Search Results from August 2016 issue
Recipes
(49)
For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.
5.0
(5)
Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)
5.0
(5)
If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.
This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.
4.6
(4.57)
Quick
Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.
4.7
(4.67)
Quick
We didn’t know how much this sauce was missing from our lives until we had it.
5.0
(4.86)
Quick
This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.
5.0
(5)
Quick
Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.
Vegan
This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.
Cold minty-chocolate-y goodness in every slice.
4.5
(4.5)
Quick
Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.
4.5
(4.5)
Vegan
When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.
Use your alt kimchi in rice bowls or chop it up and spoon over steak.
5.0
(4.83)
Vegan
A great basic pickle brine that complements any pepper you like.
Quick
One in ten Padróns or shishitos is actually spicy. Pepper roulette!
Vegan
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Quick
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.
4.5
(4.5)
Quick
To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.
5.0
(5)
There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.
Quick
A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.
5.0
(4.91)
Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.
Quick
The key to this showstopping salad? Ice cold water. Seriously! It helps cucumber, radishes, and scallions deliver incredible crunch and highlight their flavors.
3.0
(3)
When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes infinitely more exciting.
5.0
(5)
Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.
3.0
(3)