The Trick to One-pot Halloween Dinners

Braised Veal with Cabbage Lasagne (CAWCOM) (2) Outside of the candy that the kids collect, Halloween may be the only American holiday that is not associated with a particular feast or recipe.

In fact, I didn’t know until recently that Halloween wasn’t celebrated in America until the late 19th century when Irish immigrants brought the Oct. 31 celebration to the United States and that the tradition of trick or treating didn’t become established until after World War II. I knew that because my mom told me that growing up in Manhattan in the 1920s they never trick or treated.

So if there is no traditional Halloween food, it seems ideal for each family to invent one. When I lived in Massachusetts and my three children were little, we took them around the neighborhood in a short-lived frenzy of trick or treating, returning home for them to examine their candy and for us to hide three-quarters of it.

Then we would eat dinner, which often was something I put on the stove before we left with the spooks and goblins. Usually it was some one-pot meal that could cook unattended and to which we could return enjoying the heavenly wafting smells of lusciousness.

Since nothing was traditional, these meals became purely inventive. The kids were ravenous because late October is cold in New England and rushing house to house is tiring work for a kid. If it wasn’t nailed down, my kids would eat it. READ MORE

Speak Your Mind


Site maintained by StudioSJS