Recipes

10 Dishes You Loved in September

These were the dishes BA readers loved the most in September.

From fried chicken to apple butter to our best eggplant parm, these were the recipes you guys loved the most in September.

  • Topdown view of eggplant Parmesan in a baking dish with a few portions removed to plates.
    Photograph by Travis Rainey, Food Styling by Sean Dooley, Prop Styling by Marc Williams
    1/10

    Eggplant Parmesan

    Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.

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  • Small bowl filled with glistening apple butter thick enough to hold a swoosh.
    Photo by Alex Lau
    2/10

    Apple Butter

    If it’s applesauce you’re after, stop after you pass the apple mixture through the food mill or sieve. Baking it concentrates its flavor and evaporates the excess liquid, so the apple butter's texture will be spreadable.

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  • A loaf of braided challah crusted with sesame seeds sliced to the halfway point.
    Photo by Alex Lau
    3/10

    Challah

    Senior editor Julia Kramer’s mother, Jill Weinberg, shared her family’s challah recipe with us—it is truly revelatory. All we can hope is that our faithful version comes close. (For best results, bake weekly for several decades.) This recipe makes two loaves, but it can easily be halved.

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  • Image may contain Spaghetti Food Pasta Meal Noodle Dish Cutlery and Spoon
    Alex Lau
    4/10

    Pantry Pasta

    If you've got a can of tomatoes, a jar of spicy peperoncini, and a hunk of Parm in your fridge, you're halfway to a satisfying pasta dinner.

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  • 3 Oatmeal Raisin cookies stacked on a white plate
    Photograph by Isa Zapata, Food Styling by Emilie Fosnocht, Prop Styling by Emma Ringness
    7/10

    Oatmeal-Raisin Cookies

    If you’re into chewier oatmeal-raisin cookies, reduce baking time by 2 minutes. For crispier, flatten them out a bit before baking.

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  • Image may contain French Toast Food Toast and Bread
    Alex Lau
    8/10

    Cheddar–Walnut Scones

    You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.

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  • Image may contain Plant Bowl Food Produce Curry Dish Meal and Vegetable
    Alex Lau
    9/10

    Yellow Chicken Adobo

    Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut.

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  • Image may contain Plant Food Dish Meal and Produce
    Alex Lau
    10/10

    Shaved Cauliflower Salad

    Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.

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