Spooky and soupy.
, all other costumes pale by comparison. And finally, because most Halloween food just straight-up sucks.
For all its kitschy fun, Halloween food tends to be stuff I wouldn't want to eat any other day of the year, so I see no reason to eat it on Halloween either. Which is why, when I volunteered to come up with a Halloween recipe for Serious Eats, I told myself it would have to be something I'd want to cook and eat year-round.what I was going to make. In theory it sounds easy: Make something that captures the spirit of Halloween, but is also really, deeply, crave-ably delicious.
No, not black everything...I need some color. I need orange. And I need egg. There's going to be squid ink in this, so it's clearly a seafood ramen. I know: salmon roe! to lend me her crafty skills by cutting a sheet of nori into a bat, its fangs dripping with rabid saliva. The broth itself wasShortly before serving, I added the mussels—two pounds of aquatic souls perishing in the heat. And then just enough jet-black squid ink to make children cry for their milk.
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