These candies may look like cookies and cream Reese's Peanut Butter Cups, but they're actually homemade treats that are packing some really interesting flavors. Read more about them below, plus how quince made a comeback and an easier way to make stock.
- In honor of her son's first experience with trick-or-treating, Karen Solomon is hoping for lots of drugstore candy classics, but still wants to make some special treats at home. In the San Francisco Chronicle, the author of Jam It, Pickle It, Cure It shares recipes for Honey Ginger Caramel Apples and Hearts of Darkness, an elevated version of the chocolate peanut butter cup with dark chocolate, sesame seeds, rosemary and caraway seeds.
- The Boston Globe puts together a Rainbow Slaw with a curry yogurt dressing.
- Did you know that in Turkey, saying "to eat the quince" means "to get into trouble?" The Los Angeles Times looks at the resurgence of the knobby fruit, then candies it and bakes it into a clafoutis.
- The Washington Post says there's more than one way to make a great stock, and offers a few tips to make the process easier.
Recent Newspaper Food Section Roundups
Green Tomato Pie and Finding the Fun in Cooking
Champurrado: Mexican Hot Chocolate
Getting To Know Goat Meat: Drunken Goat Burritos
Homemade Sausages and PB&J Truffles
Recipes for Early Autumn Entertaining
(Image: Craig Lee/San Francisco Chronicle)