New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.


Sugar and a Touch of Spice

Who says October treats have to hew to tradition? Four recipes from New York chefs offer a deliciously different take on Halloween candy.


(Photo: Courtesy Salumeria Rosi)

At Salumeria Rosi Parmacotto, chef and owner Cesare Casella uses salumi in almost everything, including desserts like his rich prosciutto brittle. Recipe>>

Next: Salty, sour, and sweet lemon lollipops.

  • 1
  • 2
  • 3
  • 4

    • Join the Discussion

    Read All Comments | Add Yours

    Recent Comments On This Article

    See All | Add Yours

    Halloween Guide

    Advertising
    The Current Issue
    Current Issue
    Subscribe to New York
    Subscribe

    Give a Gift

    Advertising