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Better Homes and Gardens September 2013 Recipes

The newest recipes from Better Homes and Gardens feature chic party dishes from stylemaker Anna Last of Williams-Sonoma and amazing harvest dinner ideas from Top Chef Stephanie Izard, plus more fall favorites including sweet caramel apples and hearty casseroles.

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    • Cheesy Butternut Squash Cavatappi Bake

      Healthy macaroni and cheese? With bacon? Yes, it's possible -- thanks in part to vitamin-A-packed butternut squash. It replaces some of the cheese and adds creaminess to our healthy, mushroom-laden macaroni and cheese recipe.

    • Pear and Potato Salad with Pickled Mustard Seeds and Sausage

      Top Chef Stephanie Izard considers mustard seeds a seriously underrated spice. Which is why she pickles them to add a burst of flavor and texture to this kale, sausage, and pear potato salad. Her trick for rock-hard pears? Browning and roasting them to enhance their natural sweetness.

    • Rosemary Cod with Plum-Tomato Sauce

      Plums and tomatoes pair up to form the irresistible rosemary-infused sauce in Top Chef Stephanie Izard's cod recipe that features a bit of salty flavor from fish sauce. If you don't have plums on hand, swap in any ripe stone fruit, like nectarines, apricots, or peaches.

    • Chicken Frittata with Cantaloupe-Tomato Salsa

      With only three ingredients, our cantaloupe, tomato, and cilantro salsa may seem like an unusual combo. But trust us, it adds just the right sweet zippiness to our cheesy 20-minute chicken frittata.

    • Pork Sandwich with Tarragon-Apple Slaw

      Need a quick dinner recipe? Stack crispy breaded pork tenderloin with soft white bread and a crunchy apple slaw to make this standout sandwich from Top Chef Stephanie Izard. Her apple slaw with lemon and tarragon is so versatile that she suggests trying it with fish tacos or grilled chicken.

    • 30-Minute Dinner: Pork Sandwich with Tarragon Apple Slaw

      It's easy to turn delicious pork tenderloin into a tasty pork sandwich, and don't forget our tangy apple slaw to round out your 30-minute dinner.

    • Poached Nectarines with Honey Ice Cream

      Ripe necatarines poached in a simple Moscato mixture and paired with creamy honey ice cream adds up to a light and divine dessert. If you can't find honey ice cream, soften a quart of vanilla, stir in 2 tablespoons of honey, and refreeze for 3 hours.

    • Zucchini and Proscuitto Focaccia

      Store-bought focaccia drizzled with a little balsamic vinegar sets the stage for piles of lightly browned ribbons of zucchini, thin strips of prosciutto, and peppery arugula. There's a lot to love about this party appetizer: It's healthy, delicious, and super easy!

    • Bourbon Candied-Pecan Caramel Apples

      It's time to take candy apples to the grown-ups' table. After coating the apples with the usual caramel topping, try rolling them in bourbon-infused pecans. You'll love the smoky tinge of bourbon paired with the crunchy sweetness of pecans.

    • Caramel Apples 4 Ways
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      Caramel Apples 4 Ways!

      When it comes to homemade caramel apples, the options are endless. Follow along with our food editor Hali for an easy caramel apple recipe and four delicious dipping ideas.

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      White Bean Tuna Salad

      No time to cook? No problem. Twenty minutes is all you need to whip together a healthy, tasty meal. Our Mediterranean-inspired tuna and bean salad gets its bright flavor from an easy vinaigrette. If you don't have arugula on hand, spinach works, too.

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      Green Beans with Green Olive Dressing

      Simple side dishes make entertaining easy -- like green beans with a light dressing of pureed green olives, parsley, and lemon juice. In fact, the dressing is so delicious that we like it on hard-cooked eggs, steamed fish, or a slice of crusty sourdough bread.

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      Herb-Crusted Cod with Cauliflower Mash

      Our easy and healthy dinner starts with mashed cauliflower, gold potatoes, and carrots mixed with creamy, soft garlic-herb cheese. A simple coating of panko and fresh dill keep baked cod fillets crispy on the outside and flaky on the inside.

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      White Bean Vegetable and Farro Soup

      Serve our colorful kale-, zucchini-, and sweet potato-filled vegetarian soup with homemade chermoula sauce, inspired by an herby North African marinade made from cilantro, garlic, and ginger. Swirl the sauce right into the pot before serving, or add a dollop to each bowl.

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      Cinnamon-Spiced Almond Caramel Apples

      Our toasted-almond-coated caramel apples have a sweet sprinkling of cinnamon and sugar and a spicy pinch of cayenne added to mix. Planning a party? Store apples in a tied bag in the fridge for up to 24 hours.

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      Oven-Melted Tomatoes with Mint

      Low and slow is the name of the game for perfect roasted tomoatoes, baked until they just start to crinkle. A drizzling of olive oil, mint, and goat cheese finish our easy twist on caprese salad.

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      Steak with Fig Tapenade

      The mellow sweetness of in-season figs is balanced by the briny saltiness of olives in Top Chef Stephanie Izard's mouthwatering ribeye tapenade. For nice texture, use slightly unripe figs. You can also try the tapendade with ricotta or mozarella on grilled crusty bread.

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      Beet and Goat Cheese Salad

      Roasted beets are the unabashed star of our gorgeous fall salad that gets a hint of brightness from an easy lime dressing and touch of creaminess from goat cheese.

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      Fennel and Parsley Salad

      So easy and fresh, this elegant salad recipe is a lovely way to serve fennel. When choosing a fennel bulb, go for one that's fragrant and unblemished with no browning.

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      Dark Chocolate-Orange-Walnut Caramel Apples

      Another great homemade caramel apple option: Roll them in the rich combo of crunchy, dark chocolate-drizzled walnuts and zesty orange peel for a sophisticated treat.

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      Roast Beef with Rosemary

      Even anchovy-haters will love the savory flavor of anchovies in the easy garlic-and-rosemary paste that's rubbed on this stunning Sunday-dinner roast. If you don't have anochovies, store-bought black olive tapenade works, too.

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      Smashed Potatoes

      While your roast is chilling, pop your potatoes in the oven as guests arrive. Once the potatoes are cooked, smash them lightly to soak up the subtle deliciousness of olive oil, thyme, salt, and pepper.

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      Prosciutto-Wrapped Breadsticks

      A perfect party appetizer, our prosciutto-wrapped breadsticks take just 15 minutes to assemble. Serve them in glasses for a fun grab-and-go party food.

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      Next Slideshow Better Homes and Gardens April 2016 Recipes

      Better Homes and Gardens April 2016 Recipes

      The latest recipes from the pages of Better Homes and Gardens celebrate fresh spring produce. We've got creative ideas for fresh peas, tiny-tomato recipes (including pie!), and easy pesto recipes. Plus, get our go-to carrot cake recipe and quick ideas for dinner tonight.
      Begin Slideshow »

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