Six pantry ingredients and your favorite Halloween cookie cutters make crisp olive oil crackers shaped like bats, pumpkins, and ghosts, a savory, kid-friendly alternative to candy.

Carrot witch fingers, cookie-cutter cheese ghosts and bats, and sweet potato pumpkins turn a classic meat-and-cheese board into a healthy Halloween snack spread for all ages.

Creamy bacon-and-scallion deviled eggs get black olive bodies and legs, turning a classic party bite into a creepy-crawly Halloween appetizer kids love to assemble.

Herbed cream cheese, marinara, sweet peppers, and pepperoni bake under string-cheese bandages for a warm, cheesy Halloween party dip that kids can help wrap.

Thirty-five years after Pittsburgh’s Soldiers and Sailors Memorial Hall gave Hannibal Lecter his cage, TABLE serves up eight lamb recipes for a watch party worth screaming about.

Spice-infused vodka, espresso, and caramel syrup make a fall cocktail that works at happy hour and at the dinner table.

From a color-changing Poison Apple Punch to mummified shepherd’s pies and blackberry spiders, these eight studio-tested recipes get oohs and aahs for their witty looks, and even more for their flavor.

Before pumpkins, jack o’lanterns were carved from root vegetables. We carve golden beets instead, roast them until tender, and drizzle them with a brown sugar and apple cider glaze. Devilishly delicious.

Roasted dumpling squash, crisp apple, kale, and pepitas make a healthy base. Grinning mozzarella skulls, shaped in a candy mold, and a homemade fig and honey vinaigrette make it a Halloween showpiece.