Search Results from March 2015 issue
Recipes
(35)
Quick
Looking to majorly upgrade the classic grilled cheese sandwich? The combined power of mayonnaise and butter is calling.
3.6
(3.61)
Easy
This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.
4.0
(3.79)
Quick
Try this one out on your Campari and soda lovers.
4.4
(4.43)
Leftover sauce? Bring a pot of water to boil: It’s pasta night.
4.0
(4.13)
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Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.
3.4
(3.4)
Easy
There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
4.0
(3.78)
Quick
The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.
2.4
(2.44)
Quick
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.
3.6
(3.56)
Quick
A lighter, smoother, more grown-up guacamole.
3.0
(2.9)
Easy
Aguachile is a chile and citrus dressing that’s often paired with raw fish. You’ll want to drink this veggie version right from the platter.
3.5
(3.51)
Easy
Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.
4.0
(4.1)
You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.
3.5
(3.5)
Quick
No nduja? Just add an extra glug of olive oil along with some red pepper flakes.
4.3
(4.32)
Easy
This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.
4.0
(3.77)
Quick
Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.
3.0
(3.08)
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The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.
4.6
(4.6)
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
3.5
(3.47)
Easy
This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.
4.0
(3.85)
Easy
Gigante beans are our favorites, but almost any bean will be delicious this way.
4.0
(4.01)
We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.
4.0
(3.91)
Quick
Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.
3.7
(3.73)
Beets for dessert—we were skeptical too, but their sugar content and gorgeous color make for a stunning dish.
3.6
(3.56)
Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.
4.0
(3.9)
Easy
Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.
3.3
(3.34)