Search Results from October 2019 issue
Recipes
(22)
Quick
Recipes
Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.
5.0
(4.75)
Vegan
Recipes
A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.
4.0
(4)
Quick
Recipes
Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.
2.7
(2.67)
Vegan
Recipes
A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.
4.0
(4.08)
Recipes
These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.
4.0
(4)
Quick
Recipes
Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.
4.0
(4)
Vegan
Recipes
Boiled peanuts tossed with chile and coriander remind Vivek Surti, chef at Tailor in Nashville, of Cajun peanuts from Southern gas stations, but also of India.
3.0
(3)
Quick
Recipes
Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.
5.0
(4.8)
Vegan
Recipes
An irresistibly creamy hummus with a spiced pistachio dukkah on top.
4.7
(4.67)
Recipes
A deeply savory rice porridge topped with kimchi, scallions, peanuts, and shallots.
3.0
(3)
Recipes
Apples glazed in honey, deeply toasted pecans, and tangy buttermilk raise this muffin from Ochre Bakery far above average.
4.0
(3.83)
Vegan
Recipes
A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.
5.0
(4.75)
Recipes
An unconventional panna cotta inspired by the flavors of falooda: rose syrup, pistachios, and golden raisins all join in.
5.0
(5)
Recipes
Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.
4.6
(4.6)
Easy
Recipes
A fruity black tea and bourbon punch that’ll start any dinner party off on the right foot.
5.0
(5)
Recipes
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.
5.0
(4.78)
Recipes
A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
3.0
(3.14)
Vegan
Recipes
This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.
5.0
(5)
Vegan
Recipes
This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.
4.0
(3.91)
Recipes
These irresistible cookies from Ochre Bakery in Detroit have stripes of melted chocolate and crunchy bites of hazelnut and raw sugar. Yes, you need another chocolate chip cookie.
4.4
(4.36)
Recipes
Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)
4.6
(4.64)
Recipes
Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.
4.5
(4.5)