Goodies get just a little grotesque

For anyone looking for party and holiday ideas, "Celebrations 101" by Rick Rodgers (Broadway, 2004, $29.95) has the authority of a master. Rodgers, author of "Thanksgiving 101" and "Christmas 101" among a raft of other books, is surely going to send cooks to the kitchen with his new cookbook in hand — and a whole lot of confidence.

The book sets out 20 menus and more than 100 easy-to-make recipes for entertaining family and friends. Rodgers conjures up a Mother's Day brunch, for example, suggests a menu, supplies the recipes, provides a shopping list and a preparation timetable. You tie on your own apron.

For Halloween, Rodgers says he avoids going overboard with spookiness but gives a nod to the grotesque with his blood-red cupcakes, which can be as red as the amount of food coloring you add to the batter. He says he prefers food-coloring paste, available at most kitchenware stores, because it colors the batter a deeper red than liquid food coloring.

Don't make food that's too difficult to eat and serve, he says. Cupcakes are manageable for people wearing costumes, masks and makeup, he points out, and these are "topped with gummy candies in the shape of worms, bugs and other gross things that will bring out the kid in you."

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RED VELVET CUPCAKES

2 1/2 cups all-purpose flour

3 tablespoons unsweetened cocoa powder (not Dutch-processed)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk or 2/3 cup plain low-fat yogurt mixed with 1/3 cup milk

1 tablespoon cider or red wine vinegar

1 teaspoon vanilla extract

1 teaspoon red food-coloring paste or 2 tablespoons liquid red food coloring

8 tablespoons (1 stick) unsalted butter, at room temperature, cut into pieces

1 1/2 cups sugar

2 large eggs, at room temperature

Frosting:

2/3 cup heavy cream

5 ounces bittersweet or semisweet chocolate, finely chopped