Search Results from October 2017 issue
Recipes
(19)
Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.
4.7
(4.74)
Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.
5.0
(4.8)
Easy
Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
5.0
(5)
Easy
No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.
4.3
(4.33)
The small bits of cauliflower gives the chowder broth a nice clean thickness.
4.3
(4.33)
Vegan
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
4.6
(4.57)
Quick
If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
4.5
(4.47)
Easy
Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.
5.0
(4.91)
We love the easy walnut sauce that goes with this pork tenderloin. Make it up to a week ahead to go alongside another fast weeknight meal; just store in a jar and chill.
4.0
(4.2)
Be sure to get heavy color on the bread and sausage. Thank us later.
5.0
(5)
Easy
These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they’re dessert. Pack them in lunches, take them on road trips, or serve them for family movie nights—everyone will be happy.
5.0
(5)
Quick
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.
5.0
(5)
Vegan
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
4.0
(3.8)
Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…
4.5
(4.52)
Quick
This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.
5.0
(5)
Quick
Partially freeze the short ribs before you slice to get really thin cuts.
4.0
(3.75)
Braising bone-in chicken in your dish helps build flavor and sauce depth.
4.4
(4.43)
The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.
4.3
(4.25)
Think of this cocktail recipe as a more boozy, more delicious, and just as pretty Aperol spritz.