Recipe Roundup

What to Cook This Weekend: September 14–16

Kick off Friday night with a pork-and-plum situation and then close out the weekend with our #EpiRecipeClub pick: lemony baked feta and crispy chickpeas.
White dinner plate with sliced grilled pork chop saucy plums and a charred lemon half on a marble surface.
Photo by Alex Lau, Prop Styling by Emily Eisen, Food Styling by Susie Theodorou
  • White dinner plate with sliced grilled pork chop saucy plums and a charred lemon half on a marble surface.
    Photo by Alex Lau, Prop Styling by Emily Eisen, Food Styling by Susie Theodorou
    1/11

    Grilled Pork Chops with Plums, Halloumi, and Lemon

    Take pork chops and plums out to the grill for one last hurrah with this delicious, simple, and elegant dinner.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    2/11

    Plum Streusel Coffee Cake

    Scatter more plums between a tender cake batter and a nutty streusel topping for dessert, then have a second slice for breakfast on Saturday.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    3/11

    Ginger Spritz

    Ginger beer takes your favorite summer sipper right into fall.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    4/11

    Fresh Corn Quiche

    Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this brunch all-star.

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  • Photo by Alex Lau, Styling by Claire Saffitz
    7/11

    Cast-Iron Pizza With Fennel and Sausage

    Browning sausage in the same skillet used to bake this pizza not only preheats the pan (the key to a crisp crust), it also infuses that crust with rich, porky flavor.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    8/11

    Breakfast Calzones

    Move over breakfast burrito.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    11/11

    Naan

    Homemade naan is the perfect bread to scoop up those savory chickpeas, creamy baked feta, and oniony greens.

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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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