Search Results from September 2017 issue
Recipes
(36)
Easy
Recipes
Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon.
4.3
(4.33)
Recipes
This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.
5.0
(5)
Recipes
You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.
5.0
(5)
Quick
Recipes
Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.
5.0
(5)
Vegan
Recipes
The sesame balls will float to the surface before they’re done frying. Use a spider or a slotted spoon to keep them submerged until they’re golden brown and puffed up. This recipe is from Mister Jiu's in San Francisco, CA.
5.0
(5)
Vegan
Recipes
Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.
5.0
(5)
Recipes
It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time.
5.0
(5)
Recipes
Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!
5.0
(5)
Recipes
A boneless rib eye is your best bet, plus it’s easier to serve family-style.
5.0
(4.75)
Recipes
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
5.0
(5)
Recipes
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
4.3
(4.33)
Vegan
Recipes
Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.
3.0
(3)
Easy
Recipes
Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.
3.6
(3.57)
Recipes
Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more.
5.0
(5)
Recipes
Brining makes all the difference when making tonkatsu, even if it’s just for a few hours.
5.0
(5)
Easy
Recipes
Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.
5.0
(4.75)
Recipes
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
4.3
(4.25)
Vegan
Recipes
If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.
4.0
(4.13)
Recipes
Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.
5.0
(4.9)
Easy
Recipes
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.
5.0
(5)
Recipes
No need for coarse or homemade breadcrumbs here. The finely ground store-bought kind your mom used is ideal for this cutlet.
5.0
(5)
Recipes
If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.
3.0
(3)
Easy
Recipes
Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.
Recipes
This recipe makes 12 individual tartlets, but you could easily halve the recipe and just make 6.