Eating seasonally is a great way to get the nutrition you need from foods that are at their peak of quality. Pomegranates are in season October and November. Inside their leathery skin are hundreds of seeds, each one encased in sparkling ruby red pulp. These sweet-tart little beauties are rich in potassium and add a blast of vitamin C. If you’ve never used one, you just cut the pomegranate in half and pry out the pulp-encased seeds. Discard any of the spongy white membrane that wants to hang on. You can snack on the seeds or use them as a shimmery garnish on desserts, cocktails and salads.

I have a perfect autumn salad for you that

Here are the basic directions to make the large long-legged spider shown, but use different bead colors, sizes and wire gauges to make an endless array of spiders. In the coming weeks, I plan to show all kinds of

Even though gardening season is over, don

How to garnish your Crystal Head vodka?

Here’s looking at you, kid! Serve this Ghoulish Pasta featuring Certified Angus Beef to the kids before they head out trick or treating!

No tricks, just really fabulous treats!

John & Kira’s Spiced Pumpkins

Mrs. Prindable’s Halloween Caramels

John and Kira’s Chocolate Figs

Rolling Pin Productions Monster Cookies

I love a hearty bowl of chili.

Even though gardening season is over don

Don

Listen to the interview.

Thanks to Angie Thayer from Wilton for these decorating tips!

Filling Between Layers of a Cake: