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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.
4.6
(4.62)
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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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Like mushrooms au poivre, green curry cod, and caramel-apple monkey bread.
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Cue the comfort food!
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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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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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This month we were all grillin’ and chillin’ outside.
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We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
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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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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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Dates? We've got 'em by the dozen.
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Like spinach-artichoke-dip pasta and sticky chocolate cake.
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And the award goes to…
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This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
4.5
(4.5)
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1.0
(1)
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Too much zucchini? We've got you covered.
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Now's not the time to dilly-dally!
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This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.
5.0
(5)
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Feed us the classics!
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Like triple-chocolate brownies, anytime almond cake, and saucy moussaka.
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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)