Search Results from June 2014 issue
Recipes
(55)
If 6 Tbsp. of cayenne gives you pause, note: this is what Hattie B’s considers medium.
4.0
(4.23)
Quick
This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.
4.0
(3.83)
We’d serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.
4.4
(4.39)
Easy
At Sqirl, they make almond milk from scratch, which gives this rice porridge recipe an extra-rich, nutty flavor.
4.3
(4.26)
Easy
No it's not green juice. It's Lemon-Ginger Brew, a creation of food director Carla Lalli Music.
4.0
(4.18)
This “put an egg on it” dream dish is a must-order menu item at Sqirl in Los Angeles.
4.0
(4.12)
This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.
4.0
(3.97)
Quick
Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.
4.0
(4.02)
Quick
Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.
4.0
(4.22)
Easy
The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.
4.0
(3.8)
Easy
Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.
4.5
(4.45)
This low-heat method is very gentle, lending the salmon a velvety texture.
4.0
(4.15)
Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.
4.0
(3.75)
Quick
What's inexpensive, versatile, and crazy tasty? Skirt steak. It also cooks in a flash, which make it tailor-made for grilling.
3.4
(3.39)
Easy
Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.
4.0
(4.07)
Quick
“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor
4.6
(4.62)
Quick
“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor
4.0
(3.9)
Easy
“A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital food editor
3.5
(3.5)
Easy
Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.
4.3
(4.25)
Quick
A lighter, brighter option for all you Caesar salad lovers.
4.0
(3.93)
Easy
This dressing is equally good drizzled over hard-boiled eggs or with crudité for dipping.
4.0
(4.1)
Easy
Cherry cola with a kick. Is it wrong to have this for breakfast? Oh, well.
3.0
(2.9)
Easy
Lettuce and tomatoes might be classic sandwich stuff, but this herby olive salad brings way more to the table—and it will never wilt.
3.7
(3.72)
Easy
Why spend 90 minutes making green beans? That long cooking time infuses the beans with porky goodness and makes them silky-soft.
4.0
(3.86)