Search Results from May 2013 issue
Recipes
(44)
Quick
Recipes
A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.
4.0
(4.08)
Vegan
Recipes
Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.
4.0
(3.9)
Easy
Recipes
Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.
4.0
(3.88)
Quick
Recipes
The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip.
4.0
(3.9)
Quick
Recipes
Serve the shrimp on toast to soak up the delicious pickling liquid.
3.7
(3.73)
Recipes
Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.
4.0
(3.96)
Easy
Recipes
Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.
4.0
(3.92)
Easy
Recipes
The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.
4.0
(4.01)
Quick
Recipes
This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.
3.7
(3.7)
Recipes
We love the flavor and texture of dried butter beans, but you can make this recipe with three 15-ounce cans of butter beans instead.
4.0
(3.82)
Recipes
Adam Perry Lang makes this dangerously drinkable peach infusion with moonshine, a.k.a. "white whiskey," which is enjoying a comeback these days. Substitute it for the vodka, if you like.
3.4
(3.35)
Quick
Recipes
A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.
3.0
(2.79)
Recipes
Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish before serving.
3.5
(3.5)
Recipes
For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.
3.0
(2.99)
Recipes
Start this recipe one day ahead; the pork is best if it is left to marinate overnight.
4.3
(4.33)
Quick
Recipes
Add the prosciutto at the last minute to preserve the pretty pink color.
4.0
(4.17)
Quick
Recipes
The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.
4.0
(4.2)
Recipes
Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.
Easy
Recipes
Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.
4.3
(4.3)
Easy
Recipes
3.6
(3.64)
Recipes
Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.
3.5
(3.5)
Easy
Recipes
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer.
3.6
(3.6)
Easy
Recipes
This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.
4.0
(3.78)
3.6
(3.62)