Search Results from May 2014 issue
Recipes
(49)
Easy
Easily doubled (or halved), this bar staple can be made ahead for your next party, or keep on hand for any impromptu cocktail moment.
Quick
Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.
3.5
(3.52)
Quick
“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager
3.6
(3.61)
Quick
“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor
3.3
(3.3)
Vegan
This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.
3.0
(3.01)
Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against overcooking the noodles: “They should be pretty firm and snappy, not flabby.”
4.0
(4.02)
Quick
This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.
3.6
(3.56)
Quick
Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.
4.0
(3.92)
Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.
4.0
(4)
Quick
Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.
5.0
(5)
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
4.0
(3.82)
Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.
4.0
(4.01)
Quick
The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.
4.0
(3.88)
Quick
Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.
5.0
(4.83)
If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.
4.5
(4.48)
Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.
4.0
(3.85)
Quick
Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.
3.7
(3.65)
The key to nailing this classic Spanish tapas dish is leaving the eggs slightly undercooked for a custardy (not bouncy) texture.
3.7
(3.68)
Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.
3.6
(3.6)
Vegan
Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.
4.7
(4.7)
The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.
4.0
(3.76)
Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.
3.7
(3.69)
Quick
Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.
4.0
(3.93)
Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.
4.0
(4.2)