Search Results from November 2014 issue
Recipes
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Recipes
There are many (many!) Thanksgiving turkey recipes out there. But this roast spatchcock turkey recipe with its aniseed and orange dry brine is, as former BA test kitchen director Carla Lalli Music put it, “for people who want a turkey that actually tastes good, and not a turkey that just looks good.” (Watch her make this recipe.)
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When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.
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Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.
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Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.
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You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.
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Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.
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“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor
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“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor
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This makes you feel like you’re on vacation no matter where you are.
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“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager
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A briny, spicy salsa brightens up simple fish dishes, such as Broiled Salmon Steaks (click for recipe)
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Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.
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The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.
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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!
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You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.
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Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.
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Dates get even more Middle Eastern, dunked in tahini.
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An unexpected way to revamp hot chocolate.
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Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.
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A low-fuss soup like this spicy, hearty number is great for a crowd.
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When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.
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Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.
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Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.
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Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.
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