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Recipe (1862)
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06/03/2013
Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs.
Issue #157
05/28/2013
This version of a Spanish sangria is ripe with summer fruit.
Issue #157
05/28/2013
Floral, tropical passion fruit juice pairs with white rum and cool mint in this vibrant drink based on a Costa Rican cocktail.
Issue #157
05/28/2013
Sweet watermelon balances the heat of a Scotch bonnet chile pepper in this summery tequila-based drink.
Issue #157
05/28/2013
A twist on the British classic, this summer cooler takes on spicy, herbal notes from Kaffir lime leaves, while strawberries lend sweet balance to the pleasingly bitter liqueur.
Issue #157
05/28/2013
Lemonade gains herbaceous depth from lavender and thyme, while vodka delivers a good, clean punch.
Issue #157
05/28/2013
Canned frozen limeade intensifies the citrus flavor of this slushy Mexican-inspired libation.
Issue #157
05/25/2013
These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns.
Issue #157
05/25/2013
Double-skewering scallions ensures they don't fall through grill grates and allows for easier basting and flipping.
Issue #157
05/25/2013
The chile heat brings out the sweetness of whole red snapper in this Jamaican recipe; a burst of freshly squeezed pineapple juice adds another bright note.
Issue #157
05/25/2013
Though the grilled chicken is normally spatchcocked for this smoky Thai specialty, cutting it into pieces works just as well.
Issue #157
05/25/2013
These Asian ribs are marinated in a pungent paste.
Issue #157
05/25/2013
Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.
Issue #157
05/25/2013
Heavily spiced and intensely garlicky, this charcoal-grilled chicken can be found at roadside restaurants all over Panama, served with rice and fresh avocado.
Issue #157
05/24/2013
In this recipe, lobster is flash-grilled, then poached in its own shell in a pool of melted garlic-parsley butter.
Issue #157
05/24/2013
Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce.
Issue #157
05/24/2013
Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers.
Issue #157
05/24/2013
Chef Craig Koketsu brings extra luxury to a dry-aged rib eye by basting it in rendered beef fat. A chunky chile and herb sauce makes a piquant side dish.
Issue #157
05/24/2013
A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye, adapted from a recipe in Francis Mallmann's Seven Fires (Artisan, 2009).
Issue #157
05/24/2013
In the fishing village of José Ignacio on Uruguay's southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill. A cast-iron skillet works just as well.
Issue #157
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