Step 1 Preheat oven to 425°. Toss 1 lb. precut ½” pieces butternut squash and 2 Tbsp. extra-virgin olive oil on a rimmed baking sheet to coat; season with kosher salt and freshly ground pepper. Push squash to one side and arrange 4 thick-cut bacon slices on other side. Bake until bacon is lightly browned, … Read more
Step 1 Place 1 lb. golden beets (about 3), peeled, cut into small cubes (about ⅓”), in a medium heavy pot, pour in water to cover, and season generously with kosher salt. Bring to a boil and cook 5 minutes (set a timer). Add 12 oz. orecchiette or other short pasta and cook, stirring occasionally, … Read more
First things first: Never, but never, be tempted to swap in nonstick cooking spray for the melted butter when making popovers. Especially not this popover recipe, which was first printed in the July 1957 issue of Gourmet and was so popular with readers and editors alike that it appeared again in the 1991 anniversary issue dedicated … Read more
As a new mom, I’m having a hard time “doing it all”—juggling meetings and deadlines at work, spending precious time with my one-year-old, and chipping away at a constantly growing to-do list. When the end of the day approaches and it’s time for dinner, I have about two working brain cells left to figure out … Read more
Every home cook needs some tried and true salmon recipes in their arsenal, and the ones below are some of our favorites. In fact, we think salmon is one of the easiest and most fail-proof proteins to make on a weeknight or special occasion: You can prepare a stunning whole salmon fillet to feed a … Read more
We love a seaside clambake or cozy bowl of chowder as much as the next beach bum, but clam recipes have so much more to offer. These small but mighty bivalves are flavor powerhouses with the ability to add a briny punch to a host of dishes. Bonus: They come with their own sauce. When … Read more
Step 1 Place ¾ cup (94 g) all-purpose flour in a shallow bowl. Working one at a time, lightly pound 4 small skinless, boneless chicken breasts (about 6 oz. each) between 2 sheets of plastic wrap with a rolling pin (faster than a meat mallet) to about ¼” thick. Season all over with kosher salt … Read more
Diner and deli foods are getting a glow-up, with fancified versions of comfort dishes popping up on menus across the country. In this recipe, salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat, balanced well against a crunchy fennel slaw. Fresh fillets are … Read more
At Sap Sua in Denver, one of our Best New Restaurants of 2024, chef and co-owner Ni Nguyen wanted to include a version of his favorite Vietnamese meal, cá kho (fish braised in a clay pot), to the menu. Needing a precise approach so the dish could be recreated nightly by the restaurant’s cooks, Nguyen … Read more
This gingery chicken stir-fry was born from my persistent craving for Chinese takeout—and from my digestive issues. You might ask why I’d want to strip a dish of all the aromatic flavor that alliums (like onion and garlic) can bring. Younger me would’ve asked the same question. But these days, my body has a tough … Read more