August 11, 2022
Chicago 12, Melborne City, USA
Soup

Roasted Carrot Soup

Photo by Sarah Jampel Author Notes This recipe is a toasty warm version of a traditional carrot soup. —Reeve Test Kitchen Notes This is the recipe you need to turn to when you are staring at that bunch of carrots in your fridge and are wondering what to do with it. You can use up

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Soup

Spring Pea Soup

Jeff [photographer] Harris Yields: 1 serving Total Time: 0 hours 13 mins 2 lb. fresh peas, shelled, or 10 oz frozen 2 3/4 C vegetable stock 2 3/4 C cold water kosher salt to taste pepper to taste 8 tsp. sugar Boil peas for about 10 minutes until soft. Drain and dump into bowl of

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Salad

Salsa Potatoes

Ingredients350g small new potatoa small handful of fresh mint and parsleya small roughly chopped garlic clove3 roughly chopped salad onions2 tbsp each olive oil and watersalt and freshly ground black pepper to tasteMethodSTEP 1Boil the small new potatoes for 15-20 minutes. Meanwhile, put a small handful each of fresh mint and parsley in a food

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Pizza

Pizza Dough

Ingredients:3 cups all-purpose or bread flour, plus more as needed2 teaspoons instant yeast2 teaspoons coarse kosher or sea salt, plus extra for sprinkling2 tablespoons extra virgin olive oil

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Breakfast

Berry Breakfast Porridge

Feeling a bit chilly? Make this Berry Breakfast Porridge, stat. It’s exactly what you need on a cold winter’s morning.Ingredients:½ cup water¼ cup non-dairy milk (i use a coconut/almond blend, but soymilk, or straight up almond milk, work just as well)Small pinch of salt¼ teaspoon cinnamon¼ teaspoon vanilla extract¼ cup of quick cooking steel cut

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Salad

Broccoli Stem, Quinoa, and Edamame Salad

Matthew Benson This dish would also make a wonderful light lunch. Yields: 1 serving Total Time: 0 hours 30 mins FOR THE SALAD: 1/4 c. quinoa, rinsed well and drained 1/4 tsp. salt 5 broccoli stems 3/4 c. frozen, shelled edamame 1 small head of radicchio 1 pomegranate FOR THE DRESSING: 3 tbsp. extra-virgin olive

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Meat

Quinoa & Spiced Walnut “Meat”

Ingredients:* 1.5 cup walnut, soaked for 1-4 hour and drained* 2 tbsp cumin* 1 tsp chili powder* pinch chili flake* 2 garlic clove, peeled* juice of 1 lime* sea salt to taste* 1 cup cooked quinoa, cooled ***option to use sprouted quinoa if you

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Dessert

Chef Joshua Murray’s Blueberry Salt

Unfortunately, our website is currently unavailable in your country. We are engaged on the issue and committed to looking at options that support our full range of digital offerings to your market. We continue to identify technical compliance solutions that will provide all readers with our award-winning journalism.

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Dessert

Coffee (or Any Flavor) Granita

Photo by Sarah Whitman-Salkin Author Notes Granita is my favorite dessert to make in the summer. It’s crazy easy (two ingredients! hands-off cooking!) and crazy adaptable: you can make it with coffee or any kind of fruit juice (citrus is particularly good), or you can add boozy elements. Plus, it’s incredibly refreshing. —Sarah Whitman-Salkin Prep

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Salad

Green Salad With Avocado

Ingredients1 tbsp lemon juicepinch of salt4 tbsp olive oilsmall bunch finely chopped chives200g bag mixed salad leaves2 sliced, ripe avocadosMethodSTEP 1Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To

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