Issue 140
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Table of Contents
From the Editor4
Tips From Our Readers6
In The Now10
Online Extras
Heirloom by Sara Owens
Seasonal Kitchen: Artichokes12
Learn how to prepare and cook one of the season’s most coveted vegetables.
Online Extras
How to Prep Artichokes
Romesco Sauce15
Anchovy Aioli15
Spinach-Cheese Dip15
Simple Spring Menus16
It’s that time of year when comfort foods start to take a backseat to lighter and fresher meals.
Lamb Chops with mustard-thyme sauce16
Roasted Fingerling Potatoes with carrots & green beans16
Maple-Lemon Glazed Chicken18
Spring Greens with lemon-honey vinaigrette19
Asian Steak & Noodle Soup20
Egg Foo Yong with scallions & bean sprouts20
Biscuit Bonanza22
With biscuits and toppings as simple as these, you’ll wonder why you’re not making them more often.
Pimento Cheese with jalapeño22
Sausage Gravy with apple & sage22
Buttermilk Biscuits23
Updates
Page 24: Instructions
It was not made clear that the butter and buttermilk should not be added at the same time. It would be clearer if the instructions read: Cut the butter into the flour mixture until pea-sized. [Then] Add buttermilk and gently stir.
Ham & Braised Greens23
All-In-One Meals26
Date nights can be enjoyed any night of the week with these three satisfying all-in-one meals.
Grilled Chicken & Radish Salad with carrot-miso dressing26
Ham & Rice with edamame28
Pan-Seared Steak with potatoes, cauliflower & leeks29
Healthy Cuisine: Eggs30
Learn all about eggs’ health, nutrition, and packaging in this article written by Sophie Egan.
Coffee Grinders36
Coffee grinders are key to a good cup of java. Look no further, we’ve narrowed down the search for you.
Easter Dinner38
Skip the ham — it’s salmon’s turn to take the spotlight. The beautifully roasted salmon fillets with crab cake topping get top billing, but the sides round out the menu for a perfect Easter feast.
Roasted Salmon Fillets with crab cake topping40
Dill Hollandaise with capers41
Snap Pea & Potato Salad with mint and honey42
Creamy Asparagus Soup with parsley purée42
Cast-Iron Cooking44
Put your cast-iron cookware to use with one of these scrumptious recipes. From breakfast through dessert, there’s a cast-iron pan just waiting to be picked up.
French Toast Casserole with pecan-streusel topping44
Blueberry Pancakes46
Tamale Pie with cornbread topping47
Chicken & Apple Sausage Skillet with kale48
Apple & Onion Cornbread with Cheddar49
Skillet-Roasted Chicken with thyme-lemon sauce50
Chocolate-Peanut Butter Skillet Cookie with marshmallow fluff51
Cuisine Class: Meringue52
Learn about the three types, a few facts to keep in mind, and best practices for these featherweight foams.
Clam Up56
Naomi Tomky, author of The Pacific Northwest Seafood Cookbook, takes the fear out of cooking seafood. And these three clam recipes will have you clambering for every last bite.
Online Extras
The Pacific Northwest Seafood Cookbook by Naomi Tomky
Pacific Northwest steamed clams56
Rainier Beer, Romanesco, and Ras el Hanout Manila Clams58
Manila Clams with peas and green garlic60
Rhubarb & Strawberry Galette62
All About: Coffee64
Coffee is only as good as the beans you’re using, so check out this article on the two major types.
1 Ingredient 4 Ways: Coffee66
Coffee isn’t just for drinking anymore. Look to these four recipes for creative ways to use coffee beans.
Coffee-Rubbed Rib-Eye & Salad with coffee-balsamic vinaigrette66
Red-Eye Black Bean Soup68
Coffee Coffee Cake69
Homemade Coffee Liqueur69
Spring Pastas70
These four sensational pastas dishes will have you celebrating spring veggies in all their glory.
Spring Orecchiette70
Pork Penne with oranges & walnuts71
Tarragon Chicken Salad with veggie rotini72
Bacon & Asparagus Carbonara73
Ask the Editors74
Down Under Desserts76
One bite of either dessert — Lamington or Pavlova — will have you asking, “Can I have some more, mate?”