Fine Cooking June/July 2014 - Issue #129
The hardest part about reading this book might be deciding on a recipe to make.
Add a little Southwestern flavor to your kitchen. Enter to win a Cook on Clay casserole like the one Deborah Madison uses.
Allison Kave promises that making pie from scratch can be deliciously rewarding.
Lebovitz’s candid stories about the (many) ups and (few) downs of living and cooking in France are eye-opening and often hilarious.
A visual guide to what salmon should look like from rare to well done.
The process of lactic acid fermentation transforms fresh vegetables into sour, crisp pickles.
Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly.
Three sophisticated salads from our Moveable Feast TV show are ready for their close-up.
Hollywood has golden globes and oscars, but the culinary world has a few buzz-worthy awards, too.
Learn when to use the light and dark parts of scallions.
There are (finally!) smaller, less expensive ice cream makers on the market now. Here are two worth considering.
While the dark outer skin is easy to see and remove, there's also a fibrous layer just under the skin that should be peeled away.
An old-school tool helps boneless chicken breasts cook more evenly on the grill so they stay juicy and tender.
Fish is notorious for sticking to the grill, unless you brush it with this surprise ingredient that's probably already in your fridge.
To grill your chicken wings evenly with plenty of crispy skin, try this tip from BBQ expert Steven Raichlen.
Use this quick tip to prevent your burgers from swelling to mini basketballs when you grill them up.
Show your love, grilled cheese fans—and share it with us. We want to see your take on our April/May cover.
Gale Gand is crazy about her collection of All-Clad pots and pans. Let us help you start your own collection. Enter to win an All-Clad 3-quart saucepan.
If you’ve got a big pot with a pasta insert, you’ve got the equipment you need to save your back, prevent burns, and avoid making a big mess in the kitchen.
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