Korean Kimchi Jjigae: Bubbling Witch's Cauldron Pork and Tofu Kimchi Stew for Halloween
Heat the sesame oil in a heavy pot or Korean ttukbaegi over medium heat. Add the pork and cook for 4 to 5 minutes until the fa...
Category
Dinner Recipes
Cheesy Stuffed Whole Pumpkin: French Roasted Pumpkin with Gruyere, Bacon and Crusty Bread
Preheat the oven to 350F (175C). Line a rimmed baking sheet with parchment. Serves 6 Ingredients 1 sugar pumpkin or k...
Jack-o'-Lantern Chicken Pot Pie: Flaky Carved Crust over Creamy Chicken and Vegetables
Heat the oven to 400F (200C). Melt the butter in a large skillet over medium heat and cook the onion, carrots and celery 6 min...
Mummy Meatloaf: Glazed Beef Meatloaf Wrapped in Puff Pastry Bandages for Halloween
Heat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment. Serves 6 Ingredients 2 lb ground beef (...
Toad in the Hole: Crispy British Yorkshire Pudding Bake with Sausages and Onion Gravy
Whisk the flour, eggs, milk, salt and thyme into a smooth batter and let it rest at room temperature for 30 minutes. Serves ...
Jack-o'-Lantern Stuffed Peppers: Spiced Turkey, Rice and Melted Cheese Halloween Dinner
Preheat the oven to 375F (190C). Slice the tops off the peppers and set them aside as lids. Scoop out the seeds and membranes....
Vampire-Proof Forty-Clove Garlic Chicken: French Braise with Thyme and Crusty Bread
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry and season generously on both sides with salt and pepper. Serv...
Moroccan Lamb Tagine with Butternut Squash, Apricots and Chickpeas over Fluffy Couscous
Pat the lamb dry and season well with salt and pepper. Heat the oil in a large Dutch oven or tagine base over medium-high heat...
Italian Squid Ink Spaghetti: Jet-Black Pasta with Garlic, Chili and Seared Calamari
Bring a large pot of generously salted water to a boil. Cook the squid ink spaghetti until just shy of al dente, about 1 minut...
Boeuf Bourguignon: Red Wine Braised Beef with Mushrooms, Pearl Onions and Bacon
Heat the oven to 325F (160C). Pat the beef very dry and season generously with salt and pepper. Serves 6 Ingredients ...
Brazilian Feijoada: Slow-Simmered Black Bean and Pork Stew with Orange and Collards
Place the soaked beans in a large Dutch oven with the smoked ribs or ham hock and the bay leaves. Cover with water by 2 inches...
Greek Moussaka: Layered Eggplant, Spiced Lamb and Creamy Bechamel Bake
Heat the oven to 425F (220C). Brush the eggplant slices with olive oil, season with salt, and roast on two baking sheets for 2...
German Sauerbraten: Vinegar-Marinated Pot Roast with Gingersnap Gravy and Red Cabbage
Three days ahead, combine the vinegar, water, red wine, onions, carrots, juniper, cloves, bay leaves and peppercorns in a larg...
French Cassoulet: Slow-Baked White Beans with Duck Confit, Sausage and Crispy Crumbs
Drain the soaked beans and place them in a large pot with fresh water to cover by 5cm. Bring to a boil, skim, then simmer gent...
Chilean Pastel de Choclo: Sweet Corn-Crusted Beef and Chicken Pie with Raisins and Olives
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the onions with a pinch of salt until soft and golde...
Mexican Pozole Rojo: Pork and Hominy Stew with Guajillo Chile Broth and Crunchy Toppings
Put the pork shoulder, neck bones, halved onion, halved garlic head, bay leaves, oregano and salt in a large pot. Add 12 cups ...
Italian Risotto alla Zucca: Creamy Roasted Pumpkin Risotto with Sage Brown Butter
Heat the oven to 425F. Toss the pumpkin with 1 tablespoon olive oil, salt and pepper and roast on a sheet pan for 25 to 30 min...
Filipino Ginataang Kalabasa: Squash and Green Beans Simmered in Coconut Milk with Shrimp
Heat the oil in a wide pot over medium heat. Saute the onion, garlic and ginger for 3 to 4 minutes until softened and fragrant...