Search Results from January 2015 issue
Recipes
(50)
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Vegan
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This toast also works well divided into fourths and served as an appetizer.
3.0
(3.17)
Quick
Black pepper with fruit? It works—trust us.
3.5
(3.5)
Quick
Not into kale? Use chard or another hearty green instead.
3.7
(3.72)
Quick
This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.
4.0
(3.76)
Quick
Who knew so much bright, lively, acidic flavor could come from such a small surface area?
3.0
(2.8)
Quick
Taste a fig first to see how sweet it is... and thus how much honey you want to add.
4.0
(3.88)
At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".
3.3
(3.32)
Quick
Everything good about a lox and bagel sandwich (minus the bagel).
4.6
(4.56)
Easy
Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.
2.5
(2.52)
Infinitely better if made with an all-butter puff pastry; we like Dufour.
3.0
(3)
Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.
3.5
(3.5)
Quick
Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.
3.0
(3.02)
Vegan
Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…
3.0
(2.9)
For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.
4.3
(4.32)
This riff on a Negroni should be served very cold; stir until you can barely stand to hold onto the shaker anymore.
4.0
(3.76)