Photo: Jennifer Causey

Just when you think you're on trend, on time, and on topic, you open the latest issue and discover five new things you just have to share this month. See our favorite "who knew?" moments.

April 26, 2017

If you think our Editors are ever ho-hum about any recipes that come out of our Test Kitchen, you're wrong. Every month we sip, sample, and savor each and every dish that makes it into the magazine and onto the site and we love every minute of it. As best said by super model Devon Windsor about this month's issue via instagram, 

 Staff

Here are our favorite moments from this month's magazine:

Jell-O isn't just for kids.

 Photo: Paige Green

Adult Jell-O recipes do exist and, just like you always dreamed, they're delightfully boozy. Elisabeth Prueitt's new cookbook, Tartine All Day, delivers simple, hearty food for busy home cooks and features the signature sweet Champagne Gelee with Strawberries. Four ingredients plus about an hour to chill means you can try this amazing dessert tonight.

Vegan protein doesn't always mean tofu.

 Photo: Jennifer Causey

Jackfruit is the ingredient your cart's been missing all these years. This nutrient-rich, tree-borne fruit shreds easily (hello, pulled pork!) and is gluten free. You can find it canned at Asian supermarkets or whole in various specialty produce markets. It takes on the flavor of the sauce you prepare it in, so think big and try it with everything from Mexican-inspired Mini Vegan Tostadas to buffalo sauce for a low-key tailgate. 

Tahini is the new ingredient you have to have.

 Photo: Jennifer Causey

If you love peanut butter as a stir-in from everything from smoothies to soups, you've got to give tahini a try. Dubbed "liquid gold in a jar" by our Editors, this Middle Eastern paste or sauce comes ready to be drizzled, stirred, or blended into a wide variety of recipes. The one that made our jaws drop? Tahini-Marinated Chicken Thighs with Cucumber-and-Tomato Salad. Trust us.

Gluten-free breading is real, and it's delicious.

 Photo: Monica Buck

Going gluten-free doesn't mean sacrificing the almost-fried flavor you love. Quinoa brings down the house in these summer-ready Fish Nuggets with Tartar Sauce. To make the nuggets totally gluten-free, substitute rice flour.

Anything can be pizza if you really believe.

 Photo: Greg Dupree

Don't get stuck in the basic meat-and-veg-with-red-sauce rut. Crisp-chewy dough plus literally any vegetable makes for a pretty perfect pizza. Don't believe us? Try Banh Mi Pizza (add the optional eggs), Garden Greens Pizza (featuring sugar snap peas), or the gorgeous Supremely Veggie Pizza, which showcases just about every vegetable in your garden including eggplant. 

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