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April/May 2016

Buttermilk Panna Cotta with Honey Caramel Sauce

Not only does buttermilk add a bright flavor, but it also makes for a lighter, softer panna cotta. It's contrasted by the rich, bittersweet caramel.

  • Broiled Maple-Soy Glazed Salmon

    Though this glaze has just a few ingredients, it gives broiled salmon a tasty savory-sweet crust. Grade B maple syrup’s stronger flavor works well here.

  • Ginger-Sesame Waffles with Indonesian Fried Chicken

    Want to wow guests at dinner? Make this. It’s wild and wonderful with flavors and textures that get better with every bite.

  • Marinated Shrimp Tacos

    With so many toppings to choose from, these tacos make for a dinner that’s as fun as it is tasty.

  • Margarita Steak Fajitas

    Tequila and fresh lime juice are part of a quick marinade that gives these beef fajitas a bright flavor.

  • Raw Artichoke, Portobello, and Fennel Salad

    Raw artichokes have a mild, intriguing flavor and firm texture. A quick soak in vinaigrette not only enhances their flavor but also tenderizes them a bit. Be sure to slice…

  • Quail Egg-in-a-Hole

    Egg-in-a-hole is usually made by frying a chicken egg in a slice of bread, but these little guys are baked, all 12 in one batch. They’re a great appetizer or…

  • Spring Tonic

    Watercress’s bracing vibrancy makes it an invigorating addition to green juice, especially when paired with a tart apple. A sweeter apple will make a more mellow juice. If you don’t…

  • Spicy Udon Noodles with Wilted Watercress

    Watercress curls and twirls along with the noodles in this full-flavored dish. The cooling cucumbers balance the hot sambal oelek in the sauce for a pleasant tingle.

  • Spring Vegetable Ragoût

    Tender spinach, snap peas, baby turnips, and radishes get tossed with a light butter sauce in this simple but beautiful side dish. I like to leave 1/4 inch or so…

  • Spicy Sausage and Artichoke Linguine

    Nutty, buttery artichokes balance spicy Italian sausage, while crispy breadcrumbs and creamy mascarpone sauce make the whole dish hard to resist.

  • Steamed Artichokes with Aïoli

    Mild artichoke leaves benefit from a dip in a tangy, garlicky aïoli. Dip the leaves, scraping the meaty part at the bottom with your teeth. When the leaves are gone,…

  • Sour Cream Panna Cotta with Rhubarb Compote

    This extra-rich and tangy panna cotta will set up a little faster than a traditional one because of the sour cream’s higher fat content. It's accented with a quick compote…

  • Sake, Garlic, and Ginger Chicken with Broccolini

    Boneless chicken thighs get treated to sweet, salty, and gingery flavors. Sake, a Japanese rice wine, balances the bold flavors of garlic and soy sauce with its subtle savory-sweet notes.…

  • Sautéed Kale with Adzuki Beans and Tamari

    Ginger, scallions, and tamari sauce give an unexpected Asian twist to this simple dish of sautéed kale. It's great with salmon or roast pork tenderloin.

  • Steamed Mussels with Crisp Chorizo and Potatoes

    The contrast of crisp, spicy chorizo and sweet, tender mussels is fantastic. Serve with garlic-rubbed grilled bread to mop up every bit of the flavorful broth.

  • Warm Potato and Watercress Salad

    Tender roasted fingerling potatoes pair harmoniously with wilted watercress in this simple salad. Be sure to toss the watercress and vinaigrette with the potatoes as soon as they come out…

  • Cornmeal-Cheddar-Chipotle Waffles with Fried Eggs and Chorizo

    With a little crunch from cornmeal and a savory-sweetspicy-smoky flavor, these waffles are bona fide winners. Delicious with a fried egg and chorizo on top, they’re also good as an…

  • Curry-Crusted Shrimp with Coconut Noodles

    Fans of Thai cuisine will immediately recognize the flavors in this dish, which is like a deconstructed Thai shrimp curry. The twist here is that the shrimp are fried separately…

  • Chicken, Shiitake, and Watercress Stir-Fry

    This stir-fry gets deep complexity from Chinese fermented chile-bean sauce, also called toban djan, which can be found in the Asian section of well-stocked supermarkets. The dish comes together in…

  • Carrot Cake with Mascarpone Frosting

    This carrot cake feels lighter than most, thanks to four thin layers, subtle spicing, and a not-too-sweet frosting made with mascarpone. Candied carrot curls and pecans on top make it…

  • Classic Panna Cotta with Brandied Cherry Sauce

    Light and simple, panna cotta is all about texture. It should be a bit wobbly on the plate, and then melt quickly in your mouth. The sauce is inspired by…

  • Coconut Panna Cotta with Blueberry Sauce

    This panna cotta is a delicious option for those on dairy-free diets, vegans (see the tip on gelatin), or anyone who loves coconut. It’s a little less glossy than traditional…

  • Cavatelli with Shiitake Mushrooms, Asparagus, and Pesto

    Basil pesto and asparagus add spring-like color and flavor to pasta and mushrooms. If you can find fresh cavatelli, all the better.

  • Chickpea-Spinach Masala

    This vegetarian stew is fragrant with warm Indian spices like cumin, coriander, and turmeric. Mashing the chickpeas gives it a thicker texture. Serve with basmati rice or naan.

  • Asparagus and Pea Shoots with Pistachios and Soft-Cooked Eggs

    Pea shoots have a sweet flavor that pairs well with tendercrisp asparagus. Look for them at the farmers’ market or by the sprouts at your grocery store. Mâche or baby…

  • Apricot-and-Herb-Stuffed Leg of Lamb

    Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. For the best flavor, stuff the lamb the day before you…

  • Pasta with Shrimp, Shallots, and Cherry Tomatoes in Madeira Sauce

    Capers add a briny exclamation point to this creamy pasta dish, while fried shallot rings lend a crisp element. Feel free to substitute any short pasta for the campanelle.

  • Persian Saffron Rice

    Three kinds of rice come from one pot: light, fluffy, buttery white rice; rice flavored with saffron; and a crunchy fried rice cake (called tahdig). For best results, use a…

  • Potato and Caramelized Onion Gratin

    Caramelized onions add a touch of sweetness to a classic potato gratin. Though Comté, a nutty and complex French cheese made in the Jura Mountains, is worth seeking out, Gruyère…

  • Poached Leeks with Capers and Mustard Vinaigrette

    This classic but quick French side dish gives leeks, often thought of as a supporting player, their own star turn. Serve with roast chicken or fish.

  • Pan-Roasted Garlic-Butter Mushrooms

    This quick side dish coaxes amazing flavor out of mushrooms with the oven's high heat and the addition of a few simple ingredients. Serve with steak or braised chicken.

  • Thai Watercress and Steak Salad

    A bright, tangy, fruity Thai dressing enhances the peppery bite of raw watercress. If you happen to have some leftover grilled steak, feel free to substitute it here.

  • Turkey and Sweet-Hot Pepper Grilled Cheese

    A mixture of cream cheese and grated cheese makes a luxurious sandwich. Spicy mustard and sweet pickled jalapeños add just enough heat to counter all that richness. Look for the…

  • A Taste of Spring Menu

    Seasonal favorites—lamb, asparagus, and peas—star in this simple but elegant country French menu.

  • What You Need to Know When Buying Shrimp

    How to choose the best, plus why it really matters where they came from

  • The Art of Persian Rice

    Learn the unique technique behind this revered side dish.

  • How to Make Panna Cotta

    Get to know this light and luscious Italian dessert

  • Chamomile Lemon Bars

    A thick, sturdy-yet-tender cornmeal shortbread crust topped with intensely tangy, chamomile-infused lemon curd makes for a tantalizingly sweet-tart treat.

  • Spicy Orange-Balsamic Shrimp Cocktail

    In this modern spin on a beloved classic, traditional tomato-horseradish cocktail sauce gets a big boost of flavor from fresh oranges, spicy chipotle, and tangy balsamic glaze.

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