Cody Reiss

I was raised on the Food Network of the early 2000s and remember cozying up on the couch on chilly fall mornings and — slack-jawed and eyes glazed over — watching back-to-back to back Halloween-themed episodes of my favorite shows.

This recipe for a “cup of dirt” is inspired by memories of watching old Halloween-themed episodes of cooking shows as a child and a love of malts.

Topped with labneh and harissa, the smoky, Levantine eggplant dip and spiced lamb meatballs are a match made in heaven

When I met Scott Lem — a hobbyist charcutier, or meat curer — at his small, makeshift prep space in South Pasadena last week, I had about a million questions for him.

I had a traumatic meatball experience. Then I learned everything I need to know about making them.

This recipe for mutabbal and meatballs by L.A. Times Cooking Editor Cody Reiss is great for an early fall feast.

Put your seasoning and balancing skills to the test with this Levantine dip — mutabbal.

It’s the perfect season to make this smoky eggplant dip — mutabbal.

This Levantine dish goes great with chicken and lamb, or eaten with pita.