Recipes from this month’s issue.

By Real Simple Editors
October 09, 2020
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Mash Notes

Victor Protasio

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An all-star lineup of ingredients in this simple potato side dish makes it clear that this dish is a winner. A mandoline is the key to the chip-thin slices of potatoes, which you’ll build up into a dense potato cake that is irresistibly tender and creamy in the center and crispy on the outside.

Victor Protasio

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If this recipe understands one thing, it’s that there’s no sense pulling any punches with a potato bake. Here, you’ll blanket waxy potatoes—like red new potatoes or gold fingerlings—with layers of melted fontina cheese and a cream-infused, pancetta-onion mixture that redefines decadence.

Victor Protasio

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May we propose a new maxim for cooking: If it tastes great in chip form, then it follows that it will taste great on roasted potatoes. Case in point, this simple recipe, which takes its flavor cues from the eponymous chips.

Victor Protasio

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There are two kinds of people: people who wants their sweet potatoes, well, sweet, and those who want them savory. Miraculously, this recipe manages to satisfy both camps. A pepper-infused, buttery maple glaze coats fat wedges of sweet potato and petals of caramelized shallot.

Victor Protasio

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Hello, it’s mashed potatoes calling, wondering where mascarpone has been their entire lives. After trying this luscious whipped rendition of the standard side dish, you might be wondering the same thing, too.

Victor Protasio

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Meet your new favorite dessert recipe: An easy cheesecake that looks gorgeously fancy. It’s deliciously decadent, too, thanks to the clever combination of just-enough sweet potato, ample cream cheese, and a brown butter-based graham cracker crust.

The Staple: Walnuts

Jennifer Causey

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Gremolata is one of those toppings that enhances nearly anything it touches. The standard combination is parsley, lemon, and garlic, but in this walnut-based rendition, a dash of mint brings a bold freshness to play off the earthy nut.

Jennifer Causey

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Make energy bars over the weekend, and you’ll thank yourself all week for throwing together this easy, tasty snack. A rich mixture of dates and tahini surrounds the crunchy bits—a combination of walnuts, coconut, and crystalized ginger—and the result is a delicious bar that can double as dessert.

Jennifer Causey

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This dish brings restaurant-worthy elegance to your stovetop, thanks to a luscious walnut sauce and smart cooking strategy. Soaking bread in milk until soft adds surprising body to the sauce, which includes toasted walnuts, salty Parmesan, and just enough tart lemon juice to balance out the richness.

Five Easy Dinners

Caitlin Bensel

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Two classic dishes come together in this epic dinner. Chili powder and cumin—aka, classic Tex-Mex spices—flavor the patties, which are then topped with sautéed bell peppers and onions.

Caitlin Bensel

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Some ingredients don’t get their due as stars of pantry-friendly cooking. Farro—a nutty, whole-grain variety of wheat—and tight whorls of bitter radicchio are long lasting ingredients that bring a lot of flavor to whatever they touch, including this fresh take on a fall salad.

Caitlin Bensel

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This delicious one-pot chicken dinner is a study in big flavors and smart steps. After searing chicken thighs to get their drippings, you’ll char scallions in the same pot for the dressing, and then toast grains of fragrant basmati rice.

Caitlin Bensel

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This quick pasta bake is comfort in a skillet. You’ll toss rigatoni tubes with sausage, charred Brussels sprouts, and a Worcestershire-spiked cheese sauce to achieve a wonderfully creamy pasta dinner.

Caitlin Bensel

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This soup manages to be both comforting and healthful. The broccoli, leek, and potato base comes together quickly, and—with an immersion blender—it only takes one pot.

Plant Powered

Caitlin Bensel

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Coconut milk is one of the most luscious ingredients in any plant-based kitchen, and in this rich dish, it creates the delicious base of creamed greens rather than the standard cream-based versions. Kale, chard, and spinach are bathed in a fragrant sauce, which gets flavor from shallot and garlic, as well as a pinch of nutmeg.

These recipes originally appeared in the November 2020 issue of Real Simple.