A recap of our recipes from the past week (think hearty soups and Halloween candy concoctions). Click through the slideshow or browse the links below. What's been happening in your kitchen?

Appetizers & Condiments

• Sauced: Cucumber-Mint Raita
• Bar Bites: Pork Schnitzel Meatballs
• Serious Salads: Roasted Sweet Potato Salad with Chutney Vinaigrette

Mains

[Photograph: J. Kenji Lopez-Alt]

• The Food Lab: How to Make Awesome Pho in 1-Hour
• Sunday Supper: Zucchini Parmesan
• Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil
• Sandwiched: Meatball Sub
• My Thai: Tom Kha Udon Soup with Mushrooms
• Beyond Curry: Prawn Patia
• Skillet Suppers: 30-Minute White Bean Turkey Chili
• The Food Lab Lite: Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce
• British Bites: Lamb Phall
• French in a Flash: Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad
• The Nasty Bits: Spicy and Tingly Lamb's Face Salad from Xian Famous Foods
• Dinner for Two: Veggie Lo Mein

Breakfast

[Photograph: Donna Currie]

• Bread Baking: Spider Bread

Desserts

[Photograph: Sydney Oland]

• Sunday Brunch: Blueberry Grand Marnier Coffee Cake
• Cakespy: Candy Corn Muffins
• Wake and Bake: Apple Crostata
• Let Them Eat: Chocolate Mini-Cheesecakes For Halloween
• Cookie Monster: Chocolate Peanut Butter Jack-O-Lantern Cookies
• Chocoholic: Spooky Chili-Chocolate Spider Cupcakes
• Pie of the Week: Peanut Butter Cup Pie
• American Classics: Candy Bar Salad
• Weekend Baking Project: No-Bake Chocolate Pumpkin Mousse Pie

Drinks

[Photograph: Rachel Tepper]

• Make These Blood Splatter Cocktails For Halloween