No one takes as much ghoulish glee in Halloween as the staff at Martha Stewart Living. Their signature blend of sweet, cute and just a touch spooky is irresistible to treat lovers of all ages and skill levels.
Take a peek at this gallery of creepy treats, and your guests will soon be gobblin' up their favorites.
To make a skeleton head, you'll need two regular marshmallows. With scissors, cut one marshmallow widthwise to expose stickiness and make pieces for the head and jaw. Poke holes with a toothpick to make sticky spots for the eyes, teeth and nose. Poke white candy-coated licorice pastels into the jaw for teeth, and press in black licorice drops for the eyes.
Snip a piece of black licorice twist into a small triangle for the nose, and press into place. Poke the marshmallows a few times with the toothpick to make a large hole for a candy stick. Push the candy stick into the hole, through the jaw, and into the skull. Wrap in a cellophane bag if desired.
Talk about your Fat Tuesday!
We've sunk our teeth pretty deeply into Mardi Gras already, but New Orleans isn't the only float in the food parade.
Across the U.K., royals and hoi polloi alike flip pancakes in celebration of Shrove Tuesday. The Pennsylvania Dutch fry up fastnachts (a raised doughnut). Folks of Polish descent (and apparently, residents of Michigan) polish off plenty of pączki (extra-rich jelly or cream-filled doughnuts) with great, greasy abandon.
ESPN "SportsCenter" host Hannah Storm suffered severe burns as the result of a propane grill accident at her Connecticut home on December 11. CNN Chief Medical Correspondent Dr. Sanjay Gupta spoke with her recently. Here is an edited version of that interview.
CNN: Is it hard for you to just be by that grill where this all happened, psychologically?
This is the sixth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.
I'm a good cook. I'd go so far as to say I'm a damn good cook - not fussy or haute, but you could tell me that a James Beard-nominated chef was coming over to eat and I wouldn't panic. (They have, and I didn't.)
I also write about food for a living, which leads a lot of of people to infer that I've mastered a lot more in the kitchen than I actually have. I'm adventurous and fearless, but I still have a lot to learn. So, in the spirit of honesty (and letting the rest of you feel like Alton Brown in comparison), here's a handful of common cooking tasks on which I'd grade myself a C-minus or worse.
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