Caramelized Cashews with Cayenne
Source of Recipe
Bon Appétit | February 2010 by Lora Zarubin
Serves/Makes/Yields
Makes 2 cups
May 2010
Edamame Dip with Pita Chips
Source of Recipe
Bon Appétit | March 2010 by Tamra Davis
Serves/Makes/Yields
4
Lentil Walnut Burgers
Source of Recipe
Whole Foods
Serves/Makes/Yields
6
Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens.
Seared Tuna with Olive-Tapenade Vinaigrette and Arugula
Source of Recipe
Bon Appétit | May 2010 by The Bon Appétit Test Kitchen
Serves/Makes/Yields
4
Mixed-olive tapenade is available in the refrigerated deli section of many supermarkets. Use a version that is chopped, not smooth.
Foolproof Pie Dough
Source of Recipe
Published November 1, 2007. From Cook's Illustrated.
Serves/Makes/Yields
one 9-inch Single-Crust Pie
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Foolproof Pie Dough for a Single-Crust Pie
Source of Recipe
Published November 1, 2007. From Cook's Illustrated.
Serves/Makes/Yields
one 9-inch Single-Crust Pie
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Spring Vegetable and Quinoa Pilaf
Source of Recipe
Bon Appétit | May 2010 by Lora Zarubin
Serves/Makes/Yields
4
Quinoa, a grain with a texture like that of couscous, is sold at natural food stores. Serve this side dish with lime wedges.