We’re gearing up for Halloween in this issue of Gourmet Live, starting with a curious cocktail: In "The Real Bloody Mary," our own Kelly Senyei shares the story behind a traditional drink she discovered on a recent trip to Kenya.
If you’re looking for treats with a slightly broader appeal, you’ll love our exclusive new Halloween recipes, including colorful "Candy Corn" Frozen Citrus Cream Pops and Witch’s Finger Bread Sticks (complete with pretzel-salt warts and almond fingernails), both by Gina Marie Miraglia Eriquez, a former Gourmet magazine food editor. Find more ideas for devilish dishes, plus advice on throwing a spooky, stress-free all-ages party, in our Ghost with the Most guide to Halloween entertaining.
For candy obsessives—and who isn’t one, this time of year?—we have an interview with a longtime aficionado of sweet stuff: Marc Summers, the host of the Food Network’s Unwrapped. Summers reveals what candy he’d choose if he could only have one kind for the rest of his life.
In another seasonal story, learn about tamale-making for the Day of the Dead, including the traditional tamalada—a prep pre-party—from Daniel Stone of New York’s Institute of Culinary Education.
Eat, drink, and be scary!
The Editors of Gourmet Live