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04/10/2013
Sumac and cinnamon heighten the flavors of this Israeli staple.
Issue #156
10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
10/08/2012
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Issue #150
09/12/2012
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Issue #150
09/04/2012
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
08/27/2012
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
Issue #149
08/23/2012
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
07/18/2012
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish.
Issue #149
07/18/2012
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
07/17/2012
The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).
Issue #149
12/22/2011
This classic sauce combines fresh herbs with a creamy base; it's great with crudités, salmon, or turkey sandwiches.
Issue #144
10/30/2011
Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico.
Issue #142
01/30/2013
This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine. The sweet, spiced beets are seasoned with orange zest and mustard seeds, and make for a delicious accompaniment to roast meats or fish.
Issue #141
09/19/2011
Tangy, tender lime pickles are a flavorful staple of India, a condiment that adds sour, spicy punch to meals.
Issue #141
09/19/2011
The recipe for this lacto-fermented mixed pickle is flexible: Use whatever vegetables happen to inspire you at the market, and feel free to tweak the seasonings.
Issue #141
09/19/2011
This spicy slaw is a riff on that last condiment; it's sweet but not too funky, and perfect alongside grilled fish or as a condiment for tacos.
Issue #141
09/19/2011
Sour pickles develop their complex flavor thanks to lactic fermentation.
Issue #141
09/10/2011
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
09/10/2011
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
02/26/2013
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Issue #140
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