| | | Aside from sneaking some chocolate meant for the trick-or-treaters (we all do it), there are plenty of goodies to munch on at Halloween. Party wings with Cholula butter, sea salt & caramel popcorn, savory carrot bread...oh, and three words: pumpkin. butter. cups. | | | | | | | Our Top Stories & Tips of the Week | | | | | | | We're mesmerized by the rippled details and subtle flair of these ceramic dishes, which are scratch resistant and (you guessed it) dishwasher safe. Mix and match or go monochrome—you can't go wrong with these beauts. | | | | | | | What You're Loving in the Shop | | | | | | | FROM OUR PARTNER | | More Pasta, Please | | | Hana Asbrink, Food52 Resident and Pasta Enthusiast, is whipping up her spin on cacio e pepe, using just a handful of quality ingredients—umami-packed mushrooms, Vermont Creamery cultured butter, salty pecorino, and coarsely crushed black peppercorns. Basically, our dream dinner. | | | | | | Nothing wrong with a classic jack-o'-lantern, but there's more than one way to dress up your pumpkin. Think: carved mummies, delicate lace patterns, and carrot-nosed faces with major The Nightmare Before Christmas vibes. | | | | | | Our founder and CEO Amanda Hesser makes a fluffy pumpkin pie, lightened up with egg whites juuust enough to save room for that third second helping. There's a milk sniff test, butter leakage, cracked tops...and the results are still dreamy. | | | | | | |  | | | | What is the best type of pumpkin to use for soup? | | |  | | | | | |
