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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Marcus NIlsson
15/34
November 2013: Fennel, Chile, and Maple Dry-Brined Turkey
A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.
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Marcus Nilsson
16/34
October 2013: Cider-Brined Pork Roast with Potatoes and Onions
If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.
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17/34
August 2013: True Vanilla Ice Cream
There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite flavor upgrades.
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Photo by Peden + Munk
18/34
July 2013: Sambal Chicken Skewers
Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback.
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Danny Kim
19/34
June 2013: Spaghetti with Parsley Pesto
Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.
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Gentl & Hyers
20/34
May 2013: Blackberry Farm Griddle Cakes
Fast-track this pancakes or griddle cakes recipe by tripling the dry ingredients and storing them in a jar. At breakfast time, scoop out 2 1/4 cups. All the other measurements stay the same.
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Gentl & Hyers
21/34
April 2013: Fried Chicken Sandwiches with Slaw and Spicy Mayo
Slaw doesn't go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.
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Ditte Isager
22/34
March 2013: Chicken Khao Soi
A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.
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Ditte Isager
23/34
February 2013: Rigatoni with Spicy Calabrese-Style Pork Ragù
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
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Photo by Romulo Yanes
24/34
January 2013: Pan-Roasted Brined Pork Chop
Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen.
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25/34
December 2012: Speculoos Buttons
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Photo by Peden + Munk
26/34
November 2012: A Simple Roast Turkey
A simply roasted turkey recipe, glazed with rosemary-infused butter.
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27/34
October 2012: Pimentón Roast Chickens with Crispy Potatoes
Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.
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28/34
August 2012: Tomato-Feta Open-Face Sandwich
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Photo by Travis Rainey, Food Styling by Liberty Fennell, Prop Styling by Gerri Williams
29/34
July 2012: Best-Ever Barbecued Ribs
These make-ahead ribs are baked in the oven for ease, then grilled to a lacquered char.
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30/34
June 2012: Slow-Roasted Salmon with Cherry Tomatoes and Couscous
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Ditte Isager
31/34
April 2012: The Ultimate Sticky Buns
These buns can be assembled the night before, needing only a final rise before baking. This is part of BA's Best, a collection of our essential recipes.
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Tara Donne
32/34
March 2012: Tomato and Stracciatella Pizzas
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33/34
February 2012: Skillet-Fried Chicken
This easy recipe for Southern fried chicken is the only one you'll ever need. This is part of BA's Best, a collection of our essential recipes.
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Jonathan Lovekin
34/34
January 2012: Roasted Vegetable Tart
Think of this tart as a brawny quiche, perfect for brunch or dinner.
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