• Take a first Look at Gwen Stefani's Harajuku Mini line for Target!
• Let these meatless soups get you through the week
• How to get Katniss Everdeen's look for Halloween
• Ryan Gosling's best kisses onscreen and off
• Must-have leather pieces under $500
• See new photos of Brad Pitt's on-the-market midcentury modern Malibu home
• Freaky flashback: TV characters in costume through the years
• Check these little-known credit card perks
• Healthy Halloween treats that'll satisfy trick-or-treat cravings
• Tips for helping your pets lose unwanted weight
• Carve your way to an awesome GeekSugar prize pack!
• PopSugar NYC: pumpkin beers to satisfy your Halloween hops
• Video: Gwyneth gets cute with her kids while Chris Martin sings his wife's praises
• Penelope and Javier take little Leo out for lunch in Italy

If you're looking for a more low-key way to ring in Halloween, then enjoy a festive, color-coordinated pasta dish at home. If you loved electric-pink rigatoni this time last year, then you'll find black-and-orange pasta just as fun. Squid ink provides the midnight color while roasted butternut squash lights the dish up with an incandescent glow. Make it even creamier by adding a generous pat of butter and a shower of freshly-shaved pecorino romano. For the spirited and spooky recipe, read on.

A sandwich from 'Wichcraft is relatively easy to make at home, as Between the Bread shows us in this tuna and fennel sandwich recipe post.

The mayo-free tuna sandwich at 'Wichcraft is one of my favorites, and compared to many of the other recipes in the cookbook 'Wichcraft: Craft a Sandwich Into a Meal — and a Meal Into a Sandwich, this one is relatively simple. The resulting meal is so magnificently complex and and innovative, I couldn't believe I'd made it all by myself.

As I learned making 'Wichcraft's goat cheese with avocado and celery, this cookbook gives you the option (and the recipes) of making many of the ingredients from scratch. In this case, I skipped the homemade lemon mayo but did make the lemon confit, which was extraordinary. I have since used the thinly sliced, cured lemons on numerous sandwiches and salads, and it's a great accent to have in the fridge.

Get the recipe now.

This weekend saw some big moves in our Best Candy of All Time Bracket. Reese's Pieces were knocked down to 22nd place while candy corn gained some serious ground, and Snickers and Peanut M&Ms leapt into the top three.

So what are you waiting for? Put your money where your mouth is and vote now in our tournament-style competition to settle the sweet score once and for all.

We've selected 64 of the most beloved candies, so start by clicking the image above, and go through the first-round matchups by picking your favorite candy each time. Once you've done that, we'll take your favorites and pair them against each other until there is only one winning candy left! Just for playing, you'll be entered to win a year's supply of candy from Dylan's Candy Bar. To enter, complete your bracket and enter your email address by midnight PDT on Friday, Oct. 28. We'll reveal the results on Halloween! Click here for official rules. Play the bracket now!

With all of the information overload about the state of our current agriculture system, sometimes it's hard to keep the most basic rules straight. Whether you've been buying local produce for some time or you're finally getting serious about avoiding all the crazy pesticides, the Environmental Working Group makes it its job to inform people about which produce is best organic and where you can skip and save some extra dough.

The EWG compiled two lists: Dirty Dozen, which you should always buy organic, and Clean 14, where conventional will do just fine Some of the picks on each list may surprise you! Keep reading to learn the lowdown on pesticides and produce.

What's the secret to a great meatloaf? OnSugar blogger Fresh Tart goes on a delicious exploration of this comfort food recipe.

When I started asking food friends what they think makes a great meatloaf, three separate people said ask Chef Stephen Trojahn of Gastrotruck, because his smoked meatloaf sliders are amazing.

So I sent him a note, and he kindly shared the following tips!

1. Start with excellent, grass-fed beef.
2. Test & taste your mixture (by frying off a bit first), adjust seasoning as needed.
3. If you don't have a smoker, add a few slices of smoked, finely diced & rendered bacon to the mixture.
4. Let it rest. It's even better if you let it come to room temperature then chill overnight.

I took those ideas and incorporated them into a recent favorite recipe by Chef Damon Wise. Both Trojahn and Wise endeavor to add layers of flavor to their meatloaf, with Trojahn adding the killer touch of cooking his in a smoker. If you have a smoker, do that! Absolutely delicious.

(Gluten-free note: I substituted gluten-free bread with excellent results.)

Recipe for tender, smoky Meatloaf at Dara & Co./Minnesota Monthly Magazine.

Hungry for more? Start following Fresh Tart or start your own OnSugar food blog. We might just feature your fantastic food writing.