- Halloween vampires, sink your teeth into blood orange sorbet.
- Save money by learning how to make chicken cutlets.
- Check out all our favorite recipes for Halloween!
- Did you catch Natalie Portman as a guest judge on Top Chef?
- Invite some friends over for a blowout bash on All Hallows' Eve!
- Can you name these iconic dessert dishes?
- Take a minute to remember 10 nostalgic candies.
Posts for October 2009
1 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
2 tablespoons plus 1 teaspoon Asian fish sauce
2 tablespoons plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 1/4 pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
Lime wedges, for serving
- In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
- When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.
- Main Dishes, Beef
- Other Asian
1 pound extra-wide egg noodles
1/4 cup extra-virgin olive oil (EVOO)
2 pounds lean ground beef sirloin
1 large yellow onion, chopped
2 carrots, peeled and chopped
4 ribs celery, chopped
1 bay leaf
3 tablespoons butter
2 tablespoons flour
2 cups beef broth
2 teaspoons Worcestershire sauce
One 10-ounce box frozen peas, thawed
1 small shallot, finely chopped
2 tablespoons cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
3/4 pound spinach, chopped
1/2 small red onion, chopped
1/2 pint grape tomatoes, halved
2 kosher dill pickles, sliced
1/4 cup chopped fresh dill
- Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
- In a large, deep skillet, heat 1 tablespoon EVOO, 1 turn of the pan. Add the beef, season with salt and pepper and cook until browned, 5 minutes. Add the yellow onion, carrots, celery and bay leaf, season with salt and pepper and cook until crisp-tender, 5 minutes. Keep warm.
- In a medium saucepan, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute, then whisk in the beef broth and Worcestershire sauce and cook until thickened, 2 minutes. Stir the sauce into the beef mixture, then stir in the peas. Season with salt and pepper, lower the heat and simmer.
- Meanwhile, in a large bowl, mix the shallot, vinegar, honey and mustard. Whisk in the remaining 3 tablespoons EVOO. Add the spinach, red onion, tomatoes and pickles; season with salt and pepper.
- Toss the egg noodles with the remaining 1 tablespoon butter and the dill. Top with the beef stew and serve with the salad.
- Main Dishes, Beef
- Russian/Eastern European
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With its flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.
The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving, read more