Search Results from October 2014 issue
Recipes
(50)
Easy
The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.
4.0
(4.12)
Easy
This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.
4.0
(3.91)
Quick
Meat-free but not too virtuous, it’s healthy and satisfying.
4.0
(4.1)
Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.
3.7
(3.71)
Easy
Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.
3.5
(3.52)
Quick
Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.
4.0
(3.89)
Quick
You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.
4.0
(3.92)
Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.
4.4
(4.35)
Easy
Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.
3.4
(3.4)
An easy-drinking aperitif made slightly more potent with the addition of gin.
3.7
(3.65)
Quick
Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.
4.0
(3.92)
Quick
Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.
4.0
(4.13)
For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.
4.0
(4.11)
Quick
The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.
4.0
(4)
Easy
Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.
4.0
(4.06)
Quick
Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.
3.4
(3.43)
Easy
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.
4.0
(3.76)
Quick
Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.
4.5
(4.48)
Quick
Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.
4.4
(4.36)
Easy
Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.
3.0
(3.12)
Quick
Using whole walnuts means there's more area for the seeds to get stuck and add crunch.
3.6
(3.6)
An antidote to the many mayo and sourcream dips out there (which we also love).
3.0
(2.99)
The bitterness of the caramelized sugar tempers the sweetness in this twist on an Old Fashioned.
4.0
(3.99)
Easy
Let your cheese ball hang out in the fridge until firm. It will be easier to roll in the nuts.
4.0
(3.78)