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October's Best Recipes from Gourmet
Romulo YanesGet the 10 best October recipes from Gourmet Magazine like creme brulee, rack of lamb and upside apple tarts -- they are sure to please your family.
Click on the gallery for recipes.
Octobers Best from Gourmet
from Gourmet
Upside-Down Apple Tarts
This dessert is the classic combination of warm apple and flaky pastry becomes new again in these light, simple tarts.
Get Gourmet's recipe for Upside-Down Apple Tarts.
from Gourmet
Crème Brûlée Tart
In this sunny interpretation of a French classic, crème brûlée comes in a crust. Smooth custard in a flaky shell is finished with a crackling burnt-sugar top.
Get Gourmet's recipe for Crème Brûlée Tart.
from Gourmet
Provençal Rack of Lamb
Rack of lamb, a popular restaurant cut, is easy to cook at home. Roasting the meat over sliced potatoes enlivens them with savory juices.
Get Gourmet's recipe for Provençal Rack of Lamb.
from Gourmet
Chicken-Fried Ribs
Like the classic steak preparation for which they are named, these crisp panko-crusted ribs cook fast, but they're surprisingly tender on the inside.
Get Gourmet's recipe for Chicken-Fried Ribs.
from Gourmet
Stout and Cheddar Rarebit with Fried Eggs
This beer and cheese combo turns toast and fried eggs into a luxurious meal all about extras: extra-stout beer, extra-sharp Cheddar, and extra good.
Get Gourmet's recipe for Stout and Cheddar Rarebit with Fried Eggs.
from Gourmet
Six-Spice Hanger Steak
The aromatic mix of Chinese five-spice powder and black peppercorns holds its own against the robust flavor of hanger steak.
Get Gourmet's recipe for Six-Spice Hanger Steak.
from Gourmet
Wilted Greens with Warm Sherry Vinaigrette
Cream Sherry's sweet nuttiness works especially well with baby fall greens like mizuna or beet tops.
Get Gourmet's recipe for Wilted Greens with Warm Sherry Vinaigrette.
from Gourmet
Souffléd Macaroni and Cheese
In this dish, milk and bread crumbs are brilliantly combined as a substitute for a labor-intensive white sauce.
Get Gourmet's recipe for Souffléd Macaroni and Cheese.
from Gourmet
Pupu Platter (Polynesian-Style Hors d'Oeuvres)
A blend of crisp, soft, and chewy textures combined with a parade of flavors-sweet, salty, beefy-makes this playful platter an irresistible hit at parties.
Get Gourmet's recipe for Pupu Platter (Polynesian-Style Hors d'Oeuvres).
from Gourmet
Veal Scallopini with Brown Butter and Capers
Quick-cooking scallopini are perfect for breathing new life into busy weeknights. And the brown butter doesn't hurt either.
Get Gourmet's recipe for Veal Scallopini with Brown Butter and Capers.
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