Search Results from February 2017 issue
Recipes
(31)
This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.
5.0
(5)
Quick
Think of this as a spicy Green Goddess dressing.
5.0
(5)
Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.
4.3
(4.33)
Vegan
It’s important to let the nori fry until all the bubbling subsides so you end up with crunchy chips rather than chewy pieces of seaweed.
Quick
You might see some flecks of sumac even after you’ve strained the syrup. Leave it. It will only make this refreshing soda more attractive.
5.0
(5)
Quick
Sloppy Joes made of...tofu! This would also make a killer taco filling.
3.7
(3.71)
How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.
5.0
(5)
Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.
4.7
(4.67)
Easy
Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.
5.0
(5)
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
5.0
(5)
Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.
5.0
(5)
Vegan
What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.
5.0
(5)
Easy
Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.
5.0
(5)
While pork rib chops would be fine for this recipe, thin shoulder steaks or blade chops have more fat, meaning they’ll stay ultrajuicy even after a hard sear.
3.6
(3.63)
Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.
5.0
(5)
If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it’s easy to lift off.
5.0
(5)
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.
5.0
(4.8)
Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.
For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.
4.3
(4.33)
Easy
You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.
4.6
(4.58)
The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.
5.0
(5)
Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.
5.0
(5)
Quick
The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.
4.5
(4.5)
For this pork chop recipe, the target temperature for the meat might be lower than what you’re used to. That’s because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.