin Dip and the Skull Board

Soften the cream cheese. Room-temperature cream cheese blends smoothly with the pumpkin. Cold cream cheese stays lumpy.

Cool the pumpkin mixture. If it’s hot, it will melt the cheeses and make the dip greasy.

Fold in the bacon by hand. The mixer would break it into crumbs. Save a spoonful to sprinkle on top.

Taste before salting. Bacon and cheddar are both salty, so add the salt a little at a time.

Carve cold cheese. Brie and Camembert are much easier to shape straight from the fridge. Let the board sit at room temperature for about 30 minutes before guests arrive so the cheeses soften.

Use flowers grown to eat. Choose pesticide-free flowers from a garden or grocery store, not a florist, since they’ll touch the food.

Make it ahead. The dip keeps in the refrigerator for up to 3 days in a sealed container. 

Know your guests. The board contains dairy, pork, wheat, and sesame, so label it at a party or office potluck.

Print
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Halloween cheese board with a brie skull, salami wig, marigolds, blackberry spiders, black grapes, cheeses, crackers, and a bowl of savory pumpkin dip.

Savory Pumpkin Dip Recipe


  • Author: Anna Franklin
  • Total Time: 35 minutes
  • Yield: 3 cups 1x

Description

A savory pumpkin dip of brown butter, garlic, shallot, cream cheese, cheddar, and bacon, served cold or baked until bubbly.


Ingredients

Scale
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 shallot, minced
  • 1 cup roasted pumpkin or canned pure pumpkin purée (not pie filling) 
  • 1 (8-oz) block cream cheese, softened 
  • 1 cup grated cheddar cheese
  • 1 cup cooked, crumbled bacon (about 8 slices) 
  • 1 tsp salt 
  • 1 tsp black pepper
  • 1 tsp red pepper flakes


Instructions

  1. In a skillet over medium heat, melt the butter and cook, swirling, until it turns golden brown and smells nutty, 3 to 5 minutes.
  2. Add the garlic and shallot and cook until fragrant, about 1 minute.
  3. Add the pumpkin, salt, pepper, and red pepper flakes and cook for 1 to 2 minutes. Let cool, about 15 minutes.
  4. In a stand mixer, blend the pumpkin mixture with the cream cheese and cheddar until evenly combined.
  5. Fold in the bacon by hand.
  6. Serve cold, or spread the dip in a small oven-safe dish and bake at 350°F until bubbly, 20 to 25 minutes. 
  • Prep Time: 15 minutes
  • Cook Time: 20 to 25 minutes
  • Category: Appetizer, dip, party food
  • Method: Stovetop and mixer; optional bake
  • Cuisine: American

Nutrition

  • Calories: 160

Savory Pumpkin Dip FAQs

Can I use canned pumpkin?

Yes. Use pure pumpkin purée, not pumpkin pie filling, which is sweetened and spiced.

Should I serve the dip hot or cold?

Either. On a cheese board, cold is easiest. For a warm appetizer, bake it at 350°F until bubbly and serve it with crackers or toasted bread.

Can I make it ahead?

Yes. Make the dip up to 3 days ahead and keep it covered in the refrigerator. Fold in the bacon the day you serve it so it stays crisp. 

How do I carve an 8 oz wheel of Brie into a skull?

Chill it well, then trim it with a small, sharp knife, using one round for the cranium and a second for the jaw. Press pomegranate seeds into the eye sockets and black sesame seeds into the nose and mouth.

What else goes on a Halloween cheese board?

Dark grapes, blackberries, pomegranate seeds, salami, crackers, a mix of local cheeses, yogurt-covered pretzels, and edible flowers in autumn colors.

More Halloween Party Recipes from TABLE

These are one of eight Halloween party recipes from Anna Franklin. Pair them with our Poison Apple Punch, a color-changing big-batch Halloween punch. For more ideas, try our Halloween cocktails and Halloween treats to make with kids.

About the Recipe Author

Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. Read more of her work at TABLE.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Roasted Squash Salad with Mozzarella Skulls for Halloween

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A serving bowl of roasted squash salad with kale, apple, and pepitas, topped with mozzarella skulls for Halloween.

Start your Halloween party with a healthy salad of roasted dumpling squash, chopped apple, kale, and pepitas. Get crafty (and fun!) by using a microwave to melt mozzarella cheese in microwave-safe, skull-shaped candy molds. Pop these winningly grinning creations on top of the salad and dress it with a homemade fig and honey vinaigrette.

The squash roasts until its edges are golden and crisp, the Granny Smith apple adds a tart crunch, and the salted pepitas bring a nutty, salty snap. It’s a bright, fresh counterpoint to all the candy and heavier party food, and the skulls guarantee it won’t be a sad salad that everyone ignores.

TABLE developed this Halloween recipe collection so our readers would have the most amazing, amusing, and gorgeous food and drink for their Halloween parties this year. Every recipe was developed and styled by Anna Franklin and photographed by Dave Bryce, and every one works as well at the office as it does at home.

Why This Halloween Salad Belongs at Your Party

It’s healthy. Squash, apple, kale, and pepitas give your guests something fresh among the treats. It’s a conversation piece. Nobody expects a salad full of skulls. It’s make-ahead friendly. The vinaigrette keeps for two weeks, and the squash and skulls can be made hours ahead. And it tastes of fall. Caramelized squash, tart apple, and sweet fig and honey are autumn in a bowl.

What Is Dumpling Squash?

Sweet dumpling squash is a small winter squash with cream-colored skin striped in green or orange. Its flesh is sweet and tender, often compared to sweet potato, and its thin skin is edible once roasted, so there’s no peeling. Look for it at farmers markets and grocery stores in fall. If you can’t find it, delicata, acorn, or a small pie pumpkin will work, though acorn squash and pumpkin have tougher skins you may want to peel.

How to Make Mozzarella Skulls

This is the fun part, and it takes only a few minutes. You’ll need a few silicone skull-shaped candy molds that are labeled microwave-safe, and ciliegine, the cherry-size fresh mozzarella balls sold in tubs of water at the grocery store.

Drain the mozzarella and pat it dry, then place one ball in each skull cavity. Microwave in 10-second bursts, checking each time, until the cheese has completely melted into the shape of the mold. Refrigerate the mold until the cheese is completely set, then gently pop out the skulls. Each ball keeps the shape of the skull, grin and all.

Microwaves vary, so watch closely: cheese that overheats turns rubbery and can bubble over. Check that one ball fits each cavity of your mold before you start. 

Fig and Honey Vinaigrette

The dressing is a simple shake-in-a-jar vinaigrette. Fig and honey conserve gives it body and sweetness, Dijon mustard holds it together, and sherry vinegar brings a nutty, mellow acidity that suits the roasted squash. A couple of tablespoons also go on the squash before roasting, where the conserve helps the edges caramelize.

If you can’t find fig and honey conserve, fig jam and a drizzle of honey make a good substitute.

Tips for Making Roasted Squash Salad with Mozzarella Skulls

Slice the squash evenly. Slices about 1/4-inch-thick roast evenly and crisp at the edges.

Watch the squash. The honey and fig in the vinaigrette can scorch at high heat, so check the slices after about 15 minutes.

Chill the skulls while the squash roasts. Both will be ready at about the same time.

Soften the Tuscan kale. Massage the chopped Tuscan kale with a spoonful of vinaigrette for a minute to soften it. 

Dress at the last minute. Add the vinaigrette just before serving so the kale and pepitas stay crisp.

Bring the dressing to room temperature. Olive oil firms up in the fridge. Let the jar sit on the kitchen counter for 15 minutes, then shake.

Print
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A serving bowl of roasted squash salad with kale, apple, and pepitas, topped with mozzarella skulls for Halloween.

Roasted Squash Salad with Mozzarella Skulls Recipe


  • Author: Anna Franklin
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

Roasted dumpling squash, Granny Smith apple, baby and Tuscan kale, and pepitas, topped with mozzarella skulls shaped in a candy mold and dressed with fig and honey vinaigrette.


Ingredients

Scale

For the salad:

  • 1 Granny Smith apple, cored and chopped 
  • 1 sweet dumpling squash (or other seasonal squash), halved, seeded, and sliced 1/4 inch thick 
  • 4 cups baby kale
  • 1 cup Tuscan kale, chopped
  • 1/2 cup roasted and salted pepitas
  • 1 (8-oz) container ciliegine (cherry-size fresh mozzarella balls), drained and patted dry

For the vinaigrette:

  • 3 tbsp fig and honey conserve (or fig jam) 
  • 1 tsp Dijon mustard
  • 1/4 cup sherry vinegar 
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste

Equipment: Microwave-safe silicone skull candy mold, baking sheet, parchment paper, and a mason jar


Instructions

For the vinaigrette:

  1. Add all the ingredients to a mason jar and shake well until combined.
  2. Refrigerate for up to 2 weeks. Let it sit at room temperature for about 15 minutes and shake again just before serving.

For the salad:

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the squash slices with 2 tablespoons of the vinaigrette and spread them on the baking sheet. Roast until the edges are golden brown and crispy, 20 to 25 minutes. Set aside.
  3. While the squash roasts, place one mozzarella ball in each cavity of a microwave-safe silicone skull candy mold.
  4. Microwave in 10-second increments until the mozzarella is completely melted. Refrigerate the mold until the cheese is completely set, about 30 minutes, then pop out the skulls. 
  5. Arrange the kale, squash, apple, and pepitas on a platter. Top with the mozzarella skulls and drizzle with vinaigrette just before serving.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Salad, side dish, party food
  • Method: Roasted and microwaved
  • Cuisine: American

Nutrition

  • Calories: 250

More Halloween Party Recipes from TABLE

These are one of eight Halloween party recipes from Anna Franklin. Pair them with our Poison Apple Punch, a color-changing big-batch Halloween punch. For more ideas, try our Halloween cocktails and Halloween treats to make with kids.

About the Recipe Author

Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. Read more of her work at TABLE.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Mummified Shepherd’s Pie in Individual Crocks for Halloween

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Individual mini cast-iron crocks filled with Shepherd's pie and topped with piped mashed potato mummy wraps and candy eyeballs.

Our otherwise classic recipe for shepherd’s pie is mummified with piped stripes of mashed potatoes. And why not? Delicious can be fun, too! A rich filling of ground beef, onion, garlic, thyme, and vegetables simmers in Cabernet Sauvignon and beef broth, then gets wrapped in mashed potato “bandages” and baked until golden. Two candy eyes peeking out from the wrappings finish the look.

Making individual ramekins makes this dish more buffet-friendly than usual, which means it’s perfect for your next gathering of goblins. If your goblins lean toward the gourmet side of the foodie spectrum, break out a nice Cabernet Franc at serving time.

TABLE developed this Halloween recipe collection so our readers would have the most amazing, amusing, and gorgeous food and drink for their Halloween parties this year. Every recipe was developed and styled by Anna Franklin and photographed by Dave Bryce, and every one works as well at the office as it does at home.

Why Mummified Shepherd’s Pie Belongs at Your Halloween Party

It’s a real meal. Among the candy and snacks, a hearty, hot dinner keeps your goblins going all night. It’s buffet friendly. Individual crocks mean no scooping, no mess, and a perfect portion for every guest. It’s easy. Store-bought mashed potatoes and frozen vegetables keep the prep short. And it’s fun. Kids and grown-ups alike will want to be the one who gets to add the eyes.

Shepherd’s Pie or Cottage Pie?

Strictly speaking, shepherd’s pie is made with lamb (shepherds tend sheep), and the same dish made with beef is called cottage pie. In the U.S., most people call both shepherd’s pie, so we’ve kept the name. Want to go traditional? Swap the ground beef for ground lamb.

How to Mummify a Shepherd’s Pie

The mummy effect is all in the piping. Spoon cold mashed potatoes into a piping bag, or a zip-top bag with one corner snipped off. Pipe stripes back and forth across each crock, overlapping and crisscrossing them at slight angles like loosely wrapped bandages. Leave a small gap near the top where the eyes will peek out. Bake until the stripes are golden, then press in two candy eyes.

Cold potatoes hold their shape better than warm ones. A flat or ribbon piping tip makes especially bandage-like stripes. Brush the stripes lightly with melted butter before baking to help them brown. 

Cooking with Cabernet, and Enjoying a Glass at the Table 

A half cup of Cabernet Sauvignon gives the filling a deep, savory richness and helps build a glossy gravy. Use a bottle you’d be happy to drink, since cooking concentrates the wine’s flavor, and you will have some left over to serve when the dish is ready!

Tips for Making Mummified Shepherd’s Pie

Let the filling thicken. Simmer until the gravy coats the spoon. A thin filling will bubble up through the potato stripes.

Set the crocks on a baking sheet. It makes them easier to move and catches any drips.

Add the eyes after baking. Candy eyes will melt in the oven.

Make it ahead. Fill and pipe the crocks up to a day ahead, cover, and refrigerate. Add about 10 minutes to the bake time if they go in cold. 

Know your guests. The pies contain beef, dairy, wheat, and wine. Worcestershire sauce usually contains anchovies, so check the label if anyone has a fish allergy.

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Individual mini cast-iron crocks filled with Shepherd's pie and topped with piped mashed potato mummy wraps and candy eyeballs.

Mummified Shepherd’s Pie: A Delicious Halloween Crowd-Pleaser


  • Author: Anna Franklin
  • Total Time: 1 hour 15 minutes
  • Yield: 6 individual pies 1x

Description

Individual shepherd’s pies of ground beef, vegetables, and Cabernet Sauvignon, topped with piped stripes of mashed potatoes and candy eyes to look like mummies.


Ingredients

Scale

For the filling:

  • 2 tbsp butter
  • 1 onion, chopped
  • 1 1/2 lb lean ground beef
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 tbsp flour
  • 1/2 cup Cabernet Sauvignon
  • 1 cup beef broth
  • 1 (10-oz) bag frozen peas and carrots
  • 1/2 cup frozen corn

For the topping: 

  • 1 (24-oz) container store-bought mashed potatoes
  • Candy eyes 

Equipment: 6 (8-oz) mini cast-iron crocks or ovenproof ramekins, a baking sheet, and a piping bag or zip-top bag


Instructions

  1. Add the butter to a large skillet and place it over medium-high heat for 2 minutes. Add the onion and cook for 5 minutes, stirring occasionally.
  2. Add the ground beef and break it apart with a wooden spoon. Add the parsley, thyme, salt, and pepper and stir well. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned.
  3. Add the Worcestershire sauce and garlic, stir to combine, and cook for 1 minute.
  4. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  5. Add the wine, beef broth, peas and carrots, and corn. Bring to a boil, then reduce to a simmer. Simmer for about 5 minutes, stirring occasionally, until the mixture has thickened.
  6. Preheat the oven to 400°F.
  7. Divide the filling among 6 (8-oz) mini cast-iron crocks or ovenproof ramekins, filling each about three-quarters full to leave room for the potatoes, and set them on a baking sheet. 
  8. Spoon the mashed potatoes into a piping bag or a zip-top bag with one corner cut off. Pipe stripes of mashed potato across the top of each crock so it looks like a mummy, leaving a small gap for the eyes.
  9. Bake until golden and bubbly, about 30 minutes.
  10. Press two candy eyes into each mummy and serve.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main course, dinner, party food
  • Method: Stovetop and baked
  • Cuisine: British-inspired, American

Nutrition

  • Calories: 450

Mummified Shepherd’s Pie FAQs

What’s the difference between shepherd’s pie and cottage pie?

Shepherd’s pie is traditionally made with lamb, and cottage pie with beef. In the U.S., both usually go by shepherd’s pie.

Can I make homemade mashed potatoes instead?

Yes. You’ll need about 3 cups. Keep them fairly stiff so the stripes hold their shape. 

Can I bake it in one dish instead of individual crocks?

Yes. Use a 2-quart baking dish and pipe the mummy stripes across the whole top. Bake about 30 minutes, until golden and bubbly. 

Where do I find candy eyes?

Look for candy eyeballs in the baking or cake-decorating aisle of most supermarkets and craft stores.

What wine goes with shepherd’s pie?

A Cabernet Franc, with its red fruit and savory, herbal notes, is a lovely match for the beef, thyme, and gravy.

More Halloween Party Recipes from TABLE

These are one of eight Halloween party recipes from Anna Franklin. Pair them with our Poison Apple Punch, a color-changing big-batch Halloween punch. For more ideas, try our Halloween cocktails and Halloween treats to make with kids.

About the Recipe Author

Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. Read more of her work at TABLE.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Jack O’Lantern Roasted Beets with Apple Cider Glaze

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A tray of roasted golden beet halves carved with jack o’lantern faces and drizzled with apple cider glaze on a platter.

History tells us that the jack o’lantern has old Irish roots in the form of hollowed-out turnips carved with faces and lit with a glowing ember inside. Because we are quite unsure that scorched turnip flesh makes for good eating, may we suggest a carved and roasted beet version instead? Drizzled with a glaze made from brown sugar, cider vinegar, and apple cider, they’re devilishly delicious.

Golden beets are the perfect stand-in for pumpkins. Their orange-gold flesh looks just like a tiny jack o’lantern once it’s carved, and roasting turns them sweet, earthy, and tender. A tangy, glossy glaze of apple cider, shallot, and rosemary makes them a Halloween side dish worth grinning about.

TABLE developed this Halloween recipe collection so our readers would have the most amazing, amusing, and gorgeous food and drink for their Halloween parties this year. Every recipe was developed and styled by Anna Franklin and photographed by Dave Bryce, and every one works as well at the office as it does at home.

Why Jack O’Lantern Beets Belong at Your Halloween Party

They’re charming. Dozens of tiny grinning faces on a platter are guaranteed to get a reaction. They’re a vegetable. A bright, wholesome side balances out the candy and the heavier party food. They’re easy. The carving takes a little patience, but the rest is simply roasting and drizzling. And they taste like fall. Sweet roasted beets and a tangy apple cider glaze are made for the season.

From Turnips to Pumpkins to Beets: A Short History of the Jack O’Lantern

The jack o’lantern takes its name from an Irish folk tale about Stingy Jack, a man who tricked the Devil and was left to wander the earth with only a glowing ember to light his way, carried in a hollowed-out turnip. In the 19th century, people in parts of Ireland and the Scottish Highlands hollowed out turnips and mangel-wurzels, carved them with grotesque faces, and set them out at Halloween to frighten away wandering spirits. In England, large beets were used too.

When Irish and Scottish immigrants brought the custom to America, they found the native pumpkin, which was bigger and far easier to carve. The pumpkin jack o’lantern was born. Our golden beets bring the tradition full circle, and this time, you get to eat them.

Why Golden Beets?

Golden beets are sweeter and milder than red beets, with less of the earthy flavor some people dislike. Their color is the real reason they’re here, though: carved and roasted, they look like tiny glowing pumpkins. They also don’t bleed the way red beets do, so they won’t stain your hands, your cutting board, or the rest of the platter.

How to Carve Jack O’Lantern Beets

Clean and then cut beet in half vertically from top to bottom. Carve a jack o’lantern face into the cut side with a small, sharp paring: two triangle eyes, a triangle nose, and a toothy grin. Keep the cuts shallow, about 1/8 to 1/4 inch deep, so the face holds its shape in the oven.

Give every beet its own personality. Some can be scary, some goofy, and some surprised. Medium beets of about the same size are easiest to carve and roast evenly.

Apple Cider Glaze

The glaze is a quick reduction of apple cider, apple cider vinegar, brown sugar, shallot, and rosemary. As it simmers, the cider concentrates into a sweet-tart, glossy syrup that clings to the beets and pools in the carved faces. It’s also delicious on roasted carrots, squash, or pork.

Tips for Making Jack O’Lantern Roasted Beets

Choose beets of the same size. Medium beets of about the same size roast in the same amount of time.

Carve shallow faces. Deep cuts can dry out or burn in the oven.

Test with a fork. Roast until a fork slides easily into the thickest part of the largest beet. Timing depends on size.

Don’t over-reduce the glaze. It thickens as it cools, so take it off the heat when it just coats the back of a spoon.

Make them ahead. Roast the beets and make the glaze up to a day ahead. Rewarm the beets in a 350°F oven and the glaze on the stove before serving.

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A tray of roasted golden beet halves carved with jack o’lantern faces and drizzled with apple cider glaze on a platter.

Jack O’Lantern Roasted Beets Recipe


  • Author: Anna Franklin
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

Description

Golden beets carved with jack o’lantern faces, roasted until browned and tender, and drizzled with a glaze of apple cider, cider vinegar, brown sugar, shallot, and rosemary.


Ingredients

Scale

For the beets:

  • 2 lb golden beets (about 6 to 8 medium)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper

For the glaze:

  • 1 shallot, minced
  • 1 tbsp brown sugar
  • 1/3 cup apple cider vinegar
  • 1 cup apple cider
  • 1/2 tsp salt
  • 2 sprigs rosemary


Instructions

  1. Add the shallot, brown sugar, apple cider vinegar, apple cider, salt, and rosemary to a saucepan. Simmer until the mixture is thick and coats the back of a spoon. Set aside.
  2. Cut each beet in half and use a small knife to carve little faces into each half.
  3. Toss the beets in the oil and salt and pepper.
  4. Place on a parchment-lined baking sheet and roast at 400 degrees until the beets are browned and fork tender, about 25 minutes, but this may vary depending on the size of the beets.
  5. Place roasted beets on a serving platter and drizzle with the glaze before serving.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Side dish, vegetable, party food
  • Method: Roasted
  • Cuisine: American

Nutrition

  • Serving Size: 120

Jack O’Lantern Roasted Beets FAQs

Do I need to peel the beets?

Yes. Golden beet skin is darker than the flesh, so peeling makes the carved faces stand out.

Can I use red beets?

You can, but red beets bleed and stain, and they won’t look like little pumpkins. Golden beets give you the jack o’lantern color.

How do I know when the beets are done?

A fork should slide easily into the thickest part of the largest beet. Depending on size, that takes 30 to 45 minutes at 400°F.

Can I make the glaze ahead?

Yes. Refrigerate it in a covered jar for up to a week and warm it gently on the stove before serving. 

What should I serve with jack o’lantern beets?

They’re a colorful side for our Mummified Shepherd’s Pie, roast chicken, or pork, and they fit right in on a Halloween party buffet.

More Halloween Party Recipes from TABLE

These are one of eight Halloween party recipes from Anna Franklin. Pair them with our Poison Apple Punch, a color-changing big-batch Halloween punch. For more ideas, try our Halloween cocktails and Halloween treats to make with kids.

About the Recipe Author

Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. Read more of her work at TABLE.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Batty Sweet Potato, Black Bean, and Harissa Hand Pies

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Bat-shaped hand pies coated in black sesame seeds on a platter for a Halloween party.

Most bats are best admired from a distance. These, however, are bats you’ll want to get close to. A thick coat of glossy black sesame seeds makes these hand pies unlike any other, and their bat shapes make them the perfect savory bite for a Halloween party. Inside, mashed sweet potato and black beans are cooked with harissa spices, butter, and a drizzle of Pittsburgh-made hot honey. The gorgeous flavors will have you coming back for more. Which is more than can be said for actual bats.

They’re also far easier than they look. The pastry starts with refrigerated store-bought pie crust, the filling comes together in one pan, and a bat cookie cutter does the rest.

TABLE developed this Halloween recipe collection so our readers would have the most amazing, amusing, and gorgeous food and drink for their Halloween parties this year. Every recipe was developed and styled by Anna Franklin and photographed by Dave Bryce, and each one works as well at the office as it does at home. They’re designed to get oohs and aahs for their witty visuals, and additional kudos when people take a bite.

Why These Bat Hand Pies Belong at Your Halloween Party

They look like nothing else on the table. The jet-black sesame coating is dramatic, glossy, and a little bit spooky. They’re savory. Halloween spreads lean heavily on candy, so a hearty, spicy bite is welcome. They’re easy to eat. Hand pies need no plates or forks, which makes them ideal for mingling at a party or passing around the office. The filling is meatless. Sweet potato and black beans make it hearty without any meat. For a fully vegetarian pie, choose a crust made without lard (see the FAQ). And they taste as good as they look. Sweet, smoky, spicy, and nutty all at once.

Black Sesame Seeds: The Secret to the Bat Wings

Black sesame seeds are simply sesame seeds that keep their dark outer hull. They have a deeper, nuttier, slightly more bitter flavor than white sesame seeds, and they toast beautifully in the oven. Here, brushing the pastry with egg and dipping it in the seeds gives every bat a shiny, crunchy black coat.

Look for black sesame seeds at Asian grocery stores, spice shops, and many supermarkets. Store them in a cool, dark place, or in the freezer, because their oils can go rancid.

What Is Harissa?

Harissa is a North African chili blend, most closely associated with Tunisia. It’s best known as a paste, but it’s also sold as a dry spice mix of ground dried red chiles, garlic, and spices such as caraway, coriander, and cumin, and that’s what this recipe uses. In 2022, UNESCO added harissa to its list of the world’s Intangible Cultural Heritage. Here, the dry harissa is warmed in butter until fragrant, which wakes up the spices before the sweet potato and black beans go in.

Harissa blends vary widely in heat, so taste yours before you cook, and use a little less if you’re feeding guests who don’t like spicy food. Look for dry harissa at spice shops, Middle Eastern markets, and many supermarkets.

Shop Local for the Filling of Your Batty Hand Pies

Sweet potatoes are at their best in fall, so pick them up at your local farmers market. The sweet heat in this recipe comes from Hot Rod Honey, a habanero-infused honey from Pittsburgh Honey, a family-owned apiary with a shop on Murray Avenue in Squirrel Hill and hives around the city. If you can’t find it, another hot honey will work, though the heat will vary.

How to Shape Bat Hand Pies

Every bat needs two pastry cutouts, one for the bottom and one for the top. Place 2 to 3 tablespoons of the cooled filling in the center of the bottom cutout, keeping it in the bat’s body so the wings stay flat and crisp. Brush the edges with water, lay the top cutout over it, and press the edges together firmly. Crimp them well, with your fingers or the tines of a fork, so the filling doesn’t leak in the oven.

Anna used a bat cutter about 6 inches wide, which gives you roughly four cutouts, or two pies, per crust, rerolling the scraps once. Don’t have a bat cutter? Any shape works: pumpkins, ghosts, cats, or simple circles.

Tips for Making Batty Hand Pies

Cook the filling almost dry. Let the water cook off almost completely, then mash the sweet potato. A wet filling makes soggy pies that are hard to seal.

Cool the filling completely. Warm filling softens the pastry and makes it hard to seal.

Keep the pastry cold. If the dough gets soft while you work, chill the cutouts for a few minutes before filling and baking. 

Don’t overfill. A small spoonful is plenty. Too much filling and the pies will burst.

Dip for a thick coat. For the full black-bat effect, press the egg-washed side of each pie into a shallow dish of sesame seeds rather than sprinkling.

Vent the steam. Cut a tiny slit in the top of each pie so steam can escape.

Make them ahead. Cook the filling up to two days ahead and refrigerate in a sealed container. Baked hand pies can be reheated on a baking sheet in a 350°F oven. 

Know your guests. These pies contain wheat, sesame, egg, and dairy. Sesame is one of the nine major food allergens in the U.S., so label them at a party or office potluck.

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Bat-shaped hand pies coated in black sesame seeds on a platter for a Halloween party.

Batty Sweet Potato, Black Bean, and Harissa Hand Pies Recipe


  • Author: Anna Franklin
  • Total Time: 1 hour 45 minutes
  • Yield: 8 hand pies 1x

Description

Savory bat-shaped hand pies filled with sweet potato, black beans, harissa, and hot honey, then coated in glossy black sesame seeds and baked until golden.


Ingredients

Scale

For the filling:

  • 2 tsp butter
  • 2 tsp dry harissa spice mix
  • 1 small sweet potato (about 1 cup of cubes), peeled and cut into 1/2-inch cubes
  • 1/2 cup black beans, from a 15-oz can, rinsed and drained
  • 1/4 tsp salt, plus more to taste
  • 2 tsp Hot Rod Honey from Pittsburgh Honey
  • 1/3 cup water

For the hand pies:

  • 2 packages refrigerated pie crust, such as Pillsbury (4 crusts total), softened according to package directions
  • 1 egg, beaten, for brushing
  • 1 cup black sesame seeds

Equipment: 6-inch bat cookie cutter, baking sheets, parchment paper.


Instructions

  1. Peel the sweet potato and cut it into 1/2-inch cubes. Boil until tender. Drain well and mash. 
  2. In a small skillet over medium heat, melt the butter with the harissa and cook until fragrant, about 1 minute.
  3. Add the mashed sweet potato, black beans, salt, honey, and water. Simmer until the sweet potato is tender and the water has cooked off almost completely, so the filling isn’t too wet, about 15 minutes.
  4. Mash the sweet potato in the pan with a potato masher or fork. Spread the filling on a plate and cool completely, about 20 minutes.
  5. Preheat the oven to 375°F and line baking sheets with parchment paper.  
  6. Unroll the pie crusts and use a cookie cutter to cut bat (or other) shapes, two for each pie. 
  7. Place 2 to 3 tbsp of filling in the center of half of the cutouts, keeping it in the bat’s body. Brush the edges with water, top with the remaining cutouts, and crimp the sides well.
  8. Brush each hand pie with egg, then sprinkle with black sesame seeds or dip the tops into them. Transfer to the baking sheets.
  9. Bake until golden brown, 25 to 30 minutes. Let cool for 5 minutes before serving.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer, snack, party food
  • Method: Baked
  • Cuisine: American, North African-inspired

Nutrition

  • Calories: 500

Batty Hand Pie FAQs

Are these hand pies spicy?

Yes, moderately. Dry harissa and habanero-infused hot honey both bring heat. For a milder version, use less harissa and a regular local honey.

Are these hand pies vegetarian?

The filling is meatless, but Pillsbury refrigerated pie crust is made with lard. For vegetarian guests, check labels for a crust made with vegetable oil or shortening instead. Either way, the butter, egg, and honey mean the pies aren’t vegan.

Can I use homemade pie dough?

Yes. Any rolled pie dough will work in place of refrigerated crust. 

Can I make these hand pies ahead of time?

Yes. Make the filling up to two days ahead and keep it refrigerated. Bake the pies the day of the party or bake ahead and reheat at 350°F until warm. 

Where can I buy black sesame seeds?

Asian grocery stores, spice shops, and many supermarkets carry them. They’re also easy to find online.

Do I need a bat cookie cutter?

No. Any cookie cutter works, from pumpkins and ghosts to plain circles.

More Halloween Party Recipes from TABLE

These are one of eight Halloween party recipes from Anna Franklin. Pair them with our Poison Apple Punch, a color-changing big-batch Halloween punch. For more ideas, try our Halloween cocktails and Halloween treats to make with kids.

About the Recipe Author

Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. Read more of her work at TABLE.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition.