food and nutrition

Dear Lynne: I buy organic for my kids, but cannot afford it for all of us. Any thoughts on how to save money on organic foods? We have stores that sell organic foods, so finding it isn't too hard. -- Grateful Dad

For fans of bento, lunch is an art form that can coax finicky eaters or soothe dieters into becoming the envy of the office.

When the leaves change and the weather cools, we fall for the pumpkin.

The affair lasts just a season. By December, our hearts will have moved onto fruitcake, eggnog, gingerbread men.

Most of these Halloween recipes are geared for children -- a little gross and scary -- but could be fun for an adult party, too. It's not hard to make gross food on purpose -- and it can be lots of fun this time of year. (Some of these recipes are for adults only!)

PECAN CARAMEL SPIDERS

(Tested by the Pittsburgh Post-Gazette)

When the witches of Shakespeare's "Macbeth" concocted a brew, it was quite a to-do: "Eye of newt, and toe of frog, wool of bat, and tongue of dog, adder's fork, and blind-worm's sting, lizard's leg, and howlet's wing, for a charm of powerful trouble, like a hell-broth boil and bubble."

If you expect a gaggle of goblins to haunt your house later this month, it will help to have a repertoire of tricks and ghoulish recipes close at hand.

We looked around for some party-food suggestions. Here are a few of our favorite sources -- and some Halloween tips and recipes.

www.hersheys.com/trickortreats

Q: Many healthful recipes now call for Greek yogurt. I live in a small town. If we have Greek yogurt at the grocery store it costs so much money. Is there a method to get the same consistency of the Greek yogurt from its more affordable counterparts? -- Michelle Norwood, Auburndale, Fla.

The peach's smooth-skinned cousin, the nectarine, is sweet and floral, sometimes with a slightly spicy undertone.

Nectarines are fabulous as is, or in salads with sturdy greens like watercress or frisee, or cooked down with mustard and spices as a condiment for grilled poultry.

It's a Sunday afternoon at the Logan home, and a weekly ritual has taken over the kitchen.

Peach cobbler bubbles in one oven. Macaroni and cheese -- made with smoked cheddar -- bakes in another one. And Jeanne Logan, dressed in her mother's apron, lifts a pot lid and eyes the jumble of black-eyed peas and lima beans.

Q: I received a bag of pepitas and want to know what they are. -- Fran Palmer, Rockport, Mass.

A: Pepitas are pumpkin seeds, dried out and usually roasted. They can come salted or unsalted; they're fabulous as a snack on their own, cooked into brittles or sprinkled in salads with juicy stone fruit.