Bringing Halloween into your office or workplace doesn’t have to be a chore. You don’t need to decorate every corner with skulls and jack o’ lanterns to enjoy the fun of the holiday. We know all about work coming first, so below you’ll find simple ways to celebrate all while finishing your day’s work, too. You could bring in a fall-flavored dish for lunch or scary delicious cookies for dessert. Or, you could simply put our spooky fall playlist on and let the vibes enter the workspace. It’s really up to you how to get into the spooky spirit.
Ah, pumpkin spice the epitome of the fall season. Everywhere you turn there’s a new latte at the coffee shop or pastry at the bakery that infuses this flavorful goodness. Get your whole staff on the pumpkin spice train by making a treat at home and bringing it in the office. Whether it’s our Fig and Pumpkin Spice Galette, Pumpkin Pie Spice Linzer Cookies, or even a jar of our Homemade Pumpkin Spice to gift to your coworkers, they’re sure to appreciate the gesture.
Possibly the simplest and easiest way to bring the celebration into the office is by putting on our curated Halloween playlist. This set of songs includes just about every spooky-themed song you can thing of. We throw it back with Thriller by Michael Jackson before taking you to a Halloween party with Heads Will Roll by Yeah Yeah Yeahs. There’s a little something for everyone here. But, if you’d prefer your playlist to be personalized, let the whole office add to a playlist of your own.
We know, we know… practically everything Halloween seems to be for the kids. But, we’ve found a way to take all those treats you enjoyed as a kid and give them the proper adult treatment. Regular brownies turn into Halloween Espresso Brownies, your basic coffee cake gets a scary skull upgrade, and candy corn forms into a delicious rum pecan blondie. Talk about a way to cure your sweet tooth but still feel your age.
There’s nothing that’ll make you feel more like a hero than bringing in lunch for your coworkers. Thankfully, with these pumpkin recipes, it’s not the difficult to serve a group either. You can easily make our Rice Pudding with Candied Pumpkin and Caramel, Pumpkin Risotto, and even Roasted Pumpkin Salad at home and then bring them into the office the next day. It’s the perfect way to embrace fall as well as head back to work with a full stomach.
So technically this one is for the work day after Halloween, but, it’s better to celebrate late than never at all! Rather than throwing out or eating all that extra Halloween candy you have, bake into something brand new. Take those Reese’s (if by chance there are any left of this favorite) and mix up a Peanut Butter Cup Banana Bread. Or, cut up your Twix into a no bake, Easy Twix Cold Cake. There are also recipes for candy corn, peppermint patties, Butterfingers, and even a special bark for using up whatever it is you have left.
Greens, a landmark vegetarian restaurant in San Francisco with views of the bay and Golden Gate Bridge, inspired this Curried Lentil Salad recipe. Spices provide a lovely punch, and the secret is to let the salad rest for about half hour to allow the flavors to mix. It tastes even better the next day. Make sure to use a plain yogurt with neutral flavor, avoiding any made from coconut milk. You can substitute plain whole milk yogurt for a vegetarian version of the Curried Lentil Salad.
Panzanella is a traditional Tuscan salad that is very popular in the summer. Onions, tomatoes, and chopped stale bread soak up the dressing and tomato juice to become rehydrated. Sometimes, Panzanella includes fragrant basil when available. Panzanella Mango Salad takes its inspiration from this very old and very delicious dish.
Italian traditionalists might throw you in jail for this wildly non-traditional version—but in California, anything goes. The recipe brings in the same sweetness you find in mango salsa, a South American staple found all over San Francisco. It is often paired with grilled chicken, fish, or used as a creative taco topping. Use sourdough bread for even more multicultural cultural fusion in this Panzanella Mango Salad.
Who needs croutons when you can have a panzanella salad?
Ingredients
Scale
For the salad:
4 thick slices day-old country bread
2 tbsp extra-virgin olive oil
3 garlic cloves
3 cups cherry tomatoes
1 large mango, cubed
2 green onions, sliced
2 tbsp chopped cilantro
For the dressing:
Juice of 1/2 lemon
Juice of 1/2 lime
4 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chili pepper flakes
Instructions
Heat a grill to medium heat.
Brush the slices of bread with the olive oil, then grill them until lightly charred on both sides.
Rub with the garlic cloves when they are still hot, then set them aside for few minutes. When they are cool enough to handle, tear them into bite-sized pieces and set aside.
For the dressing, whisk together the citrus juice, the olive oil, balsamic vinegar, salt, pepper and chili flakes.
Cut the cherry tomatoes in half, and place them in a large bowl together with bread, mango and green onion.
Toss with dressing and mix well.
Let the salad rest for at least 10 minutes, in order for the bread to soften.
Just before serving, sprinkle with chopped cilantro.
Check out some more California Fusion Recipes here!
For all those who worship at the altar of crisp croissants and chewy baguettes, the magical thing about Paris is that there’s a good bakery on most every street. All the same, there are amazing spots that should not be skipped on your next trip to the City of Light, offering everything from classic madeleines to trompe l’oeil entremets cast in the shapes of circus tents as well as lemon juicers. Don’t miss these five extraordinary pâtisseries.
A Bauhaus circus has come to the Marais’s already impressive pastry scene. Or at least, that’s what it feels like when you step into ABRA. Designer and pastry chef Tal Spiegel’s style is visible everywhere, from the graphic, laminated whorls atop the gianduja croissant to the pops of primary colors all over the shop. Most jaw-dropping are the trompe l’oeil (“trick-the-eye”) treats, including a popcorn- and caramel-flavored circus tent entremet and a lemon and yuzu tart that passes for a working citrus juicer.
Undoubtedly the most efficient way to sample a selection of Paris’s latest and greatest pastries is to stop by Fou de Pâtisserie on Rue Rue Montorgueil. The boutique curates a rotating, seasonal collection of entremets, tarts, macarons, and other sweets from Parisian chefs both well-known and under-the-radar. This fall, for instance, you might encounter the “Flankie” hazelnut flan-cookie hybrid from Cookies and Moons Bakery, the towering rosemary-fig tart by Jojo & Co Pâtisserie, and the vanilla Basque cheesecake by Pepite Boulangerie.
Famous across the Île-de-France region for its madeleines, Pâtisseries Gilles Marchal also offers perfect renditions of classic French pastries and subtly reworked twists on originals. Puffy brioche, bronzed palmiers, and powdered sugar-dusted kugelhops fill baskets on the windowsills, while the orderly pastry case sports everything from lush slices of strawberry Fraisier cake to hazelnut Paris-Brests smartly revised into éclair form for a more manageable portion.
In a shoebox-sized shop in the second arrondissement, Tartelettes takes the art of the French tart and then shrinks it down to a remarkably cute and delicious single-serve size. While every flavor is worth trying, the black sesame tartelette with its moody pool of onyx-colored sesame praliné and the subtly sweet vanilla-pecan — miles lighter and lovelier than any American pecan pie — are the coups de grâce.
20 Rue de la Verrerie (4th arr.) or 63 Rue des Abbesses (18th arr.)
Middle-Eastern flavors pair with French technique at Maison Aleph’s two boutiques in the Marais and Montmartre. The crunchy, fan-favorite “nids pâtisseries” (or pastry nests), are made of tightly whorled kadaif (angel hair) and then filled with creamy fillings like pistachio-orange blossom and lemon cardamom. Also worth ordering on warmer days in Paris are the ultra-creamy ice creams, which come in flavors like sheep’s milk with rose and halva chocolate.
Whoops, you waited once again until the last minute to come up with a Halloween costume. Or maybe your partner is dragging you to their old college roommate’s spooky bash. Regardless of the circumstance, you’re in need of a Halloween costume without the hefty Spirit Halloween price tags. We have solutions! Since there haven’t been a lot of new movie releases this year, it might be time to bring out some old favorites or to revisit the classics. Nothing wrong with a simple princess or witch costume. Here are some ideas, and who knows, you might just end up being the best dressed at the party.
Last-Minute DIY Costume Ideas (Plus Where to Thrift Them in Pittsburgh)
Labubu
Photo Courtesy of KatePrincessDress on Etsy
It’s no doubt that the Labubu is the most popular pop culture symbol of 2025. These little plush blind boxes of The Monsters by Pop Mart have every girl of every age running to their phones to order their new best friend. Now you can dress as a Labubu too! All you need is a fuzzy, sherpa jacket, leggings (colored if you prefer) and bunny ears that you can deck out how you please. Paint on a toothy grin with makeup and everyone will know exactly what you are!
If you’ve seen the new horror/thriller movie Weapons (or even if you haven’t) you’ll instantly recognize cooky, old Aunt Gladys. The villian and dark entity of this film takes over the screen with her goofy orange hair, oversized glasses, and unique dress. The thrift store may be the perfect spot to shop for an Aunt Gladys costume, after all, we’re pretty sure that’s where she got her own wears. Seek out an orange wig, big glasses, eccentric pink clothing, and then put that lipstick to work.
STEVE! Players of Minecraft and fans of the 2025 movie starring Jack Black know and love Steve, the main character. The best part about Steve is that he’s just your average guy. Other than his diamond pickaxe, you wouldn’t think twice about him if you saw him walking down the street. To form your Steve costume at the thrift store, focus on finding a vibrant teal shirt and blue jeans. Then, if you’re feeling crafty, you can make a square Steve head out of a cardboard box to really make your Minecraft dreams come to life.
The KPop Demon Hunters movie on Netflix has everyone singing along to hits like Golden and Soda Pop. While the girl group Huntr/x each dress in intricate outfits for most of the film, there is one point in the movie where the girls are relaxing in robes as they bond together. Zoey even wraps her hair in a towel with Leia-like buns which makes this white robe/white towel combo instantly recognizable. Not to mention, you’ll be the coziest one in your group as you relax into the soft and comfy fabric.
Taylor Swift and Travis Kelce Engagement
Photo Courtesy of Taylor Swift
The engagement that we were waiting for has that photo for Taylor in her striped dress and Travis in his dark blue polo shirt engraved in our brains. The super pop-star and football star kept their outfits simple for their engagement, which means you can find these looks or something similar in just about any thrift shop. Even rappers bbno$ and Yung Gravy created their own Taylor and Travis costumes by wearing a Kansas City Chiefs jersey and a sparkly, showgirl esc dress.
Lumberjack
Photo by Abby Savage
This is Pittsburgh, after all, so surely you or someone you know is in possession of a flannel. Maybe pop on a Carhartt beanie, and you’re good to go with this DIY costume idea.
I’ve used this as a last-minute costume myself. A white button-up and black pants are all you need to complete this classic movie look. If you really want to go all out, snag a short black wig and add a little fake blood under your nose.
Depending on your level of modesty, here’s another white button-up costume idea. Need I say more?
The Wicked Witch of the West and Glinda from Wicked
Do this one with your best girlfriend! Just grab a black dress and a witch’s hat and be on trend for the Wicked film while celebrating your friendship. Or, if you just want to be a witch, skip the green face-paint and still have an instantly recognizable classic costume.
Vampire
Photo courtesy of Lexington County Public Library
There are so many popular culture vampires to pick from, whether you’re a Lestat or an Edward Cullen. You can interpret this costume however you want and dress it up or dress it down, so grab those fangs and go crazy to turn into your own version of a creature of the night.
Where to Thrift for Last-Minute Costumes
Now that you have your DIY costume idea, where should you shop besides Goodwill?
This nonprofit thrift store in Lawrenceville is operated by the National Council of Jewish Women Pittsburgh and is much larger than most other thrift stores you’ll come across in the area.
Much like a Goodwill or Salvation Army, Red White and Blue Thrift Store carries everything from clothes to accessories to furniture to toys all at low prices. Not to mention their stock is usually full with each clothings rack full to the brim.
No matter if you’re a University of Pittsburgh student or just a Pittsburgh community member, you can stop by Thriftsburgh on campus for products under $10. Student-run this thrift shop takes in donations from students and community members to stop waste and help those with low incomes.
A slight, crisp chill in the air, the emergence of sweaters and cardigans, these changes mean it’s time for delicious pumpkin recipes! As you can probably guess by walking into any grocery store during the fall, there are multiple ways to enjoy pumpkin, from desserts to savory recipes…and everything in between. Let your fall be gloriously full of baking and cooking, sharing and enjoying, with these delicious pumpkin recipes.
Nothing says fall like this Easy Fig and Pumpkin Spice Galette. Our uncomplicated dessert recipe consists of a simple mix of baking spices incorporated into goat cheese, topped with fresh figs, and kissed with honey.
The creamy surprise inside these Pumpkin Cheesecake Cookies make them a must for any fall gathering. Take a bite of big pumpkin flavor followed by a creamy cheesecake filling that you can incorporate into other recipes as well.
A gorgeous breakfast treat that’s as easy as pumpkin pie, and has all of those aromatic flavors, too. As the name suggests, prepare this Vegan Pumpkin Overnight Oats recipe ahead of time for quick and simple morning sustenance.
The Pumpkin Spice Frosty may be long gone but you can make this ice cream delight at home and even make it keto-friendly too. This low-sugar version makes sure you get the flavor you love without the guilt afterwards.
If the fall season has you craving all the pumpkin spice latte vibes, this tasty cocktail combines the warm and spicy flavors of pumpkin spice with the smooth and creamy texture of an espresso martini, creating a truly irresistible concoction. The perfect drink for any autumn gathering or cozy night in, this drink features a flavorful shortcut: Califia farms pumpkin spice almond creamer!
These Pickled Pumpkin Heads are the perfect edible decor for your Halloween table setting. After astounding guests with your decor, transform them into a nice chutney to accompany a dinner of roasted meats.
Perfect for any season, this recipe for Pumpkin Gooey Butter Cake by Pastry Chef Selina Progar will leave you drooling for more. This moist and decadent dessert is a perfect treat for pumpkin lovers.
Enjoy the flavors of autumn with Mediterra Cafe’s Pumpkin Cookies. Pair them with a creamy cheese frosting for a delicious and satisfying treat that’s perfect for any time of day.
You won’t believe these pumpkin donuts are keto-friendly. Thanks to pumpkin puree and cream cheese, you wind up with a moist, not-too-sweet treat with just the right amount of spiced flavor. Whoever said low-carb couldn’t be delicious?
Try something new with a unique, horchata-inspired Rice Pudding. Topped with candied pumpkin, this dessert offers a delightful combination of sweet, salty, and earthy flavors for your fall cravings.
If you like the pumpkin spice phenomenon but prefer to tickle your tastebuds with something entirely natural, try this homemade spice mix recipe. You’ll soon be sprinkling it over the fresh apple slices in your lunch pail, or on top of servings of vanilla ice cream or whipped cream – or in with the coffee grounds of your kitchen coffee maker for an aromatic eye-opener.
This creamy and flavorful dish combines the sweetness of roasted pumpkin with the rich texture of risotto. The pumpkin bowls add a rustic and festive touch, making it the perfect centerpiece for a fall gathering.
Discover the perfect combination of Maggie’s Farm Rum, orange, clove, and molasses in this Tiki drink-turned-fall. A touch of orgeat, the creamy, mildly sweet nonalcoholic syrup that stars in many classic Tiki-inspired cocktails, adds an extra dash of flavor.
Filled with cranberry compote, and just right for end-of-year holidays, these Pumpkin Pie Spice Linzer Cookies by Pastry Chef Selina Progar at Eleven feature a buttery crust made from almond flour and graham crackers. They are sure to be a hit with anyone who loves the flavors of fall and winter.
No need to stress over anything when you’re baking these little monsters. With a few store-bought ingredients, these cute Halloween pastries will leave everyone saying, “I want mummy.”
Two fall favorites come together in this seasonal recipe for a dish full of autumn flavor. This Pumpkin Pancake recipe from Chef David Haick at The Lodge at Glendorn gets an added flare when topped with an apple compote. Easy to make, even easier to eat.
Apples and pumpkins are two of the top produce picks for the fall season and for good reason. We’re combining these two super foods into one delicious loaf of bread. This Apple Cider Pumpkin Bread melds farm-made apple cider with pumpkin puree, autumn spices, brown sugar, dried cranberries, and an almond topping.
Pumpkin and ginger go together like peanut butter and jelly. In order to upgrade your usual Pumpkin Cheesecake, our recipe uses a crumbly Gingersnap Crust. All you need are gingersnaps, brown sugar, and unsalted butter to make a decadent crust that suits this tasty treat.
Decor and dinner all in one makes us happy campers! These Baked Baby Pumpkins soak in sea salt, brown sugar, cinnamon, dried red chile, and coriander for a taste of fall in every bite. Try serving them with cold weather greens or just your roasted meat main course.
Red oak leaf lettuce or radicchio both make a beautiful bed of greens for your Roasted Pumpkin Salad. To compliment these leaves bitter nature, chunks of deliciously roasted pumpkin meet creamy goat cheese, pomegranate arils, pepitas, and a simple balsamic vinaigrette. Though, feel free to add in other staples like dried cranberries or apple slices.
Ravioli doesn’t have to just be stuffed with meat and cheese. Pumpkin actually makes a perfect filling since it’s a little sweet and a little savory as it cooks. To compliment these handmade pastas, we’re using a sage-brown-butter sauce as well as Pecorino Romano cheese, hazelnuts, and fresh sage leaves.
This Haitian dish is just what you need to get through those cold autumn and winter nights. Pumpkin-Beef Soup or Joumou is rich, savory, and made up of many ingredients. But, each lends itself to the delicious and frankly addictive flavor of this soup.
We’re upgrading your basic blondies with a helping of pumpkin puree that creates a comforting depth to this dessert. Besides the pumpkin, these blondies include cinnamon, nutmeg, and chocolate chips for a balance of sweet and spice. Plus, each squares gets topped with a helping of homemade cream cheese frosting.
While you’re probably use to pumpkin pie spice, this recipe inspired by Martha Stewart uses something a little difference. The addition of Chinese five spice in this pumpkin pie recipe adds that extra kick of flavor that the subtly of pumpkin spice cannot touch. Plus we use a phyllo crust that’s going to add an extra crunch to the smooth and creamy pumpkin filling.
There’s something irresistible about the mix of sweet, salty, and crunchy, and these candied cocktail pecans deliver all three in every bite. Abbey Brown of Feast on Brilliant shares a recipe that’s simple to make yet feels special enough for any occasion. Lightly sweetened with vanilla and sugar, then finished with a sprinkle of flaky Maldon sea salt, these pecans are the kind of snack that disappears fast from the table.
How to Use These Candied Cocktail Pecans
Perfect for holiday parties, cocktail hours, or even as a homemade gift, try this easy candied pecan recipe. It uses just a handful of ingredients and comes together in under 30 minutes. The egg white coating helps the sugar stick, creating a crisp shell around the pecans that bakes to golden perfection. The final touch of sea salt balances the sweetness and makes these nuts stand out from the usual party snacks.
Enjoy them on their own. Pair them with cheese and charcuterie, or package them in jars for a thoughtful edible gift. However you serve them, these sweet and salty pecans are a crowd-pleaser that bring a little extra sparkle to any gathering.
These crunchy pecans are coated in vanilla, sugar, and egg whites, then baked until golden and caramelized. A perfect sweet‑savory snack for holiday gatherings or cocktail hour.
Ingredients
Scale
2 egg whites
2 tsp vanilla
1 tsp kosher salt
4 cups raw pecan halves
1/2 cup granulated sugar
2 tsp Maldon sea salt
Instructions
Preheat oven to 350 degrees.
In a large bowl, combine egg whites, vanilla, and kosher salt; whisk vigorously until frothy. Fold in pecans until completely covered in wet egg mixture. Add sugar to bowl and continue mixing.
Line a sheet tray with parchment paper and spray with pan spray.
Transfer sugared pecans to sheet tray and spread them out to make one even layer. Bake until sugar is bubbly and just golden brown at 350 degrees for 20 to 25 minutes, stirring once halfway through. Sprinkle Maldon sea salt over pecans as soon as they come out of the oven. Let cool. Transfer pecans to an airtight container, breaking up pieces as needed.
Recipe by Abbey Brown, Feast on Brilliant Styling by Ana Kelly Photography by Adam Milliron
As we head into the colder, darker months of winter we turn to comfort foods – those rich and delicious dishes that we crave when we’re happy to stay at home, warm and safe. Longtime TABLE contributor Rhonda Schuldt shares some of the cozy, substantial dishes she’s looking forward to making. We served it up with Green Tomato Chutney and a delicious Red Slaw…and a glass of good champagne. Wonderful from start to finish!
Why Layered Meatloaf?
First on the list: the layered meatloaf shown here, followed by a kofta-like meatloaf recipe, and a gooey mac and cheese dish. I have never been a fan of traditional meatloaf and its sticky ketchup glaze. But this recipe, dubbed by the TABLE team as the “best meatloaf ever,” is one that I actually crave, especially when I want an easy, satisfying cold-weather meal that only needs a nice green salad or a quick red slaw on the side. And, if you’re a fan of leftover meatloaf sandwiches each of these really up the game.
This comforting twist on meatloaf layers a savory beef mixture with a creamy cottage cheese (or ricotta) filling, creating a rich and hearty centerpiece. Baked until golden and served with a quick homemade tomato gravy, it’s perfect alongside garlic bread and a crisp green salad.
Ingredients
Scale
1 lb lean ground beef
1 cup soft breadcrumbs
½ cup grated Parmesan or Romano cheese
2 tbsp minced onion
¼ cup chopped fresh parsley
1 to 2 cloves garlic, minced
3 eggs
1 ½ tsp salt
½ tsp black pepper
1 ¼ tsp dried oregano
½ lb cottage cheese (or ricotta)
Dry bread crumbs to coat the pan (plain or Italian seasoned)
For the quick tomato gravy:
2 tbsp olive oil
2 cloves garlic (minced)
1 15-oz can crushed 6-in-1® tomatoes
2 tbsp chopped fresh basil
1 tsp sugar
Salt and pepper to taste.
Instructions
In a separate bowl combine the cottage cheese (or ricotta if using) with the dried oregano, 1 egg (beaten), and remaining salt and pepper.
Oil or spray a loaf pan and sprinkle with the dry breadcrumbs. Place ½ of the meat mixture in the pan and gently press evenly across the bottom. Spread the cottage cheese (or ricotta) mixture over the bottom layer of the meat mixture. Top the cheese mixture with the remaining meat mixture.
Bake, uncovered, at 350 degrees for 1¼ hours. Slice in 1 to 1 ½-inch slices. Top with a quick tomato gravy* and serve with garlic bread and a salad of fresh greens tossed with Italian vinaigrette.
Quick Tomato Gravy:
Over medium heat the olive oil in a saucepan. Add garlic and cook, stirring continuously, for 2 minutes until becomes fragrant.
Add tomatoes, fresh basil, sugar, salt and pepper. Bring to a simmer and continue to cook for 15 to 20 minutes until flavors have combined. This is excellent made-ahead.
While you’re at it, double the recipe. This also makes excellent pizza sauce.
I absolutely love kofta…skewered, grilled ground meat bursting with their complex flavors and aromas with the contrast of the tart, garlicky kick of a creamy yogurt sauce. When the weather turns cold and I don’t want to fire up the grill, I turn this dish into a satisfying meatloaf version. Leftovers are divine on warmed pita or naan.
Ingredients
Scale
1 clove garlic
1/4 tsp salt
1 cup Greek Yogurt
1 cup grated unpeeled cucumber
2 tbsp chopped fresh mint or cliantro (or combination)
1/4 lemon, juiced
Salt & pepper to taste
1 medium red onion
1/3 cup loosely packed fresh parsley leaves
1 lb ground lamb
1 lb ground beef
1 tsp garam masala
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
Instructions
Finely mince garlic. Sprinkle with salt and with the blade of a knife, smash together to form a paste. (or use 1/2 teaspoon prepared garlic paste)
Place garlic paste in a bowl with the yogurt, cucumber, mint/cilantro and lemon juice. Stir together. Season with additional salt and black pepper to taste. Refrigerate until ready to use.
Place onion and parsley in a food processor fitted with a metal blade. Pulse until finely chopped.
Add lamb, beef and spices to food processor and pulse until just combined, being careful not to turn into a paste.
Place parchment paper on a baking sheet, lightly spray with nonstick cooking spray. Place meat mixture on the parchment and shape into an oblong “loaf”.
Cook in a 350-degree oven for 45 minutes, or until internal temperature is 160 degrees. Remove from oven, tent with foil and let rest for about 10 minutes before slicing. Serve with the yogurt sauce.
Oooey Gooey Baked Mac and Cheese Side
So, who doesn’t love Mac and Cheese (okay, maybe my vegan friends…sorry!). Want to make it a family fun nite? Create a loaded Mac and Cheese bar by laying out a variety of toppings and let everyone make their own personalized version in a small, oven-proof bowl.
This recipe is infinitely adaptable… use any easy-melting, flavorful cheese (or combination of cheeses) that suits your fancy. It can be served straight from the pot — smooth and creamy — or topped with buttered bread crumbs, extra cheese, and baked for a gooey, cheesy, crunchy treat.
Ingredients
Scale
1 lb dried elbow macaroni (or gluten-free brown rice macaroni)
6 tbsp unsalted butter
½ cup All Purpose flour (or gluten-free All Purpose flour)
4 ½ cups milk (or plain almond or oat milk)
4 + 1 ½ cups white cheddar cheese, shredded (I prefer to hand shred the cheese vs. using packaged)
1 ½ cups, shredded or cubed white American cheese
½ tsp salt
½ tsp black pepper
½ tsp granulated garlic
Instructions
Fill a large pot with water and cook the macaroni according to package directions. NOTE: if you are making baked Mac and Cheese, cook the macaroni 2 minutes less than package instructions — you want the macaroni under-cooked, as it will continue cooking when baking. Drain cooked macaroni and rinse with cold water. Set aside while making the cheese sauce.
Over medium heat, melt butter in a large heavy sauce pot. When melted and bubbly, whisk in the flour until a paste is formed. Cook 1 minute while whisking, then slowly add the milk to the pot. Continue whisking the mixture until it becomes thick and bubbly. Remove from heat and stir in 4 cups of the cheddar cheese, all of the American cheese, salt, pepper and garlic until well combined.
Gently stir in the cooked macaroni. If not baking, return pot to the stove and gently warm the macaroni. If baking, pour the macaroni and cheese sauce mixture into a greased 9×13 baking dish. Cover with aluminum foil and bake at 350 degrees for 30-40 minutes until bubbly. Uncover and sprinkle with the remaining 1 ½ cups shredded cheddar and buttered bread crumbs*. Bake, uncovered, for another 10-15 minutes until the cheese is melted and the bread crumbs are lightly toasted and crunchy.
For bread crumb topping:
Cut regular or gluten free bread slices into ½ inch cubes, toss with 2-tablespoons melted butter and ¼ teaspoon granulated garlic.
Loaded Baked Mac and Cheese Bar Party Tips
Put individual portions of prepared mac and cheese in oven-proof bowls. Then, put out a variety of toppings and let everyone make their own version of loaded mac and cheese. Some of our favorite toppings:
sauteed mushrooms, fresh thyme, and truffle oil
pulled pork, candied jalapenos, and barbeque sauce
bacon, extra cheese, topped with an egg and black pepper (the egg will come out of the oven sunny side up)
This hearty, healthy and easy winter slaw makes a great side dish for roasted meats or a substantial wintery stew. The vinaigrette dressing complements the bitter red cabbage and radicchio with magical savory notes.
This colorful slaw combines red cabbage, radicchio, peppers, and scallions for a crisp, hearty base. Tossed with a tangy vinaigrette made from citrus juice, vinegars, sesame oil, mustard, and a touch of heat, it’s a bright and flavorful side dish that pairs perfectly with winter meals.
Ingredients
Scale
For the salad:
1 medium sized red cabbage, julienned
1 head radicchio, julienned
1 yellow pepper, julienned
1 red pepper, julienned
1 bunch scallions, sliced thin
For the dressing:
Juice of 1 lemon and lime each
½ cup apple cider vinegar
¼ cup rice wine vinegar
½ cup avocado seed oil
¼ cup light brown sugar
½ tsp salt
2 tbsp sesame oil
2 tbsp Dijon mustard
1 tsp hot sauce, Sriracha or any preference. Can be omitted.
Instructions
Combine all salad ingredients in a large bowl.
Combine all dressing ingredients in a mason jar or a tight lidded container with enough room to shake all contents vigorously. Shake!
Add just enough dressing to cut your taste to the salad mixture. Enjoy!
Recipes and Styling by Rafael Vencio Photography by Dave Bryce
Root – a – what? A crossbreed between turnips and cabbage, rutabagas are a bit homely, and often overlooked among the prettier fall and winter produce. However, these old world root vegetables are wildly versatile and make a wonderfully rich substitute for potatoes, as in this Shepherd’s Pie recipe by Rhonda Schuldt.
Using Rutabagas Beyond This Easy as Shepherd’s Pie Recipe
Once peeled, your options for using this nutrition-packed winter veggie are endless. Raw rutabagas are crisp with a nice bite that is less bitter and pungent than its turnip ancestor, making it far more appealing, and a great addition to salads or crudité platters. Cooking, however, takes the rutabaga to a whole new level, bringing out its sweet yet savory personality.
Cube and toss with olive oil and roast in a hot oven along with other seasonal root veggies for a hearty side dish.
Slice paper-thin, drizzle with olive oil, add a sprinkle of salt and roast in at 225 degrees until crisp for amazing veggie chips.
Dice and add to soups or chowders as a delicious substitute for potatoes.
Or, simply boil and mash with a little cream and butter for a beautiful, rich alternative to your typical mashed spuds.
With so many ways to enjoy, it’s time to incorporate rutabagas into your fall veggie repertoire.
This cozy dish layers a rich filling of beef, lamb, vegetables, and red wine beneath a creamy potato‑rutabaga mash. Baked until golden and bubbling, it’s a hearty winter meal with a sweet, earthy twist.
Ingredients
Scale
Filling:
2 lb lean ground beef
1 lb ground lamb
1 cup diced carrot
1 cup diced onion
½ cup diced rutabaga
12 oz sliced mushrooms (button, crimini, etc.)
½ tsp dried thyme
1 tsp granulated garlic
2 tbsp rice flour (or all-purpose flour)
¾ cup red wine
¾ cup beef stock
Salt and pepper to taste
Topping:
2 large russet potatoes, peeled and cubed
2 rutabagas, peeled and cubed
2 tbsp salt
4 tbsp butter
1/3 cup half and half
½ cup Greek yogurt
1 tsp granulated garlic
Salt and pepper to taste
Instructions
Filling:
Over medium-high heat, brown ground beef and lamb in a large sauté pan.
Cook for 5 minutes. Stir in the flour until thoroughly mixed with browned meat and the vegetables. Pour in the wine and stock, stir and cook until thickened.
Turn off heat and season with salt and pepper to taste.
Topping:
Place potatoes and rutabagas in a large stockpot and cover with water and add salt. Bring to a boil and cook 30 minutes or until tender. Drain. With a ricer or potato masher, mash the cooked potato-rutabaga mixture. Stir in butter, half and half, Greek yogurt, and seasonings.
Spray a cast-iron skillet or heavy baking dish with nonstick cooking spray. Pour in filling. Top with potato-rutabaga topping.
Place in a 350-degree oven and bake for 30 minutes, or until bubbly and topping is lightly browned.
Styling by Quelcy Kogel Photography by Adam Milliron
