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People Top 5
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- January 23, 2012
- Vol. 77
- No. 3
The Top Chef alum (she won it in 2008) and Girl in the Kitchen author shares a dish that's 'perfect for when friends come over'
APPLE PORK RAGU WITH PAPPARDELLE
1 tsp. olive oil
¾ lb. ground pork
2 strips bacon, chopped
½ cup diced onion
3 garlic cloves, minced
2 apples, preferably Honeycrisp, peeled and cut into ¼-in. slices
½ cup dry white wine
1 15-oz. can whole tomatoes, chopped
1 cup chicken broth
1 lb. dried pappardelle or fettuccine
2 tbsp. capers
2 tbsp. thinly sliced fresh basil
1. Heat oil in a large saute pan over medium-high heat. Add pork and cook until it browns, 5 to 7 minutes, breaking into smaller pieces.
2. In a large saucepan, lightly brown bacon. Add onion and garlic. Cook until onion is translucent, about 2 minutes. Add apples and wine and simmer 4 minutes, or until wine is almost evaporated.
3. Add tomatoes, broth and pork. Bring to boil, then reduce heat. Simmer, partially covered, until sauce thickens, 15 to 20 minutes.
4. Meanwhile, prepare pappardelle according to package directions. Drain.
5. Add capers and basil to sauce. Season with salt and pepper. Serve over pasta.
Peter Callahan's MINI PIES
The celebrity caterer-famous for his bite-size food-shares a tiny dessert that provides 'a full spectrum of flavor,' he says
MINI LEMON MERINGUE PIES
12 oz. refrigerated sugar-cookie dough, chilled
3 egg whites, at room temperature
¼ tsp. cream of tartar
Pinch of salt
¾ cup sugar
½ cup lemon curd (or lemon pudding), chilled
1. Preheat oven to 350F.
2. Coat a 24-well mini-muffin tin generously with cooking spray and place 2 tsp. cookie dough into each compartment, pressing dough up the sides to form a cup.
3. Bake until edges are golden, 8-10 minutes. Remove cups from oven; cool 30 minutes in muffin tin.
4. Using an electric mixer, beat egg whites in a clean, dry bowl until frothy, about 30 seconds. Add cream of tartar and salt and beat on high, gradually adding sugar 1 tbsp. at a time, until glossy and stiff, 3 to 4 minutes.
5. Leaving cups in tin, fill each cup with 1 tsp. lemon curd and top with 1 tbsp. meringue. Broil on low until golden, 30 seconds to 1 minute, being careful not to burn.
6. Remove from broiler, let rest 10 minutes in tin, then gently loosen sides and transfer to a serving plate.
For more of Callahan's mini recipes, check out Bite by Bite, in bookstores now
- CONTRIBUTORS Asher Fogle,
- Liza Hamm,
- Thailan Pham.
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