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recipes 2008 03 agua verde
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.7
(4.66)
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It's officially #ProduceGirlSummer.
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We're not really sure how it happened (wasn't it just Memorial Day?), but summer is almost over. Buy the best fruits and vegetables that you can and start making the most of it—STAT.
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Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
5.0
(5)
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Cue the comfort food!
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1.0
(1)
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Like mushrooms au poivre, green curry cod, and caramel-apple monkey bread.
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This month we were all grillin’ and chillin’ outside.
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Inspired by irresistible pollo a la brasa (Peruvian rotisserie chicken), this dish uses spiced mushrooms as a vegetarian swap—an ideal topping for herby rice.
5.0
(4.86)
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Dates? We've got 'em by the dozen.
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If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.
4.3
(4.33)
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Send the group text, it’s tomato time.
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A concentrated spiced simple syrup to flavor any cold brew.
5.0
(4.94)
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mexican food, cinco de mayo food, drinks, drink recipes non-alcoholic, agua fresca recipes, ginger recipes, hibiscus flower recipes, sugar recipes, large groups, party food, low cal recipes, low fat recipes
4.3
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For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.
3.0
(3.01)
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3.7
(3.65)
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Now's not the time to dilly-dally!
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All of our recipes are wonderful, but these are a little extra wonderful
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Too much zucchini? We've got you covered.
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5.0
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And the award goes to…
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We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.