Search Results from October 2016 issue
Recipes
(46)
The mantra for this showstopping eggplant Parmesan recipe should be: “Good things take time.” Trust us, it’s worth it.
4.6
(4.58)
Quick
Classic, silky Alfredo sauce comes from the emulsion of grated Parmesan, cold butter, and starchy pasta water. Keep the cream out of it.
4.0
(4.21)
Quick
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.
4.7
(4.65)
Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness.
4.5
(4.51)
Quick
This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.
4.0
(4.12)
Quick
You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.
5.0
(4.76)
Quick
Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
5.0
(5)
Easy
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.
5.0
(4.93)
Quick
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
4.3
(4.26)
Easy
The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
Quick
The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.
5.0
(4.8)
Quick
Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.
Quick
This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.
Easy
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
2.0
(2)
Easy
An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.
5.0
(5)
Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.
Easy
When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
5.0
(5)
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
4.0
(4)
The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!
4.0
(4.2)
Quick
A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.
5.0
(5)
Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.
You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!
3.3
(3.3)
Easy
Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.
4.0
(4)