21 New Recipes We Loved This September
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
What are the latest recipes coming out of the Food & Wine Test Kitchen? How about the tavern-style pizza that is the in-the-know favorite of locals in Chicago, a salad adorned with crispy fried slabs of halloumi, the most famous black cod recipe in the world, a decadent Spanish take on French toast, or the swordfish au poivre our restaurant editor named the dish of the year? Heat up a pan and read along for some of our favorite new recipes.
Black Cod with Miso
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Chef Nobu Matsuhisa's iconic, buttery miso cod recipe is both easy and elegant. This streamlined recipe delivers all the luxury and flavor in a fraction of the time.
PB&J Overnight Oats
Matt Taylor-Gross / Food Styling by Barrett Washburne
This homey treat is a protein-rich breakfast for kids and adults that you can make ahead, so busy mornings are a little easier.
Tavern-Style Sausage and Giardiniera Pizza
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco
Want to eat the pizza Chicagoans eat while the tourists go for deep-dish? This thin crust pizza is served in bars all over the city; now you can make it at home.
Halloumi Schnitzel Salad
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
Crunchy, gooey fried halloumi stars in this delectable salad.
Cheesy Scalloped Potatoes
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco
Make these creamy scalloped potatoes for your next dinner party or any night you want a hearty, cheesy side dish.
Torrijas
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
Citrus, cinnamon, sherry, and a final drizzle of orange marmalade make this Spanish-style dish even richer and boozier than French toast.
Averna Rosemary Spritz
Matt Taylor-Gross / Food Styling by Liberty Fennell
This easy cocktail has a bittersweet taste with notes of slight orange, rosemary, sage, and a hint of licorice.
Poutine
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
Crispy French fries, warmed cheese, and a rich red wine gravy make this an irresistible snack or meal.
Acorn Squash Fondue
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Melty, gooey, cheese fondue served in an edible squash vessel is the ticket to impressing guests at your next dinner party.
Cajun Chicken Pasta
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
This easy, hearty weeknight dinner gets its smoky, savory, and slightly spicy flavors from the spice blend that makes cooking it a snap.
Swordfish au Poivre
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
This peppery, creamy seafood take on steak au poivre from Houston's Navy Blue is one of the top restaurant food trends of the year, and is perfect for your next dinner party.
Vegan Carrot Cake Cupcakes
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
These cupcakes from pastry chef Baruch Ellsworth are scented with pumpkin pie spice for a fall treat anyone can enjoy.
Carajillo
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This classic Mexican coffee cocktail is the ultimate after-dinner drink — especially if you make it a decaf.
Za’atar Chicken with Black Garlic Tahini
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Chicago chef Zachary Engel shares his recipe for the ultimate roast chicken.
Pork Picnic Roast
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
This juicy, slow-roasted pork comes from the oven with tender garlicky meat and a shatteringly crispy skin.
Hush Puppies
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Fluffy hush puppies served with a sweet and spicy butter from Kindred restaurant make for the ultimate appetizer.
Ginataang Gulay (Filipino Vegetable Stew)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Chef Lawrence Letrero’s version of a traditional stew from the Philippines gently stews seasonal vegetables in creamy coconut milk until just tender for an easy and delicious weeknight dinner.
Pork Tenderloin Katsu with Kabocha Salad
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Mutsuko Soma's crisp pork cutlets are a winning take on a classic Japanese recipe.
Polenta Cake with Almonds and Lemon
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
Spoon any seasonal fruit on top of this cake, which is scented with lemon and almonds and gets its richness from sour cream.
Homemade Orecchiette with Roasted Chickpea Pesto
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This homemade orecchiette recipe from chef Douglass Williams calls for just four ingredients and pairs with a genius nut-free pesto.
Brown Butter Chocolate-Rye Cookies
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Caroline Schiff adds dark rye flour to lend an extra layer of earthiness to these crumbly dark chocolate cookies that you can freeze to slice and bake.
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