15 Halloween Food Ideas for Dinner With a Spooky Twist

Serves 4 people.

Ingredients

• 8 lasagna noodles
• 15 ounces ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups marinara sauce
• 12 ounces ground Italian sausage
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and set aside.
2. In a skillet over medium heat, cook the ground Italian sausage until browned, breaking it up as it cooks. Drain any excess fat, season with salt, pepper, and dried basil, then stir in 2 cups of the marinara sauce. Remove from heat.
3. In a mixing bowl, combine the ricotta cheese, egg, and 1/4 cup of the Parmesan cheese. Season lightly with salt and pepper and stir until smooth. Reserve about 1/2 cup of this mixture in a separate small bowl or piping bag for the spiderweb design.
4. Spread 1/2 cup of the remaining marinara sauce in the bottom of an 8×8-inch baking dish. Layer 4 noodles over the sauce, then half of the sausage mixture, half of the ricotta mixture, and 3/4 cup mozzarella. Repeat the layers once more, ending with the last 4 noodles and the remaining marinara sauce.
5. Sprinkle the top with the remaining mozzarella and Parmesan. Pipe or spoon the reserved ricotta in concentric circles on the surface, then drag a knife through the circles from the center outward to create a spiderweb pattern.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly browned. Let the lasagna rest for 10 minutes before slicing.

Extra Tips

Pipe the ricotta webs right before the lasagna goes into the oven so the pattern stays defined after baking. If you make this ahead, assemble the layers without the top ricotta design, then add and pipe the webs just before baking. Leftovers reheat well in the microwave or oven with a splash of extra marinara to keep the noodles moist. Course: Main Course Cuisine: Italian Equipment: Large pot, Skillet, Mixing bowl, 8×8-inch baking dish, Piping bag or zip-top bag

Serves 4 people.

Ingredients

• 3 pounds bone-in beef short ribs
• 4 medium red beets, peeled and cut into wedges
• 1 cup coarse polenta
• 4 cups water
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 garlic cloves, smashed
• 2 cups beef broth
• 1 cup dry red wine
• 2 sprigs fresh rosemary
• 2 tablespoons butter
• Salt and black pepper

Instructions

1. Heat the oven to 400 degrees. Toss the beet wedges with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 35 minutes until the edges start to caramelize.
2. While the beets roast, season the short ribs with salt and pepper. Heat the remaining tablespoon of olive oil in a Dutch oven over medium heat and brown the ribs on all sides. Remove them to a plate.
3. Add the sliced onion and smashed garlic to the same pot. Cook for 5 minutes until the onion softens. Pour in the red wine and beef broth, then return the ribs to the pot with the rosemary sprigs.
4. Bring the liquid to a simmer, cover the pot, and transfer it to a 325-degree oven. Cook for 2 hours until the meat pulls easily from the bone.
5. About 20 minutes before the ribs finish, bring the water to a boil in a medium saucepan. Whisk in the polenta with a pinch of salt. Reduce heat to low and stir often for 15 minutes until thick. Stir in the butter at the end.
6. Remove the ribs from the oven and let them rest for 5 minutes. Serve the short ribs over the polenta with the roasted beets on the side.

Extra Tips

Roast the beets on a separate sheet so they keep their color and do not tint the braising liquid. If the sauce tastes too thin after cooking, simmer it uncovered on the stove for a few minutes to reduce. Leftovers reheat well in a covered pan with a splash of broth to loosen the polenta. Course: Main Course Cuisine: American Equipment: Dutch oven, Baking sheet, Medium saucepan

Serves 4 people.

Ingredients

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 4 medium potatoes, cubed
• 4 cups beef broth
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 4 sourdough bread loaves

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides.
2. Add the chopped onion to the pot and cook until it softens. Stir in the flour and cook for one minute to coat everything.
3. Pour in the beef broth and stir well to remove any bits from the bottom. Add the sliced carrots, cubed potatoes, thyme, and rosemary. Season with salt and black pepper.
4. Bring the mixture to a boil, then lower the heat and cover the pot. Simmer for about 90 minutes until the beef is tender and the broth has thickened.
5. While the stew simmers, cut a circle from the top of each sourdough loaf and hollow out the center to form bowls. Ladle the hot stew into the bread bowls and serve right away.

Extra Tips

Make the stew a day ahead and reheat it gently on the stove so the flavors deepen. If the broth thickens too much during storage, add a splash of beef broth when warming. Choose firm sourdough loaves that hold their shape once hollowed. Course: Soup Cuisine: American Equipment: Large pot, Cutting board, Knife, Ladle

Serves 4 people.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil
• 1 pound Italian sausage, casings removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chopped kale
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Heat the oven to 400 degrees. Brush the cut sides of the acorn squash halves with 1 tablespoon olive oil and place them cut side down on a baking sheet. Roast for 25 minutes until the flesh is tender when pierced with a fork.
2. While the squash roasts, warm the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned.
3. Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
4. Add the kale, salt, and pepper. Cook for another 4 minutes until the kale wilts. Remove the skillet from the heat.
5. Turn the roasted squash halves cut side up. Spoon the sausage and kale mixture evenly into each half.
6. Sprinkle the mozzarella cheese over the filling. Return the baking sheet to the oven and bake for 8 minutes until the cheese melts and begins to brown in spots.

Extra Tips

Choose smaller acorn squashes so each person gets their own half. The filling can be made a day ahead and stored in the fridge, then reheated briefly before stuffing the squash. If the kale seems very thick, give it an extra minute or two in the skillet so it softens fully before you add it to the squash. Course: Main Course Cuisine: American Equipment: Baking Sheet, Large Skillet, Knife

Serves 4 people.

Ingredients

• 8 bone-in, skin-on chicken thighs
• ½ cup unsalted butter, softened
• 6 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups thinly sliced red cabbage
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the oven to 400°F. Pat the chicken thighs dry and place them skin side up in a baking dish.
2. In a small bowl, mix the softened butter with the minced garlic, salt, and pepper until combined.
3. Spread the garlic butter evenly over the top of each chicken thigh, making sure to cover the skin.
4. Bake the chicken for 35 to 40 minutes until the skin is golden and the internal temperature reaches 165°F.
5. While the chicken bakes, place the sliced red cabbage in a large bowl. Add the red wine vinegar, olive oil, and sugar.
6. Toss the cabbage mixture well until the slices are evenly coated. Let it sit for 10 minutes to soften slightly.
7. Remove the chicken from the oven and let it rest for 5 minutes. Sprinkle the chopped parsley over the chicken before serving with the slaw on the side.

Extra Tips

Let the slaw sit a little longer if you prefer softer cabbage. Leftovers keep well in the fridge for two days; reheat the chicken in a 350°F oven to keep the skin crisp rather than using a microwave. If the garlic butter browns too quickly in the oven, loosely cover the dish with foil for the last 10 minutes. Course: Main Course Cuisine: American Equipment: Oven, Baking dish, Large mixing bowl

Serves 4 people.

Ingredients

• 1 1/2 cups bomba rice
• 2 packets squid ink
• 8 ounces chorizo, sliced
• 1 pound shrimp, peeled and deveined
• 4 cups seafood stock
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (14-ounce) can diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the sliced chorizo and cook until it releases its fat and begins to brown.
2. Stir in the diced onion, minced garlic, and red bell pepper. Cook until the vegetables soften.
3. Add the bomba rice and smoked paprika. Stir to coat the rice with the oil and spices.
4. Pour in the diced tomatoes and squid ink. Mix until the rice turns evenly black.
5. Add the seafood stock and a pinch of salt and pepper. Bring to a simmer, then reduce heat and cook without stirring for 15 minutes.
6. Nestle the shrimp into the rice during the last 5 minutes of cooking. Cover and cook until the shrimp turn pink and the rice is tender.
7. Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges on the side.

Extra Tips

Let the paella rest for five minutes before serving so the rice finishes absorbing any remaining liquid. If the color looks uneven after adding the squid ink, stir once more before the stock goes in. Leftovers reheat well in a covered skillet with a splash of stock to loosen the rice. Course: Main Course Cuisine: Spanish Equipment: Large skillet, Wooden spoon, Measuring cups

Serves 4 people.

Ingredients

• 1 medium sugar pumpkin (4-5 lbs)
• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 2 cups basmati rice
• 1 can (14 oz) coconut milk
• 2 cups pumpkin puree
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tbsp curry powder
• 2 tbsp vegetable oil
• 1 tsp salt
• Fresh cilantro, chopped, for garnish
• 2 tbsp roasted pumpkin seeds for garnish

Instructions

1. Preheat the oven to 375°F. Cut the top off the pumpkin and scoop out the seeds and stringy pulp. Carve a simple face on one side. Place the pumpkin on a baking sheet and roast for 20 minutes to firm the shell. Set aside.
2. Rinse the basmati rice under cold water until the water runs clear. Place it in a medium pot with 3 cups of water and ½ teaspoon of the salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it rest covered.
3. Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
4. Add the chicken cubes to the skillet. Cook for 6 minutes, stirring often, until the pieces are no longer pink on the outside.
5. Sprinkle the curry powder over the chicken and stir to coat. Pour in the coconut milk and pumpkin puree. Add the remaining ½ teaspoon salt. Simmer for 10 minutes until the sauce thickens and the chicken is cooked through.
6. Fluff the rice with a fork. Spoon the rice into the roasted pumpkin, then ladle the curry over the rice. Sprinkle with chopped cilantro and roasted pumpkin seeds before serving.

Extra Tips

Roast the pumpkin shell just until it holds its shape. Overcooking makes it too soft to serve as a bowl. If the curry thickens too much while simmering, add a splash of water to loosen it. Leftovers keep in the fridge for two days and reheat well on the stove with a little extra coconut milk stirred in. Course: Main Course Cuisine: Indian Equipment: Baking sheet, Large skillet, Medium pot, Carving knife

Serves 4 people.

Ingredients

• 12 ounces ziti pasta
• 1 pound ground Italian sausage
• 3 cups marinara sauce
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 8 ounces fresh mozzarella block
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F. Cook the ziti in a large pot of salted boiling water until just al dente, then drain and set aside.
2. In a large skillet over medium heat, cook the ground Italian sausage until browned, breaking it up as it cooks. Add the minced garlic and cook for one minute more.
3. Stir the marinara sauce, oregano, salt, and black pepper into the skillet. Simmer for 5 minutes, then remove from heat.
4. In a large bowl, combine the cooked ziti, ricotta cheese, half of the shredded mozzarella, and the Parmesan cheese. Pour in the sausage sauce and mix until evenly coated.
5. Transfer the mixture to a 9×13 inch baking dish and spread it into an even layer. Sprinkle the remaining shredded mozzarella over the top.
6. Slice the fresh mozzarella block into 1/2-inch thick pieces and cut each piece into a cross shape using a small knife. Place the crosses evenly across the surface of the ziti.
7. Bake for 25 minutes until the cheese is melted and the edges are bubbly. Let it rest for 5 minutes before serving.

Extra Tips

Cut the mozzarella crosses a little thicker so they keep their shape during baking. If the top browns too quickly, loosely cover the dish with foil for the last 10 minutes. Leftovers reheat well in the oven at 350°F with a splash of extra sauce to keep the pasta moist. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 inch baking dish, Mixing bowl

Serves 4 people.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables soften.
2. Stir in the garlic and mushrooms. Cook for another 6 to 8 minutes until the mushrooms release their liquid and start to brown.
3. Add the lentils, vegetable broth, tomato paste, thyme, and rosemary. Season with salt and pepper. Bring to a simmer, then cover and cook for 25 minutes until the lentils are tender.
4. While the filling simmers, place the potatoes in a medium pot and cover with water. Boil for 15 minutes until fork-tender. Drain, then mash with the butter and milk until smooth. Season with salt and pepper.
5. Preheat the oven to 200°C (400°F). Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly over the top.
6. Bake for 20 minutes until the potato topping turns lightly golden at the edges.

Extra Tips

Let the filling cool for 5 minutes before adding the mash so the layers stay distinct. If the lentils absorb too much liquid during simmering, add a splash more broth to keep the base moist. Leftovers reheat well in the oven at 180°C for 15 minutes to restore the crisp edges on the potato topping. Course: Main Course Cuisine: British Equipment: Large skillet, Medium pot, Baking dish, Potato masher

Serves 4 people.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups apple cider
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 sprig fresh rosemary

Instructions

1. Pat the pork chops dry and season both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chops and sear for 4 to 5 minutes per side until browned. Remove them to a plate.
3. Lower the heat to medium. In the same skillet, pour in the apple cider. Stir in the brown sugar, Dijon mustard, minced garlic, and rosemary sprig.
4. Bring the mixture to a simmer and cook for 8 to 10 minutes, stirring occasionally, until it reduces and thickens slightly.
5. Return the pork chops to the skillet. Spoon the glaze over them and cook for another 5 to 7 minutes until the internal temperature reaches 145°F. Discard the rosemary sprig before serving.

Extra Tips

Arrange the chops on a platter with the bones pointing outward to emphasize the skeleton shape. If the glaze thickens too much while sitting, add a splash of apple cider to loosen it before serving. Leftovers reheat well in a covered skillet over low heat with a little extra cider to keep the meat moist. Course: Main Course Cuisine: American Equipment: Large skillet, Measuring cups, Tongs

Serves 4 people.

Ingredients

• 8 cups beef broth
• 1 large onion, halved
• 3-inch piece fresh ginger, sliced
• 2 star anise pods
• 1 cinnamon stick
• 8 ounces dried rice noodles
• 12 ounces very thinly sliced beef (eye of round or sirloin)
• 2 cups bean sprouts
• 1 cup fresh basil leaves
• 4 lime wedges
• 2 green onions, thinly sliced
• Hoisin sauce and sriracha for serving

Instructions

1. Combine the beef broth, onion halves, ginger slices, star anise, and cinnamon stick in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. While the broth simmers, cook the rice noodles according to package directions. Drain and divide them among four bowls.
3. Arrange the thinly sliced beef on top of the noodles in each bowl. The slices should lie flat so the hot broth can cook them.
4. Strain the broth to remove the solids and return it to the pot. Bring it back to a rolling boil.
5. Ladle the boiling broth over the beef and noodles in each bowl. The heat will cook the beef to a rare finish within a minute.
6. Top each bowl with bean sprouts, basil leaves, lime wedges, and sliced green onions. Serve with hoisin sauce and sriracha on the side.

Extra Tips

Keep the beef slices as thin as possible so they cook evenly without turning gray. If the broth tastes flat after simmering, add a splash of fish sauce before serving. Leftovers store best with the noodles and broth kept separate to prevent sogginess. Reheat the broth to a full boil before pouring it over any remaining beef slices. Course: Soup Cuisine: Vietnamese Equipment: Large pot, Strainer, Mixing bowls

Serves 4 people.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 2 cups marinara sauce
• 1 cup cornmeal
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 small mozzarella balls
• 8 black olives, halved

Instructions

1. Preheat the oven to 400 degrees F. In a large bowl, mix the ground beef, breadcrumbs, egg, minced garlic, Italian seasoning, and salt until evenly combined. Form the mixture into 8 meatballs and place them on a baking sheet. Bake for 15 minutes.
2. While the meatballs bake, heat the marinara sauce in a large skillet over medium heat. Once the meatballs are done, transfer them to the skillet and simmer in the sauce for 10 minutes.
3. In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the cornmeal. Reduce heat to low and cook for 5 minutes, stirring often. Stir in the heavy cream and Parmesan cheese and cook for 2 more minutes until thick and creamy.
4. To finish, place a scoop of polenta on each plate. Top with two meatballs and a spoonful of sauce. Press one mozzarella ball onto each meatball and add an olive half on top to create eyes.

Extra Tips

Make the meatballs a day ahead and store them in the sauce so the flavors deepen. If the polenta thickens too much while sitting, stir in a splash of warm broth before serving. Use full-fat cream for the best texture. Leftovers reheat well in a covered skillet with a little extra broth added to the polenta. Course: Main Course Cuisine: Italian Equipment: Baking sheet, Large skillet, Medium saucepan

Serves 4 people.

Ingredients

• 1.5 pounds lamb stew meat, cut into 1-inch pieces
• 2 medium onions, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup dried apricots, halved
• 1 (14-ounce) can diced tomatoes
• 2 cups chicken broth
• 1.5 cups couscous
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the lamb pieces and brown them on all sides, about 6 minutes total. Season with salt and pepper while cooking.
2. Remove the lamb and set it aside. Add the onions to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
3. Return the lamb to the pot. Add the cumin, coriander, cinnamon, and ginger. Stir to coat everything evenly.
4. Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer. Add the halved apricots, then cover and cook on low heat for 1 hour and 15 minutes until the lamb is tender.
5. While the tagine simmers, prepare the couscous according to package directions in a separate saucepan. Fluff it with a fork when done.
6. Spoon the couscous into bowls and top with the lamb tagine. Sprinkle with chopped cilantro before serving.

Extra Tips

Make the tagine a day ahead so the spices deepen overnight. Reheat gently on the stove with a splash of broth to loosen the sauce. If the apricots taste too sweet, add an extra pinch of ginger at the end to balance the flavor. Course: Main Course Cuisine: Moroccan Equipment: Large pot, Saucepan

Serves 4 people.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 cup marinara sauce
• 1 cup shredded mozzarella
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil, divided
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Sprinkle the eggplant rounds with salt and let them sit for 10 minutes, then pat dry.
2. Dip each eggplant round in the beaten eggs, then coat with breadcrumbs mixed with half the Parmesan. Place on the baking sheet and drizzle with 2 tablespoons olive oil.
3. Bake the eggplant for 20 minutes, flipping halfway, until golden and crisp.
4. While the eggplant bakes, make the pesto. Add basil, pine nuts, garlic, remaining Parmesan, and 1/4 cup olive oil to a food processor. Blend until smooth, then season with salt and pepper.
5. Warm the marinara sauce in a small pan over low heat.
6. Build the stacks on plates. Start with one eggplant round, add a spoonful of marinara, a few slices of mozzarella, and repeat to make three layers per stack. Finish with a drizzle of pesto on top.

Extra Tips

Press the eggplant slices firmly when breading so the coating stays on during baking. If the pesto thickens while sitting, stir in a teaspoon of water to loosen it before drizzling. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the eggplant crisp. Course: Main Course Cuisine: Italian Equipment: Baking sheet, Food processor, Small skillet

Serves 4 people.

Ingredients

• 4 salmon fillets (6 ounces each)
• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 2 garlic cloves, minced
• 1 pound asparagus, trimmed
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
2. In a small saucepan, combine the balsamic vinegar, honey, minced garlic, and 1 tablespoon olive oil. Bring the mixture to a simmer over medium heat and cook for 3 to 4 minutes until it thickens slightly.
3. Place the salmon fillets on the prepared baking sheet and brush them generously with the balsamic glaze.
4. In a bowl, toss the trimmed asparagus with the remaining 2 tablespoons olive oil, salt, and black pepper until evenly coated.
5. Arrange the asparagus around the salmon on the baking sheet. Bake for 12 to 15 minutes until the salmon flakes easily and the asparagus is tender with lightly browned tips.
6. Remove the pan from the oven and serve the salmon and asparagus while warm.

Extra Tips

Reduce the glaze just until it coats the back of a spoon so it stays on the salmon during baking. If the asparagus finishes first, pull it from the sheet and keep it warm while the salmon finishes. Leftovers reheat gently in a 300-degree oven to avoid drying out the fish. Course: Main Course Cuisine: American Equipment: Baking sheet, Small saucepan, Mixing bowl