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September 2010

  • Article

    Cast Iron Seasoning

    Contradictory advice abounds on seasoning cast iron, so we look at what goes on when you season to figure out the best way to do it.

  • Product

    Harvest to Heat Event: Meet Cookbook Authors Darryl Estrine and Kelly Kochendorfer

    Meet the authors of the groundbreaking cookbook Harvest to Heat on Monday, Oct. 4 at The Lounge at Astor Center in NYC.

  • Recipe

    Lobster Mac and Cheese

    Maine's Arrows Restaurant serves this classic entrée with the lobster in the shell placed on top of the macaroni and cheese. Here, however, the large pieces are baked within the pasta…

  • Recipe

    Crème Fraîche Galette with Heirloom Tomatoes

    Many varieties of summer's best heirloom tomatoes should be used for this rustic, French country-style tart. It can be served with various soft cheeses mixed with practically any herb that…

  • Recipe

    Mexican Hot Chocolate with Vanilla and Chile

    Mexican chocolate has a grainy texture because it is made with toasted ground cocoa beans, granulated sugar, and cinnamon. Depending on the brand and how intensely chocolaty you like your…

  • Recipe

    Green Lentils with Green Beans and Cilantro

    For vegetarians, these refreshing lentils, accompanied perhaps by a yogurt relish and a bread, Indian or crusty Western, could make an entire meal. For non-vegetarians, meats or fish curries may…

  • Recipe

    Pissaladière

    This recipe comes from my friend Rosa Jackson, who teaches cooking in Nice, her hometown, and Paris, her former hometown. It's for what Rosa calls "a treasured Niçoise street food,…

  • Recipe

    Punjabi Lamb Kebabs

    This is a basic Indian kebab recipe that has probably not changed much since the sixteenth century except for the addition of chilies and what is now the ubiquitous chaat…

  • Recipe

    Honey-Spiced Madeleines

    This is not your typical madeleine, nor Proust's either. Although it's based on the classic (see the variation below), it's my own invention, created to be served over the holidays,…

  • Article

    Devour the Latest Issue of Fine Cooking, Then Tweet with Us!

    Devour the Oct/Nov issue of Fine Cooking and join us for another fun Tweetup Tuesday, September 28 at 2:30 EST.