Search Results from February 2019 issue
Recipes
(26)
Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.
4.7
(4.66)
You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.
4.3
(4.33)
This elegant, moist cake is ideal for serving at a large brunch party or with your morning coffee.
4.3
(4.26)
Quick
Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
5.0
(5)
Vegan
This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.
4.0
(3.83)
Serve this caramel over ice cream, stirred into yogurt, or drizzled over a brownie or slice of pound cake whenever you want the chill effect, without that "herbal" flavor.
2.5
(2.5)
Quick
Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.
4.0
(4.24)
Easy
It’s fast, it’s easy, and makes for a killer steak sandwich for dinner tomorrow, a little strategy we call nextovers.
5.0
(4.91)
Quick
The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.
4.0
(4)
This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious.
5.0
(4.83)
Vegan
Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.
5.0
(5)
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
4.4
(4.43)
Vegan
Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
5.0
(5)
Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.
4.5
(4.53)
Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.
5.0
(4.75)
Vegan
Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.
3.0
(2.75)
This nutrient-dense and rich quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved.
3.0
(3)
Quick
Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.
4.4
(4.4)
Quick
Everything’s better in bowl form, and this salmon dish flavored with a garlicky za’atar dressing is no exception.
4.0
(4.21)
What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
3.0
(3)
A breakfast you’ll want to eat on repeat.
5.0
(5)
Easy
This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.
5.0
(4.78)
This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.
4.4
(4.43)
Why choose between verde and roja salsa when you can have both?
4.3
(4.25)