Candy Corn Panna Cotta! A grown up twist on a childhood Halloween favorite.

Ricotta Cheese Gnocchi ~ Mark Bittman and The New York Times shares these lovely little lumps and swap ricotta for potato.

Ale-Braised Mustard-Glazed Short Ribs ~ Sippity Sup has and easy and delicious way to make short ribs.... braised in Belgian style ale.

Peanut butter flavored “pupcake” with cottage cheese frosting and a slice of bacon on top. Pupcakes for your dog!

Chocolate Ganache Cupcake ~ Ever have a real *need* for something über chocolatey?

Sweet and savory Japanese stir-fry with shishito peppers, carrots, chicken and sprout, in a soy ginger sauce.

Brussel Sprouts! The Kitchn has a great roundup of recipes to try with these great green globes.

Mustard Tart ~ The Baker's Apprentice continues her studies with Dorie Greenspan and tackles this savory tart.

S'mores from scratch- homemade honey grahams & smoked vanilla bean marshmallows.

Fabulous (and healthy) mac n cheese, by Jamie Oliver, interpreted by the 10 year olds in my boys' cooking club!

Maple and Cardamom Spiced Pears with Pecans

Pumpkin spice steel cut oatmeal. Tastes like pie, looks like breakfast.

Pumpkin Pie Crepes! The cupcake project can't wait for Sunday and shares this brunch recipe now.

Spicy Cilantro Peanut Slaw - capture the first days of spring (or the last days of summer!)

Pumpkin Spice White Hot Chocolate

Ticings are absolutely adorable and soo easy to use!

Lemon Creme Fraiche Cake - absolutely divine!

A hearty beef stew ready in just 15 minutes cooking time with help from the pressure cooker.

Hachis parmentier - a French classic that is perfect for the fall and winter.

The BEST chocolate buttercream frosting, perfect for cupcakes!

Moist and flavorful yeast bread with swirls of cinnamon and plump raisins.

Sohui Kim's (of the Good Fork in Brooklyn) recipe for Pork and Chive Dumplings

Pink velvet cupcakes.....red velvet's little sister!

Chocolate Chip Bundt with Pecans for I Like Big Bundts!

Tasty, girly and almost childish ceramics that seem to come straight out of a Lewis Carroll's tale. Designed by Studio Lenneke Wispelwey.

Caramel Cupcakes - A Sweet Spoonful reflects on life and this delicious desert adapted from the Southern Foodways Alliance Community Cookbook with traditional homemade caramel.

Fried Cauliflower ~ Dirty Kitchen Secrets shares this Lebanese side served with a tahini sauce.

Bon Appetit shares '5 Reasons You Shouldn't Hate On Microwaves'

A peek at some of our favorite posts this week here on Tasteologie!

Four Asian mushrooms (shiitake, maitake, enoki and anzutake) and Brillat-Savarin triple cream brie make the best risotto.

Nutella Rum Sherbet (made with almond milk for the lactose intolerant!)

Quick and easy Black Grape Strudel.

Baby spinach, golden mushroom and shaved parmesan, drizzled with a red wine vinegar and olive oil dressing.

Crystal Head Vodka gift set has little skull shot glasses! Which are pretty big for shots ~ and perfect for Skulculents! Couldn't resist planting some adorable succulents in mine!

Special edition macarons from Ladurée in collaboration with British designer John Galliano.

Cooking Architecture makes a delicious and easy galette from fresh-picked, local apples.

Roasted Butternut Squash Orzo Salad ~ Two Peas and Their Pod make great use of seasonal vegetables with this dish.

Cauliflower and Parmesan Cake - This savory cake is more like a "sturdy baked omelet." Smitten Kitchen adapts a recipe from Yotam Ottolenghi of London.

Tostones Con Mojo ~ Matt Bite's serves up fried plantains with a delicious vibrant garlic cilantro sauce.

Whole Wheat Sunflower Seed Bread ~ Joy the Baker breaks away from all the sweet stuff and brings out the whole wheat flower.

Pierre Hermé has a fun Christmas treat.... three logs and and ax made of chocolate and biscuits.

Fresh pasta with pumpkin, pine nuts and goat cheese... and can you really change the world?

Good and the WWF have teamed up to make some interesting infographics illustrating the 2010 Living Planet Report.

L.A. Style Chorizo ~ A sausage recipe makes for a tasty breakfast and helps keep a 6 year-old desire to raise pigs at bay in this edition of The New York Times series Cooking with Dexter.