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October/November 2015

Broiled Shrimp & Broccoli with Spicy Peanut Sauce

Inspired by Southeast Asian shrimp satay, this one-pan dish is a weeknight favorite. Taste the peanut sauce before tossing it with the shrimp. If you want it spicier, add more…

  • Bourbon-Mint Cranberry Sauce

    Traditional cranberry sauce gets a mint julep makeover, plus toasty hazelnuts for crunch. Be sure to use fresh nuts; a bad batch can throw off the flavor.

  • Bread Stuffing with Sausage, Apples & Sage

    This stuffing has a loose, crisp-crumbly texture when made without the optional eggs. If you prefer the stuffing to hold together more, add the eggs.

  • Baked Sweet Potatoes with Coconut Curry Chickpeas

    Creamy, earthy, fragrant, and filling, this would make a fantastic vegetarian option at the Thanksgiving feast.

  • Brie and Spinach Farrotto

    Inspired by risotto but made with farro instead of rice, this quick and simple side dish is excellent served alongside grilled sausage, roast chicken, or steak.

  • Black Pepper Acorn Squash

    Yes, it is possible to cook winter squash in just 15 minutes. The key is to cut acorn squash into fairly thin wedges, skip any fussy peeling (the skin is…

  • Bourbon-Chipotle Rib-Eye Steak

    Here’s a great way to cook a thick rib-eye indoors: Sear it in a cast-iron skillet, then finish it in a hot oven. The smoky, boozy sauce is made right…

  • Five-Spice Red Cabbage Salad

    An intriguing combination of flavors and textures in this slightly sweet salad makes it hard to stop eating. Serve it with a mild white fish.

  • Fall Herb Butter

    Almonds offer a toasty counterpoint to bold fall herbs in this savory butter, which makes a terrific finish for simply grilled or seared steaks. While the meat is resting, dollop…

  • French Toast Butter

    Sweet and comforting, with a nice, salty crunch, this butter is also a great way to use up leftover bread. Slather it on waffles or pancakes, or spread it on…

  • Fresh Fig and Raspberry Tart

    This gorgeous tart shows off late-summer fresh figs and raspberries like the jewels that they are. For best results, chill the filled tart before topping it with the fruit; otherwise,…

  • Green Cabbage-Apple-Fennel Salad

    This monochromatic salad is stunning in its simplicity. The crisp texture and lemony punch make it a perfect partner for braised meats or grilled pork. Use a mandoline to shave…

  • Goat Cheese & Chile Corn Spoonbread

    Hot chiles and tangy goat cheese add excitement to sweet, soothing corn pudding. The heat level is customizable, so you might want to keep it mild if serving kids.

  • Lamb Chops with Concord Grape Sauce

    Ruby port and fresh herbs channel fall in a most lovely way in this company-worthy dish.

  • Middle Eastern Savoy Cabbage Salad

    Middle Eastern ingredients like lemon, yogurt, cumin, and coriander flavor a creamy dressing that crinkly Savoy cabbage soaks right up. It’s a lovely accompaniment to grilled lamb. Use regular yogurt…

  • Oatmeal Cookie Butter

    This sweet, fruity butter tastes like the most sophisticated cookie dough you’ve ever licked off a spoon. It's amazing on warm, fresh bread, or for a sweet snack spread it…

  • Mashed Potato Gratin with Manchego & Horseradish

    This has all the comfort-food joy of traditional mashed potatoes, but with a more sophisticated feel.

  • Moussaka

    Beloved by Greeks and non-Greeks alike, this hearty casserole is one of the best things you’ll ever eat. Like most good things, moussaka takes time to make, but it feeds…

  • Mini-Meatloaves with Chili Sauce

    Kids will love getting their own individual-size loaves, while everyone will enjoy the sweet-tangy glaze on top. Serve with smashed baby potatoes sprinkled with chives.

  • Roasted Salmon & Fennel with Pistachio Gremolata

    The bright flavors and beautiful colors in this one-pan meal make it a company-worthy meal, but it’s quick enough for a weeknight, too.

  • Rye-Cheddar Fondue

    No need to get fancy with the Cheddar in this dip. Mass-market brands, grated finely, tend to melt best, but avoid pre-shredded Cheddar, which may be grainy. Serve with bread…

  • Quick Chicken Pho

    The authentic version of this fragrant Vietnamese noodle soup starts with a broth made from scratch. Here, purchased broth is simmered with charred ginger and onion and lots of spices…

  • Roasted Brussels Sprouts and Pears

    Pears lend their sweetness to earthy Brussels sprouts in this quick essence-of-fall side dish. Serve with roast turkey or baked ham.

  • Roasted Cauliflower and Arugula Salad with Sumac Dressing

    Pair this delicious salad with some toasted flatbread as a vegetarian main course or serve it as a side dish with grilled lamb chops, roast chicken, or seared salmon.

  • Red Wine-Poached Pear & Almond Tart

    Poaching pears in red wine gives them a gorgeous ruby hue for topping this ultimate fall tart. For best results, chill the filled tart before topping it with the fruit;…

  • Spiced Carrot-Pine Nut Soup

    Coriander, mustard seeds, and Madeira add depth of flavor to a fall classic. For the best results, use organic carrots. They tend to be a bit sweeter and more assertive.

  • Strawberry & Kiwi Tart with Honey Cream

    This gorgeous tart highlights some of early summer’s most beautiful produce, underscored by a mild honey cream filling. For best results, chill the filled tart before topping it with the…

  • Green Cabbage Salad with Spiced Pepitas

    Cilantro, lime, and chili powder give this crisp salad a Mexican flavor. Toss in some Cotija, a crumbly cow’s milk cheese, and you’ve got the ultimate taco topping.

  • Curried Chicken Thighs with Cauliflower, Apricots & Olives

    This one-pan meal is a riff on Chicken Marbella, the famous Silver Palate dish featuring sweet roasted prunes and briny olives. In this version, made with boneless chicken thighs and…

  • Citrus and Sheep's Milk Cheese Butter

    Bianco Sardo is a sheepy aged Sardinian cheese. Its tang pairs nicely with that of citrus, and since it’s not too salty, it won’t overpower fruit notes. If you can’t…

  • Citrus-Herb Turkey & Gravy

    Dry-brining the turkey allows the spices to penetrate the meat. A compound butter of garlic, citrus zests, and fresh herbs goes under the skin just before cooking so that those…

  • Chocolate & Caramelized Banana Tart

    Yes, you can even make fresh fruit tarts in deepest winter. A cocoa crust, chocolate-cream filling and shards of dark chocolate play off the bananas’ creamy sweetness. For best results,…

  • Cod with Pancetta, Artichokes, and Olives

    Despite the ease of preparation—the fish, sauce, and side dish all cook in one skillet—this is a restaurant-worthy dinner. Serve it with good crusty bread to mop up the sauce.

  • Apple-Pear-Cherry Pie

    This pie is best when made ahead and baked straight from the freezer. Leftovers—should there be any—are great for breakfast.

  • Apple Rosette Tart with Maple Cream

    Twisting thin apple slices into tiny rosettes creates a beautiful, abstract design on this tart. Maple syrup in the pastry-cream filling makes the dessert a true celebration of fall.

  • Popcorn Butter

    Buttered popcorn is delicious, so why not popcorn butter? This compound butter is not only delicious on fresh-baked bread or toast, it's surprisingly tasty on basmati rice, or stirred into…

  • Poached Pear & Pistachio Tart

    This recipe adds an exotic note to the classic poached pear tart, with pistachios in the crust and topping and cardamom in the filling. For best results, chill the filled…

  • Pear-Prosciutto Rarebit

    This cheesy open-face sandwich has the perfect blend of sweet and salty. Serve with mustard and cornichons on the side to cut the richness.

  • Pear and Watercress Salad with Cashews and Honey-Ginger Vinaigrette

    Toasted sesame oil and soy sauce add a subtle Asian note to the dressing in this autumn salad.

  • Pear and Dried Cranberry Clafoutis

    The French baked custard-and-fruit dessert known as clafoutis has a rustic appeal that’s perfect for casual dinner parties.

  • Pasta Shells with Spinach and Cannellini Beans

    Sometimes, all you want for dinner is a soothing dish. This pasta, comfort food at its best, fills the bill.

  • Taleggio and Garlic Confit Butter

    Aged balsamic, stinky cheese, and shallots make this butter pungent, and that’s a good thing. A quick garlic confit adds sweetness for balance (and leaves you with some lovely garlic-infused…

  • Tropical Fruit Tart

    A rum-laced banana cream filling and a coconut crust underscore the mango and pineapple topping this tart.  For best results, chill the filled tart before topping it with the fruit;…

  • Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

    A mixture of fresh rosemary, sage, and thyme coats quick-cooking pork tenderloin, which pairs beautifully with tender apples and potatoes. The whole thing makes your kitchen smell like a dream,…

  • Haricots Verts with Cream, Mushrooms & Crisp Bacon

    The sherry really comes through in the rich, creamy sauce, giving this classic dish a refined feel. If your beans are particularly long, feel free to cut them.

  • Hot Buttered Rum Apple Cider

    This is the kind of drink that warms you from the inside out. It scales down easily, making it a nice evening treat when you’re not entertaining, and the rum…

  • All About Heritage Turkeys

    What are they? Are they worth the money? And do they taste good?

  • How to Make Cabbage Salads

    Stepping beyond coleslaw, cabbage stars in fresh fall salads

  • How to Make Moussaka

    Learn to make this traditional Greek comfort-food casserole.

  • The Big Cheese

    Jason Sobocinski’s passion for making the most of local ingredients has helped him build a Connecticut restaurant empire.

  • Sheet Pan Suppers

    Cook your main and side together on a single pan. Dinner, done.

  • Editors' Potluck Thanksgiving

    A spectacular holiday potluck with recipes from our editors

  • Blackberry-Elderflower Tart

    Elderflower liqueur adds a haunting floral-pear fragrance to the light pastry cream filling, contrasting the deeply flavored fresh blackberries. For best results, chill the filled tart before topping it with…

  • Broiled Steak & Brussels Sprouts with Blue Cheese Sauce

    In this one-sheet-pan supper, beefy New York strip steaks lend their flavorful drippings to sliced Brussels sprouts sizzling below. To speedily prep the sprouts, use the slicing disk on your…

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