Countdown to Halloween

Oh what fond memories we have of selecting a new Halloween record each early October at Woolworth's, a collection of spooky sound effects or haunting film music or creepy stories read by veteran actors like Vincent Price and Boris Karloff. To get you in the mood for our scariest of holidays, click on of the links below and nostalgically thrill to terrifying tales from Halloween LPs of yesteryear. While you're at it, try one of our most requested recipes for a pumpkin side dish.

Boris Karloff's Tales of the Frightened and Vincent Prince's A Handbook for Witches

Arch Obloler's Drop Dead



SWEET AND SOUR PUMPKIN

An Italian side that teams well with most autumnal meals, but is most savored at Cafe Drake alongside roasted duck, the squash should be peeled unless skin is quite thin. Best to stick with small sugar pumpkins or acorn squash.

• 1 pound sugar pumpkin or acorn squash
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, finely sliced
• 3 tablespoons honey
• 3 tablespoons red wine vinegar
• Salt and freshly ground black pepper
• 1 handful fresh chopped basil
• 2 tablespoons fresh chopped mint

1. Leave the rinds on and remove seeds from the pumpkin. Cut the flesh lengthwise into wedges, each about the length of your hand from fingertip to wrist.
   
2. In a medium saucepan, heat the olive oil over medium heat. Add the pumpkin wedges. Cook until soft and deep golden brown, 7 to 8 minutes.
   
3. Turn the wedges over and add garlic. Drizzle first the honey and then the vinegar over the pumpkin pieces, and season with salt and pepper, to taste.
   
4. Cook until the liquids reduce to a glaze, turning the pumpkin pieces, if necessary.
   
5. Add basil and mint at the last second.
   
6. Transfer pumpkin wedges to a platter and drizzle pan juices on top. Serve room temperature or hot.