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October/November 2018

Departments

    Make It Tonight

  • Pasta with Broccoli

    Pasta with Broccoli, Sun-Dried Tomatoes, and Olives

    This colorful pasta comes together in minutes, and its bold flavors make this healthful dish a winner.

  • French Butter-Lettuce Salad

    This quick, simple green salad is a fabulous accompaniment to just about any weeknight meal.

  • Loaded Cauliflower Puree

    Loaded Cauliflower Puree

    Swap cauliflower for the mashed potatoes in this decadent-tasting-but-healthier side that's perfect paired with roast chicken or seared steak.

  • Herbed Tomato Cobbler

    Summer's favorite dessert is re-interpreted as a savory side, starring juicy grape tomatoes and fresh herbs.

  • Roasted Honey-Mustard Chicken Legs

    This not-too-sweet chicken will please adults and kids alike. The slits in the chicken help it to cook faster and more evenly and also make it look dramatic. Pair it…

  • Mushroom Ragout Ravioli

    Mushroom Ragoût with Cheese Ravioli

    Though delicious made with cremini mushrooms alone, this one-pan sauce is even more spectacular if you use a mix of mushrooms.

  • Seared Scallops with Sweet Corn and Bacon Sauté

    Fresh corn sautéed with bacon, shallots, and thyme pairs perfectly with sweet seared scallops. A 12-inch skillet may seem unduly large for cooking the scallops, but it helps guarantee that…

  • Baingan Bharta

    In this spicy, smoky dish from the Punjab region of India, eggplant is cooked until silky and tender, and then mixed with aromatics and spices. You can find ghee and…

  • Blackberry, Bacon, and Brie Grilled Cheese

    Grilled cheese is a year-round favorite, but the blackberry preserves in this one give it a fruity spin.

  • Indonesian Peanut Chicken Soup

    Indonesian Chicken and Peanut Soup

    Rotisserie chicken makes this deeply flavored noodle soup a breeze to pull together. It's also a great way to use leftover roast chicken.

  • Green Curry Chicken

    Skillet-Braised Green Curry Chicken

    Chicken curries are often made with boneless, skinless chicken. Here, bone-in, skin-on thighs are cooked until the skin is nice and crisp; the contrast of that rich crackle with the…

  • Thai Salmon Cakes

    Thai-Spiced Salmon Cakes

    These salmon cakes need gentle handling as the big, tender chunks of salmon can make them crumbly during shaping; if that happens, just carefully reassemble them. Serve with lightly dressed…

  • Everything-Crusted Pork Tenderloin

    This may look like a lot of ingredients, but the first five are simply spooned into a bowl to make the coating. A garlicky brown-butter sauce takes this dish up…

  • Cranberry Oatmeal Bars

    Cranberry Oatmeal Bars

    With a ribbon of tangy cranberry between layers of hearty oats, these bars are a great treat any time of the day, including breakfast.

  • Food Processor Pie Dough

    Food Processor Pie Dough

    I’m an old-school pie maker—I learned how to do everything by hand—so I resisted the processor at first. Over time, however, I had to admit that it’s just plain easier and…

  • Hella Cocktail Moscow Mule Kit

    6 Gorgeous Copper Finds for The Kitchen

    There's nothing like shiny copper to add a warm, autumnal glow to your kitchen. Here are some of our favorite picks.

    Books That Cook

  • Mastering Pizza book

    Mastering Pizza

    Mastering Pizza The Art and Practice of Handmade Pizza, Focaccia, and Calzone by Marc Vetri with David Joachim (Ten Speed Press, $29.99) The best books about pizza are, in actuality,…

  • fried turkey

    Louisiana-Style Deep-Fried Turkey

    Chef David Guas makes this turkey for his family every Thanksgiving. “A great reason to deep-fry your turkey is that it takes only 35 to 40 minutes to achieve a…

  • Book Review: Rose's Baking Basics

    Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos By Rose Levy Beranbaum (Houghton Mifflin Harcourt; $35) Like most bakers, I value precision. So I appreciate the…

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