319 foot recipes

Edible cake-decorating roses and leaves shaped from a marshmallow-and-powdered-sugar fondant. A budget-friendly alternative to professional gum paste for birthday and wedding cakes.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Easy chocolate angel food cake combines boxed angel food mix with cocoa powder and water for a fat-free, low-calorie loaf with a tender, cloud-like crumb. Three ingredients and one bowl, no whipping required.

Halloween spiderweb cookies decorate sugar cookies with white flooded icing and black piped concentric circles, then drag a toothpick to create perfect web patterns. Show-stopping party cookies for kids and adults.

Old-fashioned raspberry fruit jellies, homemade candy made from fresh fruit juice boiled with sugar, set with gelatine and rolled in fine sugar. Soft, jewel-bright squares with a real fruit tang.

Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.

Hawaiian pickled mango made with green mangoes, apple cider vinegar, brown sugar, and Chinese five spice. A sweet-tart island condiment with serious depth.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

Soft almond cookies made with egg whites, almond extract, and topped with toasted almonds. Lower fat, lightly sweet, and tender with a delicate crumb.

DIY Halloween makeup uses pantry corn syrup, cornstarch, and food coloring layered with tissue strips for kid-safe, lickable face paint. Build warts, scars, and ghoul effects.

Toasted tongue meringues on popsicle sticks for Halloween. Pink-tinted meringue cookies shaped like tongues, baked low and slow until crisp and dry.

Raspberry angel cake fills and frosts an angel food cake with a fluffy raspberry Jello and whipped cream mixture studded with real berries. Make-ahead friendly.

Peach-ginger-grape fizz: ripe peaches or nectarines blended with white grape juice and fresh ginger, topped with seltzer for a non-alcoholic summer cooler.

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.

Traditional Russian tea steeped with whole cloves and sweet apple cider. Strain, sweeten with honey or strawberry jam, and serve hot for a spiced, warming drink.

Thai-style grilled prawns marinated in lemongrass, galangal, and rice wine, skewered and grilled until smoky. A stunning appetizer presentation stuck into a halved orange.