Search Results from May 2025 issue
Recipes
(12)
Recipes
These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.
3.3
(3.25)
Quick
Recipes
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
5.0
(5)
Recipes
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.
4.3
(4.33)
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Recipes
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
5.0
(5)
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Recipes
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
4.0
(3.75)
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Recipes
This classic Japanese comfort food is a combination of chicken and egg (oyako means “parent and child”) simmered in sweet-savory broth and served over rice.
Recipes
Dive into this creamy cauliflower and potato chowder for a comforting vegetarian meal.
Recipes
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
3.3
(3.33)
Recipes
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
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This stunner of an appetizer comes together with boquerones and a few pantry staples.
Recipes
Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.
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Recipes
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.