Search Results from May 2017 issue
Recipes
(43)
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If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
5.0
(5)
Easy
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Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.
Recipes
This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.
4.6
(4.6)
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Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.
5.0
(5)
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The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.
4.6
(4.6)
Recipes
Too many morning buns for your crowd? This recipe halves easily.
4.4
(4.42)
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Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
5.0
(5)
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If you have time, chill the pork belly uncovered for a few hours, which will dry out the meat a bit and make it easier to slice.
4.5
(4.5)
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The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.
5.0
(5)
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Don’t call this compote jam, but it would be quite fine on toast.
2.0
(2)
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This sweet, creamy, and simple recipe hits all the classic flavor profiles.
4.5
(4.5)
Recipes
Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.
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This brittle recipe has a bit of a kick to it. If you’re not into the heat, reduce the amount of cayenne or omit it altogether.
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You’ll need seven to eight limes to make all that juice.
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Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
5.0
(4.8)
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If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.
5.0
(5)
Recipes
Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.
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If you’ve never made posole, this is a good starter recipe.
3.5
(3.5)
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Seek out a tortilleria if possible; it makes a difference.
4.3
(4.33)
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Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.
4.3
(4.25)
Recipes
The sturdier your cress, the longer this salad will hold up at room temperature.
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Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.
5.0
(5)
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Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
4.3
(4.29)
Quick
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Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
4.7
(4.67)