Halloween candy, comfort food, spirit-free drinks, vegetarian meals

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Comfort food is in season and who doesn’t need that after this year? Polina Chesnakova a recipe for Tater Tot Shepherd’s Pie in her book “Hot Cheese.” Photo by Paul Sirisalee

Good Food celebrates Halloween and the creature comforts that come with fall. Ben Mims explains how to make two of his favorite commercial candy bars at home. Polina Chesnakova has all the ooey, gooey, melty dishes that incorporate hot cheese. Julia Bainbridge mixes up spirit-free cocktails. Meera Sodha dishes on vegan and vegetarian fare. Justin Pichetrungsi of Anajak Thai shares his story for this week’s installment of “In the Weeds.” Finally, a trip to the Santa Monica Farmer’s Market for bean and cheese burritos.



Evan Kleiman