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October/November 2014

Bratwurst with Apple-Onion Relish

Tart apple, tangy mustard, and red pepper add color, crunch, and bright flavor to cheesy brats.

  • Browned-Butter Banana Cake with Salted Dark Chocolate Ganache

    Toasty browned butter and salted dark chocolate icing transform a simple banana-nut cake into an unforgettable dessert. A few pinches of flaky sea salt on top are a clue to…

  • Browned-Butter Mashed Potatoes

    Fragrant, nutty browned butter adds extra depth and dimension to your usual mashed potatoes. Try them with Salisbury Steak with Mushroom Gravy.

  • Blue Cheese Polenta

    The unusual cooking method in this recipe, based on the brilliant Shortcut Polenta, cuts the hands-on time to less than 15 minutes. Blue cheese amps up the richness.

  • Duck-Fat Fried Potatoes

    If you make Miso-Braised Duck Legs, you’ll have fat left over from rendering the legs. Duck fat in general is a precious ingredient that lends amazing flavor to other foods,…

  • Grape Clusters with Brie, Gorgonzola, and Honey

    This messy-to-eat-but-totally-worth-it appetizer is a fabulous combination of sweet, salty, herby, and nutty flavors. Use scissors to cut the clusters into individual portions, and serve with plenty of napkins.

  • Linguine with Cauliflower and Prosciutto

    Anchovies and cauliflower are a classic Italian pairing; the anchovies instill a deep, savory (not fishy) flavor that’s made even better here with the addition of garlic, fresh rosemary, and…

  • Mashed Potato, Parsnip, and Parmesan Gratin

    Parsnips contribute earthy sweetness to make-ahead mashed potatoes. The entire dish can be assembled up to 3 days ahead of time--or even earlier;see the Make-Ahead Tips, below. 

  • Miso-Braised Duck Legs

    The savory duck legs in this sumptuous, comforting dish are thoroughly infused with earthy brown-rice miso flavor after being coated for 12-plus hours. They’re best served over rice or potatoes…

  • Rainbow Chard–Potato Frittata

    Adding potatoes to a frittata makes it filling enough for dinner, especially if paired with a green salad. The frittata also makes a great appetizer and is tasty at room…

  • Roasted Shallots with Sweet-and-Sour Sauce

    A rich caramel-vinegar sauce makes these shallots an exclamation point on the plate. The sauce can be made and the shallots prepped well in advance (see Make-Ahead Tips, below), making…

  • Roasted Cauliflower with Browned Butter, Hazelnuts, and Capers

    With its tangy mustard and thyme glaze, this roasted cauliflower looks so dramatic that you may want to take it to the table whole and “carve” it there. It’s delicious…

  • Roasted Pears and Parsnips

    Roasting pears with earthy parsnips plays up the root vegetable's natural sweetness. This simple side dish is perfect paired with seared pork chops.

  • Seckel Pear and Crispy Mortadella Salad

    A warm, tangy-sweet dressing of balsamic vinegar, lemon juice, and brown sugar acts like a glaze when poured over petite pears. Gruyère and crispy crumbles of mortadella add salty, savory…

  • Seared Scallops with Grape-Mint Relish

    This lovely seafood supper features a bright, citrusy grape relish that beautifully offsets rich scallops. Sautéed greens, like spinach or chard, and crusty bread are the perfect accompaniments.

  • Spicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa

    This colorful all-in-one meal is full of bold Southwestern flavors, thanks to cumin, chili powder, and cayenne.

  • Salisbury Steak with Mushroom Gravy

    A twist on a comfort-food classic, this version includes sausage for additional flavor. Serve with noodles or mashed potatoes.

  • Shortcut Polenta

    Making soft, golden polenta with the traditional Italian method usually takes 30 minutes to an hour. But this genius shortcut—pouring boiling water over the polenta in the morning and letting…

  • Spicy Cauliflower Curry

    Cumin, curry powder, fresh ginger, and garlic infuse cauliflower with their aromatic flavors in this vegetarian main dish. Serve it with rice or naan.

  • Salted Butterscotch Crème Brûlée

    Salt lends depth to this rich butterscotch custard and keeps it from entering too-sweet territory. For best results, use ramekins that are about 3/4 inch deep. Once baked, the custards…

  • Salted Caramel Apple-Pear Tart

    As delicious as it is pretty, this lattice-topped tart combines fall fruit with warm cardamom in a tender hazelnut crust. Salted caramel ties the flavors together, and large-crystal sanding sugar…

  • Stir-Fried Snap Peas and Red Peppers

    This quick, colorful side dish makes a perfect weeknight pairing for Maple-Rosemary Salmon Skewers.

  • Saffron and Pistachio Polenta

    Golden saffron and fragrant pistachios add a Middle Eastern nuance to this traditional Italian side dish. The unusual shortcut cooking method is a brilliant way to serve polenta on a…

  • Vegetable-Miso Soup

    This soup starts with kombu dashi, an umami-filled broth made with dried kelp. Punchy red (aka) miso rounds out the flavor of sweet potatoes, carrots, and kale, adding body, sweetness,…

  • Campanelle with Butternut Squash and Herbed Breadcrumbs

    Sweet butternut squash and aromatic sage are a classic fall combination. Add some sautéed leeks, cream, and pasta, and you get an amazing dinner.

  • Chicken and Kimchi Soup

    Kimchi adds spicy, salty, sour flavors that complement the sweetness of miso and mirin in this soothing soup. Look for kimchi in the produce section of well-stocked supermarkets or in…

  • Classic Pumpkin Pie

    This pie has it all—a flaky, buttery crust and a creamy, spiced pumpkin filling. You can make the crust and even bake the pie before the big day, so there’s…

  • Cranberry Sauce with Orange, Ginger, and Thyme

    Aromatic notes from fresh herbs and ginger, plus a little heat from cayenne, add excitement to a holiday favorite. Plus, you can do most of the work in advance (see…

  • Carrots with Pistachio-Herb Butter

    Lime and pistachios add brightness and crunch to crisp-tender carrots. This recipe is designed so that you can do most of the work well in advance, making it perfect for…

  • Cauliflower, Pear, and Fennel Soup

    Sweet, earthy, and aromatic with an amazingly smooth texture, this soup makes an elegant first course. You can purée and refrigerate it a couple of days ahead; add the cream…

  • Cauliflower-Cheese Fritters

    Cheese and cauliflower make great companions, as evidenced in these so-good-you-can’t-eat-just-one fritters. If you’d like a quick dip to go with them, whisk some full-fat plain yogurt with lemon juice…

  • Roasted Vegetable Tart: Create Your Own

    This rich autumn vegetable tart is easy to adapt for vegan, vegetarian, or gluten-free diets.

  • Apple, Leek, and Sage Stuffing

    This crisp-on-the-top bread stuffing is similar to the classic but so much better thanks to additions like sweet apples, savory prosciutto, and zingy lemon zest. Plus, you can do most…

  • Apple, Beet, and Walnut Salad with Lemon-Miso Vinaigrette

    White (shiro) miso turns a simple lemon vinaigrette into an incredibly satisfying, slightly sweet dressing that you’ll want to use on everything, which is a good thing since you’ll have…

  • Pot-au-Feu

    Pot-au-feu is akin to a New England or Irish boiled dinner, but it packs much more flavor, thanks to the addition of a bouquet garni, which perfumes the broth, and…

  • Polenta with Yogurt, Lemon, and Dill

    Yogurt adds creaminess and a surprising tang to this comforting side dish, with a bright note from the chopped dill. The unusual cooking method allows you to have polenta on…

  • Polenta with Fontina and Sun-Dried Tomatoes

    The richness of the Fontina is cut by slivers of tart sun-dried tomatoes in this comforting polenta. The genius shortcut cooking method makes it doable for a weeknight, with very…

  • Herbed Ricotta Polenta

    Creamy-sweet ricotta and tender summer herbs give this polenta a sunny flavor profile, making it an excellent match for a simple roast chicken or seared steaks.

  • How to Make Classic Pumpkin Pie

    An intro course to a classic holiday pie

  • How to Make Pot-Au-Feu

    This classic French one-pot meal is two dishes in one: Serve the savory broth as a first course, followed by tender braised beef and vegetables.

  • How to Make Polenta on a Weeknight

    A new method puts traditional polenta on your table in less than 15 minutes.

  • All About Miso

    Learn why this Japanese staple makes everything taste so good.

  • A Pinch of Salt: The Not-So-Secret Ingredient in To-Die-For Desserts

    A little salt enhances decadent butterscotch, chocolate, and caramel desserts.

  • How to Assemble a Turkey Roulade

    This Thanksgiving, make elegant, easy-to-carve roulades instead of a whole bird.

  • Wild Rice with Roasted Grapes, Pecans, and Sage

    Maple-glazed pecans and balsamic-roasted grapes elevate this wild rice side dish to delicious new heights. Look for balsamic glaze near the vinegars at the supermarket.

  • Maple-Rosemary Salmon Skewers

    Mustard, maple, soy sauce, and rosemary make an irresistible sweet and tangy sauce for salmon.

  • Flaky Butter Pie Crust

    The perfect base fo rpumpkin pie or any single-crust pie, this all-butter crust is flaky and tender, yet easy to work with. After blind-baking it as instructed below, simply add…

  • Roasted Vegetable Tart

    This meat-free riff on the Roasted Vegetable and Prosciutto Tart adds a little lemon zest and juice, plus fresh thyme, to create another dimension of flavor. You can also make…

  • Roasted Vegetable and Prosciutto Tart

    This tart makes a terrific fall dinner-party main course, spotlighting the season's best vegetables nestled in a tender, flaky crust. Plus, it's easy to adapt to your guests' dietary restrictions:…

  • Gluten-Free Vegetable Tart

    A mix of cornmeal, potato flour and rice flour give this tart crust great flavor and make it easy to handle. If you don't eat meat, you can substitute a…

  • Turkey Roulades with Fontina and Sage

    This impressive main course has a few steps to it, but you can assemble the roulades ahead; they cook quickly and are a dream to carve. Plus, they pack an…

  • Vegan Vegetable Tart

    This hearty tart, featuring a roasted mix of fall vegetables in a tender crust made from soy cream cheese, makes an excellent Thanksgiving main dish.

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