Search Results from May 2015 issue
Recipes
(40)
Easy
Recipes
These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.
3.6
(3.55)
Easy
Recipes
Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.
4.3
(4.33)
Recipes
Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.
3.0
(3.22)
Quick
Recipes
Customize this chai recipe blend by adding a crushed cinnamon stick or big pinch of grated fresh ginger to the first step.
3.5
(3.48)
Easy
Recipes
This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.
4.5
(4.53)
Recipes
It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.
4.0
(4.07)
Quick
Recipes
The best reward for walloping a bag of ice is this drink—it’s like a grown-up snow cone.
Recipes
Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.
4.0
(3.93)
Easy
Recipes
Babylonstoren’s chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.
5.0
(5)
Easy
Recipes
The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.
5.0
(5)
Recipes
“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”
3.7
(3.67)
Easy
Recipes
This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.
4.6
(4.56)
Easy
Recipes
Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.
3.3
(3.25)
Quick
Recipes
Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.
3.4
(3.4)
Recipes
Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.
3.7
(3.66)
Easy
Recipes
If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
4.0
(4.02)
Recipes
Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.
3.0
(3.09)
Recipes
Tandem Coffee + Bakery’s coconut cream pie recipe riffs on the classic in all the right ways.
4.0
(3.93)
Recipes
You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.
4.0
(3.9)
Recipes
"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
4.0
(4)
Easy
Recipes
Start with very cold cream and keep it chilled between whipping and serving.
2.0
(1.75)
Quick
Recipes
The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.
2.6
(2.57)
Quick
Recipes
No need to buy preflavored vodka; we got great results making our own.
3.3
(3.25)
Recipes
Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.
3.7
(3.68)