Andrea Albin
Contributor
Andrea Albin is Houston-based chef, recipe developer, tester and food stylist with over 15 years of experience in food media. She began her career cooking in some of New York City’s top restaurants and then, at the age of 26, took a coveted position in the test kitchens of Gourmet magazine, where she learned and practiced her craft with the best in the industry. After Gourmet, Andrea spent 4 years at the Food Network, developing innumerable recipes for Food Network Magazine.
Nutty Brown Rice
Even brown-rice skeptics will enjoy this textural dish full of butter-browned nuts.
Cauliflower Risotto with Brie and Almonds
We love the contrast of sliced almonds and golden-brown cauliflower against the risottos Brie-amplified creaminess.
Shrimp Boil With Spicy Horseradish Sauce
Open a cold beer and dig in to this heap of potatoes, corn, and shrimp for a taste of Louisiana summer.
Aussie Burger
Some Australians add grilled onions to this burger—feel free to make it your own.
Orecchiette with Salsa Cruda and Ricotta
Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta—and make you wish it could be August all year long.
Bulgur Veggie Burgers with Lime Mayonnaise
Most veggie burgers must have self-esteem issues, since they're always pretending to be something they're not. But these bulgur burgers don't try to hide their meatless nature and instead celebrate their grain-centric origins with wonderful texture and a hint of Middle Eastern spice.
Seared Scallops with Tarragon-Butter Sauce
Beurre blanc—the classic French butter sauce—is a cinch to prepare and has a tendency to make just about anything taste better. This take on it uses the scallops' juices to add complexity.
Pork Tenderloin With Arugula Endive and Walnut Vinaigrette
Here, a garlic-packed vinaigrette is infused with caramelized sucs—pan drippings—from the roast pork, creating an uncanny fusion of nutty, meaty flavors.
Roasted Chicken with Dijon Sauce
Adding Dijon to this sauce lends not only a nice kick but also body and richness—without resorting to lots of cream and butter (a shocking idea in an issue that sings the praises of French food, we know).
Zucchini Rice Gratin
With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish, but it really doesn't need anything more than a green salad to make it a satisfying dinner.
