Thursday, February 22, 2018
Cooking

From the food editor: an easy weeknight recipe for chicken, plus food ideas to get in the Halloween spirit

In this week's Taste section, we take you inside a sausage factory in Tampa called Uncle John's Pride. They put out almost 8 million pounds of sausage a year. That's not a lot compared to giant national brands, but Uncle John's Pride has steadily expanded over the past four decades, all the while retaining longtime employees, family values and a keen eye for sausagemaking. Read Laura Reiley's cover story to find out more.

And don't fret: We have also loaded this week's section with content to help you celebrate Halloween weekend. On Page 5E, we offer five ideas for ways to use that leftover Halloween candy. Our favorite is the ingenious idea from Real Simple to pulverize SweeTarts (a candy that always seems to be left behind) and use them in a strawberry milkshake. There are also five suggestions for candy-craft beer pairings from beer expert Matthew Stock, who has suggestions for what to sip on as you're sneaking a handful of Skittles.

To celebrate the "dark, anarchic whimsy" of author Roald Dahl, whose 100th birthday would have been this year, we have a menu fit for the wacky world of Willy Wonka & the Chocolate Factory. The 1971 movie is an ideal Halloween-night alternative for those who can't stomach horror movies — and the Stout Hot Chocolate and Twig Taffy recipes on Page 4E make a fitting companion.

And below, we have a recipe for an easy weeknight dinner — and we'll take as many of those as we can get this time of year. Don't be scared off by the long recipe; it's a friendly dish that is hard to screw up. The cider and apples help keep the chicken moist and flavorful, and they bring a hint of autumn to your plate. Don't have chicken breasts? Pork chops would be a fine substitute.

Contact Michelle Stark at [email protected] or (727) 893-8829. Follow @mstark17.

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