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.

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  • 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.

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  • 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.

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  • 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.

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  • 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?

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  • 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.

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