Search Results from December 2015 issue
Recipes
(49)
Recipes
We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.
4.6
(4.56)
Quick
Recipes
This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!
Quick
Recipes
These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.
3.0
(2.78)
Recipes
Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.
4.5
(4.5)
Recipes
Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.
Recipes
The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.
4.3
(4.33)
Recipes
Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.
5.0
(4.92)
Recipes
Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
4.0
(4)
Recipes
Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.
4.7
(4.67)
Recipes
This may just be the cocktail to end all Manischewitz jokes. You decide.
Recipes
Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.
5.0
(5)
Recipes
Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.
3.0
(2.85)
Recipes
You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.
4.3
(4.33)
Recipes
This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.
4.0
(4.06)
Recipes
Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.
5.0
(5)
Vegan
Recipes
You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.
5.0
(5)
Vegan
Recipes
Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.
4.6
(4.6)
Recipes
This holiday dessert will be exponentially more impressive—and downright delicious—than any cake, pie, or sugar cookie on the table, guaranteed.
3.7
(3.65)
Recipes
Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.
1.0
(1)
Vegan
Recipes
If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.
Vegan
Recipes
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
5.0
(5)
Easy
Recipes
This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.
Recipes
Gluten-free but clearly not vegan, for whoever’s keeping track.
5.0
(5)
Recipes
If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.
4.0
(4.15)