May/June 2020

May / June

2020
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Goan Pork Vindaloo
Goan Pork Vindaloo
Disregard vindaloo's reputation for extreme heat. The original—tender, juicy por…
Published: April 2020
Buttermilk-Vanilla Panna Cotta with Berries and Honey
Buttermilk-Vanilla Panna Cotta with Berries and Honey
Interested in a luxurious make-ahead dessert that comes together with just a few…
Published: April 2020
Pan Bagnat (Provençal Tuna Sandwich)
Pan Bagnat (Provençal Tuna Sandwich)
Olives, tomatoes, hard-cooked eggs, fragrant herbs, and a mustardy vinaigrette—n…
Published: April 2020
Yeasted Doughnuts
Yeasted Doughnuts
The plush, tender chew and satiny glaze of freshly fried doughnuts is irresistib…
Published: April 2020
Bánh Xèo (Sizzling Vietnamese Crepes)
Bánh Xèo (Sizzling Vietnamese Crepes)
The shrimp-and-pork-studded rice flour pancakes called bánh xèo look like omelet…
Published: April 2020
Stir-Fried Cumin Beef
Stir-Fried Cumin Beef
Cooks have briskly tossed, turned, and flipped food in this vessel for centuries…
Published: April 2020
Skillet-Roasted Broccoli
Skillet-Roasted Broccoli
Skillet roasting brings this easy-to-overlook vegetable to new heights.
Published: April 2020
Angel Hair Pasta with Basil, Caper, and Lemon Sauce
Angel Hair Pasta with Basil, Caper, and Lemon Sauce
For perfectly al dente strands, throw out the rule book on pasta cookery.
Published: April 2020
Salade Lyonnaise
Salade Lyonnaise
With an Italian assist, we crafted a version of this iconic salad of crisp bitte…
Published: April 2020

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