Explore by Tags

Entries tagged with 'ground beef'

Slow Cooker Italian Sausage Meatballs With Chianti Sauce and Fusilli

Sunday Supper Jennifer Olvera 1 comment

Your slow cooker is the perfect vessel for long-simmered pasta sauce, bolstered here by big, hearty Italian sausage meatballs that are bound by an egg and old-fashioned oats. The sauce gains depth from dry red wine and balsamic vinegar, not to mention the meat itself. More

Cuban Picadillo

Serious Eats María del Mar Sacasa 4 comments

Picadillo is a Cuban-style hash made with ground pork, ground beef, or both. Layers of flavor in this traditional dish come in the shape of olives, capers, and raisins. More

Beef Tamale Pie With Cornmeal Crust

Serious Eats Jennifer Olvera 6 comments

Chili, ramped up with ancho and cocoa powder, smolders beneath spicy-sweet cornmeal crust. More

Grilling: Keftedes

Serious Eats Joshua Bousel 21 comments

What seemed like a ton of onion, garlic, oregano and mint in proportion to the meat at first, ended up being just the right amount of flavor to make these meatballs taste distinctly Greek. Although they didn't necessarily need the accompanying tzatziki and lemon to make them delicious, put altogether, they were outstanding. More

Seriously Asian: Jumuk-Bap

Seriously Asian Chichi Wang 6 comments

Jumuk-Bap View the complete recipe here » What do seaweed, pears, and ground beef have in common? They all belong in Jumuk-bap, a Korean rice ball snack I learned how to make from a former Korean housemate. Jumuk means fist in Korean, which is a fair description of how compressed the rice becomes as you shape it into a ball. I'd always been more familiar with the Japanese version, onigiri, in which fillings like umeboshi (pickled plum) or salmon are tucked into the interior of a rice ball, which is then wrapped into a sheet of seaweed. For Jumuk-bap, all the components are mixed together with the rice before being shaped into balls. The secret ingredient in the ground... More

Jumuk-Bap

Serious Eats Chichi Wang 2 comments

Cook the Book: Classic Ground Beef with Guajillo Chiles

Serious Eats Caroline Russock 6 comments

Before I ever experienced any kind of authentic Mexican food (Taco Bell excluded), I was pretty sure that tacos came from a box. This magical yellow box was decorated with cacti and terracotta tiles and had everything that you needed... More

More Posts