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12 Jan

Classic Skillet Cornbread Recipe


Don’t expect something sweet and muffiny here. We follow the three tenets of traditional Southern cornbread: There's no sugar added, there's no flour (only course-ground cornmeal), and there's no better way to bake it than in a cast-iron skillet. This rustic cornbread is sturdy and dry and meant to be dunked, like say in this beef chili. Serve it with this hot honey butter. See more Super Bowl recipes here.


2½ cups coarse-grind cornmeal

1¼ teaspoons baking soda

1¼ teaspoons kosher salt

1 large egg

1⅔ cups buttermilk

2 tablespoons bacon fat, lard, or unsalted butter

Hot Honey Butter (for serving)

Special Equipment

A 10-inch-diameter cast-iron skillet

RECIPE PREPARATION Preheat oven to 375°. Set dry skillet over low heat to heat while you make the batter. Whisk cornmeal, baking soda, and salt in a medium bowl....
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11 Jan

Sanity-Saving Poached Chicken And Rice For When Life Is Just Too G-D Loud

There are a lot of specific things I look for in a recipe by the time January rolls around. I want food that soothes, dishes that are direct (and, ideally, delicious) correctives to the excesses and extremities of the season. After consuming my body weight in punch and pigs in a blanket during the holidays, I want food that feels, if not "healthy," at least "clean." After dragging my bundled and be-coated body through the frigid streets of New York, I need something warming, dishes that bring my internal temperature back to equilibrium. But there's a third thing I'm looking for this time of year that has almost nothing to do with the food I'm going to put in my body and everything to do...
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10 Jan

Slow-Cooked White Fish With Charred Cabbage


Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.


12 ounces skinless, boneless firm white fish fillets (such as halibut or cod)

3 tablespoons extra-virgin olive oil, divided, plus more for drizzling

1 grapefruit

Kosher salt

¼ medium head of green cabbage (about 10 ounces)

⅓ cup torn mint

Freshly ground black pepper

RECIPE PREPARATION Preheat oven to 325°. Rub fish with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Using a microplane, finely grate grapefruit directly over fish 2–3 times so each fillet is seasoned with a bit of zest; season with salt. Bake fish until flesh is...
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8 Jan

Coconut-Chocolate Mousse


Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.


2 5-ounce cans coconut cream, chilled

7 ounces semisweet chocolate, coarsely chopped

½ cup strained aquafaba (from one 15-ounce can chickpeas)

¼ teaspoon cream of tartar

Kosher salt

6 tablespoons coconut or light brown sugar, divided, plus more for serving

Special Equipment

Six 4-ounce ramekins or one 7-inch ramekin

RECIPE PREPARATION Open both cans of coconut cream and poke a hole into cream with a skewer or paring knife, going down to bottom of each can. Pour out all but 2 Tbsp. of the separated coconut liquid. Heat chocolate, 2 Tbsp. coconut cream, and...
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22 Dec

Homemade Breakfast Sausage Is Almost Laughably Easy And Impresses Everyone


If I'm betting on a breakfast sandwich race, I'm always rooting for sausage, egg, and cheese. There's nothing wrong with a BEC, but something about a griddled sausage patty feels more substantial, and I appreciate the way it covers a roll from edge to edge. My enthusiasm for breakfast sandwiches was the theme of a New Year's Day party last year, in which guests were encouraged to wear pajamas while eating BA's best buttermilk biscuits, slices of sheet pan frittata, and the best breakfast sausage recipe of all time.

The leaning tower of breakfast sandwich is completed by the homemade sausage patty up top!
The leaning tower of breakfast sandwich is completed by the homemade sausage patty up top!
Homemade sausage sounds complicated, but these patties can be made in five minutes (or less!) All you do is mix garlic powder, paprika, fennel seeds, crushed red pepper flakes, salt, pepper, and brown sugar into a pound of...
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8 Dec

Apple Walnut Crostata




3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup California walnuts, chopped
1/8 teaspoon salt
Dash of nutmeg
3 tablespoons canola oil
2 tablespoons milk


2 Granny Smith apples, cored, thinly sliced
1/4 cup brown sugar, packed
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon, ground
1/3 cup California walnuts, chopped
1/3 cup golden raisins

Sprinkling on Top

1 tablespoon granulated sugar

PREPARATION Preheat oven to 400°F. Coat two 12-inch x 14-inch pieces of parchment paper with nonstick cooking spray. Combine flour, walnuts, salt and nutmeg in food processor. Whirl until walnuts are finely ground. Drizzle oil and milk over flour mixture. Pulse until dough is evenly moistened. Gather dough into a ball. Place dough between the two pieces of sprayed parchment paper and place on a slightly damp work surface. Roll dough to a 12-inch circle. Remove top sheet of parchment; lift dough with bottom sheet and place on baking sheet. (NOTE:...
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28 Nov

Ginger Scallion Ramen Noodles


4 servings
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.


1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)

1 small shallot, finely chopped

4 garlic cloves, finely chopped

1 large bunch of scallions, very thinly sliced (about 1½ cups), divided

¾ cup grapeseed or other neutral oil

2 tablespoons low-sodium soy sauce

2 teaspoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

½ teaspoon sugar

Kosher salt, freshly ground pepper

4 5-ounce packages wavy ramen noodles, preferably fresh

Toasted sesame seeds and chili oil (for serving)

RECIPE PREPARATION Stir ginger, shallots, garlic, and two-thirds of scallions in a large bowl. Heat grapeseed oil in a small saucepan...
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23 Nov

Roasted Sweet Potatoes With Chile Yogurt And Mint


This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.


4 pounds medium sweet potatoes

2 tablespoons extra-virgin olive oil, plus more for drizzling

2½ cups plain whole-milk Greek yogurt

1 serrano chile, finely grated

2 teaspoons finely grated lemon zest

2 teaspoons fresh lemon juice

Kosher salt

2 tablespoons toasted sesame seeds

1½ cups mint leaves, torn if large

Flaky sea salt

RECIPE PREPARATION Preheat oven to 400°. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50–60 minutes. Remove from oven; increase oven temperature to 450°. Let sweet potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best. Spread out on the same baking...
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20 Nov

Pumpkin Cheesecake Recipe


You’ve heard it before when it comes to making cheesecakes, but we’re going to say it again: Your cream cheese, mascarpone, and eggs have to be room temperature or your batter will be lumpy. Leave them out for at least 2 hours on the counter before using. Also, you might want to make extra pumpkin seed brittle—it's great on this cheesecake, but also on oatmeal, yogurt, salads, and for snacking.

INGREDIENTS   Crust and Brittle 9 ounces gingersnap cookies (about 36 cookies) ¾ teaspoon kosher salt, divided 6 tablespoons melted unsalted butter 1 cup toasted pumpkin seeds (pepitas) 3 tablespoons pure maple syrup Filling and Assembly 1 15-ounce can pumpkin purée 4 large eggs, room temperature 3 large egg yolks, room temperature 1¼ cups (packed) raw or light brown sugar 1½ teaspoons pumpkin pie...
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