Search Results from December 2016 issue
Recipes
(59)
Quick
Elevate your classic glass of bubbly simply by adding a bit of sugar and a few dashes of bitters. The long spiral of zest makes any drink look fancy.
5.0
(5)
Easy
This makes a lot of crepes. You can halve the recipe if that makes more sense for you, or keep it as is and have crepes two days in a row.
4.7
(4.65)
Easy
A great old-fashioned recipe is all about simplicity, ingredients, and technique. Stick with these steps, and you’re bound to nail it every time.
3.0
(3)
Easy
This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.
5.0
(4.75)
Easy
There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.
3.6
(3.6)
Easy
Put a personal spin on this apple butter recipe by adding a sachet with spices (cinnamon, star anise, nutmeg) as the mixture cooks down.
Quick
Pecans make the most indulgent nut butter thanks to their high fat content. No one is complaining.
Don’t want to use corn syrup in the glaze for this schnecken recipe? Maple syrup works as a good substitute.
5.0
(5)
This tangy and slightly tropical curd recipe makes a good layer cake or meringue pie filling. Or, you know, dip shortbread cookies into it. If gifting this, transfer it to a glass jar and make sure the lucky recipient knows to keep it chilled.
4.0
(4.17)
Quick
First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.
2.3
(2.33)
Quick
The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
3.5
(3.5)
Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. But this recipe is still worth the effort.
4.7
(4.68)
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
4.6
(4.55)
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
4.3
(4.33)
Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.
A homemade cranberry simple syrup puts this sparkling cocktail recipe into fancy party-worthy status. Use leftover Campari to make your very own Negroni or Americano.
5.0
(5)
Quick
These crunchy cookies are just enough salty-meets-sweet to make them downright hard to turn down.
4.4
(4.39)
Easy
Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
4.5
(4.45)
For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.
4.3
(4.33)
Skip the $$$ vintage bubbly for this cocktail recipe. Go with an affordable Champagne, cava, Prosecco, or other dry sparkler for this spritz recipe.
Quick
Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.
2.0
(2)
You’ve heard it before: You can’t rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.
5.0
(5)