Search Results from February 2020 issue
Recipes
(37)
Easy
When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.
3.7
(3.73)
This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.
4.0
(4.18)
Vegan
A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.
4.0
(3.86)
Easy
This cream of broccoli soup (without the cream) gives the classic a run for its money.
4.0
(4.16)
Easy
When scratchy throats, phlegm, and other mid-winter side effects set in, get relief with a savory-sweet cough syrup.
5.0
(4.8)
Easy
Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.
4.4
(4.44)
Easy
Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.
4.4
(4.38)
Easy
Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.
4.4
(4.37)
Easy
This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.
5.0
(4.75)
Easy
You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.
4.5
(4.45)
Easy
This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.
4.3
(4.25)
Quick
Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.
5.0
(4.76)
Quick
Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.
4.6
(4.57)
Easy
Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.
5.0
(5)
Easy
Barley flour gives these blondies a chewy texture and butterscotch-like flavor.
4.7
(4.71)
Easy
Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.
4.6
(4.6)
Easy
Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.
4.0
(4.1)
Quick
Use this dairy-free condiment on its own as a savory dressing or blend it with Dijon mustard for a vegan aioli.
5.0
(5)
This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.
3.6
(3.57)
Easy
Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan accordingly.
4.7
(4.66)
Easy
The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.
4.6
(4.64)
Easy
Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.
4.0
(3.76)
These ribs are tenderized with tangy kombucha—yep!—and flavored with Mexican mole spices.
4.5
(4.5)
Vegan
Creamy, sweet Ataulfo mangoes are ideal for this simple, vibrant dessert.
5.0
(5)