Food 21 New Recipes We Loved This September By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on September 29, 2023 Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley What are the latest recipes coming out of the Food & Wine Test Kitchen? How about the tavern-style pizza that is the in-the-know favorite of locals in Chicago, a salad adorned with crispy fried slabs of halloumi, the most famous black cod recipe in the world, a decadent Spanish take on French toast, or the swordfish au poivre our restaurant editor named the dish of the year? Heat up a pan and read along for some of our favorite new recipes. 01 of 21 Black Cod with Miso Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Chef Nobu Matsuhisa's iconic, buttery miso cod recipe is both easy and elegant. This streamlined recipe delivers all the luxury and flavor in a fraction of the time. Get the Recipe 02 of 21 PB&J Overnight Oats Matt Taylor-Gross / Food Styling by Barrett Washburne This homey treat is a protein-rich breakfast for kids and adults that you can make ahead, so busy mornings are a little easier. Get the Recipe 03 of 21 Tavern-Style Sausage and Giardiniera Pizza Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco Want to eat the pizza Chicagoans eat while the tourists go for deep-dish? This thin crust pizza is served in bars all over the city; now you can make it at home. Get the Recipe 04 of 21 Halloumi Schnitzel Salad Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Crunchy, gooey fried halloumi stars in this delectable salad. Get the Recipe 05 of 21 Cheesy Scalloped Potatoes Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco Make these creamy scalloped potatoes for your next dinner party or any night you want a hearty, cheesy side dish. Get the Recipe 06 of 21 Torrijas Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Citrus, cinnamon, sherry, and a final drizzle of orange marmalade make this Spanish-style dish even richer and boozier than French toast. Get the Recipe 07 of 21 Averna Rosemary Spritz Matt Taylor-Gross / Food Styling by Liberty Fennell This easy cocktail has a bittersweet taste with notes of slight orange, rosemary, sage, and a hint of licorice. Get the Recipe 08 of 21 Poutine Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Crispy French fries, warmed cheese, and a rich red wine gravy make this an irresistible snack or meal. Get the Recipe 09 of 21 Acorn Squash Fondue Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Melty, gooey, cheese fondue served in an edible squash vessel is the ticket to impressing guests at your next dinner party. Get the Recipe 10 of 21 Cajun Chicken Pasta Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco This easy, hearty weeknight dinner gets its smoky, savory, and slightly spicy flavors from the spice blend that makes cooking it a snap. Get the Recipe 11 of 21 Swordfish au Poivre Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco This peppery, creamy seafood take on steak au poivre from Houston's Navy Blue is one of the top restaurant food trends of the year, and is perfect for your next dinner party. Get the Recipe 12 of 21 Vegan Carrot Cake Cupcakes Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco These cupcakes from pastry chef Baruch Ellsworth are scented with pumpkin pie spice for a fall treat anyone can enjoy. Get the Recipe 13 of 21 Carajillo Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This classic Mexican coffee cocktail is the ultimate after-dinner drink — especially if you make it a decaf. Get the Recipe 14 of 21 Za’atar Chicken with Black Garlic Tahini Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Chicago chef Zachary Engel shares his recipe for the ultimate roast chicken. Get the Recipe 15 of 21 Pork Picnic Roast Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco This juicy, slow-roasted pork comes from the oven with tender garlicky meat and a shatteringly crispy skin. Get the Recipe 16 of 21 Hush Puppies Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Fluffy hush puppies served with a sweet and spicy butter from Kindred restaurant make for the ultimate appetizer. Get the Recipe 17 of 21 Ginataang Gulay (Filipino Vegetable Stew) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Chef Lawrence Letrero’s version of a traditional stew from the Philippines gently stews seasonal vegetables in creamy coconut milk until just tender for an easy and delicious weeknight dinner. Get the Recipe 18 of 21 Pork Tenderloin Katsu with Kabocha Salad Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Mutsuko Soma's crisp pork cutlets are a winning take on a classic Japanese recipe. Get the Recipe 19 of 21 Polenta Cake with Almonds and Lemon Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Spoon any seasonal fruit on top of this cake, which is scented with lemon and almonds and gets its richness from sour cream. Get the Recipe 20 of 21 Homemade Orecchiette with Roasted Chickpea Pesto Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley This homemade orecchiette recipe from chef Douglass Williams calls for just four ingredients and pairs with a genius nut-free pesto. Get the Recipe 21 of 21 Brown Butter Chocolate-Rye Cookies Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Caroline Schiff adds dark rye flour to lend an extra layer of earthiness to these crumbly dark chocolate cookies that you can freeze to slice and bake. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit