Search Results from April 2021 issue
Recipes
(26)
A splash of fish sauce adds instant umami in author Beth Nguyen’s take on this classic dish.
4.0
(4.21)
Quick
The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan.
4.4
(4.42)
Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.
4.4
(4.44)
Easy
Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.
4.3
(4.33)
A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.
3.7
(3.67)
Quick
Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.
4.6
(4.55)
Easy
This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.
4.7
(4.71)
The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.
4.5
(4.5)
Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.
4.0
(4.2)
Vegan
Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.
4.0
(3.83)
Easy
Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.
4.3
(4.25)
Easy
This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, folding in pistachios, and letting it all set. Easy!
3.7
(3.67)
Quick
This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.
4.4
(4.4)
Quick
This mango and cumin lassi from chef Preeti Mistry strikes the right balance of sweet and savory. Try adding white rum, “if that’s your thing.”
4.7
(4.71)
Quick
Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.
4.5
(4.51)
Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.
4.5
(4.47)
A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.
3.0
(3.18)
Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.
4.0
(4.08)
The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.
4.6
(4.64)
Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.
3.3
(3.33)
This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor.
4.6
(4.6)
No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.
4.0
(4.11)
This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.
4.0
(4.22)
Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end.
4.3
(4.28)