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Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot. Butternut squash season starts in early fall. Look for very firm and heavy squash with fresh-looking stems. The skin should be smooth and unblemished. Size doesn’t make a difference in flavor, but squash with long necks are generally easier to peel and break down.
There are three types of meringues. French meringue is the basic version with egg whites and granulated sugar, Italian meringue uses sugar syrup instead of granulated sugar, and Swiss meringue—which I use here—is made by first heating egg whites and sugar over a double boiler before beating them. It makes a dense, glossy, marshmallow-like meringue, which is perfect over a scoop of ice cream and slice of pound cake to make a baked Alaska. This is a ‘WOW’ dessert that you can make ahead, freeze, and bake just before serving. Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
“It was my civic duty to come up with new cookie recipes,” writes owner Lisa Ludwinski in the Sister Pie cookbook, “and my dad’s peanut butter cookie cravings had some influence on the direction I took. Knowing I’d never make just any ol’ peanut butter cookie, my dad teased me with a few ideas. Mission accepted. This cookie’s soft, salty-sweet, chewy center is spiked with smoked paprika and topped with a big pinch of flaky sea salt, raw sugar, and even more smoked paprika. The Peanut Butter Paprika Cookie represents our style at its best: familiar yet new, comforting with a side of adventure.” Reprinted with permission from Sister Pie, copyright © 2018. Photography by E. E. Berger. Published by Lorena Jones Books, an imprint of Penguin Random House.
Okay, I have a thing about scones. When they’re good, they’re light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, 4 tsp. of Diamond Crystal kosher salt may sound like a lot but it makes all the difference. Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise. Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk. Let the stew sit for a full 12 hours to let all the flavors really meld together, though this step is totally optional. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.
Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand. This version is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.
A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures. We took pains to bring every element—the flaky, cheesy dough, the spice-enriched filling, the fat slices of cheese—to their natural, excellent heights.
Creamy cannellinis studded with olives and chile flip the script on baked beans (though you can use chickpeas or butter beans instead of cannellini). 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. You could cook said fish in less time on higher heat, but slow-roasting provides the best insurance against overcooking.
While this stew is definitely heavier on the beans than on the ham, the hocks lend a rich, smoky essence that flavors the beans from the inside out. If you can’t find corona or gigante beans, sub in a smaller white bean like cannellini, but keep in mind that they’ll cook a lot faster. To compensate, make sure you give the ham hocks a 30-minute head start. You can let this stew sit a full 12 hours to let the flavors really meld together, but this step is totally optional. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
You know what takes a lot of time? Standing over the stove and browning every cube of stew meat on all sides and in batches. That’s why we brown the pork shoulder whole, which develops a ton of flavor with a fraction of the time and effort. You can let the stew sit for a full 12 hours so all the flavors have a chance to really meld together, but this step is totally optional. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.
A punchy raw garlic sauce is the resourceful cook’s secret weapon. When you’re after a low-input, high-impact, wake-up-whatever-leftovers condiment, nothing delivers like a proper fluffy aioli or fiery Lebanese toum. And right now this ajo blanco sauce has our hearts aflutter: rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on, in, and underneath every simply prepared vegetable and protein we’re making this season.
Skip inferior store-bought broth and just add water to this stew and make your own. We found a way to get every iota of value from the chicken bones. Letting the stew sit the full 12 hours really helps all the flavors meld together. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.
Classic genoise can be flavorless and dry. Not this one: It’s moist, eggy, slightly sweet, and tempting to eat plain. Use this genoise recipe to make Black Forest Layer Cake with Cherry Preserves, Tiramisù Layer Cake with Mascarpone Mousse, or Vanilla Layer Cake with Mango Curd.
You can spread the cloves on grilled bread, marinate olives and feta with the garlicky oil, mash cloves into store-bought mayo, or stir into mashed potatoes.
Harissa and lamb are a fantastic marriage, but keep in mind that the level of heat in the harissa varies widely brand to brand—adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty yogurt for instant relief. You can also make the stew 12 hours ahead to really let all the flavors meld, but this step is totally optional. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.
Adding silken tofu to the base of this kid-approved dressing recipe both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.
Dishes that rely on a quick sauté to bring out garlic's bright side, like this herb-laced riff on aglio e olio, require planning and vigilance—you need to have all your other ingredients at the ready to cool down that pan and not let the garlic get acrid and burnt. Also, feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).