Our Most Mouthwatering Cover Recipes Since 2012

A collection of our cover recipes since 2012, from Skillet-Fried Chicken to Ultimate Sticky Buns to Sour Cherry Pie.

June 17, 2014

Image may contain Food Dessert Cake Plant and Pie

We'd like to think that every recipe that appears in the magazine is special. But, we'll admit it, every month we do have a favorite child—our cover recipe. And so we've decided to collect here 26 of them, from 2012 to the present day. Note: Not every issue cover is a photo of a recipe, if you're wondering why a few months are missing.

Peden + Munk
1/34
January 2015: Muesli Toast with Labneh, Hazelnuts, and Honey
This toast also works well divided into fourths and served as an appetizer.
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Michael Graydon + Nikole Herriott
2/34
Lavender Shortbread with Fruits, Flowers, and Herbs
Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths. Learn how to make the shortbread in this video.
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3/34
November 2014: Extra-Buttery Mashed Potatoes
Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step! Watch this video for even more mashed potato tips.
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Photograph by Isa Zapata, Food Styling by Mieko Takahashi
4/34
November 2014: Spatchcocked Turkey with Anise and Orange
Most butchers will remove the backbone for you. Lots of guests? Roast two 12–14-pounders; spatchcocking anything larger will be harder and takes longer. Learn how to spatchcock in this video.
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Michael Graydon + Nikole Herriott
5/34
October 2014: Hot and Sweet Soppressata and Fennel Grandma Pie
If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.
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Michael Graydon + Nikole Herriott
6/34
September 2014: Lemongrass-Seafood Stew
We've said it before and we'll say it again: When seafood gets top billing, it has to be top quality. Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.
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Marcus Nilsson
7/34
August 2014: Tomato, Onion, and Roasted Lemon Salad
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
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Peden + Munk
8/34
July 2014: Mint and Cumin-Spiced Lamb Chops
With lamb rib chops, we insist you leave the fat on the bone.
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Gentl & Hyers
9/34
June 2014: Sour Cherry Pie
Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust.
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Marcus Nilsson
10/34
April 2014: Seared Hake with Baby Potatoes and Green Sauce
The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.
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Gentl & Hyers
11/34
March 2014: Short Rib Pot Pie
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you’re golden.
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12/34
February 2014: Chicken and Dumplings with Mushrooms
Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.
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Ditte Isager
13/34
January 2014: Spicy Pork and Mustard Green Soup
It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.
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Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Carla Gonzalez-Hart
14/34
December 2013: Ultimate Sugar Cookies
These sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great, too.
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