Recipe Roundup

What to Cook This Weekend: February 2–4

SUP-ER-BOWL! SUP-ER-BOWL! And, oh yeah, Friday and Saturday breakfast, lunch, and dinner, too.
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Photo by Alex Lau
  • Photo by Peden & Munk
    3/11

    Ditalini Risotto

    In this recipe, teeny, tubular ditalini pasta is cooked risotto-style: simmered in stock and stirred with Pecorino until creamy. Finish it with the greens, as prescribed, or just toss in whatever cooked, leftover veg you have on hand.

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  • Photo by Alex Lau
    4/11

    Seared Duck Breasts with Blood Oranges

    There's no better time than a winter weekend to perfect a recipe. Make this one to nail down textbook pan-seared duck breasts, and then dress them with an easy, modern take on à l'orange sauce.

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  • Photo by Chelsea Kyle, Food Styling by Joe Sevier and Anna Stockwell
    5/11

    Fluffy Cathead Biscuits With Honey Butter

    The dough for this hand-rolled biscuit recipe is made by incorporating flour into the wet ingredients, instead of the reverse. The result is a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    6/11

    Five-Cheese Pimento Cheese

    Full disclosure: this is my mother's recipe, and in her house we refer to it as "the fancy pimento cheese." Don't worry, though; that's not because of the ingredients (which are all easy to find) or the time commitment (which is only 15 minutes). We call it fancy because it's made with five types of real cheeses (and none of the processed stuff).

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  • Photo by Johnny Miller
    7/11

    Latke Reubens

    Start your Super Bowl party with these apps, courtesy of Gail Simmons. To keep things simple, make the slaw and the latkes on Saturday. Serve the latkes at room temperature or place in a single layer on a rack-lined sheet tray and reheat in a 450°F oven for 10 to 15 minutes before garnishing with the pastrami, dressing, and slaw.

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  • Photo by Alex Lau
    8/11

    Cheesesteaks

    If your brood is full of Eagles fans, there's no question about what you'll be eating today. If you're in Philadelphia, there's no shame in getting a few sandwiches from the favorite spot of our pal over at Bon Appétit (and Philly native) Alex Delaney. Otherwise, this cheesesteak recipe will do nicely.

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  • Michael Graydon + Nikole Herriott
    9/11

    Clam and Cod Chowder

    Pats all the way? I'm sorry about that last slide. Go for this "chowdah"—which is bolstered with chunky pieces of flaky white fish—and put your New England pride on display.

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  • Danny Kim
    10/11

    Sriracha-Lada

    Whichever team you root for, watch the game while sipping this spicy take on a Michelada. Hot sauce, Worcestershire, and a squeeze of lime will add interest to even the most basic beer.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Diana Yen
    11/11

    Giant Chocolate Caramel Cookie Bars

    End the weekend with a giant Twix (or two): buttery shortbread topped with gooey caramel and covered in glistening chocolate. No matter who wins the game on Sunday, consider this one the biggest score of the night.

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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
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