Check out our new recipes from this month's issue.
This Month's Recipes
- Tomato and Garlic Toast (Pa amb Tomaquet)
- Grilled Green Onions and Asparagus with Romesco (Calçots y Esparragos con Romesco)
- Catalonian Crust
- Rhubarb and Raspberry Jam with Ricotta Toasts
- Gingered Rhubarb Chutney
- Rhubarb-Strawberry Crisp
- Herb-Garlic Cream
- Lime-Coconut Granita
- Toasted Eggplant Curry
- Chocolate Ice Cream
- Escarole-Arugula Salad with Roasted Peppers and Marinated Onions
- Blueberry Vinegar
- Mixed Greens with Blueberry Vinaigrette
- Sweet Spiced Almonds
- Watercress Salad with Pan-Seared Mahimahi
- Spinach and Prosciutto Salad
- Steamed Wasabi Salmon with Ponzu Sauce
- Rice and Lentils with Curry Leaves and Ginger (Ven Pongal)
- Pesto Coulis
- Chicken Sauté with Caramelized Ginger Sauce
- Peach and Blackberry Cobbler
- Shortbread
- Oatmeal-Almond Lace Cookies
- Key Lime Ice Cream
- Classic Hot Fudge Sauce
- Easy Raspberry Sauce
- Robin's Rice
- Green Beans and Potatoes in Chunky Tomato Sauce
- Indian-Spiced Roasted Nuts
- Tamarind Martinis
- Steamed Clams and Tomatoes with Angel Hair Pasta
- Five-Spice Lamb Chops with Citrus-Raisin Couscous
- Jamaican-Spiced Chicken Thighs
- Classic Italian Panini with Prosciutto and Fresh Mozzarella
- Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches
- Patty Melts with Grilled Onions
- Arugula, Grape, and Sunflower Seed Salad
- Sautèed Tuna and Green Onion Stalks on Romaine
- Broccoli with Cheddar Sauce
- Steamed Mussels and Clams with Two Sauces
- Shrimp with Shallots and Curry Leaves (Chochin Jhinga)
- Reduced Milk with Cardamom and Mango (Maangai Pal Paysam)
- Rubbed Pork Loin with Apricot Glaze and Sauerkraut
- Blueberry Coffee Cake
- Marinated London Broil
- Lemon-Cornmeal Cookies
- Honey-Lavender Ricotta Ice Cream
- Catalonian Salad with Greens and Romesco Vinaigrette (Xato)
- Garlic Soup (Sopa de Ajo)
- Majorcan Vegetable Pizza (Coca de Verduras)
- Citrusy Rhubarb Sorbet
- Sweet and Sour Shrimp
- Sautèed Bass with Shiitake Mushroom Sauce
- Catalonian Pepper and Nut Sauce (Salsa Romesco)
- Samfaina
- Rhubarb-Maple Fool in Phyllo Stacks
- Grilled Tandoori Chicken
- Mixed Herb Salad
- Southwest Salmon Caesar
- Braised Short Ribs
- Asian Aromatic Chicken
- Shrimp-Stuffed Tofu
- Three-Cheese Baked Penne
- Curried Rice Noodles in Lettuce Wraps
- Cumin-Scented Samosas with Mint Raita
- Turmeric Ginger Chicken Sauté
- Asian Caramelized Pineapple
- Cool, Creamy Chocolate Dessert
- Mesclun with Berries and Sweet Spiced Almonds
- Summer's Best Garden Salad
- Sesame Shrimp Salad
- Nathan's Lemon Cake
- Shrimp and Mushroom Sui Mei
- Steamed Pork Buns (Char Siu Bao)
- Ratatouille with Tofu
- Rhubarb-Lentil Soup with Crème Fraîche
- Rhubarb–Sour Cream Snack Cake with Walnut Streusel
- Whole Grain and Italian Sausage–Stuffed Cabbage
- Chicken and Mushroom Tacos
- Beef and Gorgonzola Toasts with Herb-Garlic Cream
- Chai-Brined Shrimp Skewers
