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Parmesan Pull-Aparts

Parmesan Pull-Aparts

These rolls have a lot in common with brioche—both are rich and tender, and they bake up with a gorgeous browned crust. However, these are much easier to make than that time-intensive bread, and they have the added advantage of aromatic Parmigiano-Reggiano. We guarantee they’ll fly out of the bread basket.

Photograph by Romulo Yanes

Farmhouse Butternut Squash Soup

Farmhouse Butternut Squash Soup

Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.

Photograph by Romulo Yanes

Braised Chile-Spiced Short Ribs with Black Beans

Braised Chile-Spiced Short Ribs with Black Beans

Braised dishes are often served with a creamy side like mashed potatoes, polenta, or grits. Black beans offer an earthy change of pace and complement the chile purée.

Photograph by Romulo Yanes

Southeast Asian Beef and Rice-Noodle Soup

Southeast Asian Beef and Rice-Noodle Soup

Inspired by Vietnamese pho (pronounced “fuh”), this soup creates its own broth as meaty short ribs and beef shank simmer with ginger, garlic, chile, and the sweet spice of star anise and cinnamon—supermarket ingredients that come together with slippery rice noodles to produce a wonderfully fragrant and authentic-tasting dish. It’s a great choice for a party, because everyone gets to customize their bowl to their own taste with a spritz of lime, some fiery Sriracha sauce and sweet hoisin, and a scattering of mint and cucumber.

Photograph by Mikkel Vang

Apricot Almond Linzertorte

Apricot Almond Linzertorte

For dessert, food editor Paul Grimes was inspired by something from Vienna, a little farther along the Danube: linzertorte. It’s traditionally made with hazelnuts and raspberry jam, but this version, with its warmly spiced almond pastry and vivid apricot filling, spoke to Grimes of the highly polished coffeehouses in that part of the world. Cooking dried apricots with brandy and sugar allows you to control the sweetness quotient, and the result is all about the magically musky, tangy fruit.

Photograph by Jonny Valiant

Beer-Braised Beef and Onions

Beer-Braised Beef and Onions

Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles.

Photograph by Romulo Yanes

Buttermilk Fantails

Buttermilk Fantails

Elegant and deliciously buttery, these golden fantails are an obvious choice for entertaining. Their shape resembles a blooming flower, with each petal forming a perfect pull-apart bite. But don’t worry—they are surprisingly straightforward to put together in a muffin pan.

Photograph by Romulo Yanes

Butterscotch Pudding

Butterscotch Pudding

For too long, butterscotch has been synonymous with cloying, artificially flavored desserts—but we’ve recaptured its true flavor in this rich and velvety pudding.

Photograph by Romulo Yanes

Black-Bean Burgers

Black-Bean Burgers

There are lots of meatless burgers in the world, but this one—earthy and satisfying without being stodgy—has Latino flair and is pantry-friendly to boot.

Photograph by Romulo Yanes

Orange Polenta Cake

Orange Polenta Cake

We love the way this one-of-a-kind dessert incorporates so many dimensions into a sophisticated whole. The cake gets its crumbly texture from ground almonds and polenta, while the orange zest and orange-flower water lend citrus and floral notes. The topping—sliced oranges embedded in rich caramel—glistens from a last-minute application of a delicate orange-marmalade glaze.

Photograph by Romulo Yanes

keywords
bread
asian
beef
dessert
latino
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