Search Results from October 2019 issue
Recipes
(22)
Quick
Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.
5.0
(4.75)
Vegan
A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.
4.0
(4)
Apples glazed in honey, deeply toasted pecans, and tangy buttermilk raise this muffin from Ochre Bakery far above average.
4.0
(3.83)
Vegan
An irresistibly creamy hummus with a spiced pistachio dukkah on top.
4.7
(4.67)
These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.
4.0
(4)
Vegan
A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.
4.0
(4.08)
Vegan
Boiled peanuts tossed with chile and coriander remind Vivek Surti, chef at Tailor in Nashville, of Cajun peanuts from Southern gas stations, but also of India.
3.0
(3)
Quick
Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.
4.0
(4)
A deeply savory rice porridge topped with kimchi, scallions, peanuts, and shallots.
3.0
(3)
Quick
Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.
5.0
(4.8)
Quick
Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.
2.7
(2.67)
Vegan
A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.
5.0
(4.75)
An unconventional panna cotta inspired by the flavors of falooda: rose syrup, pistachios, and golden raisins all join in.
5.0
(5)
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.
5.0
(4.78)
These irresistible cookies from Ochre Bakery in Detroit have stripes of melted chocolate and crunchy bites of hazelnut and raw sugar. Yes, you need another chocolate chip cookie.
4.4
(4.36)
Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)
4.6
(4.64)
Vegan
This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.
4.0
(3.91)
A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
3.0
(3.14)
Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.
4.6
(4.6)
Easy
A fruity black tea and bourbon punch that’ll start any dinner party off on the right foot.
5.0
(5)
Vegan
This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.
5.0
(5)
Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.
4.5
(4.5)