For Halloween go overboard by serving this arm made of a mixture of cream cheese and cheddar cheese, like a cheese ball, that you sculpt. We use cheese sticks to make the fingers and cover the whole thing with prosciutto to imitate the muscles. This dish is not for the faint of heart.

Tuna-Stuffed Tomatoes

Do you dare to inject this bright red liquid into your drink at your Halloween party? Don’t be afraid, it’s a syringe filled with Campari, which is placed in a glass filled with sparkling wine or sparkling cider, like a spritz. Be careful, we don’t know all the side effects of this creepy cocktail.

When placing this bare head in the centre of a charcuterie platter on Halloween, you may hear a few screams of fright. To reproduce it, a clean plastic skull is used and then lined with slices of prosciutto. For the eyes, bocconcini cheeses and olives! It’s enough to make your hair stand on end!

This scary sight is quickly eased by the pleasure of how good small cocktail sausages taste with maple syrup. All you have to do is trim nails and knuckles into the sausage (strange, we know!) with a small knife to turn this classic into a Halloween recipe.

Mushrooms are the stars of this vegetarian “fried chicken” recipe. Oyster mushrooms are coated with a milk- and lemon-based breading (imitating buttermilk) as well as cornstarch. Once the mushrooms are fried, you get a light, crispy texture, and tenderness in the centre. They are accompanied by a dip inspired by ranch dressing and made with mayonnaise, sour cream and miso.

This squash recipe works wonders at a platter-style dinner where everyone can help themselves. It offers a beautiful balance between the sweetness of maple syrup and the saltiness of feta, and the soft squash and crunchy hazelnuts. Not to mention the addition of a confit garlic vinaigrette, which enhances the dish with its unique taste. It’s a perfect vegetarian recipe to celebrate the arrival of autumn.

A grilled broccoli salad is a big yes. Here, it is cooked on the grill and then cut up into bunches for more efficiency. The mix of flavours and textures—with the freshness and crunch of cucumber combined with the roasted taste of broccoli—is surprising and delicious. The salad is served with an all-purpose dressing made from parsley, basil and chives, which allows you to clean out your herb drawer or the last sprigs of your home garden.

When it’s time for dessert, make guests smile with this big gourmet cookie, which is made on the barbecue and served at the table in its cooking pan. With a warm, chewy centre and dark chocolate and toasted pecan flavours, it has everything to help you warm up on chilly evenings. The pears as a garnish add a fruity touch while the espresso-flavoured caramel takes it over the top. You’ll want to immediately dig in and share.

Prepared on the show La cuisine d’Isabelle et Ricardo, these salmon tournedos are a sure bet. Coat them in sumac before grilling them on the barbecue and serve them with fennel wedges, also cooked on the grill.