What to Cook This Weekend

What to Cook This Weekend: October 4–6, 2019

Creamy mushroom polenta, butternut squash hash, and an apple-cranberry crisp for a crowd (or just yourself).
Polenta in bowl topped with hen of the woods and shitake mushroom caps.
Photo by Alex Lau, Food Styling by Sue Li
  • Polenta in bowl topped with hen of the woods and shitake mushroom caps.
    Photo by Alex Lau, Food Styling by Sue Li
    1/11

    Oven Polenta With Roasted Mushrooms and Thyme

    You may call it cheating—we just call this no-stir polenta 30 minutes you don’t need to spend standing at the stove. If you’re feeling indulgent, top it with a little heavy cream mixed with a finely grated small garlic clove.

    Get This Recipe
  • Photo by Alex Lau, Food Styling by Sue Li
    2/11

    Butternut Squash and Chorizo Hash

    Top this sweet and spicy hash with eggs for breakfast, or fold it into tortillas for a fast taco dinner.

    Get This Recipe
  • Photo by Alex Lau, Food Styling by Sue Li
    3/11

    Herby Pasta With Garlic and Green Olives

    The recipe calls for parsley and basil, but consider this dish a canvas for whatever tender herbs you have kicking around: cilantro, dill, tarragon, sage, chives, fennel fronds. Mix and match at will.

    Get This Recipe
  • Photo by Peden & Munk
    4/11

    Batched Manhattan

    A simple mixture of bourbon, sweet vermouth, and aromatic bitters—the Manhattan cocktail is classic for a reason.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    9/11

    Braised Chicken With Apples and Sage

    The addition of apples means this dinner is a one-skillet wonder, with the entree and side cooked at the same time. What more can you ask for?

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    10/11

    Hazelnut Granola and Chia Pudding Bowls

    This honey-sweetened granola and rooibos-tea chia pudding are both worth making and enjoying on their own, but together with yogurt and a swirl of jam they become a breakfast you’ll want to eat on repeat.

    Get This Recipe
The Epicurious editorial team develops original recipes, and publishes stories about cooking better, faster, and more creatively, sustainably, and affordably. See our full masthead, here. ... Read More
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like herby chicken kofta meatballs and baked feta and greens.
The Most-Saved Recipes in the Epicurious App in June
Like hummingbird cake and a steak salad with feta dressing.
15 of Our Favorite Alison Roman Recipes
From German potato salad to the “best halibut.”
17 Types of Apples for Cooking, Baking, Lunchboxes, and More
These are the varieties you’re most likely to come across in American markets.
29 Yogurt Desserts That Are Tangy, Sweet, and Delicious
Like peach yogurt semifreddo, apple pie smoothies, golden yogurt cake, and more.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
Inside a 160-year-old Japanese Rice Cracker Factory
Join Epicurious for a behind-the-scenes look at a 160-year-old rice cracker factory in Japan, where one of the country’s most popular traditional snacks, senbei, is still made by hand using time-honored techniques. Senbei are sweet, crispy rice crackers often enjoyed with green tea and have been a staple of Japanese cuisine and culture for over a thousand years. Discover the process behind crafting these ancient snacks and how this historic factory has preserved its artisanal methods across generations.
23 Galette Recipes to Make for Easy Desserts (and Dinners)
Like apricot-almond, cheesy mushroom, cannoli-inspired, and more.
41 Low-Fuss Recipes for Labor Day Weekend
Peel-and-eat shrimp, corn on the cob with basil butter, three-ingredient peach floats, and more.
'Dimension 20' Cast Test Their Basic Culinary Skills
Today, the ‘Dimension 20’ cast–Brennan Lee Mulligan, Zac Oyama, Siobhan Thompson, and Ally Beardsley–go head-to-head on Epicurious, testing their basic culinary skills. From cheese sniffing to whisking cream, which cast member will be crowned winner of this culinary challenge?

Dimension 20: Cloudward, Ho! is available only on Dropout and recently aired its finale. The cast is led by Game Master Brennan Lee Mulligan, and additionally stars Emily Axford, Ally Beardsley, Brian Murphy, Zac Oyama, Siobhan Thompson, and Lou Wilson.

The cast of Dimension 20: Cloudward, Ho! is nearing the end of its West Coast tour, and tickets are available for purchase to their live shows in Seattle, WA, on July 20 and Las Vegas, NV, on November 1.

Dropout presents independent, ad-free, uncensored comedy, producing and hosting several original series, such as Game Changer, Dimension 20, Very Important People, and many more. The Dropout app is available on Fire TV, Apple TV, Android TV, Roku, Chromecast, Samsung Smart TVs, plus iOS and Android mobile devices. For more information and to browse the Dropout catalog, please visit Dropout.tv.
‘Squid Game’ Season 3 Cast Test Their Basic Culinary Skills
Today, the ‘Squid Game’ season 3 cast goes head-to-head on Epicurious, testing their basic culinary skills. From orange squeezing to wine bottle opening, which cast member will be crowned winner of the culinary Squid Games?
4 Levels of Teriyaki: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Billy, home cook Emily, and professional chef Yuji Haraguchi–to make us their take on teriyaki. We then asked expert food scientist Rose to explain each chef's choices along the way. Which teriyaki dish do you want to tuck into first?