Search Results from July 2014 issue
Recipes
(70)
Easy
Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.
4.0
(4)
Easy
Lobster will get tough if overcooked, so be gentle with it during the last step.
4.0
(4.2)
Easy
Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.
4.5
(4.47)
Quick
Any seasonal vegetables can replace the zucchini and onion; at Chase’s, they change it up frequently.
5.0
(5)
Easy
Like a glorified, oversized blueberry muffin. Earn extra points by using Maine’s wild blueberries and offering vanilla ice cream on the side.
4.0
(3.8)
Quick
The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.
3.0
(2.75)
Quick
Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.
3.0
(3.19)
Quick
Big Bob Gibson Bar-B-Q in Decatur, Alabama, is credited with introducing this mayo-based barbecue sauce to the world. Our recipe is loosely based on the version chef Sean Brock serves at his restaurant Husk in Charleston, South Carolina.
4.0
(3.95)
Quick
We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.
3.7
(3.7)
Quick
A hot-sauce Michelada with some serious kick.
4.4
(4.43)
Quick
Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.
4.0
(3.8)
Easy
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.
4.0
(3.97)
Easy
With lamb rib chops, we insist you leave the fat on the bone.
4.0
(3.94)
While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
3.7
(3.71)
Quick
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
4.0
(4.05)
Quick
“A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” –Alison Roman, senior associate food editor
4.0
(4.16)
Quick
Remove the tomatillo’s papery husk and rinse off any sticky coating before using.
3.6
(3.56)
Quick
When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.
2.3
(2.33)
Quick
For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)
4.0
(4)
Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.
3.7
(3.72)
Quick
This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. Watch the step-by-step video here.
4.0
(4.06)
Easy
For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.
3.4
(3.35)
Quick
Warming the honey with rose water infuses it with flavor.
4.0
(4)
Vegan
Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.
3.7
(3.65)