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Issue 125

Bacon and Egg Ramen

A few fresh ingredients—ginger, scallion, spinach, bacon, and a cracked egg—transform those little packages of noodles into something truly satisfying.

  • Baked Haricots Verts with Fried Shallots

    This from-scratch update of the classic green bean casserole eschews canned cream of mushroom soup and thicker green beans in favor of a fresh mushroom cream sauce and slender haricots…

  • Blueberry-Ginger Bread

    Pungent ginger adds a spicy twist to this tender quickbread, which tastes like a big blueberry muffin. It's the perfect breakfast treat when blueberries are at their summer peak.

  • Bourbon-Caramel Pumpkin Tart

    From its dramatic straight sides to its bourbon-spiked caramel and crunchy pepita toppings, this gorgeous tart makes plain pumpkin pie pale in comparison. The recipe’s length may make it look…

  • Double Banana-Walnut Bread

    Nutmeg adds warmth and depth to this perfect-for-breakfast bread which features fresh diced bananas and overripe (read: sweet) mashed bananas. A dusting of confectioners’ sugar finishes the bread beautifully.

  • Grilled Steak and Watercress Sandwiches

    Peppery watercress is a perfect counterpoint to the bold flavors of the dressing on this super-size and satisfying sandwich.

  • Kale Chips with Toasted Lemon Zest

    Wash and dry the kale leaves well in advance of roasting to ensure that they are completely dry. Serve these highly snackable chips in a wide, shallow dish, or cool…

  • Lemon, Lavender, and Poppy Seed Loaf

    Dried lavender adds a floral note to this sweet, fragrant bread that begs to be enjoyed with a cup of warm tea.

  • Mushroom and Spinach Skillet Strata

    A strata is essentially a savory bread pudding, and can be augmented with anything from ham to summer vegetables. Here, smoked Gouda lends a hearty richness to the classic pairing…

  • Niçoise-Style Salad with Soft-Cooked Egg

    This simplified version of the classic replaces the hard-boiled egg with a soft-cooked one, which means the yolk can mix easily (and deliciously) with the other ingredients. Any leftover dressing…

  • Mustard Green Flatbread with Charred-Tomato Vinaigrette

    Sweet, smoky, charred late-season tomatoes complement the peppery mustard greens on this flatbread. Any extra vinaigrette is great on salad, green beans, or fish, and will keep in the refrigerator…

  • Mustard Greens with Chorizo and White Beans

    A riff on the classic Northern Italian dish of greens and white beans, this hearty side dish is great with chicken or fish, or over pasta. It can also be…

  • Midwestern Roast Turkey and Gravy

    In an homage to the Upper Midwest, this turkey has a mustard-herb butter rubbed under the skin and the gravy is enhanced with mustard and beer. Buttering and salting the…

  • New England Roast Turkey and Gravy

    Apple cider, fresh herbs, and a touch of cinnamon bring the flavor of the Northeast to this bird. Buttering and salting the turkey 1 to 2 days before roasting seasons…

  • New England Bread Stuffing

    Diced apples, roasted chestnuts, and dried cranberries lend a touch of sweet to this traditional bread stuffing, which pairs perfectly with the New England Turkey and Gravy.

  • Midwestern Bread Stuffing

    This delicious bread stuffing is loaded with tasty morsels (ham, kale, dried cherries, parsnips), reflecting Midwest's agricultural bounty. Pair it with the Midwestern Roast Turkey and Gravy for a regional…

  • Roast Chicken with Chanterelles and Peas

    Golden roast chicken over a rich, creamy sauce of chanterelle mushrooms, sweet peas, and shallots makes for a dish that’s both elegant and comforting. Serve with egg noodles.

  • Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts

    With every bite, this soothing pasta becomes more and more interesting as the heat from the crushed red pepper and the sweetness from the hazelnuts comes through. A sharp chef’s…

  • Sofrito Scallops with Saffron Rice

    Used with everything from beans to meat to fish, the versatile tomato-based sauce called sofrito is the soul of Latin American and Caribbean food. In this Cuban-inspired dish, bay scallops…

  • Spaghetti and Meatballs

    Plenty of oregano and a touch of fennel makes these tender meatballs super flavorful. This recipe uses a higher proportion of pork than beef or veal in the meatballs because…

  • Southern Roast Turkey and Gravy

    Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm…

  • Southwestern Roast Turkey and Gravy

    The butter rub for this turkey is spiced with cumin, oregano, and chile powder, while the gravy is finished with a touch of honey to balance the heat. Buttering and…

  • Stir-Fried Beef with Mixed Vegetables

    The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

  • Spiced Apple-Pecan Bread

    Warm spices, apples, and plenty of toasted pecans make this the perfect fall quick bread. Applesauce adds an extra hit of apple flavor while chopped pecans make an appealing crunchy…

  • Spiced Pumpkin Bread Pudding

    The simplicity of this one-bowl dessert belies how satisfying it is. Serve it slightly warm or at room temperature with whipped cream and graciously accept all the compliments that come…

  • Southern Bread Stuffing

    Andouille sausage, bell peppers, and garlic lend a little bayou flavor to this bread stuffing, making it a perfect partner for the Southern Roast Turkey and Gravy.

  • Southwestern Bread Stuffing

    Chorizo and roasted poblanos bring a little heat to this bread stuffing, while chunks of tender butternut squash lend a sweet contrast. For a Southwestern Thanksgiving feast, pair it with…

  • Zucchini-Pistachio Bread

    This tasty quick bread is the perfect destination for late-summer zucchini. Pistachios are the perfect flavor pairing here, and a dusting of confectioners’ sugar adds a bit of sweetness to…

  • Catfish with Apricot-Chili Glaze and Wilted Spinach

    This easy sweet-and-spicy glaze, while delicious on meaty catfish, would also taste great on other fish fillets. You’ll find the chili garlic sauce and sesame oil in the Asian food…

  • Curried Chicken Stew with Squash and Cashews

    Sweet, deeply colored buttercup and kabocha squash are the top choices for this aromatic stew. If neither squash is available, use sweet potatoes, peeled and cut into 1-inch chunks.

  • Collard Green Crostini with Blue Cheese and Grape-Apple Relish

    Thick collard greens are easy to eat raw when sliced into confetti-like strips. Sweet fruit relish and tangy blue cheese balance their mild, earthy flavor.

  • Collard Greens with Spiced Pears and Almonds

    Pears and shallots add sweetness, and cayenne and cloves bring gentle heat for a dish that will warm you right up. Briefly braising the greens helps tenderize them without robbing…

  • California Roast Turkey and Gravy

    Citrus zest and juice and fresh herbs imbue this traditional roast turkey with regional flavor. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside…

  • Carrot Mash with Orange and Mint

    This brightly colored mash has a tantalizing flavor that’s ideal with rich lamb dishes. A touch of hot sauce keeps the sweetness of the orange in check.

  • Classic Potato Mash

    A pinch of nutmeg adds a subtle savory flavor to traditional mashed potatoes.

  • Celery Root and Rutabaga Mash

    It’s hard to believe that this elegant purée begins with two of autumn’s most humble-looking roots. This mash would be excellent with roast chicken or turkey or even red-wine-braised short…

  • Classic Chinese Sesame Noodles

    If you think you’ve tasted great sesame noodles, think again. Toasted sesame paste gives these an incredibly deep, nutty flavor, while homemade hot pepper oil adds gentle spicy heat. A…

  • Chinese Rose Wine Shrimp Soup

    The Chinese name for this soup is chiew tong, or wine soup. The “wine” used is actually a potent sorghum-based spirit (mei kuei lu chiew, or rose wine) flavored with…

  • Chinese Sausage and Broccoli with Oyster Sauce

    This classic pairing of rich, savory lap cheong (Chinese sausage) and mild, fresh kai lan (Chinese broccoli) is incredibly delicious. The two-part cooking method for the broccoli helps it retain…

  • Cranberry-Orange Bread

    A classic flavor pairing makes this quick bread a sweet-tart treat with a little extra brightness thanks to the orange glaze.

  • Cherry, Almond, and Chocolate Quick Bread

    This bread is more dessert than breakfast, full of sweet chocolate chips and dried cherries, and topped with a sugared-almond topping. It makes a fantastic gift for holiday giving.

  • Chocolate, Coconut, and Almond Bread

    Inspired by a favorite coconut candy bar, the Almond Joy, this desserty quick bread is a joy to bake and eat.

  • Chiles Rellenos

    Fried in a fluffy batter and served with a roasted tomato sauce, these stuffed poblano chiles are a Mexican classic. The filling is based on Cuban picadillo, a blend of…

  • Chocolate-Swirled Pumpkin Cheesecake

    Chocolate and pumpkin make a dramatic and delicious pairing in this stunning cheesecake. Don’t skip the honey whipped cream accompaniment; its slight tang complements the deep chocolate and spiced pumpkin…

  • Chinese Chicken Broth

    The importance of using good broth for Chinese cooking (and really, any cooking) cannot be overstated. This simple broth—flavored with ginger, garlic, scallions, and cilantro—makes a fantastic base for many…

  • California Bread Stuffing

    Dried currants, almonds, and the surprising addition of mild, creamy goat cheese make this bread stuffing the perfect partner for the California Roast Turkey and Gravy.

  • Pan-Fried Trout with White Beans, Bacon, and Rosemary

    Bacon and rosemary lend slow-cooked flavor to canned cannellini beans, making them a speedy but special accompaniment for tender trout fillets. Make sure to have your fishmonger remove the fine…

  • Pork Tenderloin with Pears and Cider

    A creamy sauce flavored with shallots, cider, and mustard brings together pork and fresh pears in this fabulous fall dish. Sautéed green beans and wild rice pilaf would make lovely…

  • Pacific Northwestern Roast Turkey and Gravy

    Piny juniper berries in a savory butter rub lend some West Coast flavor to this roast turkey, while they gravy gets its flavor and slightly chunky texture from a generous…

  • Parsnip Mash with Dijon and Honey

    Sweet and a little spicy, this mash tastes especially good with braised or roasted pork.

  • Pumpkin Panna Cotta with Apple Cider Sauce

    Apples and pumpkin, two fall favorites, pair up in this elegant, light, silken dessert. The cider sauce is also wonderful over ice cream and on french toast or pancakes.

  • Pumpkin-Ginger Tunnel Cake

    This not-too-sweet cake gets a double dose of ginger: dried ginger in the spice mix used to flavor the cake and finely diced crystallized ginger in the cake’s creamy filling.…

  • Pacific Northwest Bread Stuffing

    Bacon, diced pears, prunes and toasted hazelnuts make this salty-sweet, crunchy bread stuffing a perfect partner for the Pacific Northwestern Roast Turkey and Gravy.

  • Tomato-Cheddar Soup with Ham Toasties

    In this riff on the classic combination of tomato soup and grilled cheese, the cheese is melted into the soup itself. The ham sandwiches, served on the side, are perfect…

  • Haricots Verts with Spicy Pancetta Dressing

    A tasty combination of salty, spicy, and fresh, this flavorful side dish is quick enough to make for a weeknight supper, or you can double it for a festive gathering—just…

  • Haricots Verts Salad with Pecans and Blue Cheese

    Serving this flavorful bean salad on Bibb lettuce leaves transforms it into an elegant first course. Rich, creamy Danish blue cheese is ideal because it doesn’t overpower the delicate flavor…

  • Hot-and-Sour Soup

    This classic Chinese soup probably originated in northern China, near Beijing, even though Hunan and Sichuan Provinces both claim it as their own. The essential flavor balance comes from spicy…

  • Hot Pepper Oil

    There are many Chinese hot pepper oils on the market; some are adequate and others are far too weak or made with inferior oils. Making your own is easy and…

  • How to Make Spaghetti & Meatballs

    The chef of New York City’s Meatball Shop shares his favorite recipe.

  • Carrot-Spice Bread

    If you like carrot cake you'll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

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