A-peeling endeavor
Apple season is upon us. Whether you prefer tart Cortlands or sweet McIntoshes, the Midwest can be the apple of your palate. Here are five ways to celebrate the harvest locally.

The King of Carnivores is crowned at Fatburger
Even in these lean economic times, there's one sure way to get fat. Just stop in Orland Park and consume a triple-decker at the new Fatburger restaurant, the first of its kind in the Chicago area. Eat the entire thing and the staff will publicly pronounce you the "King of Carnivores."

Any way you slice them
Fall is for apples. Sweet, tart and everywhere in between. Here are some recipes from the U.S. Apple Association.

Don't bob for these apples -- hot off the grill
The grill offers an easy way to reinvent the baked apple, either as a side with dinner or as a simple, elegant dessert.

Cupcakes get bloody makeover for Halloween

The best part about these creepy bloody eyeball cupcakes - aside from being delicious - is the surprise factor. Don't warn your guests that when they bite into the cupcakes, they will get a bloody (and maybe messy) surprise.

Spirits to warm undead hearts this Halloween

Whether you're hosting a party or just warming up after tricking and treating, "spirits" are a fine way to get your ghoul on.

Bake up some comfort
Fall brings welcome thoughts of being warm and cozy with the wonderful fragrance of baking bread wafting through the house. "Savory Baking From the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads," with its uncommon recipes, seemed perfect.

Old World recipes land in Southland
Every two years descendants of Falconara get together in autumn to celebrate their culture and tell stories about their heritage. Each reunion has a different theme. This year's is food and is celebrated with a family cookbook, "Generation to Generation."

Drama kids cook up a fundraiser
South Pacific Fruit Salad anyone? Harry Potter's Favorite ButterBeer, perhaps? To help raise money for a trip to Scotland, the drama kids at Andrew High School have put together a movie-inspired cookbook.

A culinary bucket list
Want to eat large? We asked four local chefs to tell us what 10 foods they think everyone should try during their lifetime.

Soups are better when they come from you, not cans

A great bowl of soup is satisfying, comforting and, it has been said, good for the soul.

Double-duty

Ivy Tech Community College culinary instructor Thom England created these recipes to spotlight wines that can be both used in the dish and served alongside.

What are you packin'?
Here we are a few weeks into a new school year and your kids already have the brown bag blues. What's that, you're singing backup? Registered dietitian Lisa Micetich has lots of advice on how to make lunch more interesting while still keeping it healthy.

Food for Thought An easy egg cream

Easy Recipe: Timeless egg creams

Despite a fatty image, pork can be a healthy pick

Pork and fat often seem to go hand in hand, perhaps because bacon, sausage and barbecue are so popular. But don't let this keep you from considering pork as a healthy choice.

Supermarket Sampler Take a pass on new Jell-O pudding

Jell-O Singles Instant Pudding Mix. Chocolate, Sugar-Free Chocolate, Vanilla, and Sugar-Free Vanilla. $1.99 per 1.37-ounce to 5.5-ounce box containing six packets.

Savory popovers are easy to make, go with anything

Popovers complement nearly any meal and are a great alternative to dinner rolls. They can be filled with vegetables, such as chopped spinach or corn, and any variety of cheese. Serve warm from the oven with butter.

Try this new toffee-studded chocolate bar

A chocolate bar this good deserves a cookie of its own.

Pumpkin and apples wed well in oven pancake

Be sure to serve this light, baked pancake from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash" as soon as it comes out of the oven. Cast-iron skillets work particularly well with baked pancakes.