We’ve created a monster…and he’s DELICIOUS. Pair this nutritious veggie platter with our other fun kids platter, and you’ll be every parent’s fave at this year’s school Halloween party.
Crisp air. Yellow and orange fallen leaves. Soft knit scarves. Pumpkin! Between pumpkin lattes and pumpkin pie, the fall season has become synonymous with that gorgeous round squash. Armed with a fat, orange pumpkin or a big can of Libby’s, you can add pumpkin flare to almost anything.
Pumpkins are so versatile, you could break down pumpkin-y delights by category when looking for inspiration: there’s everything from soup, pasta, breads and muffins, dessert (including pie, of course), beer—even pumpkin dog treats.
Halloween is right around the corner — are you ready? There are so many fun Halloween traditions. Do you take the kids out trick-or-treating? (More importantly, do you dress them up in food costumes?) Or do you dress up and have everyone over for a costume party at your place?
Whichever way you decide to spend your Halloween night, we hope you have tons of great food around! Here are a few easy ways to add some chills to your Halloween spread.
This fall, we’re celebrating the spookiest of holidays with Boo at the Zoo at the Bronx Zoo. If you’re in the area, stop by and join the fun: the event takes place every weekend in October, Halloween (Friday, October 31), Columbus Day, and November 1 and 2.
FreshDirect will be providing the mini pumpkins from local farms for kids to decorate at the zoo. Click through for more details!…
Our friends over at Love Beets sent us this recipe to serve at your next party.
Beet, Walnut, and Herb dip
Preparation Time: 10 mins
• 8.8 oz vacuum-packed beets
• 1-2 cloves garlic, crushed
• 1 small bunch each of cilantro and parsley
• 2 oz shelled walnuts
• 3 teaspoons extra-virgin olive oil
• 2 teaspoons red wine vinegar
• Salt & freshly ground black pepper
- Roughly chop the beets and herbs and put in a food processor with the walnuts and garlic and process until you have a course paste.
- Add the oil and vinegar and season generously with salt and freshly ground black pepper. Taste to check the seasoning — you may need to add a little more vinegar if the beets are particularly sweet.
- Serve with pita chips, crackers, etc.
We’ve recently partnered with Foodily, the world’s largest recipe search engine, to launch Popcart for FreshDirect, a tool that helps you shop while you recipe hop. You can pick any recipe from the interwebz, highlight the ingredients, and add them directly to your FreshDirect cart in just two clicks. Ready to make #foodporn a reality?…
Be prepared to knock your own socks off. Made in a cast iron skillet and topped with a scoop of ice cream, this just may be your new favorite dessert. Don’t love plums? Substitute with your favorite fruit! Check out Chef Anne Burrell’s recipe and how-to video after the jump.
Kale salad with homemade dressing and croutons?! This recipe will seriously up your kale game. Serve this as a side to your lobster or for non-lobster lovers, simply add rotisserie chicken, salmon, or steak to make this salad a meal. Check out Chef Anne Burrell’s recipe and how-to video after the jump.
Bacon makes everything taste better and this combo is no exception. This is perfect as an appetizer served on top of grilled bread, or forget the bread and enjoy as a side dish. Check out Chef Anne Burrell’s recipe and how-to video after the jump.
Want to up your lobster fireworks factor? This is the recipe for you. Simple to make and insanely delicious to eat, this grilled lobster stuffed with shrimp, corn, and tomatoes will wow your crowd. Check out Chef Anne Burrell’s recipe and how-to video after the jump.