Search Results from March 2017 issue
Recipes
(44)
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
4.0
(4.2)
Easy
The fruit-to-sugar ratio in this marmalade makes it not too sweet and you can really taste the grapefruit.
4.0
(4.17)
Easy
For an easy make-ahead dessert that’s also a showstopper, look no further.
Quick
Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
5.0
(5)
Quick
You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.
You will never eat a better doughnut than the one you make yourself, still hot out of the oil.
5.0
(5)
Easy
It's all about the herbs—almost five cups of them! Proceed with a sharp knife.
4.7
(4.65)
Medjool dates are a favorite, but they can be swapped for the Barhi or Deglet varieties.
5.0
(4.76)
Quick
Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.
4.5
(4.5)
Easy
Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.
4.7
(4.67)
Easy
If you don’t have a Belgian waffle iron, use a regular one, but you probably won’t need as much batter.
5.0
(5)
The secret ingredient for succulent chicken thighs? Humble mayonnaise, which encourages browning.
4.0
(4.14)
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
5.0
(4.75)
Quick
Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad that comes together on the fly.
5.0
(5)
Quick
Perhaps not strictly authentic, but delicious!
If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.
4.3
(4.33)
Quick
At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.
5.0
(5)
The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.
5.0
(5)
Easy
If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.
4.0
(3.83)
Vegan
You can serve these flatbreads as is or wrapped around a filling.
3.7
(3.71)
This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.
5.0
(4.94)
Easy
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Easy
It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.