Search Results from April 2014 issue
Recipes
(49)
Recipes
This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.
4.0
(3.98)
Quick
4.0
(4)
Recipes
This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.
4.3
(4.25)
Quick
Recipes
4.0
(3.8)
Quick
Recipes
4.4
(4.37)
Easy
Recipes
4.0
(4.2)
Quick
Recipes
“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager
4.0
(3.98)
Recipes
This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
4.0
(4.14)
Recipes
Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.
4.0
(3.98)
Recipes
Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.
4.0
(4)
Recipes
Making this pastry is worth the effort.
3.7
(3.68)
Recipes
Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.
4.0
(4.19)
Recipes
A bowl of pasta tossed with fresh ricotta, chopped walnuts, some olive oil, and a little fresh parsley is a beautiful thing. Just saying.
4.0
(3.97)
Recipes
The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.
4.4
(4.37)
Recipes
Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.
3.5
(3.51)
Recipes
An incredibly simple cocktail that, odds are, you’ve never had before.
4.3
(4.3)
Recipes
Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from dartagnan.com.
Recipes
Okay, so maybe you don’t live across the street from a blooming locust tree—you can still make a killer butter sauce.
4.0
(4.1)
Recipes
For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.
4.0
(4)
Recipes
The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.
3.0
(3.2)
Recipes
Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.
4.0
(3.94)
Recipes
It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.
3.7
(3.7)
Recipes
The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.
4.0
(4)
Quick
Recipes
Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).
3.7
(3.67)