Search Results from April 2015 issue
Recipes
(44)
This cocktail should be served so cold it hurts, which you should repeat to yourself as you stir. And stir. And stir.
4.0
(3.84)
Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.
3.0
(3.07)
Easy
The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.
4.3
(4.3)
Quick
Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.
4.0
(3.75)
Easy
The steak can be marinated a day in advance—in fact, it gets better.
4.0
(3.8)
This resilient dough is easy to roll very thin; baking the flatbreads at the bottom of the oven maximizes their crispiness.
Easy
One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.
5.0
(5)
Quick
Garlicky, pungent ramps set off pesto pyrotechnics.
4.4
(4.36)
Easy
How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.
4.4
(4.4)
Quick
This is your starter martini. Try it if you want to be a martini-drinker but aren't quite there yet.
3.0
(2.8)
Easy
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
3.6
(3.6)
Quick
It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.
5.0
(5)
Quick
If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.
3.3
(3.31)
Quick
Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.
3.6
(3.63)
Easy
The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.
3.0
(3.16)
Easy
It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!
4.0
(3.81)
Quick
When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.
3.5
(3.52)
Quick
The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right.
3.5
(3.49)
It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.
3.4
(3.4)
We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.
3.4
(3.4)
Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.
3.0
(3.16)
Easy
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
4.0
(3.85)
Quick
With a mason jar and vinegar, ramp season lasts a little longer.
4.5
(4.5)
These mini tarts are double sealed for extra insurance.
4.0
(3.75)