Search Results from February 2019 issue
Recipes
(26)
Recipes
Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.
4.7
(4.66)
Recipes
You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.
4.3
(4.33)
Recipes
This elegant, moist cake is ideal for serving at a large brunch party or with your morning coffee.
4.3
(4.26)
Quick
Recipes
The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.
4.0
(4)
Vegan
Recipes
This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.
4.0
(3.83)
Quick
Recipes
Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
5.0
(5)
Recipes
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
4.4
(4.43)
Recipes
Serve this caramel over ice cream, stirred into yogurt, or drizzled over a brownie or slice of pound cake whenever you want the chill effect, without that "herbal" flavor.
2.5
(2.5)
Recipes
This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious.
5.0
(4.83)
Quick
Recipes
Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.
4.0
(4.24)
Vegan
Recipes
Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
5.0
(5)
Vegan
Recipes
Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.
5.0
(5)
Easy
Recipes
It’s fast, it’s easy, and makes for a killer steak sandwich for dinner tomorrow, a little strategy we call nextovers.
5.0
(4.91)
Recipes
Why choose between verde and roja salsa when you can have both?
4.3
(4.25)
Recipes
What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
3.7
(3.67)
Recipes
Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.
4.5
(4.53)
Recipes
This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.
4.4
(4.43)
Quick
Recipes
Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.
4.0
(4)
Easy
Recipes
This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.
5.0
(4.78)
Quick
Recipes
Everything’s better in bowl form, and this salmon dish flavored with a garlicky za’atar dressing is no exception.
4.0
(4.2)
Recipes
This cocktail gets its fluffy froth from egg whites and its soft smoky-tangy-sweet flavor from a mix of mezcal and amaro.
5.0
(4.92)
Recipes
This nutrient-dense and rich quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved.
3.0
(3)
Recipes
Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.
5.0
(4.75)
Quick
Recipes
Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.
4.4
(4.4)