May/June 2015

May / June

2015
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Clams Steamed in White Wine
Published: May 2015
Clams Steamed in White Wine
We developed a quick broth made with wine, shallots, garlic, and bay leaf. As th…
Sriracha
Published: May 2015
Sriracha
Sriracha is a Thai hot sauce known by its followers as rooster sauce (just look …
Warm Farro with Cranberries, Pecans, and Herbs
Published: May 2015
Warm Farro with Cranberries, Pecans, and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Warm Farro with Lemon and Herbs
Published: May 2015
Warm Farro with Lemon and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Farro Salad with Butternut Squash and Radicchio
Published: May 2015
Farro Salad with Butternut Squash and Radicchio
We were sold on this nutty grain even before we realized how fast and easy it is…
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
Published: May 2015
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We were sold on this nutty grain even before we realized how fast and easy it is…
Simple Farro
Published: May 2015
Simple Farro
We were sold on this nutty grain even before we realized how fast and easy it is…
Strawberry-Rhubarb Pie
Published: May 2015
Strawberry-Rhubarb Pie
Because strawberries and rhubarb both contain loads of moisture, avoiding a mush…
Provencal Vegetable Soup (Soupe au Pistou)
Published: May 2015
Provencal Vegetable Soup (Soupe au Pistou)
Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantr…
New York Cinnamon-Raisin Bagels
Published: May 2015
New York Cinnamon-Raisin Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
New York Bagels
Published: May 2015
New York Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Sautéed Swiss Chard with Ginger
Published: May 2015
Sautéed Swiss Chard with Ginger
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Sautéed Swiss Chard with Sesame Sauce
Published: May 2015
Sautéed Swiss Chard with Sesame Sauce
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Sautéed Swiss Chard with Pancetta and Caramelized Shallots
Published: May 2015
Sautéed Swiss Chard with Pancetta and Caramelized Shallots
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Sautéed Swiss Chard with Currants and Pine Nuts
Published: May 2015
Sautéed Swiss Chard with Currants and Pine Nuts
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Sautéed Swiss Chard with Garlic
Published: May 2015
Sautéed Swiss Chard with Garlic
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Vietnamese-Style Caramel Chicken with Broccoli
Published: May 2015
Vietnamese-Style Caramel Chicken with Broccoli
The savory caramel sauce in this braised chicken dish is far more complex than i…
Semolina Gnocchi with Browned Butter
Published: May 2015
Semolina Gnocchi with Browned Butter
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Semolina Gnocchi with Sun-Dried Tomatoes and Basil
Published: May 2015
Semolina Gnocchi with Sun-Dried Tomatoes and Basil
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Semolina Gnocchi with Prosciutto and Chives
Published: May 2015
Semolina Gnocchi with Prosciutto and Chives
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Semolina Gnocchi (Gnocchi alla Romana)
Published: May 2015
Semolina Gnocchi (Gnocchi alla Romana)
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Duck Fat-Roasted Potatoes
Published: May 2015
Duck Fat-Roasted Potatoes
For the crispest, most flavorful roasted potatoes, rethink the fat.
Published: May 2015
Grilled Pork Kebabs with Sweet Sriracha Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Grilled Pork Kebabs with Sweet Sriracha Glaze
Published: May 2015
Grilled Pork Kebabs with Sweet Sriracha Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Grilled Pork Kebabs with Barbecue Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Grilled Pork Kebabs with Barbecue Glaze
Published: May 2015
Grilled Pork Kebabs with Barbecue Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Grilled Pork Kebabs with Hoisin and Five-Spice for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Grilled Pork Kebabs with Hoisin and Five-Spice
Published: May 2015
Grilled Pork Kebabs with Hoisin and Five-Spice
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Simple Pot-Au-Feu
Published: May 2015
Simple Pot-Au-Feu
The rich broth and tender meat and vegetables that define this French classic sh…