Recipe Recap: October Edition

Seven new recipes to try right now

We couldn’t in good conscience let you go through another cold season without a foolproof recipe for spaghetti and meatballs, one that comes to us from chef Patrick McKee of Paley’s Place in Portland, Oregon.

And while we were on our meatball kick, we asked Rachel Yang, chef at Joule in Seattle, for her twist on the classic, and she supplied us with a recipe for spicy pork meatballs, flavored with Korean gochujang.

Not all spaghetti requires meatballs, of course. Brooklyn-based chef Dale Talde’s quicker-than-quick spaghetti with anchovies and tomatoes (seven ingredients, 30 minutes) can be made with pantry staples; this recipe for clam, bacon and beer spaghetti (10 ingredients, 25 minutes) is another weeknight option.

Spend your weekend on bigger projects: baking a cast-iron skillet of cornbread, braising a five-spice-rubbed pork loin with oranges and dried plums, and making a batch of maple-caramel popcorn balls, a recipe that our Test Kitchen perfected after four attempts and 60 cups of popcorn.

  • Spaghetti and Meatballs

    Paley's Place chef Patrick McKee shared his recipe for spaghetti and meatballs, a stick-to-your-ribs classic. He uses his mother's recipe and a blend of ground beef, pork and veal for the meatballs.

  • Spicy Pork Meatballs

    The secret to these spicy pork meatballs is gochujang, a Korean chile that we can't get enough of.

  • Spaghetti with Anchovies and Tomatoes

    Chef Dale Talde of Brooklyn's Talde and Pork Slope turns to this simple seven-ingredient pasta with anchovies and tomatoes when the cupboards are nearly bare. Bonus: It takes less than 30 minutes to make.

  • Clam, Bacon and Beer Pasta

    Clams, bacon and beer join forces in this salty, smoky recipe for spaghetti.

  • Skillet Cornbread

    To fend off autumn's chill, bake up a cast-iron skillet of cornbread using a recipe from Chicago chef Red Hauge of Dragon Ranch.

  • Five-Spice Braised Pork Loin

    Fragrant with five-spice powder and sweetened with oranges and dried plums, this braised pork loin is a simple, flavor-packed way to usher in fall.

  • In a quest to bring you the best popcorn ball ever, the Tasting Table Test Kitchen team made batch after batch, using a total of 60 cups of popcorn before declaring victory. Bound with a maple caramel and melted marshmallows, these popcorn balls are all treat, no trick.

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