onion powder

Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, <a href="https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html">nutritional yeast</a> for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.

Vegan Mac and Cheese

Kosher salt

raw, unsalted cashews

almond milk (or other unsweetened nut milk)

olive oil

yellow onion, finely chopped (about 1 cup)

garlic cloves, thinly sliced

turmeric

mustard powder

Black pepper

yeast,

tamari soy sauce

elbow macaroni

panko bread crumbs

olive oil,

nutritional yeast

Kosher salt and black pepper

Bring a large pot of salted water to a boil over high heat.

Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.

Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.

Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work — just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.

Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)

If you’d like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.

Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you’ll want to keep an eye on it.) Serve immediately.

An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1019697-slow-cooker-lentil-soup-with-sausage-and-greens">here</a>.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.

Pressure Cooker Lentil Soup With Sausage

Olive oil

garlic cloves, chopped

garlic powder

thyme thyme

oregano oregano

red-pepper flakes

dry white wine

tomatoes

chicken stock

dried lentils, preferably black beluga

bay leaf

delicate leafy greens,

red wine vinegar

basil,

Parmesan,

Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.

Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.

Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.

Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

Slow Cooker Salsa Verde Chicken

chicken thighs

jarred salsa verde

green chiles

garlic cloves, finely chopped

jalapeño, stemmed,

cumin

scallions (green and white parts), thinly sliced

cilantro, leaves

Kosher salt,

lime juice,

avocado

Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)

Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

Our mission: To miraculously roast a turkey that is well seasoned, juicy, and—can we type this loudly enough?—PROPERLY COOKED! Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. The parts expose every piece for even cooking. If the idea of doing surgery on a raw turkey gives you a stress rash, ask the butcher to do it (even at the supermarket, we called and asked!). Here’s your script: “Hello, talented and smart and underappreciated butcher [pause for uncomfortable laughter], I’d like to purchase a 12-to-14-pound turkey, cut into five pieces: the legs, wings, keep the breast whole, backbone removed. Yes, I’m doing that ridiculous Bon Appétit recipe. Yes, it better not suck.” Works every time. 

Spiced and Glazed Roast Turkey

turkey,

black peppercorns

Tbsp. whole pink or black peppercorns

light brown sugar

Tbsp. smoked paprika

herbs

garlic cloves, crushed

orange zest

soy sauce

⅓ cup (packed) light brown sugar

sherry vinegar or red wine vinegar

Tbsp. neutral oil (such as vegetable, peanut, or canola)

spice mill

Our mission: To miraculously roast a turkey that is well seasoned, juicy, and—can we type this loudly enough?—PROPERLY COOKED! Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. The parts expose every piece for even cooking. If the idea of doing surgery on a raw turkey gives you a stress rash, ask the butcher to do it (even at the supermarket, we called and asked!). Here’s your script: “Hello, talented and smart and underappreciated butcher [pause for uncomfortable laughter], I’d like to purchase a 12-to-14-pound turkey, cut into five pieces: the legs, wings, keep the breast whole, backbone removed. Yes, I’m doing that ridiculous Bon Appétit recipe. Yes, it better not suck.” Works every time. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.

Bon Appétit

Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut though the joint to separate the wing from the breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side.

Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side.

Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180° and cut through the other side to remove the backbone (save it for making stock).

Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, brown sugar, and paprika and use your fingers to mix together.

Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.

Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2–3 hours to help decrease the cooking time.

Meanwhile, cook herbs, garlic, orange zest, soy sauce, brown sugar, and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.

Place a rack in middle of oven; preheat to 425°. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°, and 170° when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here — keep in mind that the orange or garnet “yam” you see at the grocery store is actually a sweet potato — but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1021554">here</a>.)

Spicy Black Bean and Sweet Potato Chili

coconut oil oil

garlic cloves,

orange juice

chipotles adobo sauce

sweet potatoes (4 to 5 small-medium

black beans,

lime

frozen corn

Sliced avocado and red onion,

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.

Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.

Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.

Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Guaranteed to make any raw vegetable taste good.

Ranch Fun Dip

pistachios

yeast

Diamond Crystal or 1¼ tsp. Morton kosher salt

Aleppo-style pepper

dill

sugar

Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.

Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.

Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.

Do Ahead: Ranch Fun Dip can be made 2 weeks ahead. Store airtight at room temperature.

We made these homemade onion-flavored chips—seasoned with garlic, red pepper flake, salt, and dill—to be even more addicting than the store-bought versions.

Onion-Dip Potato Chips

¾ tsp. crushed red pepper flakes

kosher salt

8-oz. bag kettle-cooked salted potato chips

lemon

black pepper

We made these homemade onion-flavored chips to be even more addicting than the store-bought versions.

Preheat oven to 425°. Grind onion powder, garlic powder, red pepper flakes, and salt in spice mill until red pepper flakes are finely ground. Transfer to a small bowl and set aside.

Spread out potato chips on a rimmed baking sheet. Bake, tossing halfway through, until deep golden brown, about 5 minutes.

Transfer potato chips to a large bowl and drizzle with oil. Sprinkle reserved spice mixture over and add two-thirds of dill. Finely zest lemon over chips. Sprinkle with lots of black pepper and toss to coat (do all this while the chips are still warm so they absorb the flavors of the spice mixture). Taste and season with more salt if needed.

Transfer chips to a platter and top with remaining dill and more black pepper.

Slow Cooker Roasted Garlic Beef Sandwiches

chuck roast

coarse kosher salt

paprika

brown sugar

low-sodium beef broth

garlic

Pat the chuck roast dry with paper towels....

Pat the chuck roast dry with paper towels. In a small bowl, stir together the salt, black pepper, onion powder, paprika and brown sugar. Rub and pat the spice mixture evenly on the roast.

Place the roast in a 4- or 5-quart...

Place the roast in a 4- or 5-quart slow cooker. Pour the beef broth around the roast, cover, and cook on low for 8-9 hours or high for 5-6 hours.

While the meat cooks, roast the garlic (you...

While the meat cooks, roast the garlic (you can do this several days in advance and refrigerate). Peel most of the paper skin off the heads of garlic (making sure all the cloves stay intact). Slice about 1/4-inch or so off the tip of the head of garlic so the ends of the garlic are exposed. Place the two heads of garlic cut-side up on a sheet of aluminum foil. Drizzle with 1-2 teaspoons olive oil. Wrap the foil around to cover completely and bake at 400 degrees F for 30-40 minutes until the garlic is starting to look caramelized and brown and the texture is very, very soft.

Let the garlic cool until it doesn't burn...

Let the garlic cool until it doesn't burn your fingers off before squeezing the soft garlic out of the skins. Mash and lightly chop the garlic; set aside.

When the meat has finished cooking, remove the...

When the meat has finished cooking, remove the roast and liquid from the slow cooker. Shred the meat into small pieces, discarding any pieces of fat. Return the meat to the slow cooker and stir in the liquid, 1/2 cup at a time, until it's as moist as you want it to be (I don't add it all back in because I don't want the sandwiches dripping and soggy but add it to your personal taste). Stir in the mashed garlic and additional salt and pepper, to taste. Cook on low until ready to serve (up to an additional hour, if needed).

Serve warm on rolls.

Bright and fresh and just spicy enough! This Grilled Chicken with Cantaloupe Salsa is brought to life with minced habanero! YUM!

Grilled Chicken with Cantaloupe Habanero Salsa

chicken breasts (4 cutlets)

salt

onion

Cilantro, garnish

cantaloupe

red onion

habanero, seeded and minced

lime, juice only

fresh cilantro, minced

These healthy turkey meatballs are ready in 30 minutes, with a nutty romesco-inspired sauce you’ll want to keep on hand for future dinners.

Turkey Meatballs With Romesco Sauce

turkey

egg,

panko

parsley,

kosher salt,

almonds

fire-roasted peppers

Tbsp. red wine vinegar

cayenne pepper

These are true weeknight meatballs: You pan-sear them in a skillet to develop a golden-brown crust, then pop them in the oven to finish cooking for the final few minutes. Once they’re in the oven, blitz together a quick romesco sauce made from toasted almonds and roasted red peppers for dinner in half an hour. The versatile, nutty sauce adds rich flavor to other lean proteins like fish or pan-roasted chicken breasts and also makes a great dip for raw veg. (For a gluten-free dish, simply leave out the panko.)

Preheat oven to 425°. Using your hands, mix ground turkey, egg, panko, cumin, onion powder, paprika, ¼ cup parsley, and ¾ tsp. salt in a large bowl. Working one at a time, scoop out small amounts of mixture and roll into 1½"-diameter balls (you should have 18–20 meatballs).

Heat 2 Tbsp. oil in a large ovenproof skillet over medium. Wo rking in batches, cook meatballs until golden brown all over, about 2 minutes per side. Transfer skillet with meatballs to oven and bake until cooked through, 5–7 minutes.

While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl. Pulse fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth. Transfer to bowl with almonds and stir in remaining ½ cup oil; season romesco sauce with salt.

Spoon romesco sauce into shallow bowls and arrange meatballs on top. Finely grate lemon zest over and scatter coarsely chopped parsley on top.

We deconstructed every aspect of this iconic dish to bring you our ideal version. No more sad, soggy, mediocre outcomes allowed! 

BA’s Best Chicken Parm

onion,

Tbsp. double-concentrated tomato paste

tomato purée

Diamond Crystal or 1¼ tsp. kosher salt

chicken breasts (about 3 lb. total)

garlic cloves, finely grated

lemon juice

eggs

panko (Japanese breadcrumbs)

all-purpose flour

mozzarella

pre-grated Parmesan

Vegetable oil (for frying; 3–4 cups)

Tbsp. finely chopped parsley

Let’s get one thing straight: We love chicken parm, but we’ve had our fair share of mediocre versions. So we took it upon ourselves to do a deep dive into this iconic dish, and come up with what we deemed our ideal recipe. In the end, that means we kept the cutlets a little bit thicker so they wouldn’t get overcooked. We gave them a shallow fry to achieve a crispy, evenly golden-brown breading. We blanketed them in a simple yet rich tomato sauce, which gets extra depth from tomato paste. And as for the cheese, we landed on a combo of Parmesan, for its salty edge, and mozzarella, for its creamy ooey-gooey texture. A word to the wise: Although you’re only using four chicken breasts, this recipe will feed up to eight people (and even more if you’re serving other dishes along with it!). But don’t fret about leftovers: They make for a great sandwich the next day.

Heat oil in a large Dutch oven or other heavy pot over medium. Add onion and garlic and cook, stirring often, until softened but not browned, about 5 minutes. Add tomato paste and red pepper flakes and cook, stirring, until paste is slightly darkened in color (it should start to fry in the oil), about 1 minute. Add tomato purée, salt, and sugar, and bring to a simmer. Partially cover pot with a lid (to avoid splattering), reduce heat so sauce is at a very bare simmer, and cook, stirring occasionally, until slightly thickened, 40–50 minutes.
Do ahead: Sauce can be made 2 days ahead. Let cool. Transfer to an airtight container; cover and chill.

Working one at a time, place a chicken breast on a cutting board so a short side is towards you and holding a chef’s knife parallel to breast, slice along the middle of a long side to make a slit. Continue to slice until you are about ½” from the other side. Open breast up like a book and place between 2 sheets of wax paper or plastic wrap. Using a meat mallet or a rolling pin, pound until  ⅓” thick (not making it super thin will keep it from overcooking).

Combine garlic, lemon juice, and olive oil in a large baking dish. Season chicken cutlets all over with salt (about ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt per cutlet). Add to marinade and turn to coat. Let sit at least 20 minutes and up to 1 hour. (The lemon juice will turn the flesh opaque, but that’s nothing to worry about.)

Make a dredging station: Whisk eggs, garlic powder, onion powder, ½ tsp. Diamond Crystal or Morton kosher salt, and 2 Tbsp. water in a large shallow bowl (cake pans or pie plates work great). Place panko in another large shallow bowl and flour in a third. Whisk remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into flour.

Working with 1 cutlet at a time and letting any excess marinade drip back into baking dish, dredge cutlets in flour, knocking off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in panko, pressing firmly to adhere, ensuring no bare spots remain. Gently shake off excess and place cutlets on a rimmed baking sheet. Chill at least 20 minutes and up to 8 hours.

Set a wire rack inside a second large rimmed baking sheet. Grate mozzarella on the large holes of a box grater into a medium bowl; add Parmesan and toss to combine.

Pour vegetable oil into a large high-sided heavy skillet to come 1” up sides. Heat over medium until an instant-read thermometer registers 400°. Working in batches to avoid crowding the pan and returning oil to 400° after each batch, very carefully lower cutlets into skillet with tongs and cook until deep golden brown, about 2 minutes per side. Transfer cutlets to prepared rack; season with salt.

Heat broiler. Arrange cutlets side by side in 2 large baking dishes or separately in 4 smaller baking dishes. Generously spoon some sauce over each cutlet (you want to mostly cover them but allow some corners and edges to remain uncovered). Spoon remaining sauce into baking dishes around the cutlets. Cover cutlets with cheese mixture (again, leaving some of those crispy edges uncovered). Broil until cheese is melted, bubbling, and browned in spots, about 4 minutes. Remove chicken from broiler. Let cool slightly and sprinkle with parsley.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter. 

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