Search Results from January 2012 issue
Recipes
(42)
This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.
4.0
(4.2)
Quick
Thai salads are full of crisp vegetables and fruits mixed with intense condiments.
4.4
(4.38)
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
4.6
(4.6)
Quick
The sharpness of feta and the brightness of lemon juice take this hearty winter soup in a bold direction.
4.0
(3.99)
Vegan
3.7
(3.68)
Quick
Duck fat makes for a special treat; you can also use clarified butter or ghee, available at speciality foods stores.
4.5
(4.5)
Rustic yellow pea soup goes upscale with a foie gras garnish.
2.7
(2.7)
Think of this tart as a brawny quiche, perfect for brunch or dinner.
4.4
(4.43)
Easy
Sip this beefy, faintly sweet, broth as is, or to make it even heartier, simmer diced root vegetables and/or little pastas in it.
4.0
(3.8)
Easy
Summer isn't the only time to enjoy sticky ribs-these baby backs! Showered with citrus zest, these also work well in winter.
4.0
(4.24)
The best part of a doughnut? The fluffy bite-sized ball of dough removed from the center. Did we mention these are dipped in a sweet maple syrup glaze?
3.0
(3.2)
Quick
This recipe was inspired by a traditional Jewish dish from North Africa known as chreime. You can use any type of fish cut into steaks; the bones add flavor to the sauce.
4.0
(3.77)
This chocolate and pecan praline recipe makes the perfect holiday gift—or emergency chocolate stash in your freezer. Up to you.
4.0
(3.8)
We've fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried.
4.3
(4.31)
Easy
Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.
4.0
(4.03)
Quick
"American and British cooks don't know how far you can take an egg dish," chef Yotam Ottolenghi says. Here, he deftly elevates it to a different realm by flavoring spinach with melted leeks and scallions, baking eggs on top, and finishing with a dollop of yogurt and a drizzle of butter spiced with a smoky Turkish chili powder known as kirmizi biber (though crushed red pepper flakes will also work). Serve the dish in one large skillet or two small ones. "It's always nice to surprise people," he s.…
4.0
(4.23)
Quick
This pad Thai recipe is not the dish from the neighborhood take-out joint. "It ain't made with chicken," says Ricker, whose traditional take—pleasantly funky with fish sauce and preserved radish and a touch sour from tamarind—is meant to be eaten in the evening as a stand-alone dish.
4.0
(3.89)
Easy
Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this chicken soup recipe.
4.0
(4.03)