Search Results from May 2013 issue
Recipes
(44)
Quick
A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.
4.0
(4.08)
Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish before serving.
3.5
(3.5)
Quick
The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.
4.0
(4.2)
Easy
Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.
4.0
(3.88)
Start this recipe one day ahead; the pork is best if it is left to marinate overnight.
4.3
(4.33)
Easy
The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.
4.0
(4.01)
Quick
A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.
3.0
(2.79)
Quick
Serve the shrimp on toast to soak up the delicious pickling liquid.
3.7
(3.73)
Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.
4.0
(3.96)
For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.
3.0
(2.99)
Easy
Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.
4.0
(3.92)
Quick
The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip.
4.0
(3.9)
Vegan
Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.
4.0
(3.9)
Quick
Add the prosciutto at the last minute to preserve the pretty pink color.
4.0
(4.17)
Adam Perry Lang makes this dangerously drinkable peach infusion with moonshine, a.k.a. "white whiskey," which is enjoying a comeback these days. Substitute it for the vodka, if you like.
3.4
(3.35)
We love the flavor and texture of dried butter beans, but you can make this recipe with three 15-ounce cans of butter beans instead.
4.0
(3.82)
Quick
This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.
3.7
(3.7)
Easy
When cooked just right, the potatoes will be tender but should still hold their shape.
3.7
(3.68)
Quick
Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.
4.6
(4.56)
Quick
Onion flavor is layered in this dish: The greens have a brightness to balance the bulbs' sweetness, the cooking liquid becomes a butter sauce, and fresh chives deliver a high note to finish.
1.0
(1)
This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.
3.0
(3.09)
Pineapple adds sweetness and a tropical twist to this classic mojito. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.
4.0
(4.11)
Quick
Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.
5.0
(5)