Recipe:
Turkey Meatballs with Guava Sauce (Albóndigas de Pavo con Salsa de Guayaba)
I served them with guava sauce on the side and absolutely loved the combination of the sweet guava sauce with the turkey.
Blog Post & Recipe:
Emma’s Vanilla Beet Cake (Gluten-Free)
It is a wonderfully moist cake that I think would lend itself beautifully to a nice cream cheese frosting. You don’t taste the beets in it, if anything; the beets add an extra wonderful earthy sweetness.
Blog Post & Recipe:
The Perfect Roast Beef
One of the best parts of the roast beef is the slightly caramelized outside and to get that we want to keep moisture away and prevent steaming the meat. Roasting at the higher temperature at first will help with the channelization and starting with a dry piece of meat is important.
Blog Post & Recipe:
Butternut Squash with White Wine Mushroom and Sage
But did you know that butternut squash is amazing raw? I think it taste better than cooked.
Blog Post & Recipe:
The Briam
This is a main dish that can be served both straight out of the oven but also at room temperature. It is actually preferred to be eaten the next day as the flavors become fuller and deeper overnight.
Briam (Greek Baked Vegetables)
Blog Post & Recipe:
One Pot Roast Beef
I’ve made a roast beef before, but this one is special because you can just throw everything in a pot and let it go – no searing, no marinade, no rub – just a simple dish of perfectly cooked roast beef and lots of veggies that absorb all of the flavor of the garlic, rosemary, and, of course, butter. Kramer and I ate this all week, so it’s a great dish to cook on Sunday and use throughout the week.
Blog Post & Recipe:
The Perfect Rocking Roast Beef
• Always bring the beef to room temperature before cooking. I leave mine out for about 30 minutes (or up to an hour if it’s been chilling in the coldest part of my fridge).
Blog Post & Recipe:
Mini Peach Custard Pies
I love this recipe because the custard only has five ingredients. It also puts the peaches on beautiful display. You could also use apples, any type of berry, or whatever fruit you like, really.
Blog Post & Recipe:
Chickpea Snackers
As with the kale chips, this is a highly adaptable recipe so feel free to swap your favorite spice blend for the paprika. I prefer to use dried chickpeas and cook them myself because I think they result in a better texture and a more distinct nutty chickpea flavor. However, if you don’t have the time or patience for soaking and cooking chickpeas, go ahead and use canned — just make sure to rinse and dry them thoroughly before roasting them.
Blog Post & Recipe:
Caramelized Onion & Spinach Olive Oil Quick Bread
After caramelizing onions to a sweet, golden brown and wilting the spinach with minced garlic, the vegetables are mixed into a savory quick bread batter. The only fat in this easy bread is extra-virgin olive oil, which lends a slightly fruity taste
Blog Post & Recipe:
Top This: Braised Fennel Pizza (à la Paulie Gee's 'Anise and Anephew' Pie)
"I got just the pie," replied the man behind Brooklyn's Paulie Gee's. "It cannot be topped. My 'Anise and Anephew' has fior di latte, braised fennel, guanciale, and a post-oven drizzle of anisette cream with a garnish of fresh fennel fronds."
Slideshow & Recipes:
Delicious autumn roasts
Herbed rack of lamb with potato smash ... Beef pot roast ... Portuguese-style chicken ... Mexican slow-roasted lamb shanks ... Char siu pork ribs ... Greek roast lamb with skordalia and potatoes ... Slow-roasted duck marylands ... Roast beef with Yorkshire puddings ... Lamb with quince and honey ... Lemon and thyme baked chicken ... Roast lamb ... Chicken pot roast with mustard cream sauce ... Pork leg roast with sage potatoes ... Beef rib roast with spiced salt
