This lesson begins with how-tos on making your own fresh egg pasta dough. Melissa and Matt then use the dough in one of the simplest handmade pastas: round, stamped-out pasta coins in a simple sauce of butter, olive oil, pine nuts, and garlic.
There's nothing more refreshing on a hot summer day than this simple granita.
The spiciness of Mexican chocolate (many brands include cinnamon or other spices) lends a little heat to these creamy ice pops.
Dress up store-bought ice cream for a special occasion with this simple layered bombe.
Store-bought puff pastry and bittersweet orange zest bake up into a crunchy, flaky cookie with a sophisticated flavor that belies its simplicity.
These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.
Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint.
Exciting news: We'll be launching a revamped FineCooking.com mid-May. Our recipes and how-to information take center stage and inspiration is a click away.
Fine Cooking's Chocolate
Pasta - SIP#62
One-Pot Meals - SIP#59
Pies, Crisps & Cobblers - SIP#58
Appetizers -SIP#57
Holiday Baking - SIP#56
Panini - SIP#55
Fine Cooking June/July 2013 - Issue # 123
Fine Cooking April/May 2013 - Issue #122
Fine Cooking Feb/Mar 2013 - Issue # 121
Fine Cooking Dec 2012/Jan 2013 - Issue #120
Fine Cooking Oct/Nov 2012 - Issue #119