Search Results from June 2019 issue
Recipes
(31)
Quick
Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts.
4.5
(4.53)
Easy
A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.
4.6
(4.64)
Vegan
This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.
4.6
(4.59)
Vegan
You will find some version of this condiment, a sharp, bright finisher that is like a squeeze of lime juice on steroids, on nearly every table in the Philippines.
Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both?
5.0
(4.98)
Quick
Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.
4.4
(4.4)
Quick
In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.
5.0
(5)
Quick
Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.
4.0
(4.12)
Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.
4.0
(4.22)
Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.
5.0
(5)
Quick
If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.
5.0
(4.9)
Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.
5.0
(4.77)
Vegan
Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.
Quick
As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.
Easy
There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.
5.0
(5)
Quick
Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.
4.0
(4)
Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.
5.0
(5)
Quick
Say it with us: No more squishy, bland summer squash!
4.6
(4.64)
Easy
When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.
4.5
(4.5)
Quick
Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.
5.0
(4.88)
Quick
Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.
5.0
(4.95)
Quick
Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.
4.6
(4.55)
Quick
If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.
5.0
(5)
We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein.
5.0
(5)