| How was your Halloween? Thursday evening in the nation's capital was unseasonably warm, which seemed to contribute to even more trick-or-treaters out and about than usual. The costume and decoration game in my neighborhood was on another level this year. I'm Matt Brooks, deputy Food editor, filling in while Becky Krystal is on vacation. As the leaves change color and fall to the ground, adding a crunchy soundtrack to my morning dog walks, I instinctively start reaching for the flannel in my closet. Shirts, pajama bottoms, throw blankets. There's comfort in the warmth it provides, which is just what spirits columnist M. Carrie Allan channeled this week with a trio of cocktail recipes infused with baking spices. The first is the aptly named Flannel Shirt Cocktail, which combines fresh apple cider, allspice dram and caramelly Averna amaro with Scotch whisky for a sipper that's peak fall. Carrie also offers up the Five-Spice Old-Fashioned (with the clever tip of toasting your five-spice blend) and the Pear of Queens Cocktail (where cardamom mingles with pear brandy or vodka). For a nonalcoholic option, Allison Robicelli's Hot Buttered Cider, with ginger, nutmeg, cloves and cinnamon, will warm you right up with a flurry of fall flavors. At the risk of getting ahead of herself, Daniela Galarza also dove head-first into the holiday season this week. Her Thanksgiving Soup is an efficient way to get a bunch of ingredients from the typical spread into one brothy bowl. Lean ground turkey, butternut squash, kale (or any hearty green; we see you, kale detractors) and Daniela's secret ingredient — stuffing croutons! — make a flavor-packed soup that comes together in less than an hour. (Hang onto this recipe to use with Thanksgiving leftovers, too.) We're all about weeknight meal shortcuts here, and Joe Yonan's new favorite is a way to get homemade pizza on the table faster. The key? Phyllo. Following a recipe from cookbook author Suzy Karadsheh ("The Mediterranean Dish: Simply Dinner"), he layered oil-brushed sheets of phyllo and topped them with cheese, cherry tomatoes, bell pepper and olives for his Veggie Phyllo "Pizza." Expect a light and flaky pie with a "shatteringly crisp" crust. I experienced a similar "a-ha" moment when Aaron Hutcherson invited our team to try the Plantain Frittata recipe he was testing from "The Contemporary African Kitchen," by Alexander Smalls with Nina Oduro. I love sweet plantains and savory frittatas, but would those flavors mesh? You bet. The eggs are boldly seasoned with garlic powder, paprika, chili powder, Italian seasoning blend and chicken bouillon, and the caramelized plantains contribute little pops of sweetness. As Oduro told Aaron: "It's familiar yet unusual." What new-to-you recipes are you eager to try? What familiar ones would you like to perfect? Tell us about them. Becky will be back to join Aaron for Wednesday's live weekly chat. Send in your questions early and then return when the conversation starts at noon Eastern. We heard from many of you in last week's chat — and in our inboxes, in story and recipe comments, on social media, in face-to-face conversations — about Post owner Jeff Bezos's decision to end The Post's practice of endorsing presidential candidates (despite the editorial board's planned endorsement of Vice President Kamala Harris). It's been a tumultuous week for Post staff and Post readers alike. Readers have thanked us for years of reliable recipes and tips as some have said goodbye to their subscriptions. Others are choosing different actions to make their feelings known. One reader of last week's chat wrote: "I wish that politics didn't have to contaminate something as universal as the enjoyment of good food. Thank you for all that you do. I am keeping my subscription in order to support all of you hard-working writers." To all of you: Our team appreciates your readership and support. | 
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