Recipes from some of fall’s best cookbooks
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Duck breast and beer sandwich Total time: About 1 hour Servings: 4 Note: Adapted from “Primal Cuts” by Marissa Guggiana Show us your photos: If you try this recipe, we want photographic evidence: Click here to upload pictures of the finished dish. 1 pound boneless duck breasts, skin removed Salt and pepper 3 tablespoons olive oil, divided 2 onions, sliced into thick rings 2 tablespoons light brown sugar 4 cloves garlic, chopped 2 tablespoons grainy mustard 1 red bell pepper, sliced into thin strips Pinch chile flakes 1 cup flat dark beer 1/4 cup mayonnaise 4 sandwich rolls 4 lettuce leaves 4 tomato slices 4 slices provolone cheese (or your favorite) 1.
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Gruyère and walnut bread Total time: About 1 1/2 hours, plus rising and cooling times Servings: 16 to 20 Note: Adapted from “Bake!”
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Not Uncle Rocco’s tuna Total time: 45 minutes, plus roasting and cooling times for the tomatoes Servings: 4 Note: Adapted from Molly O’Neill’s “One Big Table,” from Cara Mia Constantine.
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Torta di Noci (Rosangela’s flourless walnut cake) Total time: 1 1/2 hours Servings: 8 Note: Adapted from “My Calabria” by Rosetta Costantino.
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Everyday moong dal Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from “At Home With Madhur Jaffrey.”
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Kale Caesar Total time: 30 minutes Servings: 4 to 6 Note: Adapted from “Tartine Bread” by Chad Robertson.
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Slow-cooked carne adovada with hominy Total time: 2 ½ hours Servings: 4 to 6 Note: Adapted from “Heart of the Artichoke and Other Kitchen Journeys” by David Tanis.
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Lentils with pancetta Total time: About 1 hour Servings: 4 Note: From “Ethan Stowell’s New Italian Kitchen” Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 2 stalks celery, cut in half 1 onion, halved horizontally 2 cloves garlic 1/2 cup lentils 2 tablespoons unsalted butter 6 ounces pancetta, diced (about 1 cup) 1/2 cup finely diced carrot 1/2 cup finely diced celery 1/2 cup finely diced shallot 3 cloves garlic, sliced 3 tablespoons finely chopped fresh parsley 2 tablespoons extra virgin olive oil Kosher salt, to taste 1.
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Dutch baby Total time: 35 minutes Servings: 8 to 10 Note: Adapted from “The Lost Art of Real Cooking” by Ken Albala and Rosanna Nafziger.
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Polvorones (Mexican wedding cookies) Total time: 1 hour, 45 minutes Servings: Makes 1 1/2 to 2 dozen cookies Note: Adapted from “My Sweet Mexico” by Fany Gerson Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 1 1/2 cups (3 sticks) butter 1 cup superfine sugar 2 cups flour 1 cup almond flour 1/2 teaspoon vanilla extract Sifted powdered sugar, for dusting 1.
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Long and slow apples Total time: 30 minutes, plus 2 hours baking time and optional chilling time Servings: 4 Note: Adapted from Dorie Greenspan’s “Around My French Table.”
