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October/November 2018

Departments

    Make It Tonight

  • 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.

  • 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.

  • 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.

  • French Butter-Lettuce Salad

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

  • 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…

    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,…

  • 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…

  • Instant Pot Recipes That Save Dinner

    Let’s face it. As fall gets into full swing, time and energy are at a premium, and fantasies of having a flavorful, creative dinner on the table each night turn…

  • 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…

  • Spanish Clams with Chorizo and Cider

    Spanish Clams with White Beans and Chorizo in Cider Broth

    The sweet tang of cider perfectly complements the heat of chorizo. Here, I’ve added two other Asturian (from northern Spain) specialties—clams and white beans—for a quick braise that’s wonderfully nuanced…

  • roasted root vegetables

    Roasted Roots with Cider Glaze

    Root veggies—especially heavy hitters like turnips, rutabaga, and parsnips—can always use a little extra love to get the family to buy in. A quick cider glaze is just the thing.…

  • cider-glazed pork loin

    Cider-Sage Pork Loin with Potatoes and Apples

    Cider in a brine for pork loin imparts nuance and sweetness. Here, the cider does double duty, also starring in a pan sauce that gets drizzled on the finished dish.

  • caponata-style eggplant

    Caponata-Style Braised Eggplant with Couscous

    Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it…

  • Brunswick Pork Sandwiches

    Brunswick Pork Sammies

    Made in an Instant Pot or other multicooker, these piled-high, slaw-topped pork sandwiches hit the spot during a busy day. The pork is also great served on its own as…

  • braised chicken legs

    Braised Chicken Legs with Black Vinegar, Ginger, and Shiitake

    The vinegar braising liquid cooks down to a mellow sweetness, bright with ginger and the woodsy umami of shiitake. This dish is perfect with jasmine rice and a glass of…

  • summer vegetable minestrone

    Butter-Bean Minestrone with Basil Pistou

    This soup is a brothy celebration of all things vegetable, with a bright pesto-like basil topping. Tweak the soup recipe to use whatever you have in the crisper drawer. Remember…

  • Sweet Potato Pancakes

    Sweet Potato Pancakes with Spicy Cinnamon Aïoli

    The crispy sweetness of these pancakes plays well off the kick of the aïoli. If you have any aïoli left over, it’s great as a sandwich spread.

  • Hasselback Russet Potato Gratin

    You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in…

  • Turkey Confit with Thick, Rich Gravy

    Chef Luke Verhulst has developed a unique way to cook turkey, combining a dry brine and a classic French confit technique. The result is the crispiest and most succulent turkey…

  • Champagne-Basted Turkey

    Chef Emily Brekke has used this foolproof method since she first roasted a turkey as a teenager. Once you try it this holiday, you’ll want to make it all the…

  • 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…

  • 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.

  • Cranberry Spice Cake

    This quick-to-assemble snack cake features classic autumn flavors—cranberries, apple cider, and warm spices—plus the appealing zing of lemon and orange. When done, the cake is very moist, perfect for fans…

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