Search Results from September 2011 issue
Recipes
(46)
3.4
(3.4)
4.0
(3.9)
Vegan
5.0
(5)
3.4
(3.4)
Vegan
5.0
(5)
3.5
(3.52)
These Swedish meatballs, which are adapted from the ones served up at Smörgås Chef in NYC, get their distinctive flavor from nutmeg and allspice—and just a bit of sugar. Do like they do at the homey West Village restaurant and serve them alongside whipped potatoes and lingonberries. You can find lingonberry preserves, a Scandinavian favorite and classic accompaniment to meatballs, at IKEA or online.
4.0
(3.8)
Easy
3.3
(3.33)
At Philadelphia's Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes.
5.0
(5)
Vegan
4.0
(3.96)
3.7
(3.7)
3.0
(2.8)
Quick
This sausage gravy recipe comes from chef John Currence of Big Bad Breakfast in Oxford, MS. Because when it comes to gravy, trust a Southerner.
2.7
(2.67)
