3月份制作的31种食谱
Coconut Macaroon Brownies
Super-rich, fudgy brownies meet chewy, sweet macaroons in this gorgeous, Passover-friendly mash-up of two crowd-pleasing desserts.
1of31
芦笋Carbonara
食谱作者梅利莎·克拉克(Melissa Clark)在经典的Carbonara上即兴演奏,将面食换成薄芦笋长矛。它具有相同的不可抗拒的pancetta-cheese-egg味,但中央有鲜绿色的芦笋。
2of31
玫瑰水和墨西哥冰淇淋(伊朗巴斯塔尼)
This fragrant ice cream is redolent with flavor. It’s traditionally served between two thin wafers to make ice cream sandwiches, but it’s equally delicious on its own.
3of31
李·李的双巧克力块布朗尼
While many recipes call for creaming the butter and sugar before adding the eggs, Lee Lee Reid whips eggs and sugar together to aerate them, leading to the ultimate brownie consistency.
4of31
Crispy Chicken Thighs with Spice-Roasted Radishes
这个快速chicken-and-veggiesdish is great for weeknights, and you can make theEveryday Spice Blendbeforehand—keep it in your pantry for added ease.
5of31
蜂蜜蛋糕与柑橘糖霜
This tender, light honey cake, laced with hints of coffee and orange juice, is perfect with a cup of tea.
6of31
The Simplest Salad
一种经典的绿色沙拉,一种菜肴,带有清脆的生菜和一些原始的时令蔬菜,并散发出几乎没有香醋的蔬菜,可以提升任何饭菜。
7of31
花椰菜科尔马和黑葡萄干
食谱作者Meera Sodha在她的这个基于酸奶的咖喱版本中添加了杏仁,然后用坚果烤的花椰菜折叠。烤杏仁和葡萄干装饰,为成品菜增添了惊人的烟熏味和质地。
8of31
羊乳酪鸡三明治
贾斯汀·查佩尔(Justin Chapple)的鸡肉和鞭打羊乳酪三明治是任何春季野餐篮的理想补充。
9of31
加香料的羊肉串和新鲜草药
In this recipe, aromatic lamb and creamy chickpeas soften into a crispy, moist patty once cooked.
10of31
Cheesy Baked Pasta with Radicchio
A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.
11of31
Roasted Squash Salad with Sumac and Italian Dressing
Petals of red onion, nutty acorn squash, and pickled peperoncini tossed in a creamy Italian dressing make a hearty but not heavy side. Inspired by chef Scott Tacinelli’s crispy sweet potatoes at Don Angie in New York, we’re adding sumac to the dressing, giving it an herbal, lemony kick.
12of31
Laotian Khao Soi
Traditionally made with creamy coconut milk, this lighter, breakfast-style khao soi features a brightly flavored clear broth and fresh ribbons of zucchini.
13of31
Ginger Crispy Rice with Salmon and Bok Choy
Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn. To achieve the crust at the bottom of the pot, use a squeeze bottle to drizzle oil around the edge of the pot, or apply it precisely with a spoon.
14of31
Braised Sausage and Fennel with Toasted Spices
With whole pink peppercorns and fennel seeds, this simple braise is gently perfumed and aromatic with fresh spring flavors inspired by the braised fennel at Red Hook Tavern in Brooklyn, New York, from chef Allison Plumer. Use a fresh, spicy sausage here to complement the creamy bean puree and sweet fennel.
15of31
Monkfish Piccata
和尚的柔软咬合,让人想起龙虾,它坚固而甜美,足以容纳这种柠檬黄油酱,里面充满了白色的味o。大量的咸刺山柑和棉莓有助于削减丰富性。
16of31
Enfrijoladas
A creamy, savory black bean puree drenches enchiladas filled with queso fresco in this warming and hearty dish. Avocado leaf serves a similar purpose as a bay leaf—imparting deep flavor before being removed prior to serving, leaving a faint fennel-like flavor behind.
17of31
蘑菇古巴玉米饼
At New York City’s Golden Diner, chef Samuel Yoo roasts dry-brined mushrooms to build big flavor into his crispy, cheesy quesadillas. “The taste is very similar to a meat-based Reuben, that’s why we love it,” Yoo says. Here, we’ve channeled his roasting technique to create a vegetarian Cuban, spiked with tangy pickles and mustard. Keeping the mushrooms uncovered during brining helps them release more liquid, leading to a more concentrated flavor.
18of31
Soto Ayam
This hearty Soto Ayam, an Indonesian soup, served at Diana and Maylia Widjojo's restaurant Hardena in Philadelphia, is the perfect one-bowl meal. The fragrant soup, filled with juicy chicken and delicate vermicelli noodles, gets topped with cabbage and sprouts to add texture and fresh crunch. The spice paste, bloomed in oil alongside fresh lemongrass and lime leaves, layers a mildly earthy, warming flavor into the broth.
19of31
Soba Noodles with Crispy Duck and Hot Dipping Sauce
寒冷,耐嚼的自制荞麦面与蒸湿的脆皮鸭和富含Dashi的蘸酱的结合是无与伦比的喜悦。制作这道菜时的时机是关键 - 在您服务之前就煮鹅卵了。通过将dashi浸泡和调味鸭子在前一天晚上或烹饪早晨进行调味。为了最纯净的味道,请寻找米林(Hon Mirin)(“真正的mirin”),没有添加甜味剂或盐。
20of31
Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes
厨师希拉里·斯特林(Hillary Sterling)在纽约维克(Vic's)的史诗般的鸡肉从燃烧,空气干燥和腌制中获得了多汁和深厚的味道。
21of31
Hanger Steaks with Cabbage-and-Beet Salad
“Cabbage is a hard sell on restaurant menus, so it’s very underutilized but a great vegetable,” says chef Craig Koketsu, of New York City’s Quality Bistro. “This salad is sweet, salty, savory, and acidic. It’s so dynamic when you’re eating it, even though it’s all red.” Though it stands alone on Koketsu’s menu, we’ve topped our version with hanger steak for a quick weeknight dinner.
22of31
Dhansak
在这个加香料的羔羊中,炖有鸽子豌豆达尔,羔羊的肩膀慢慢变嫩,并深深地调味绿色酸辣酱,浓郁的番茄achaar和dhansak masala,成分typical of Parsi cuisine。Use leftover kachumber on fish tacos or grilled pork chops.
23of31
Guyanese Gojas (Fried Coconut Turnovers)
油炸糖果准备和与亲人共享re a mainstay of Phagwah, or Holi, a holiday celebrated by many in the South Asian diaspora each spring. Alica Ramkirpal-Senhouse, founder of the blog Alica’s Pepperpot, learned to make these Indo-Caribbean coconut-stuffed fried handpies from her grandmother, Shelia. Freshly grated nutmeg and ginger are essential ingredients for the warmly spiced coconut filling. Serve them piping hot, soon after frying, for the best texture.
24of31
高粱和阿尔巴科尔金枪鱼沙拉和腌制的柠檬沙拉
Sorghum, a nutritious and sustainable grain, adds a pleasantly chewy bite to this simple salad from Roxana Jullapat, the co-owner and baker of Los Angeles restaurant Friends & Family.
25of31
虾露台
A generous amount of red onion cooks down into a jammy, caramelized spread, adding a silky, savory contrast to the quickly cooked lemony shrimp in thistraditional Parsi side dish。香菜茎和叶增加了大胆的草药紧缩。
26of31
Beef-and-Fonio Meatballs with Sweet Potato Stew
Cooked until fluffy and dry like couscous, fonio, a West African staple grain, keeps the meatballs tender while imparting a mildly nutty, earthy flavor. These meatballs are on the delicate side—let them chill before cooking, and sear them on all sides to help them hold together during the final simmer in the sauce.
27of31
Seared Scallops with Pomegranate and Meyer Lemon
At Bavel in Los Angeles, Chef Ori Menashe serves shallow bowls of scallop aguachile, and diners can’t get enough. “It’s a roller-coaster flavor journey—sweet, sour, spicy, crunchy, soft, aromatic, floral, smoky, savory from the salt. So many things going on!” Menashe says. Our riff on his raw dish sends scallops to the skillet for a quick sear before bobbing in the spicy pomegranate reduction.
28of31
teff tagliatelle和niter kibbeh
在传统的埃塞俄比亚Niter Kebbeh(加香料澄清的黄油)中,尼吉拉,香菜和豆蔻等整个香料都用澄清的黄油或酥油盛开,然后张紧。在这里,厨师Yohanis Gebreyesus留下了烤香料,为这种简单但豪华的酱汁增添了质感,用于用泥土,芬芳的Teff制成的意大利面。不要跳过休息面团 - 它可以防止面食在滚动和煮沸时破裂。
29of31
French Onion Soup with Roasted Poblano
At Tzuco, in Chicago, the French onion soup arrives to the table piping hot, topped with a bubbling layer of Gruyère cheese. Hiding under the blanket of cheese, a thick slice of baguette soaks up a soup suffused with flavor from a mountain of jammy onions, balsamic vinegar, and bay leaves. French onion soups can lean quite beefy, but chef Carlos Gaytán uses a gentle base of chicken broth that allows the allium flavors to truly shine. Poblano chiles add a mild, vegetal heat and slight charred flavor.
30of31
Fresh and Easy Piña Coladas
Coconut milk provides richness that rounds out sweet-tart chunks of frozen pineapple and adds a creamy texture to this lighter take on classic piña coladas. Be sure to vigorously shake the can of coconut milk before opening to recombine the coconut liquids and coconut cream.