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101 Cookbooks



When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.



 



Vegetarian Thanksgiving Recipes

2017-11-14T08:21:05-08:00

This is the week each year I get asked for vegetarian Thanksgiving recipe ideas, so I thought I'd update my list of favorite recipes and ideas from the archives. I've also added a few recipes I've come across on other sites that looked exciting. I hope those of you preparing, and celebrating Thanksgiving this week have a wonderful time with friends, and loved ones. Also, here's a dedicated selection of vegan Thanksgiving recipes (and suggestions). xx, -h Roasted Vegetable Orzo - Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing. Mashed Potatoes - This is the way to do them. Buttery peaks and cloud-like drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with a enough of a twist to make them special. Golden-Crusted Brussels Sprouts - A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese. Heirloom Apple Salad- heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar. Roasted Delicata Squash Salad - So tasty! Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing. Oregano Brussels Sprouts - Pan-fried and then finished with a drizzle or oregano deliciousness, and toasted almond slices. A Favorite Pie - You could do apple-huckleberry, straight berries, pear-cranberry, etc. Pomelo Green Beans - A one-pan green bean side with a walnut-garlic dressing and highlighted with pomelo segments. Transform it into an easy main with the addition of some seared tofu or a poached egg. Vibrant Tasty Green Beans - Or, this one, another favorite green bean recipe - dill, green beans, leeks, salt and olive oil. That's it - five ingredients, one skillet - tasty green beans. Lentils with Wine-Glazed Vegetables - These simple, wine-glazed lentils, from Deborah Madison, are a long-time favorite. Perfect addition to a Thanksgiving spread. Raw Tuscan Salad - A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing. Quinoa Skillet Bread - If you're ready to switch it up a bit, this is a completely over-the-top alternative to your favorite corn bread recipe. Or, better put - a rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread. Spiced Spinach with Walnuts - The jist: a hot pan filled with all manner of things that work well with spinach - toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender. Hazelnut & Chard Ravioli Salad - I made this a couple years back, and it makes a great vegetarian main dish. Plump raviolis tossed with toasted hazelnuts, sautéed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. It's finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time. Shredded Brussels Sprouts & Apples - Another favorite way to cook brussels sprouts. Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup. Miso Sesame Winter Squash - Inspired by a Bryant Terry recipe - roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce. And these? They look delicious as well. Jenni Kayne + Daphne Oz + Thanksgiving (The Chalkboard Mag) Kale & Brussels Sprout Soba Noodles (Deborah Madison via Sprouted Kitchen) Coconut Creamed Spinach (Love & Lemons) Green Lentil Soup with Coconut Milk & Warm Spices (Orangette) Shaved Cauliflower Salad (Happy Yolks) Continue reading Vegetarian Thanksgiving Recipes... [...]



Hazelnut & Chard Ravioli Salad

2017-11-12T09:08:24-08:00

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If you're invited to a potluck this winter, consider bringing this. I first published the recipe over a decade ago, and still cook it regularly for a whole host of reasons. We're talking about plump raviolis tossed with toasted hazelnuts, lemony flecks of chard, and deeply caramelized onions. You've got crunch from toasted hazelnuts, and brightness from a bit of zest. It's delicious, flexible, and totally satisfying. Also, appropriately, it makes a great vegetarian main for gatherings like Thanksgiving. I've updated and streamlined the instructions and ingredient list here so it reflects how I make it today. For example, I used to cook the chard on the side, but now I don't bother, and just massage it with lemon juice. Little tricks and improvements, and in this case, one less pan to clean.

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You can prepare most of the components ahead of time, and throw it together in less than five minutes when you're ready to serve it up family-style. Whenever I have a window in the days prior, I wash and chop the chard (or kale), caramelize the onions, and toast the hazelnuts.

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Keep in mind, this whole idea is super adaptable. You can play around with the type of raviolis you use - vegan, vegetarian, gluten-free, etc.

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Vegan Thanksgiving Recipes

2017-11-09T06:43:36-08:00

Hi everyone, I thought it might be helpful if I posted a round up a handful of a few of my favorite vegan Thanksgiving recipes. There are a bunch on the site that are inherently vegan and many more that can easily be made vegan with a minor tweak or two (which I'll note in this list). I've also done a separate post for vegetarian Thanksgiving recipes and suggestions as well. Also, here is where you can find a full directory of the vegan recipes on 101 Cookbooks throughout the year. Vegan Thanksgiving recipes: Golden-Crusted Brussels Sprouts - A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. Skip the Parmesan cheese finish to make it vegan. Saffron Garlic Mashed Potatoes - These are incredible. Cloud-like potatoes drizzled with a saffron garlic olive oil, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with a enough of a twist to make them special. Use your favorite non-dairy milk, and olive oil for the vegan version - equally delicious! Maple Grilled Tempeh - A fantastic salty-sweet grilled tempeh recipe. The marinade is made from a simple (but effective) combination of maple syrup, soy sauce, garlic and ground chipotle pepper. Shredded Brussels Sprouts & Apples - Another favorite way to cook brussels sprouts. Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup. Vibrant Tasty Green Beans - A favorite green bean recipe - dill, green beans, leeks, salt and olive oil. That's it - five ingredients, one skillet - tasty green beans. Roasted Delicata Squash Salad - So tasty! Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing. Caramelized Tofu - One of my favorite tofu recipes, caramelized strips of tofu served over sauteed shredded brussels sprouts. It come together quickly and uses just one pan. Hazelnut & Chard Ravioli Salad - I made this last year and it makes a great vegetarian main dish, you can make it vegan by using a vegan ravioli and omitting the Parmesan cheese. Plump raviolis tossed with toasted hazelnuts, sautéed ribbons of chard, and caramelized onions. It's finished off with snipped chives, and lemon zest. You can prepare most of the components ahead of time. Broccoli Crunch - A great broccoli recipe, one of my favorites! Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can easily turn this side into a main course. Diana Henry's Uzbeki Carrots - The most interesting carrot recipe I've attempted in a long time - infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there. Use olive oil, and a sweetener other than honey, skip the optional yogurt, and it's vegan. Thai-spiced Pumpkin Soup - This Thai-spiced Pumpkin Soup couldn't be easier to make - roasted winter squash, coconut milk, Thai red curry paste, and sea salt come together in a pot of vibrant, rich, flavorful soup. Total crowd pleaser. Use coconut oil or olive oil in place of the butter in the beginning and it's vegan. Miso Sesame Winter Squash - Inspired by a Bryant Terry recipe - roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce. Roasted Pumpkin Salad - A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, creamy sunflower seed dressing. Use agave nectar in place of the honey in the dressing to make it vegan. I'm going to leave the comments closed - with the idea that this is more of a reference post. Continue reading Vegan Thanksgi[...]



Nikki's Sweet Potatoes

2017-11-08T08:29:43-08:00

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Ten years ago, my friend Nikki shared this recipe with me. She described these sweet potatoes as a sweet potato mash, but with a twist - they get creaminess from a generous splash of coconut milk, crunch from toasted coconut and macadamias, and a kick from freshly grated ginger. For those of you who have been long-time readers, this is the same Nikki who took my site by storm when I posted her Healthy Cookie recipe forever ago. The same Nikki I've been friends with since she showed up in my sixth grade class, fresh from Los Angeles, wearing a Swatch watch and white Reebok hi-tops. Both things I'd never seen before. I know a good number of you love this recipe, so I popped off a few fresh photos the other day. The only tweaks I made to the recipe - baking the sweet potatoes without foil, and suggesting an (optional) finishing drizzle of lemon olive oil. It's a nice counterpoint to the sweetness of the sweet potatoes. Enjoy the sweet potatoes! Miss you Nik!

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I think she hit the nail on the head when she told me she paired it with lots of garlicky, sautéed greens. It's the perfect Thanksgiving side dish, but also an A+ option outside of the holiday as well.

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Vibrant Tasty Green Beans

2017-11-07T07:19:41-08:00

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This is one of my favorite ways to cook green beans - five ingredients, one skillet. Now I know some of you are married to your traditional way of cooking green beans, but, if you are in the market for a new version, give this recipe a go. It is easy enough that you could conceivably do a test run before Thanksgiving if you like. I cook green beans a couple times a week during certain seasons, and this version with its slightly quirky combination of ingredients is one I come back to over and over. It is light and bright, healthy and delicious. I simply cook a bunch of chopped leeks (or scallions) until they are golden and a bit crunchy, toss in some chopped dill, and then add the green beans. Do your best to not overcook them and you're all set.

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While I've written this recipe as more of a side dish - you can easily bump it up to main dish status. I sometimes use the dilled green beans to fill omelettes (along with a bit of goat cheese). Alternately, you might toss some tofu, tempeh or seitan into the skillet (sauteed until nicely browned or golden ahead of time) along with the green beans. Or you could make a main dish salad by serving the beans over lightly dressed butter lettuce. Plenty of directions to take this one.

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As I note in the head notes down below, this is best made to order, just before serving. I don't like hot green beans after they've been sitting around for long periods of time - they lose vibrancy, and the texture and taste changes as they sit overcooking themselves. You can make this recipe a day ahead of time by cooking the leeks and dill first and setting them aside. And instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salted water for about a minute. Drain and dunk the beans in a large bowl of ice water to stop the cooking. Drain and set aside until ready to use. Combine the components before serving - you can do it at room temperature, or heated quickly in a skillet or pan before serving.

And I think this goes without saying, but do your best to seek out good green beans. Good beans should be bright green and have a bit of snap when you bend them. Avoid leathery green beans - also avoid beans that are limp, mottled or outright mangy.

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Mashed Potatoes & Clouds

2017-11-06T07:51:41-08:00

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I posted these mashed potatoes years ago, but(!), seeing as mashed potato season is just around the corner, I thought I'd update them with a few notes and suggestions. The bottom line? They're incredibly delicious. Buttery peaks and cloud-like potatoes drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with a enough of a twist to make them special.

This post originally started with some musings on all the cloud photographs in my phone. A disproportionate number. I noticed it when scrolling back, back, back looking for a picture I took in Fez. I saw lots of clouds, sky scapes, shots out a plane window, and (hands covering face) sunsets. The cloud shots are my favorite. Anyway, I wanted to share a few of them with you. And that got me thinking about figuring out a recipe tie-in. Meringues, right? Giant billowy ones - we make them often. But then it occurred to me, the holidays are near, and maybe I should do a new version of mashed potatoes? So, here we go.

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Palak Paneer

2017-11-03T08:45:32-08:00

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Palak paneer is power food. When translated literally it means spinach (palak) and cheese (paneer) - the two primary components. But there is a lot more to celebrate here. It's the kind of dish that when prepared with care and good ingredients, can shift perspectives. It's delicious, dynamic food to feed and power your body. The opposite of simply eating to fill up. With a spinach and tomato base, and range of spices, you're getting all sorts of nourishing goodness in each bite. This version of palak paneer is inspired and adapted from one of my favorite new cookbooks Studio Olafur Eliasson: The Kitchen. I made some tweaks based on the spices I had on hand, and it's a great recipe to tackle on a weekend afternoon. It's also a recipe to consider doubling. Leftovers are great throughout the week, and fresh, homemade paneer never goes unappreciated. I've made this a few times since picking up the book in New York, and typically serve the palak paneer with brown basmati rice, or the paratha from the India chapter in Near & Far. Enjoy! -h

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Golden-Crusted Brussels Sprouts

2017-11-02T07:41:44-08:00

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I thought I'd share my all-time favorite brussels sprouts recipe with you. It's a slightly extended version of the one I included in Super Natural Cooking, but to be honest, calling it a recipe is a bit of a stretch. It involves a skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills. You end up with vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. I then lightly dust them with cheese and serve. This time of year it's not unusual for us to cook them like this two or three times a week.

Even if you're a sprout skeptic, this golden-crusted version has the ability to turn the most vigilant brussels sprout loathers around.

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A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly, whereas larger ones tend to brown on the outside long before the insides are done. When the weather is mild, I finish them with a lighter, salty cheese, like Parmesan. If it's stormy and cold, I opt for a heavier, more melty cheese, like a regular or smoked Gouda (or gruyere). Or(!), I'll skip the cheese altogether, and add a simple finishing shower of chopped nuts.

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Pro tip: Try not to overcook the sprouts, and eat them as soon as they come of the stove if at all possible.

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Delicata Squash Recipes

2017-11-01T07:51:26-08:00

Delicata is the lazy cook's winter squash. The sole squash I'm able to square off with in breezy fashion. Unlike working with other squash, maintaining composure throughout the preparation of this varietal is usually attainable. If you've ever cursed a Hokkaido, or permanently lodged a knife in a Hubbard squash, you know what I'm talking about. The delicata is a dream. Thin-skinned, there is no need to peel them. A length-wise slice from end to end is the toughest maneuver, and from there it's smooth going. A quick drag of a spoon clears the seeds, and a run of cuts yields a perfect deck of scalloped crescents. More often than not, at this point, I'll roast the squash a few degrees shy of oblivion - it becomes golden, crusted, and perfect straight from the oven. As we're on the doorstep of winter squash season, I thought I'd do a quick round up of a few of my favorite delicata squash recipes from the archives, and link out to a handful of delicata gems I've spotted out and about as well. Enjoy! xo -h Roasted Delicata Squash Salad (above) Please make this. Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a miso harissa oil. An all-time favorite. Roasted Vegetable Orzo (above) This one I love for its simplicity. In autumn, delicata and kale are nearly always around. Chances are you have most of what you need to pull it together - roasted delicata squash and kale tossed with orzo pasta & salted yogurt dressing. Miso Sesame Winter Squash (above) This beauty was inspired by a recipe in Bryant Terry's cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce. Delicata recipes out-and-about: - Maple Spice, Fennel, & Kale Bowl (Sprouted Kitchen) - Delicata Squash & Lime Tabbouleh (The First Mess) - Roasted Delicata Squash Veggie Bowl (Love and Lemons) - Baked Delicata Squash with Cream & Parmigiano (The Yellow House) - Chickpeas with Delicata Squash, Kale, and Coconut Milk (Healthy Green Kitchen) Happy roasting all - if you have other favorites, feel free to give a shout in the comments. -h Continue reading Delicata Squash Recipes... [...]



Spicy Tahini Noodles with Roasted Vegetables

2017-10-29T07:39:47-08:00

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This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. It's in high-rotation around here and the moment, and I'll mention some variations down below. The gist: make a simple, thinned-out tahini sauce, roast the vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousins.

A couple things worth noting. I've made this with fresh udon noodles (delicious!), you see it pictured here made with whole wheat fettuccini (thumbs up), and I'm also convinced thick, wide rice noodles would be good. Feel free to experiment. I think the key is a substantial noodle - skip the angel hair, and soba for this round.

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On the vegetable front, literally clean out your crisper, and play around with the different vegetables you use here. Just group them in neighborhoods. This way if some of the vegetables cook more quickly than others, you can just move them off the sheet pan.

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Kombucha Dark and Stormy

2017-10-26T06:43:47-08:00

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Classic cocktail enthusiasts might want to look away. This is my take on the Dark n' Stormy cocktail from the Bermuda (which is a trademarked mix of Gosling's rum, and spicy ginger beer). I like a Dark n' Stormy - they're invigorating, easy drinking, simple to make, and equally tasty on a beach or in an urban bar. I like them in summer, and I like them right now. Some while back I stopped using ginger beer, and switched to kombucha. And not just any kombucha, I now make them with the spiciest ginger kombucha I can find, bonus points if I can find the ginger-cayenne variety. So incredibly tasty. To make the drink, you take a splash of dark, flavorful rum, and top it off with kombucha (or ginger beer if you want to play it straight). At any rate, I thought it'd be a great Halloween cocktail for you to try - because, well, the name. But also, because it's a cocktail everyone loves!

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I'll throw one optional wildcard in here, only because we have a prolific makrut lime tree. You can infuse the rum with a couple of lime leaves (for five minutes or so), and it perfumes the rum subtly. A lot of bartenders serve Dark n' Stormy cocktails with a brightening splash of fresh lime juice. This add another layer. So, infuse the rum and then proceed with the recipe.

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Eight Energy Bars worth Making at Home

2017-10-25T09:35:53-08:00

The wall of energy bars being sold in just about every grocery store is pretty astonishing. The problem I have with a lot of them is their highly processed ingredient lists. Also, the ones that have short, recognizable ingredient lists, often have a damp, strange texture - seemingly dates smashed with other stuff into an unappetizing looking log. These homemade energy bars aren't as convenient, but they're arguably much better. Here are some favorites - a mix of baked, no-bake, simple to more elaborate. 1. Savory DIY Power Bars - (101 Cookbooks) Before we dive into slightly sweeter versions of homemade power bars - have a look at these. If you can imagine sort-of savory Rice Crispy treats made with crumbled kale chips, toasted walnuts, and black olives, that's the ballpark. Also, cut into tiny bit-sized squares, these make a cool addition to an appetizer spread. Get the recipe here. 2. Mint Chocolate Power Bars - (Green Kitchen Stories) Chocolate + mint + seeds + oats. These date-based bars are A+ awesome. Get the recipe here. 3. 4 o'clock No-Bake Energy Bites - (QUITOKEETO) These got me through many afternoon slumps over at our studio. I like the ratio of oats to nut butter here, and the addition of chia seeds. Plus they're no-bake, delicious, and people loooove them. Use any nut butter you have on hand. Get the recipe here. 4. Peanut Butter Goji Berry Granola Bars - (Love & Lemons) Another tasty, crisped rice-based bar from L&L. Packed with goji berries, chia seeds, pistachios, pepitas, some chocolate for the win... Get the recipe here. 5. Matcha Green Granola Bars - (My New Roots) Matcha boosted, and packed with oats, seeds, and dried fruit. Love this take. Get the recipe here. 6. DIY Snack Bars - (Cooking Light) Some great ideas in this round-up at Cooking Light (beautifully photographed by Jen Causey)...there are some strange variations on the list, and a lot are too sweet for my tastes, but there are some interesting ideas, and looking through them inspires some ideas about all the different ways you can approach your won bars at home. Get the recipe here. 7. Hazelnut Buckwheat Granola Bars - (Petit World Kitchen) Love the banana factor in these. And how you can bake them super golden, so the oats get super toasty.... Get the recipe here. 8. Cranberry Walnut Energy Bars - (Food & Wine) These are old-school. From Super Natural Cooking, and published on in Food & Wine roughly ten years ago, but still a keeper. Play around with the fruit, nuts, and seeds you put in here, its a good base recipe... Get the recipe here. Continue reading Eight Energy Bars worth Making at Home... [...]



Goth Hummus

2017-10-22T07:20:15-08:00

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Let me start by saying, this was initially called Black Tahini Hummus, but once we started in on the goth hummus thing, it stuck. I wanted to post this early enough that you'll have time to track down the ingredients In case you want to bring it to a Halloween party, which I highly recommend. The two ingredients that can be a bit tricky to source are black tahini, and black garbanzo beans (or black chickpeas). I'll post photos of each down below for reference. I made this for the first time last November (well after Halloween), and made a note to self to write up the recipe this year. Really, it's just good hummus made with black ingredients. And if you have a pantry better than mine right now, yes, absolutely substitute fermented black garlic for standard garlic.

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The original shot I posted to Instagram. I added some extra black garbanzos on top (which I forgot this time)....but it adds a nice bit of texture.

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Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto

2017-10-21T08:36:22-08:00

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Last week, on Instagram, I posted an on-the-fly, super-quick pasta dish I made for lunch. It was cute, little, elbow pasta tossed with the last of a jar of pesto, a few handfuls of baby kale, toasted pumpkin seeds, and a shower of lemon zest. So good! So easy! A number of you requested the recipe, and I've included it down below. If you're blessed with the good fortune of having access to a Meyer lemon tree, by all means, use those. Otherwise, regular lemons will do the job just fine. Enjoy! -h

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Halloween Cocktails You're Less Likely to Regret

2017-10-20T08:47:54-08:00

I went down the Halloween cocktail rabbit hole the other day, and (wow!) there are some spooky, wild drinks out there. You might encounter Glowing Jell-o Shots, or candy corn cocktails, or even an eyeball punch. There's no shortage of cocktails you'd probably regret the next day - weird mixes of alcohols, overly sweet, lots of gummy worms in drinks, etc. So, I thought I'd do a quick round up of Halloween cocktails that were a bit less theme-y, ones that still had some ghoul and ghost, but also seemed delicious. 1. Cardinale - (PUNCH) Blood red, and bone dry. Get the recipe here. 2. Blood Orange Test Tubes - (Martha Stewart) I love the test tube delivery here, with the downloadable labels. Get the recipe here. 3. Jekyll Gin Glowing Cocktails - (Delish) This twist on a Gin Daisy glows in black light! Gin, grenadine, lemon juice, and tonic water. Get the recipe here. 4. Pirate Mary - (Food & Wine) Yes to this cocktail. There's a nested recipe in the ingredient list, but it's no big deal (aside from sourcing the yellow tomato juice ;)...Get the recipe here. 5. Kombucha Dark & Stormy - (101 Cookbooks) These are so delicious. Essentially, a twist on the classic cocktail make with strong ginger kombucha in place of ginger beer. A splash of rum, optional twist of lime, and you're good. Get the recipe here. 6. Death in the Afternoon - (PUNCH) Two ingredients - absinthe and chilled Champagne. Get the recipe here. 7. Mother's Ruin Punch - (Food & Wine) If you're going to go the punch bowl route for your party, this looks gooood. Gin, grapefuit juice, and Champagne. Get the recipe here. Continue reading Halloween Cocktails You're Less Likely to Regret... [...]