Search Results from October 2018 issue
Recipes
(33)
Recipes
Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.
4.4
(4.37)
Recipes
This is a ‘WOW’ dessert that you can make ahead, freeze, and bake just before serving.
5.0
(4.75)
Recipes
This cookie’s soft, salty-sweet, chewy center is spiked with smoked paprika. It’s familiar yet new, comforting with a side of adventure.
4.3
(4.33)
Recipes
Cold bits of butter in the dough ensure flaky scones. And 4 tsp. of Diamond Crystal kosher salt may sound like a lot, but it makes all the difference.
4.0
(3.81)
Vegan
Recipes
The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
4.4
(4.44)
Recipes
This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.
4.6
(4.56)
Recipes
A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures.
4.0
(4)
Recipes
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
4.6
(4.56)
Easy
Recipes
And we mean lots.
4.5
(4.45)
Easy
Recipes
This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish.
4.3
(4.33)
Recipes
Oxtails contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor.
4.3
(4.25)
Recipes
A flavorful chicken stew that gets every iota of value from the chicken bones.
4.0
(4.08)
Recipes
The ham hock in this stew lends a rich, smoky essence that flavors the beans from the inside out.
4.6
(4.57)
Recipes
A showstopping tequila-soaked vanilla cake with sweet mango curd filling.
5.0
(5)
Quick
Recipes
Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.
5.0
(4.92)
Recipes
When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely.
4.0
(3.82)
Recipes
A coffee-and-cream layer cake from pastry chef Natasha Pickowicz.
4.3
(4.25)
Recipes
Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.
5.0
(5)
Recipes
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
5.0
(5)
Easy
Recipes
Call it cheating—we call it 30 minutes you don’t need to spend standing at the stove.
4.6
(4.64)
Recipes
This silky, stable frosting smooths beautifully over cake and can take any number of flavorings, from vanilla to chocolate to espresso.
5.0
(5)
Vegan
Recipes
Yes, you can eat butternut squash raw!
Vegan
Recipes
This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season.
5.0
(5)
Recipes
Adding silken tofu to the base of this kid-approved recipe both enriches it with a little added protein and lends it a satiny texture.
5.0
(5)