What to Cook This Weekend

What to Cook This Weekend: October 18–20, 2019

Saucy citrus chicken, cheesy baked pasta, and an easier-than-ever apple crisp.

By The Epicurious Editors

October 18, 2019

Cheesy dish of spaghetti in tomato sauce baked in a castiron skillet with one wedge cut out.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura
1/11
Oven Risotto With Crispy Roasted Mushrooms
Yes, you can make risotto without all the stirring—just pop it in the oven; and while you’re at it, roast some mushrooms alongside to top off the finished dish.
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Photo by Chelsea Kyle, Food Styling by Katherine Sacks
2/11
Banana-Pecan Ice Cream Bread
This fun dessert magically turns store-bought ice cream into bread with a little help from self-rising flour. The butter pecan ice cream does double duty, adding caramelly sweetness and nutty crunch.
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Photo by Johnny Miller
3/11
Farro Salad With Roasted Sweet Potatoes, Red Onion, and Goat Cheese
Here, sweet potatoes and red onions caramelize gorgeously in the oven, while the earthy goat cheese and zippy vinaigrette balance out the sweetness.
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4/11
Marrakesh Express
In this mezcal cocktail, fresh pomegranate juice truly shines, with a backdrop of savory harissa heat.
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Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
5/11
Shaved Carrots with Charred Dates
Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.
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6/11
12-Minute Saucy Chicken Breasts With Limes
Three tricks for flawless no-fuss chicken: remove the bones from a skin-on breast, weight it down for faster cooking and crisper skin, and toss some lime halves into the hot pan for an instant smoky, tangy sauce.
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Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
7/11
Apple Crisp for One
This festive little dessert for one is an easy way to treat yourself—no special occasion necessary.
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Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege
8/11
Mushroom and Kale Breakfast Skillet
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those runny yolks.
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Photo by Chelsea Kyle, Food Styling by Kate Buckens
9/11
One-of-Each Soup
Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.
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Photo by Alex Lau, Food Styling by Sue Li
10/11
Baked Pasta alla Norma
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka
11/11
Roasted Brussels Sprouts With Pancetta and Garlic
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting luscious porky flavor as the pancetta itself turns crisp.
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