Search Results from August 2015 issue
Recipes
(64)
Quick
Recipes
The internet lost its damn mind in 2022 when “House of the Dragon” star Emma D’Arcy declared this their favorite drink.
4.3
(4.33)
Recipes
Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.
4.0
(3.85)
Recipes
To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.
4.0
(4.15)
Quick
Recipes
When you put an egg on eggplant, you get a veg main course.
3.7
(3.66)
Recipes
You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.
4.0
(3.84)
Recipes
The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.
4.0
(3.9)
Easy
Recipes
Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.
3.7
(3.69)
Easy
Recipes
The secret to removing the pin bones from black cod is to wait until after it’s been cooked.
3.7
(3.66)
Vegan
Recipes
This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.
4.0
(3.81)
Vegan
Recipes
Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.
3.0
(3.07)
Recipes
The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.
1.0
(1)
Vegan
Recipes
When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.
3.5
(3.51)
Recipes
A gallon-size zip-top bag is the perfect vessel for storing the base while it chills.
3.0
(3.01)
Easy
Recipes
Cutting the cauliflower into florets means the brine will absorb faster.
2.7
(2.7)
Recipes
Cointreau can be added to a wide variety of cocktails, from margaritas to cosmopolitans to Long Island ice teas, but it can also be drunk neat or on ice.
4.0
(3.99)
Recipes
In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).
4.4
(4.44)
Vegan
Recipes
Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.
4.0
(3.8)
Vegan
Recipes
Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.
3.0
(2.94)
Recipes
Aperol spritz is one of the most popular aperitifs in Italy, and you'll soon find out why after tasting this.
5.0
(5)
Quick
Recipes
Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.
3.0
(3.14)
Vegan
Recipes
This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.
Recipes
Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.
Recipes
You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.
4.0
(4)
Recipes
Vinegar and strawberries become best friends in this flavorful infusion.
4.0
(4)