Search Results from March 2019 issue
Recipes
(25)
Recipes
What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade.
4.7
(4.66)
Recipes
These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.
4.5
(4.51)
Easy
Recipes
Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.
4.0
(4)
Recipes
Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.
4.0
(3.75)
Recipes
The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel.
4.0
(3.86)
Easy
Recipes
This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch).
4.3
(4.33)
Easy
Recipes
Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist.
4.7
(4.66)
Quick
Recipes
Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.
4.3
(4.28)
Easy
Recipes
Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.
5.0
(4.88)
Easy
Recipes
Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
4.0
(4.22)
Recipes
The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.
5.0
(4.83)
Recipes
We took the classic, beloved Chicken Marbella and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
4.7
(4.71)
Quick
Recipes
This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.
4.0
(4)
Recipes
The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.
4.6
(4.64)
Recipes
This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.
4.0
(4)
Easy
Recipes
Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.
4.7
(4.67)
Quick
Recipes
This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.
4.0
(4.2)
Recipes
Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all.
4.6
(4.6)
Easy
Recipes
Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.
4.3
(4.31)
Vegan
Recipes
Mixing toasted coconut into your coffee grounds before brewing means extra flavor without any added syrups.
4.5
(4.5)
Recipes
Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.
4.0
(4)
Recipes
This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.
5.0
(5)
Recipes
This weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
4.0
(4.15)
Easy
Recipes
Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
5.0
(5)