Search Results from June 2015 issue
Recipes
(60)
Easy
Recipes
These frozen treats are also super cute made with orange rinds and work with any flavor sorbet or sherbet you fancy.
3.7
(3.74)
Easy
Recipes
A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).
4.0
(4.2)
Quick
Recipes
Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.
3.0
(3.05)
Recipes
Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.
3.6
(3.59)
Vegan
Recipes
This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.
4.0
(4.06)
Recipes
The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.
4.0
(3.99)
Quick
Recipes
Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.
3.0
(3.2)
Recipes
Ask your butcher for a whole leg, which will include part of the sirloin.
4.4
(4.43)
Recipes
Chef Chad Colby likes to brine large cuts of pork and veal for an hour before he grills. Feel free to go longer.
4.3
(4.3)
Easy
Recipes
The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.
3.0
(3.02)
Quick
Recipes
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
3.0
(3)
Easy
Recipes
When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
4.0
(3.81)
Easy
Recipes
For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).
3.0
(3.04)
Recipes
If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.
4.0
(3.89)
Quick
Recipes
Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.
4.3
(4.25)
Recipes
These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don’t shred when it’s time to grill them.
3.5
(3.48)
Quick
Recipes
The easiest meal you’ll make all summer—just grab a crusty piece of bread and a bottle of white, and dinner is served.
3.0
(3.1)
Quick
Recipes
Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.
4.0
(4)
Quick
Recipes
The parcooking is essential for a tender result, but the extra effort’s worth it.
4.0
(4.1)
Recipes
Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping in this graham cracker crumble recipe.
3.0
(3.05)
Quick
Recipes
Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.
4.0
(3.9)
Quick
Recipes
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
4.0
(3.9)
Quick
Recipes
The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.
4.6
(4.59)
Quick
Recipes
Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.
4.0
(4)