Search Results from October 2016 issue
Recipes
(46)
Recipes
Claire Saffitz’s cardamom- and cider-spiked apple pie will rival any bakery version.
4.5
(4.53)
Recipes
The mantra for this showstopping eggplant Parmesan recipe should be: “Good things take time.” Trust us, it’s worth it.
4.6
(4.58)
Quick
Recipes
Classic, silky Alfredo sauce comes from the emulsion of grated Parmesan, cold butter, and starchy pasta water. Keep the cream out of it.
4.0
(4.21)
Quick
Recipes
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.
4.7
(4.65)
Quick
Recipes
This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.
4.0
(4.12)
Quick
Recipes
You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.
5.0
(4.76)
Recipes
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
5.0
(5)
Quick
Recipes
Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
Easy
Recipes
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.
5.0
(4.93)
Quick
Recipes
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
4.3
(4.27)
Easy
Recipes
The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
Quick
Recipes
The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.
5.0
(4.8)
Quick
Recipes
Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.
Quick
Recipes
A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.
5.0
(5)
Easy
Recipes
When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
5.0
(5)
Easy
Recipes
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
2.0
(2)
Quick
Recipes
This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.
Easy
Recipes
Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.
4.0
(4)
Recipes
If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.
4.5
(4.5)
Recipes
The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!
4.0
(4.2)
Recipes
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
4.0
(4)
Easy
Recipes
An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.
5.0
(5)
Easy
Recipes
This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
5.0
(5)
Recipes
Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.