Herbs & Spices
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This reader requested recipe is from the April 2003 issue (pictured above).
5.0
(5)
Easy
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
3.6
(3.6)
Easy
The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.
3.0
(3.16)
Quick
When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.
3.5
(3.52)
Easy
For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.
3.3
(3.27)
Quick
To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.
3.0
(3.15)
Quick
Lush confited garlic takes toasty, cheesy baguettes to another level.
4.0
(3.87)
Quick
You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.
4.0
(3.96)
For this cream puffs recipe, if you don’t have any pastry bags handy, cut off the tops with a serrated knife and carefully spoon in the pastry cream.
3.6
(3.56)
Easy
The salt acts as an abrasive to help break down the herbs. The mixture is quite salty as a result, so season sparingly at first, then to your liking.
3.7
(3.67)
Quick
This popcorn captures the essence of even the most addictive flavored chip or corn puff, without the dairy or fluorescent-orange food coloring.
3.7
(3.69)
The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.
3.3
(3.33)
Quick
Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.
3.4
(3.4)
Quick
Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.
3.4
(3.4)
Easy
This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.
4.3
(4.34)
Easy
Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.
4.0
(4.07)
Easy
Find dried hibiscus flowers at Mexican grocery stores, or buy tea bags at the supermarket.
4.4
(4.4)
Easy
Want even more truffles? Right this way, please.
4.0
(4.17)
Easy
Want even more truffles? Right this way, please.
5.0
(5)
Easy
Want even more truffles? Right this way, please.
5.0
(5)
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Brownie-haters of the world, unite. These non-chocolate desserts are just for you.
Vegan
This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).
4.0
(4)
Got an upset stomach? Quit your bellyaching and eat one of these healing foods, like fennel and peppermint.
Rochelle Bilow
Quick
Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.
3.0
(3)