Though your week may have started on a rough note (mine began with dental work), it’s looking to end on a sweet note, as Halloween and Diwali overlap. Although they celebrate entirely different things — Halloween the dark and the spooky, Diwali the light and the good — they both do it with dessert, which is something that I can absolutely get behind (despite the dental work).
With its Barbie-pink color and cardamom-y aroma, Hetal Vasavada’s resplendent badam burfi bark would be just the thing for a Diwali celebration. (Or Halloween, for that matter.) The recipe, adapted by Priya Krishna, calls for ruby chocolate, which is made from a specific variety of cacao bean that turns rosy instead of brown during fermentation and has tangy, fruity notes. Topped with crushed, freeze-dried strawberries for increased pinkness and a burst of tart flavor, it’s a showstopping sweet no matter when you serve it. And if that’s not quite right, we have loads more delightful Diwali recipes, both savory and sweet, for you here.
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Badam Burfi BarkView Recipe →
When my daughter was small, trying to get her to eat dinner on Halloween before trick-or-treating was always a challenge. A healthful, balanced one-pan meal, like Kay Chun’s sheet pan chicken and cheesy broccoli, is the pro move here. This easy meal is quick to put together and very kid-friendly, at least if your kids like crispy chicken skin and broccoli covered with Cheddar and Parmesan. Serve this, and feel better about letting your little zombies and ghouls out into the candy-strewn wilds.
Also perfect for Halloween is Anna Francese Gass’s cauliflower Milanese, which stars thick cauliflower steaks dressed up as veal cutlets. These meaty, crumb-coated slabs are baked rather than fried, which makes them highly appealing for weeknights — or anytime you don’t feel like cleaning the stove after dinner. For me, that would be just about always.
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