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3.7
(3.65)
Quick
Quick
A malfatto (Italian for "badly made") is a tender dumpling with rustic character. (Think gnocchi, but bigger.)
3.5
(3.5)
The combination of sage, thyme, rosemary, and citrus provides a delicious, warming house-filling aroma.
4.0
(3.96)
Easy
The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you’ve set out. Then simply pop them on a baking sheet and cook.
4.3
(4.3)
This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
4.3
(4.33)
Quick
Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”
3.7
(3.7)
Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
3.7
(3.72)
Easy
Use this toasted-hazelnut vinaigrette on any fall salad.
4.0
(4.03)
Quick
Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”
4.0
(4.18)
Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.
5.0
(5)
No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.
4.0
(3.95)
Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
4.0
(4)
Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won't wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don't forget the plastic forks!
4.3
(4.32)
Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.
4.0
(3.93)
4.0
(3.92)
This stuffed chicken breast is elegant enough for a dinner party.
4.0
(4.11)
This mushroom risotto recipe is made even better with shredded turkey leftovers.
4.3
(4.26)
