Recipes Chef John's Thai Sweet Chili Sauce Recipe Blends Cooked and Fresh Styles Rip Moss · 2026-08-27 Issue 01 Chef John's version of Thai-style sweet chili sauce, or Nam Jim, combines cooked and fresh preparation methods. The recipe yields eight servings and takes about 20 minutes total, using fish sauce, brown sugar, sambal, garlic, and Thai bird's eye chilies.
Recipes Thai Pumpkin Coconut Soup Recipe Ready in 25 Minutes Rip Moss · 2026-08-27 Issue 02 A Thai-style pumpkin soup uses coconut milk instead of sour cream and can be made mild or hot by adjusting the chilies. The recipe takes 25 minutes total, serves four, and provides 306 kcal per serving.
Recipes Vegan Lemon Scones Recipe Uses Chia and Soy Milk Rip Moss · 2026-08-27 Issue 03 A plant-based lemon scone recipe combines whole wheat and oat flours, chia seeds, coconut oil, and soy milk for a vegan pastry. The 40-minute recipe yields 10 scones and includes a lemon zest and confectioners' sugar frosting.
Recipes 25-Minute Penne with Spinach and Bacon: A Quick Weeknight Meal Rip Moss · 2026-08-27 Issue 04 A 25-minute recipe for penne with wilted spinach, crispy bacon, and diced tomatoes. The dish serves four and provides 517 calories, 21 grams of protein, and 74 grams of carbohydrates per serving.
Recipes Apple Juice and Apple Butter Glaze Turn Pork Loin Into a 3-Hour Sunday Roast Rip Moss · 2026-08-27 Issue 05 A recipe for two boneless pork loin roasts seasoned with seasoning salt, roasted in apple juice, and finished with a spiced apple butter glaze. The dish requires 15 minutes of prep and about 3 hours in a 350-degree oven, yielding six servings at 607 calories each.
Recipes Slow-Cooker BBQ Pork Chops: 5-Minute Prep, 6 Servings Rip Moss · 2026-08-27 Issue 06 A slow-cooker barbecue pork chop recipe requires five minutes of prep, eight pork chops, and an 18-ounce bottle of barbecue sauce. Cooking on Low for six hours or High for three to four hours yields tender meat for six servings, with 544 calories per serving.
Recipes Citrus-Milk Braised Pork Shoulder Recipe for Crispy Carnitas Rip Moss · 2026-08-27 Issue 07 A recipe for pork shoulder braised in whole milk with orange juice and zest, then oven-browned and broiled for crispy carnitas. The two-step method yields fork-tender meat with a subtle citrus sweetness and takes about 2 hours 40 minutes total.
Recipes Smitten Kitchen's Second Cookbook Sets October 24 Release, Tour, and Signed Copies Rip Moss · 2026-08-27 Issue 08 Deb Perelman's second cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, will be released on October 24 after five years of work. Pre-orders are open, signed copies with personalized inscriptions are available through The Strand, and a fall book tour has been announced with more cities to come.
Recipes Slow-Cooker Beef and Cabbage Soup: 10 Servings, 4 Hours, 211 Calories Rip Moss · 2026-08-27 Issue 09 A slow-cooker beef and cabbage soup recipe that yields 10 servings with 211 calories per serving. The dish combines ground beef, shredded cabbage, kidney beans, and tomato sauce, requiring 10 minutes of prep and about 4 hours of cooking on high.
Recipes Slow Cooker Root Beer Pulled Pork: 10-Minute Prep, 6-Hour Cook Rip Moss · 2026-08-27 Issue 10 A slow cooker pulled pork recipe uses a 2-pound pork tenderloin, a 12-ounce can or bottle of root beer, and an 18-ounce bottle of barbecue sauce to make shredded pork sandwiches. The dish requires 10 minutes of prep and 6 to 7 hours of cooking on Low, yielding 8 servings at 335 calories each.
Recipes Carnitas Recipe: Braised Pork Shoulder With Crisp Edges Rip Moss · 2026-08-27 Issue 11 A home recipe for carnitas calls for braising 4 pounds of pork shoulder with lime, chili powder, oregano and cumin for about 2 1/2 hours, then baking it at 400 F for 30 minutes, basting with reserved cooking liquid, until the meat is tender and browned. The recipe yields 12 servings and lists 250 calories, 19 grams of fat, 2 grams of carbohydrates and 16 grams of protein per serving.
Recipes Oven-Baked Chicken Breasts With 5-Ingredient Pan Sauce Rip Moss · 2026-08-27 Issue 12 A five-ingredient recipe for oven-baked chicken breasts that calls for olive oil, coarse sea salt, Creole seasoning, and chicken broth. The broth is added to the pan drippings after baking to create a quick sauce, with a total time of 35 minutes and four servings at 191 calories each.
Recipes Bacon-Ranch Chicken Bake: 45-Minute Weeknight Dinner for Six Rip Moss · 2026-08-27 Issue 13 A 45-minute bacon-ranch chicken bake combines browned chicken breasts with stir-fry sauce, ranch dressing, Parmesan, and a bacon-onion topping. The recipe serves six and bakes at 350 degrees F for about 30 minutes, with prep taking 15 minutes.
Recipes Beer-Braised Short Ribs Recipe Braises for 2 Hours in Stout and Beef Stock Rip Moss · 2026-08-27 Issue 14 A family short rib recipe calls for browning flour-dredged beef, then simmering it with onion, garlic, stout beer and beef stock for about two hours. The dish serves four and lists 364 calories, 27 grams of fat, 10 grams of carbohydrates and 13 grams of protein per serving.
Recipes Weight-Based Formula for Roasting Eye of Round Beef Rip Moss · 2026-08-27 Issue 15 A simple weight-based formula guides roasting eye of round beef at 375°F for 20 minutes per pound, targeting an internal temperature of 120–125°F for medium-rare. The recipe, which serves six, emphasizes bringing the roast to room temperature, tying it with twine, and resting it before slicing.
Recipes Beef Wellington Recipe for Eight: Tenderloin Wrapped in Puff Pastry Rip Moss · 2026-08-27 Issue 16 A home-cooking recipe for beef Wellington serves eight and pairs beef tenderloin with a mushroom-onion-pâté filling, puff pastry and a red wine and beef broth sauce. The recipe specifies medium-rare doneness and provides prep, cook and total times.
Recipes Ham-and-Cheese Chicken Rolls With Creamy Sauce: A 70-Minute Cordon Bleu-Style Dinner Rip Moss · 2026-08-27 Issue 17 This recipe wraps pounded chicken breasts around ham and Swiss cheese, coats them in cornflake crumbs, and bakes them for 40 minutes. A quick sauce made from condensed cream of chicken soup, sour cream, and lemon juice finishes the dish, which serves six at 490 calories per serving.
Recipes Lemon and Oregano Marinade for Weeknight Grilled Chicken Breast Rip Moss · 2026-08-27 Issue 18 A simple lemon and oregano marinade gives grilled chicken breast moisture and flavor with just 15 minutes of prep and a 30-minute minimum marinating time. The recipe serves four and includes a 165 degrees F internal temperature guideline for safe cooking.
Recipes Slow-Cooker Fiery Beef Curry for Heat Lovers Rip Moss · 2026-08-27 Issue 19 This slow-cooker beef curry combines browned stew meat, jalapeno, ginger, and curry powder for a spicy stew ready in about 8 hours. It serves four and can also be made on the stove top, according to the recipe.
Recipes Fish Market Owner Shares 30-Minute Potato-Crusted Cod Recipe Rip Moss · 2026-08-27 Issue 20 A fish market owner shares a 30-minute recipe for potato-crusted cod fillets, featuring a seasoned potato flake and flour coating fried in shortening. The recipe serves four and includes a wheat-free variation for people with allergies.
