- Get a peek inside this San Francisco home
- Your ultimate guide to buying seafood
- Jennifer Aniston and Justin Theroux shop for their LA home
- How to take the perfect beach waves into Fall
- See all the presidential election coverage so far
- Tips for surviving a baby's first flight
- Beat the cold with a trench coat like Diane Kruger
- Find out which shows got canceled this Fall and which made the cut
- 8 store-brand items that are just as good as the name brand
- Get your juices flowing with improved circulation
- Check out Nikki Reed's nude-and-black colorblock top
- Retro video games for iOS
- Video: Ben Affleck reveals his secret to Hollywood success
- A DIY hydrating carrot mask
- The 12 worst types of Halloween candy — HuffPost Taste
- Paula Deen claims she invented the doughnut burger — Eater
- José Andrés will now teach at George Washington University — Grub Street New York
- Food safety tips for Hurricane Sandy — Delish
- On Bourdain's "entitled immaturity" — Zagat
- Must make: mac and cheese with pesto, prosciutto, and peas — Big Girls Small Kitchen
- Sephardic Jewish food unites these former denizens of Aleppo — Saveur
It was a month of candy, cocktails, and everything sweet in between. While we might have made a few savory offerings, October was an indulgent month of recipes as we geared up for Halloween. Once you've drooled over our latest recipes, from matcha ice cream to jack-o'-lantern cake pops, it's time to get busy and re-create them in your own kitchen!
Biscuits just got a whole lot better with the addition of truffle butter and parmesan cheese, courtesy of PrettyGirlsCook.
I’ve been on a biscuit kick lately and wanted to try a variation of the classic buttermilk biscuit. I recently purchased some black truffle butter from D’Artagnan and figured a little truffle never hurt anything! I have to admit, I am one of those people that love truffle, and it will never get old to me. Try these biscuits on their own or for brunch with a mimosa.
For the recipe, check out her blog, and then be sure to upload your best food photos to our Savory Sights group in our community. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.
- Take a first look at Wreck-It Ralph, Flight, and The Man With Iron Fists
- 12 cute toggle coats to cozy up in this season
- Video: Find out which stars are winners in our Hollywood Halloween costume contest
- What to keep at home to prepare for natural disasters
- Celebrity couples get cute with their costumes
- Bottled seasonal flavor that's not a beer
- Why strong brows are a strong beauty statement
- Ways for busy moms to speed up their morning routines
- CelebStyle: Lea Michele goes glam in a one-shoulder Michael Kors dress
- Gallery walls inspired by Instagram images
- October's 50 best candid celebrity photos
- Lauren Conrad supports Adopt a Shelter Dog Month with her new puppy
- See how the Windows Phone 8x stacks up
- Learn how to make parmesan crips with zucchini perfect for parties
If you're forced to stay indoors thanks to the storms and hurricanes that are taking over a good portion of the country, take advantage of the situation by practicing your cooking skills. We've rounded up delicious food and drink recipes that will be sure to comfort you through the roughest of weather. Some require little preparation, some can be cooked from food you already have, and some might be a little more complicated, but hey, what else do you have on your, err, plate? Stay hungry, stay dry!
The fermented apple cider tastes more of green apple than it does of pumpkin, but allspice shines through, offering a hint of Fall flavor. Big, bold beer fans thought the cider was "too sweet," but others loved the cider for its syrupy sugar content. A few tasters described the flavor as "unexpected" and could imagine the cider used in a cocktail or a Halloween punch. If you are gluten-free, don't like beer, or are a sucker for sweet alcoholic beverages, then Ace Hard Pumpkin Cider is the bottle for you.
- Dos and don'ts when hitting the bars on Halloween — Zagat
- An interview with chef-of-the-moment Yotam Ottolenghi — HuffPost Taste
- Check out this butter bust of Obama — Delish
- Just how tough do women have it in kitchens? — Grub Street New York
- Thomas Keller almost opened a sushi restaurant — Eater
- The best use for leftover rice yet — Chow
- The latest critique of Anthony Bourdain — The New Yorker
Here are seven shelf-stable provisions that I recommend you have on hand:
- Canned fish. This isn't just limited to tuna, but also includes salmon, herring, sardines, anchovies, and shellfish; it's rich in calories, protein, and healthy fats like omega-3s. Keep a manual can opener around for the good-quality stuff from Matiz España. Can't stomach those little metal cans? Try making a fresh homemade version.
- Nut butters. Peanut, almond, cashew, and sunflower seed butter make for great sweet and savory plant-based protein sources given their extended shelf life.
- Crackers. What else are you going to eat alongside peanut butter and tuna? Stock up on the most whole-grain, nutrient-dense crispbreads you can find, with a high amount of fiber and/or protein and low sodium (so you won't constantly be hogging that water supply).
- Ramen. Instant ramen is delicious, whether there's an impending earthquake or not. Keep a box favorite brand (mine's Nong Shim Neoguri) around just in case.
- Dehydrated fruits and vegetables. Where else are you going to get your daily dose? Have packs of dried apricots and bananas at the ready for quick access. Those dehydrated vegetables will come in handy for snacking — and those packets of ramen, too.
- Sports bars. High-protein sports bars are easy to keep on hand, light and compact, and already preportioned. Get busy buying up your favorite.
- Canned meals. There's nothing like sauce-laden comfort food to get you through tough times. Best bets: barbecued beans and ravioli.
- Water! The most important provision of them all. Account for one gallon of H20 per person, per day. Drinking water tablets, for portable water purification, aren't a bad idea, either.
What foods are in your natural disaster preparedness kit?