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 Servings 4 people Ingredients 1 tablespoon Hungarian sweet paprika 1 teaspoon granulated garlic 1 teaspoon onion powder 1⁄4 teaspoon ancho chile powder Pinch of cayenne 4 whole chicken legs cut into separate leg and thigh pieces, or 1 whole chicken, quartered 1 tablespoon kosher salt 1 1⁄2 teaspoons freshly ground black pepper 1⁄2 cup whole milk 1⁄2 cup buttermilk FOR THE CRUST MIX: 1 cup Bob’s Red Mill […]
Print A required 4 hours of refrigeration means you’ll need to start long before you want to eat them, but these virtually effortless, impossibly creamy finales are worth the wait. Freeze any leftover bars in a single layer, wrapped in plastic wrap, then in aluminum foil, for up to 3 months. Servings 8 (2 by 4-inch) bars Ingredients 1 pint fresh strawberries hulled and halved 1⁄2 cup plus 2 […]
Print Roast chicken legs get a savory makeover with rich tandoori flavors and gorgeously crisped, lacquered skin. Served hot or cold, they’re downright divine. Plan ahead—they require 6 hours to marinate. When cooking, if the chicken pieces begin to brown too early, cover them with foil and continue baking, and if you have access to nasturtium flowers, scatter a handful of petals over the chicken before serving. Servings 6 […]
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 With no gluten, meat, dairy, soy, or nuts, this lively dish by one of our favorite food bloggers, Beth Manos Brickey of Tasty Yummies, is free of everything—except flavor. The mushrooms and corn are grilled, but they can easily be prepared in the kitchen: Cut the marinade-coated portobellos into 1⁄4-inch-thick strips and cook them in a large pan over medium-high heat until tender, 8 to 10 minutes; cook […]
Print The essence of Kentucky and the tall, frosty cousin to the julep. Servings 1 Ingredients 8 mint leaves 1 1⁄2 ounces bourbon such as Wild Turkey 81 bourbon 1⁄2 ounce fresh lemon juice 1 1⁄2 ounces pure maple syrup Peychaud’s Aromatic Cocktail Bitters Instructions In a highball glass, tamp 7 of the mint leaves, fill the glass with crushed ice, add the bourbon, lemon juice, and maple syrup, […]
Print The sophisticated version of the classic vacation drink, complete with silky, creamy goodness. Servings 1 Ingredients 5 fresh cilantro leaves 1 ounce vodka 1 ounce reposado tequila such as Espolón Tequila Reposado 1 ounce sweetened coconut milk 1⁄2 ounce fresh lime juice Lime zest for garnish (optional) Instructions In a highball glass, tamp the cilantro leaves, fill the glass with crushed ice, add the vodka, tequila, coconut milk, […]
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 Feisty, smoky, earthy, and tropically tempting with Latin flair. Servings 1 Ingredients 1 tablespoon thinly sliced baby bell pepper optional 1 1⁄2 ounces white tequila such as Espolón Tequila Blanco 1 tablespoon mescal 1 ounce pineapple juice 1⁄2 ounce fresh lime juice 1⁄2 ounce Habanero Simple Syrup (below) Pinch of red pepper flakes sea salt, and sugar, mixed together, for garnish (optional) Pineapple leaf for garnish (optional) Instructions […]
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 […]
Print Get everything you love about nachos in one glorious bite. Servings 16 bites Ingredients 1 8-ounce boneless, skinless chicken breast or thigh 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon kosher salt 1⁄2 cup mayonnaise 1 tablespoon canned chipotle peppers in gluten-free adobo sauce chopped (find in the international foods aisle of well-stocked grocery stores) 8 baby bell peppers halved lengthwise, seeds and ribs removed 2⁄3 […]
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 […]