What to Cook This Weekend

What to Cook This Weekend: November 1–3, 2019

Garlicky fried rice, super-spiced deviled eggs, and coffee-flavored waffles. 
A plate of charred chicken with sweet potatoes and oranges.
Photo by Peden + Munk
  • A platter of fried rice topped with fried garlic chips fresh cilantro and sesame seeds.
    Photo by Alex Lau, Food Styling by Susie Theodorou
    1/11

    The Garlickiest Fried Rice

    Bronze garlic chips in vegetable oil, then use the fragrant oil to stir-fry cooked rice. Top with fresh herbs, those crispy garlic chips, and—if you’d like—a fried egg.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    2/11

    Egg and Merguez Wraps

    It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?

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  • Photo by Marcus Nilsson
    3/11

    Bourbon Fruit Tea Punch

    This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.

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  • Photo by Chelsie Craig, Food Styling by Michelle Gatton
    4/11

    Soba Noodles With Crispy Kale

    Nutritional yeast acts like a vegan version of Parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.

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  • Photo by Chelsie Craig, Food Styling by Rebecca Jurkevich
    5/11

    Apple-Walnut Upside-Down Cake

    Ground nuts give the cake a toasty, deep flavor and tenderize the crumb by adding fat and countering flour’s glutinous toughness. 

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  • Photo by Thomas Schauer
    6/11

    Labne Deviled Eggs with Paprika and Ginger

    To give traditional deviled eggs even more flavor, sprinkle the bland egg whites with spices, too. It’s as striking visually as it is taste-wise.

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