September 2019 Better Homes & Gardens Recipes
Pork Skewers with Couscous Salad
Author Nik Sharma would argue these marinated pork skewers are worth rolling out the grill one final time before grilling season is up. The marinade, boldly flavored with garam masala, turmeric, and chili powder is complimented by smoky flavor from the grill. If you don’t already have a grilled dinner in your weekly meal plan, it’s time to add one.
Ready to take mocktail recipes beyond the Shirley Temple? Nik Sharma’s got your back with his 5-ingredient (that’s including water!) tropical turmeric drink recipe. Make a turmeric simple syrup and add sparkling water and the drink is party-ready. If you’ve got leftover turmeric syrup, Nik suggests combining it with fresh fruit juice and a squeeze of lime to freeze into ice pops.
Toasted Naan and Chicken Soup
According to author Nik Sharma, “If Indians had a version of chicken tortilla soup, this would be it.” Filled with spices more common in Indian cooking—cardamom, cloves, turmeric, and garam masala—and topped with crispy naan (instead of tortilla strips) and a hard-cooked egg to boot, this soup recipe may just become your new “classic.”
Turmeric, Ginger and Honey Affogato
Maybe, just maybe this dessert drink can cure what ails you. According to the drink’s creator, Nik Sharma, this is a playful take on the flavors of milk, turmeric, and honey his dad prescribed for a cold when Nik was a kid. We’ll raise a glass of this ice cream and coffee drink to that!
Spiced Papaya-Cranberry Granola
“I like to snack a lot,” says Nik Sharma. “In an effort to free up pantry space—I had an entire shelf of jars of nuts and dried fruit—I started making granola. Now I can’t stop.” One handful of this sweet-salty granola and you won’t be able to stop either. It’s yet another must-make sheet-pan recipe to add to your cooking arsenal.
We’re not sure we’ve ever seen a punch recipe so beautifully suited to summer. Author Julia Turshen pulled out all the stops by garnishing with citrus slices, edible flowers, and mint. Even without the garnishes, the non-alcoholic drink recipe gets lovely pink color from grapefruit juice and hibiscus tea.
Almond Cake with Fruit and Rosé Drizzle
Sheet-Pan Chicken with Peaches and Tomatoes
Zucchini with Pistachios and Mint
What happens when you toss summer zucchini and pistachios with fresh mint? Something unexpected and memorable according to Julia Turshen. Zucchini recipes abound, especially during summer months, but this simple combination of basic, but not-your-usual ingredients, makes this side dish stand out from the rest.
Aromatic Rice Pilaf
Julia Turshen’s trick to an easy rice side dish is to cook already-fragrant basmati rice with fresh aromatics like garlic, onion, and ginger. “It infuses the rice with so much more flavor,” Julia says. A small handful of golden raisins and roasted almonds on top add even more flavor and texture contrast.
Roasted Green Onion Dip
Old Bay Bagel Chips
Author Julia Turshen delivers possibly the easiest party appetizer you’ve ever made! You only need three ingredients, a few minutes of slicing prep, and a bit of baking time. Plus, you can make them a day in advance to get a head start on party prep. Dip them in Julia’s Roasted Green Onion Dip for a grown-up twist on Juila’s favorite childhood snack of toasted bagels and cream cheese.
Chicken-and-Biscuit Pot Pie
“Think of this as the pot pie version of cobbler,” says author Mark Bittman. The stir-together biscuits on top give it that cobbler appearance and, since they don’t require the kneading and cutting of traditional homemade biscuits, you can make this homey dish as a weeknight meal.
What’s the miracle of this moussaka (a classic Greek dish), you ask. A typical moussaka can take two hours to make, Mark Bittman’s version is ready in about 45 minutes! It’s a dinner miracle that still includes the classic flavors of eggplant, lamb, and tomatoes—for those of you who already knew what moussaka was.
Mushroom-Sweet Potato Moussaka
If that pillowy mashed sweet potato topper is making your mouth water, just wait until you dig into Mark Bittman’s meatless twist on moussaka. He used meaty mushrooms to replace lamb and added a fall-spiced tomato sauce as its veggie-centric partner for a meatless casserole unlike any you’ve tasted.
Hearty Vegetable Cacciatore
Full of mushrooms, potatoes, olives, and beans, those at your dinner table may completely finish their meal before realizing there’s no meat in this vegetable cacciatore from Mark Bittman. Mark calls it the “kitchen-sink version of cacciatore,” because you could use up most any vegetable you already have on hand.
Cheesy Grits Bowl
These don’t look like the standard blue-plate special side of grits now do they? They’re not. These grits are doubly cheesy from white cheddar and smoked Gouda and rely on quick-cooking grits versus instant (that would turn to mush). This version is elegantly topped with optional sautéed mushrooms, crème fraiche, and fresh herbs. If you’re not feeling that flavor combo, there are versions for chorizo, bacon and eggs, and spinach with tomatoes, too.