Search Results from June 2016 issue
Recipes
(40)
Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!
3.0
(3)
A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.
5.0
(5)
The nostalgic yellow cake flavor in cupcake form. If using a darker muffin tin, keep an eye on the edges—those pans encourage more browning, and you might end up removing these from the oven a few minutes earlier. Get the recipe for vanilla cream cheese frosting here. This is part of BA's Best, a collection of our essential recipes.
4.4
(4.4)
We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!
4.6
(4.6)
If it looks good at the market, it will be good in this salad.
Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.
4.3
(4.3)
Vegan
True, this concoction is slightly more complex than lemonade. But so are most relationships.
5.0
(5)
Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.
4.0
(3.8)
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
5.0
(5)
Easy
If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.
3.3
(3.33)
Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.
5.0
(5)
Quick
Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.
4.3
(4.33)
Easy
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
4.0
(4)
Quick
Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.
4.0
(4)
Chocolate can burn, which would ruin an otherwise impeccable sauce. Make sure to stir all the way down to the bottom of the pan after adding the chocolate and cocoa. This is part of BA's Best, a collection of our essential recipes.
4.5
(4.5)
Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.
5.0
(5)
How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.
5.0
(4.75)
Quick
Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.
5.0
(5)
Quick
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
3.7
(3.67)
Quick
You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.
5.0
(5)
Vegan
Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.
3.5
(3.5)
Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.
Easy
If you have a really ripe, gorgeous watermelon, you may not need any sugar at all.
3.0
(3)
Vegan
True, this concoction is slightly more complex than lemonade. But the work is worth it.
5.0
(5)