A repast suitable for Dracula himself, chef Daniel Bonnot in New Orleans prepares his Halloween treat: Black Widow’s Web (Black Bean Soup), Picked-Fresh-on-Full-Moon Graveyard Salad (Fresh Greens), Roasted Baby Bat (Veal-stuffed Quail), King Trout’s Mummy (Trout with Leeks, Onions, and Ricard, Wrapped in Phyllo), Witches’ Cauldron Soufflé (Pumpkin Soufflé in a Baby Pumpkin), and Dracula’s Bite of Delight (Chocolate Mousse with Caramelized Pastry). 1 hour.

Narrated by late great jazz trumpet player Al Hirt, and featuring Emeril Lagasse. An entertaining look at the New Orleans tradition of jazz brunches. Historial footage, rare interviews, and over 20 on-camera recipes, including Crabcakes and Eggs (Mr. B’s/New Orleans), Grillades and Grits (Andrea’s/Metairie), and drinks like the Mimosa and Café Brulot. 1 hour.

Alex Delicata, chef for L.L. Bean in Freeport, Maine, headlines an hour-long special featuring some of America´s favorite outdoor feasts ‚Äì among them, an Ole Miss football tailgate party, a lobster and clam bake in Nantucket, whitewater rafting in Idaho, bonefishing in the Florida Keys, a Louisiana golf tournament crawfish boil, and a Georgia fire company´s barbecue. 60 minutes.

Featuring seven southwest chefs who prepare nine dishes for a complete menu that celebrates the traditional holiday in new ways, including Sweet Potato Bisque with Avocado, Pear, and Lime; Roast Wild Turkey; Maple-Pecan Sweet Potato Pie, and Pumpkin-Chocolate Cheesecake. 60 minutes