Print Whatever you do, don’t pass up this recipe. A superstar side dish, it’s simultaneously rich, satisfying, and surprising thanks to its layered flavors and dill finish. Try it once and it’s sure to become a favorite. FYI, the fatter the bean, the better the result, so skip the skinny haricots verts and reach for Blue Lake or Romano beans. Servings 4 people Ingredients 1⁄4 cup extra-virgin olive oil […]
Print Some salads are special. This one by James Beard Award-nominated San Francisco chef Melissa Perello is one of them. Make it and be blown away by the layered flavors of charred beans and veggies, citrus dressing, and sesame. And good thing the recipe makes extra vinaigrette, because you’re going to want it. (Store it in the fridge for up to a month.) Can’t find preserved lemon? Substitute 2 […]
Print Refreshing, colorful, and flavorful with a feisty spice kick, this obsession-worthy ceviche-like dish hails from L.A.’s famed Mary Sue Milliken and Susan Feniger (who were featured in our Spring 2015 issue). A snap to prepare, it’s a perfect hot-weather meal, especially when paired with tortilla chips and gluten-free beer. Servings 2 people Ingredients 1⁄4 pound small fresh squid gutted, beaks removed, peeled, and rinsed 1 cup fish stock […]
Print In this lively, raw mix, cilantro, coriander, green onions, and lime lend a bright complexity and herbal perfume to the summer staples of squash, corn, and cherry tomatoes. Best on the day it’s made, it’s the perfect antidote to richer dishes. Servings 4 people Ingredients 1 pound yellow summer squash ends trimmed 1 ear corn husked 1 1⁄4 cup yellow cherry tomatoes such as Sun Gold, halved 3 […]
Print Slow roasting salmon gives the fish a rich, elegant flavor and makes it harder to overcook. Vibrant veggies in a tangy champagne vinegar dressing complete this weeknight standby. But the best thing about this gluten-free roasted salmon recipe is the resulting texture you’ll get form the salmon–cooked yet soft and fancy-restaurant-like! Servings 2 people Ingredients 2 6-ounce thick salmon fillets Kosher salt and freshly ground pepper 4 tablespoons […]
Print We’re always looking for delicious meat dishes that can feed a crowd with minimal effort, and this lamb is exactly that. Roasted whole and carved just before mealtime, it’s special enough for occasions and accessible enough for a weeknight meal. Servings 8 people Ingredients 1 (3 1⁄2 to 4 pound) boneless leg of lamb, fatty-side scored, and tied (ask the butcher to do this) 4 Meyer lemons halved […]
Print Horseradish, fennel, and dill happily join forces in this bold purple slaw to offer a punchy, crunchy counterpoint to other picnic fare. Servings 6 people Ingredients 1 small red onion thinly sliced 1 1⁄2 tablespoons fresh lemon juice Kosher salt 1 1⁄2 large fennel bulbs trimmed 4 1⁄2 cups thinly sliced red cabbage 1 large carrot peeled and grated or cut into matchsticks 2 tablespoons finely minced flat-leaf […]
Print A quick broil and a slow cook of the chicken result in fabulously crispy skin and tender meat. Braising the greens in the chicken’s juices adds savory goodness, too. You can have your butcher debone the chicken, do it yourself, or cook the chicken bone-in. Servings 2 people Ingredients 2 boneless chicken thighs Kosher salt 1 tablespoon minced shallot 1 bunch Swiss chard center ribs removed and leaves […]
Print In this addictive dish made on a grill pan, Arab-Sicilian flavors of pistachio, vinegar, and mint transform humble zucchini into something you’ll long for again and again. Be sure to make your zucchini slices thick in order to achieve the preferred doneness—juicy, somewhat soft to the bite, just cooked through, and with a little bend to them (they’ll soften more as they rest). You can also cook the […]
Print Don’t let its modest looks fool you. This perfect partner for Indian-Spiced Roast Chicken catapults the summertime sidekick to superstardom with spectacular texture and seductive flavors. It’s best served the day it is made, without chilling it, but you can cook the onions and slice and store the potatoes, covered in water and refrigerated, the night before. Servings 6 people Ingredients 6 tablespoons good-quality extra-virgin olive oil 1 […]
Print A thick, sticky sauce with complex sweet and Asian flavors is what makes this recipe by Olivia Mack Anderson (who’s also behind the Char Power recipes on page 44) extra special. It’s also versatile—skip the meat and go all seared veggies if you like. It’s fierce no matter how you slice it. Servings 4 people Ingredients 4 teaspoons canola oil 1 clove garlic minced 1 small shallot chopped […]
Print A playful twist on the classic Italian bittersweet cocktail with tropical-spice notes. Servings 1 Ingredients 3⁄4 ounce dry gin such as Bulldog Gin 3⁄4 ounce Campari 3⁄4 ounce John D. Taylor Velvet Falernum a sweet, spiced syrup available at specialty liquor stores 3⁄4 ounce ultrapremium full-bodied vermouth, such as Cinzano 1757 Vermouth 3⁄4 ounce fresh lemon juice 1 long strip orange peel for garnish (optional) Instructions In a […]
Print These cute bite-size treats are crisp on the outside, slightly moist on the inside, and loaded with coconut chocolate flavor. Be careful not to add the chocolate chips to the warm dough too soon, or they’ll melt. Servings 20 macaroons Ingredients 2 cups shredded unsweetened coconut 2 tablespoons coconut flour 2⁄3 cup coconut milk 1⁄2 cup maple syrup 1⁄4 teaspoon Himalayan sea salt or kosher salt 1⁄4 teaspoon […]
Print The secret to Jennifer’s juicy, bubbling baked fruit success is to use ripe peaches. If yours are too firm, add 1⁄4 cup water to the fruit mix before putting the mixture in the baking dish. Servings 1 (8-inch square) crumble Ingredients 1 1⁄4 cup gluten-free flour mix of choice 6 tablespoons sugar preferably organic evaporated cane juice 1⁄4 teaspoon freshly ground vanilla bean or 1⁄2 teaspoon gluten-free pure […]
Print New Old-Fashioned Chocolate Shake Frosty, thick chocolate shake happiness is yours with Jennifer’s vegan adaptation of the ice cream parlor classic. Servings 1 Ingredients 1 cup full- or light-fat coconut milk chilled 1⁄2 frozen banana peeled and cut into chunks 2 pitted dates 1 teaspoon maple syrup 2 tablespoons unsweetened cacao powder 4 ice cubes Instructions Place all ingredients in a blender or Vitamix, blend until smooth, and […]
Print Super approachable and refreshing, with the tropical funkiness we love about Jamaican rums. Servings 1 Ingredients 1 1⁄2 ounces dark Jamaican rum preferably Appleton Estate Reserve Jamaican Rum 4 ounces coconut water 3⁄4 ounce fresh lime juice 1⁄2 ounce Rich Simple Syrup (below) 3 dashes Angostura bitters 1 long strip lime peel for garnish (optional) Instructions In a highball glass filled with crushed ice, add the rum, coconut […]
In partnership with CA Grown Print Our editor, Erika Lenkert, crafted this recipe after enjoying something like it at a restaurant in San Francisco. When salad is just the thing for dinner, you’ll find great satisfaction in its sweet, savory, and spicy flavors, which leverage deliciously fresh mango and avocado that we can get nearly all year round thanks to California growers. Servings 4 people Ingredients 2 tablespoons unsalted butter […]
Print Grilled Lamb Chops with Tzatziki Salsa and Smashed Potatoes We developed a culinary crush on Food By Mars blogger Alison Marras when we discovered her gorgeous, pure recipes seasoned with astrological flavor. This, her Greek-American GF/DF dish, reflects why she’s worthy of adoration. Light in everything but flavor and pleasure, it’s fast, healthy, and delicious with a genius coconut milk–based tzatziki salsa. Servings 4 people Ingredients 8 single […]