Search Results from March 2016 issue
Recipes
(34)
This superior peanut butter cookie gets a glazed sheen from oven-steaming and double-roasted peanuts for big flavor.
3.3
(3.27)
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
4.4
(4.38)
Quick
Finishing this dish with coconut milk retains its sweet flavor.
5.0
(4.75)
This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.
4.3
(4.33)
Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.
4.3
(4.33)
The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.
5.0
(5)
It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess. And in case you’re wondering, the waffles are pretty amazing just on their own.
4.3
(4.29)
The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.
4.4
(4.38)
Five different types of coconut go into our quintuple-threat breakfast (or snack) bars. Nutrient-dense and sweet enough to satisfy even the youngest members of your household.
4.0
(4)
Quick
Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.
5.0
(5)
A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.
4.4
(4.42)
Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.
5.0
(5)
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.
4.7
(4.71)
The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!
5.0
(5)
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.
4.7
(4.73)
Vegan
Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely acceptable to eat for breakfast. Learn how to make this recipe and more in our online cooking class with Sur la Table.
4.0
(4.02)
The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.
Quick
Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.
5.0
(5)
Quick
There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.
5.0
(5)
Quick
The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.
4.0
(3.75)
Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.
4.7
(4.71)
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
5.0
(5)
Quick
The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.
3.0
(3)