Search Results from September 2013 issue
Recipes
(47)
Recipes
The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.
3.7
(3.67)
Quick
Recipes
Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.
4.5
(4.48)
Quick
Recipes
This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.
4.0
(3.93)
Recipes
Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.
4.0
(4)
Vegan
Recipes
In this simple preparation, spinach stems add textural interest to the wilted leaves. Make sure to be thorough when squeezing out the greens, otherwise the dressing will get watered down.
5.0
(5)
Recipes
Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle.
4.0
(4)
Recipes
Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.
4.0
(4.13)
Recipes
“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans. His method also works with skinless turbot, flounder, or sole fillets.
4.0
(4.1)
Recipes
There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”
4.0
(3.9)
Recipes
If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…
4.0
(3.95)
Recipes
At Alma, Los Angeles, these airy beignets are topped with yuzu kosho, a spicy condiment made with yuzu (an aromatic Japanese citrus), chile, and salt. Though not the same, we got great results using lemons.
4.0
(3.88)
Recipes
Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.
4.0
(4.19)
Easy
Recipes
If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.
4.3
(4.32)
Recipes
Sichuan peppercorns are technically not peppercorns but dried berries from the prickly ash shrub, and are essential to Sichuan cuisine. They deliver nuanced heat along with a numbing and tingling sensation.
4.0
(4)
Recipes
Chef Adam Evans says this creamy mayonnaise-based sauce originated “somewhere in Mississippi,” and is similar to rémoulade. “It’s great with peel-and-eat shrimp, fried oysters, on a grilled fish sandwich, or as a substitute for tartar sauce.”
4.0
(3.83)
Recipes
This salsa verde is notable for two unusual additions—toasted pine nuts, which add buttery texture to every bite, and lime juice and zest, which are a fragrant alternative to the more commonly used lemon juice or vinegar. Blanched almonds can be used in place of the pine nuts; chop them into small pieces after toasting.
1.0
(1)
Vegan
Recipes
Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.
4.0
(3.87)
Quick
Recipes
An anchovy fillet and some fish sauce mimic fermented kimchi's slightly funky undertones, but they won't hit you over the head with fishiness (we promise).
3.0
(3.09)
Recipes
Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.
5.0
(5)
Vegan
Recipes
The flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.
3.0
(3.24)
Recipes
Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.
4.0
(4)
Recipes
You may get six or eight soufflés out of this recipe. Older eggs will create more voluminous whipped whites, meaning more batter. Dry days (as opposed to humid weather) will help make the meringue loftier, too.
4.0
(3.8)
Recipes
Bruising the cucumbers helps break down their flesh, which is then better able to absorb the flavor of the marinade.
4.0
(4)
Vegan
Recipes
At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.
3.6
(3.57)