The TASTE team’s top picks from the Jan/Feb ’23 Issue

Posted by TASTE on 6 February 2023

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The TASTE team's top picks from the Jan/Feb '23 Issue — Tantalising tacos, exciting braai recipes, new ways with chicken, guilt-free(ish) treats and swoon-worthy dishes that use ALL the tomatoes, the Jan/Feb ’23 issue of TASTE has all the recipes you need to get you through the rest of summer. If you are not sure what recipe from the magazine you’d like to try next, the TASTE team have shared their favourites to inspire you. Happy cooking!

1. Roasted nectarines with walnuts, chilli, honey and mint on yoghurt | Katharine Pope, head of digital content

“I just made Phillippa Cheifitz’s roasted nectarines with walnuts, chilli, honey, mint and yoghurt (page 112). She serves it with fish (which I think would be delicious) but we had it for pud. 10/10 – so easy, and great flavours.”

TRY MORE WITH STONE FRUIT! Check out our stone fruit recipe guide here.

2. Crunchy fried tomatoes with chilli steak and labneh | Martin Jacobs, acting art director

“My favourite is Hannah’s crunchy fried tomatoes with chilli steak and labneh (page 79). I love tomatoes, and the idea of them crunchy (taking the place of a crispy starch) combined with chilli flavouring the steak sounds a winning combo.”

LOVE TOMATOES TOO? Check out our tomato recipe guide.

3. Chicken tortillas with spicy pico de gallo | Yvette Samaai, business manager

“My family absolutely love tortillas, so I’m making Abigail Donnelly’s chicken tortillas with spicy pico de gallo (page 22.)”

WANT MORE MEXICAN? Check out our Mexican recipe guide.

4. Blockbuster chicken mayo salad | Sienna Nzama, assistant production co-ordinator

“I tried Khanya Mzongwana’s chicken mayo salad sandwich (page 121) over the holidays with the family, and we loved it! We enjoyed the burst of flavours, creaminess, and how filling the sandwich was, which was a definite step up from the usual (and now dull) chicken mayo sandwich.”

STEP UP YOUR SANDWICHES. Check our sandwich recipe guide.

5. Roast lemon-and-olive chicken with cold caper-dressed tomatoes | Kate Wilson, editor-in-chief

“The cover recipe from Hannah Lewry’s tomato story (page 77) is my top pick because it uses heirloom tomatoes raw (the only way to eat them) and my fallback weeknight staple – chicken thighs. I make it with a whipped feta, yoghurt and lemon ‘sauce’ though, not aioli.”

P.S: This is food director Abigail Donnelly’s favourite recipe from the issue, too.

FAN OF CHICKEN THIGHS? Check out our chicken thigh recipe guide.

6. No-churn roasted nectarine and raspberry sorbet + gingerbeer chicken traybake | Lesego Madisa, content producer

“It’s a tough pick between Khanya’s gingerbeer chicken traybake (page 118) and Hannah’s raspberry-and-nectarine sorbet (page 94). I think both dishes are perfect for those who live alone. I always get too excited in store and buy too much stone fruit and my brain has conditioned itself into thinking raspberries are for fancy meals and after a few days they’ve gone a little too mushy and the fancy meal is never made. Glad to know I can turn them into a summertime-approved dessert. I may even buy a box of sugar cones for this recipe (go big or go home, right?).”

“I think we can wax lyrical about traybakes (and Khanya) all day long. They’re easy, perfect for the ‘lazy cook’ and somehow always deliver on flavour. And this one gets top marks for also being easy on the pocket. It’s safe to say it’s going to go platinum in my kitchen.”

ALSO READ: 7 awesome single-serving recipes for those who live alone

7. Decadent overnight oats two ways | Annzra Denita Naidoo, online editor

I am fully on team overnight oats. I’m not a fan of eating the same thing every day, and overnight oats is easy to change up. I love preparing a variety of jars (yes, I’m that girl) to have throughout the week. So I obviously got excited when I saw Hannah’s decadent overnight oats two ways (page 96). Also, these are basically desserts, so that’s another win!”