Search Results from September 2015 issue
Recipes
(57)
Vegan
Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.
3.3
(3.3)
Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.
2.7
(2.71)
You know what never, ever goes out of style? Chocolate mousse.
4.0
(4.21)
The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.
4.6
(4.6)
After the beet has given up its color for the eggs, it’s a great addition to a salad.
3.5
(3.53)
Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).
5.0
(5)
Vegan
Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.
3.5
(3.5)
Quick
If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).
3.0
(2.97)
This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating. The meat stays super juicy during the quick frying time.
4.3
(4.3)
This brine will add both moisture and flavor to your birds.
3.0
(3.13)
This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).
3.7
(3.7)
Vegan
Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.
3.4
(3.43)
Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.
4.0
(3.93)
Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.
3.5
(3.45)
To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.
4.0
(4.2)
Vegan
Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.
3.3
(3.3)
Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.
5.0
(5)
For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.
3.0
(3.12)
Named for their town of origin in Massachusetts, Concord grapes thrive in colder climates. They start appearing at farmstands in early September.
2.7
(2.7)
Quick
Serve with celery sticks for dipping, use in place of mayo on tomato sandwiches, or dress salads with it (duh!).
Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.
4.4
(4.4)
Vegan
Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.
4.7
(4.67)
Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.
3.5
(3.54)
Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.
5.0
(5)