Garlic Steak & Sauteéd Veggies
By Diana Ngo
This hearty and delicious dish is sure to please the whole family. It features juicy, garlic steak paired with nourishing vegetables, sauteéd in a tangy soy sauce. The best part? The dish takes less than 25 minutes — from prep to plate.
Serves: 4 | Prep Time: 10 Mins | Cook Time: 15 Mins
Savory Brunch Sweet Potatoes
By Elena Besser
Thinking about this sweet and salty breakfast recipe will make getting out of bed easy on those chilly fall mornings. Featuring roasted sweet potatoes, crispy prosciutto and a hot honey sauce — this dish has something for everyone to love.
Serves: 4 | Prep Time: 20 Mins | Cook Time: 1 hour 20 minutes
Apple Cinnamon Pull Apart Bread
By Taneisha Morris
This easy-to-make pull apart bread is packed full of cozy fall flavors. It features warm spices and sweet sauteéd apples that will leave your kitchen smelling like a bakery. Plus, the store-bought biscuits make this dish come together in no time.
Serves: 5 | Prep Time: 20 Mins | Cook Time: 25 Mins
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Garlic Steak & Sauteéd Veggies
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Garlic Steak & Sauteéd Veggies
By Diana Ngo
Serves: 4 | Prep Time: 10 Mins | Cook Time: 15 Mins
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With Ingredients From Walmart
What You’ll Need
2 16-ounce Ribeye Steaks, Patted Dry
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3 Tbsp Soy Sauce
1 Lb Green Beans, Trimmed + Halved
12 Cloves of Garlic, 8 Smashed & 4 Minced
1/2 Tsp Fresh Lemon Juice
2 Bell Peppers, Large Diced
How To Make It
Step 1
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Season the steaks with salt and pepper. Add oil to a cast iron pan over medium high heat. Sear the steaks for 3–5 mins on each side until desired doneness is achieved (3 minutes per side for medium rare).
Step 2
Add the smashed garlic once the steak has been flipped. Pour 2 tbsp soy sauce over the steaks once they’re done cooking. Rest for 5 minutes before slicing.
Step 3
Steam the green beans for 3 minutes then set aside.
Step 4
Add oil to a large sauté pan over medium high heat. Add the bell peppers and begin to sauté until slightly softened, about 1 minute. Add the green beans and season with salt and pepper. Cook for another 2–3 minutes.
Step 5
Add the remaining soy sauce and toss the veggies to coat. Add the lemon juice and mix. Add the minced garlic and stir to combine. Turn off the heat immediately and serve.
About Diana
My name is Diana Ngo and I am a wife and a mother of two young children, ages 7 and 5. I am classically French trained and a graduate of Le Cordon Bleu Culinary School. I also have a degree in Nutrition and Dietetics and am studying to become a Registered Dietitian. I was a catering cook for 5 years and worked with well-known Seattle, WA chef Tom Douglas. Food is my passion, and I enjoy cooking from all cuisines, but mostly Asian cuisines such as Vietnamese or Korean. As a first-generation Vietnamese American, I like to create dishes that include unique Asian seasonings and ingredients.
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Savory Brunch Sweet Potatoes
By Elena Besser
Serves: 4 | Prep Time: 20 Mins | Total Time: 1 Hour 20 Mins
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What You’ll Need
1 6-ounce Package Prosciutto
2 Tsp Fresh Thyme Leaves
4 Large Eggs
1 Cup Full-Fat Greek Yogurt
2 Medium Sweet Potatoes, Scrubbed
¼ Cup Hot Honey
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How To Make It
Step 1
Preheat the oven to 450 degrees Fahrenheit.
Step 2
Reduce the oven temperature to 400 degrees Fahrenheit. On the same baking sheet with new parchment paper, lay the slices of prosciutto down into small bunches. Place into the oven and cook for 8–10 minutes, or until crispy and golden.
Step 3
Meanwhile, bring a medium saucepan filled with water to a boil, once boiling, delicately lower in eggs and reduce the heat to low. Cook for 7 minutes. Prepare an ice bath and then place the eggs in until they are cool. Peel and set aside.
Step 4
Discard the water and in the same saucepan, combine hot honey, 2 Tbsp water, fresh thyme, and a pinch of salt over medium heat, stirring to dissolve the honey. Cook, stirring occasionally, until the mixture has thickened, about 2–3 minutes. Add in vinegar and cook for 1 minute more. Remove from heat.
Step 5
To a platter, add a swoop of yogurt, tear the sweet potatoes into large chunks and place atop the yogurt. Half the eggs and place them on top, delicately tearing them into smaller pieces as desired. Season with flaky salt and freshly ground black pepper. Top with crispy prosciutto, drizzle with the hot honey sauce and olive oil to finish. Enjoy!
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About Elena
My name is Elena Besser, I’m a Chicago-born, Brooklyn-bred chef, TV host and recipe developer — providing restaurant-quality recipes and tips for the home cook that loves to have a great time. I started out as an actor and entertainment news reporter and then found my favorite form of creative expression in the kitchen. Since then, I’ve gotten my culinary degree at International Culinary Center and cut my teeth cooking at NYT 3-star restaurant Lilia. You can find my work on The Today Show, where I host segments to help improve the lives of home cooks along with Food52, Bon Appetit, Food Network, Cooking Channel and Amazon.
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Apple Cinnamon Pull Apart Bread
By Taneisha Morris
Serves: 5 | Prep Time: 20 Mins | Cook Time: 25 Mins
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What You’ll Need
1 ½ Cans Country Biscuits
4 Large Apples, Peeled, Cored and Diced
½ Cup Salted Butter
1 Cup Brown Sugar, Packed
1 Tbsp Apple Pie Spice
1 Tbsp Fresh Lemon Juice
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How To Make It
Step 1
Preheat oven to 350 degrees Fahrenheit and grease a medium loaf pan with butter.
Step 2
Heat a non-stick sauté pan over medium high heat and melt butter. Then add the apples, brown sugar, apple pie spice and lemon juice. Sauté until the apples become soft — about 10–12 minutes. Then remove from heat and allow to
cool slightly.
Step 3
Cut each biscuit into four quarters, then add some of the apple mixture to the bottom of the pan. Next, add a layer of the biscuit pieces directly on top (they do not have to touch as they bake, they will rise and fill in the spaces). Add more apple mixture over the top of the biscuits, then another layer of the biscuit pieces. Repeat until finished.
Step 4
Bake for 20 to 25 minutes or until golden brown and baked through. Let stand for 5 minutes, then carefully remove and enjoy.
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About Taneisha
My name is Taneisha Morris, proudly born and raised in Toronto, Ontario, Canada! My cultural background is Jamaican, and as such bring Caribbean food, flare and vibrancy into the recipes I share. I also love making recipes that are approachable, comforting, and wholesome for the everyday home cook; in other words quick, easy and delish are the name of this game!
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