Search Results from October 2012 issue
Recipes
(47)
Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.
5.0
(4.8)
Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.
4.0
(4.2)
Forget the boxed version you grew up with. This yellow cake recipe gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it’s important to cut the cake layers evenly. This is part of BA's Best, a collection of our essential recipes.
4.0
(4.18)
This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.
4.0
(3.97)
This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.
3.5
(3.5)
Quick
In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.
3.3
(3.31)
Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.
4.0
(3.9)
Quick
The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.
4.0
(4)
This potent punch is dangerously crowd-pleasing.
4.0
(3.94)
It may look like a giant lunch-box treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.
4.0
(3.92)
Quick
Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”
3.7
(3.7)
Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
3.7
(3.72)
This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
4.3
(4.33)
Easy
Easy
The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you’ve set out. Then simply pop them on a baking sheet and cook.
4.3
(4.3)
Quick
Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”
4.0
(4.18)
Easy
Use this toasted-hazelnut vinaigrette on any fall salad.
4.0
(4.03)
You'll be blown away by how delicious this vending machine staple is when it's homemade.
3.7
(3.72)
Quick
Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.
5.0
(5)
Sweeten the deal with pure maple syrup.
3.6
(3.61)
Inspired by a style of cake from California’s Miette bakeries, we frost the top and middle layers of this stunner but leave the sides naked to showcase the almond cake. Don’t have a pastry bag or star tip to frost the layers? Fill a resealable plastic bag with the frosting, snip off a corner, and pipe away.
4.0
(3.8)
Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.
4.0
(4.1)
Easy
This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.
4.0
(4.11)
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.
4.3
(4.3)