- Take a first Look at Gwen Stefani's Harajuku Mini line for Target!
- Let these meatless soups get you through the week
- How to get Katniss Everdeen's look for Halloween
- Ryan Gosling's best kisses onscreen and off
- Must-have leather pieces under $500
- See new photos of Brad Pitt's on-the-market midcentury modern Malibu home
- Freaky flashback: TV characters in costume through the years
- Check these little-known credit card perks
- Healthy Halloween treats that'll satisfy trick-or-treat cravings
- Tips for helping your pets lose unwanted weight
- Carve your way to an awesome GeekSugar prize pack!
- PopSugar NYC: pumpkin beers to satisfy your Halloween hops
- Video: Gwyneth gets cute with her kids while Chris Martin sings his wife's praises
- Penelope and Javier take little Leo out for lunch in Italy
Posts for October 17th 2011
From Lauren Hendrickson
Beet, Caramelized Onions & Goat Cheese Pizza
1 ball of store-bought pizza dough
1/4 cup corn meal or flour
2 large beets, roasted and thinly sliced
1 red onion, roughly chopped
6 ounces goat cheese, crumbled
3 ounces mozzarella, shredded
Extra-virgin olive oil
2 scallions, finely chopped
Arugula Pesto (optional)
1 cup packed arugula leaves
1/8 cup toasted pine nuts or sunflower seeds
1 small garlic clove, peeled
1/4 teaspoon kosher salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
1/4 to 1/3 cup extra-virgin olive oil
1/4 cup grated parmesan cheese
- Preheat the oven to 400ºF. To roast beets, remove stems from the beets. For each beet wrap it up in aluminum foil and place in an oven-safe dish. (Depending on the size of your beets, baking time will vary; a medium-sized beet will take 30-40 minutes to roast, and is ready once a pierced knife goes through entire beet easily.) Set aside to cool, then skin the beets carefully, using gloves or several layers of paper towels.
- If desired, make the arugula pesto by placing all of the ingredients in a food processor and blend until all ingredients are finely chopped.
- Preheat the oven to 500ºF, along with a pizza stone or baking sheet.
- Heat 1-2 tablespoons of olive oil in a large frying pan, then add the onions and caramelize over medium-high heat until golden.
- On a large cutting board, roll out your pizza dough, using flour or cornmeal to ensure it doesn't stick, until dough reaches a desired thickness.
- Place dough on preheated pizza stone or baking sheet, and parbake for 5 minutes to help ensure a crispy crust.
- Once pizza dough starts to get golden, place cheese, beets, caramelized onions and arugula pesto (if using) evenly on top.
- Return pizza to the oven and continue to cook for 5-7 minutes until the cheese has melted and desired crispness of crust.
- Transfer pizza on a large cookie sheet and chop into slices. If not using the arugula pesto, drizzle the pizza with a little extra-virgin olive oil, scallions and sea salt. Enjoy!
If you're looking for a more low-key way to ring in Halloween, then enjoy a festive, color-coordinated pasta dish at home. If you loved electric-pink rigatoni this time last year, then you'll find black-and-orange pasta just as fun. Squid ink provides the midnight color while roasted butternut squash lights the dish up with an incandescent glow. Make it even creamier by adding a generous pat of butter and a shower of freshly-shaved pecorino romano. For the spirited and spooky recipe, read on.
Take the Quiz
For me, trick-or-treating is basically synonymous with Halloween night. It's the one night kids all over the nation run around their neighborhoods dressed up in crazy costumes and are actually encouraged to take candy from strangers! We've tested you on classic Halloween candies, but how much do you know about the trick-or-treating tradition and the Halloween candy craze? Take this quiz to test yourself!
The mayo-free tuna sandwich at 'Wichcraft is one of my favorites, and compared to many of the other recipes in the cookbook 'Wichcraft: Craft a Sandwich Into a Meal — and a Meal Into a Sandwich, this one is relatively simple. The resulting meal is so magnificently complex and and innovative, I couldn't believe I'd made it all by myself.
As I learned making 'Wichcraft's goat cheese with avocado and celery, this cookbook gives you the option (and the recipes) of making many of the ingredients from scratch. In this case, I skipped the homemade lemon mayo but did make the lemon confit, which was extraordinary. I have since used the thinly sliced, cured lemons on numerous sandwiches and salads, and it's a great accent to have in the fridge.
This weekend saw some big moves in our Best Candy of All Time Bracket. Reese's Pieces were knocked down to 22nd place while candy corn gained some serious ground, and Snickers and Peanut M&Ms leapt into the top three.
So what are you waiting for? Put your money where your mouth is and vote now in our tournament-style competition to settle the sweet score once and for all.
We've selected 64 of the most beloved candies, so start by clicking the image above, and go through the first-round matchups by picking your favorite candy each time. Once you've done that, we'll take your favorites and pair them against each other until there is only one winning candy left! Just for playing, you'll be entered to win a year's supply of candy from Dylan's Candy Bar. To enter, complete your bracket and enter your email address by midnight PDT on Friday, Oct. 28. We'll reveal the results on Halloween! Click here for official rules. Play the bracket now!
With all of the information overload about the state of our current agriculture system, sometimes it's hard to keep the most basic rules straight. Whether you've been buying local produce for some time or you're finally getting serious about avoiding all the crazy pesticides, the Environmental Working Group makes it its job to inform people about which produce is best organic and where you can skip and save some extra dough.
The EWG compiled two lists: Dirty Dozen, which you should always buy organic, and Clean 14, where conventional will do just fine Some of the picks on each list may surprise you! Keep reading to learn the lowdown on pesticides and produce.
So I sent him a note, and he kindly shared the following tips!
1. Start with excellent, grass-fed beef.
2. Test & taste your mixture (by frying off a bit first), adjust seasoning as needed.
3. If you don't have a smoker, add a few slices of smoked, finely diced & rendered bacon to the mixture.
4. Let it rest. It's even better if you let it come to room temperature then chill overnight.
I took those ideas and incorporated them into a recent favorite recipe by Chef Damon Wise. Both Trojahn and Wise endeavor to add layers of flavor to their meatloaf, with Trojahn adding the killer touch of cooking his in a smoker. If you have a smoker, do that! Absolutely delicious.
(Gluten-free note: I substituted gluten-free bread with excellent results.)