What to Cook This Weekend

What to Cook This Weekend: September 27–29

Braised chicken thighs, slow-cooked eggplant, and an irresistibly moist honey cake.
Honey cake topped with sliced almonds on a clear cake stand with two slices on smaller plates.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell
  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    3/11

    Black Lentil and Harissa-Roasted Veggie Bowl

    We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.

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  • Photo by Michael Graydon & Nikole Herriott
    4/11

    Apple Cider and Rum Punch

    Dry hard cider adds a bit of spritz to this autumnal rum cocktail without amping up the sweetness. If you can't find it, use regular hard cider dial back on the simple syrup.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    7/11

    Majestic and Moist Honey Cake

    Developed for the Jewish New Year celebration of Rosh Hashanah, this irresistible cake is lightly spiced, and scented with coffee, fresh orange juice, and rye whiskey.

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  • Ditte Isager
    8/11

    Sweet Potato–Pork Belly Hash

    Braising the pork belly yields crisp-tender nuggets ready to mingle with caramelized sweet potatoes.

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  • Photo by Alex Lau, Food Styling by Sue Li
    9/11

    Broccoli and Garlic-Ricotta Toasts With Hot Honey

    Crispy roasted broccoli works just as well as an appetizer as it does a side dish when scattered over garlicky, ricotta-slathered toasts.

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  • Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz
    10/11

    Hanger Steak with Charred Scallion Sauce

    As this pan-seared steak rests, char scallions in the same skillet, then toss with toasted walnuts, grated garlic, olive oil, and all manner of things bright and briny for a rich and dynamic condiment you’ll turn to again and again.

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