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February 2013

  • How-To

    How to Keep Avocados Green

  • How-To

    How to Peel Hard-Boiled Eggs

    Peeling a lot of hard-cooked eggs can seem to take forever. But this tip will have you on your way to deviled eggs in no time flat.

  • Article

    Not Your Typical Sangria

    Tequila and grapefruit are found in this not-so-close Sangria cousin.

  • Recipe

    Crispy Fish Sandwiches with Wasabi and Ginger

    Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor. Look for tubes of wasabi paste near other Asian ingredients in the supermarket.

  • Article

    Fine Cooking’s Slow Cooker Week

    A week of slow cooker recipes, tips, giveaways, and a Facebook chat devoted to one of our all-time favorite cooking methods, slow cooking. Sunday, February 24 through Saturday, March 2.

  • How-To

    How to Make Cream Scones

    Tender and sweet, scones are equally satisfying as breakfast or an afternoon pick-me-up.

  • How-To

    How to Make Glazed Vegetables

    Dust off a classic technique to make amazingly tasty glazed vegetables.

  • How-To

    How to Wrap a Whole Chicken in Pastry

    Known as “poulet au pain” in France, chicken wrapped in pastry is the ultimate comfort food. Here’s how to do it.

  • How-To

    How to Roll a Roulade Cake

    Fine Cooking's senior food editor Shelley Wiseman demonstrates Karen Barker’s technique for rolling a roulade without letting the cake crack.

  • Recipe

    Panch Phoran

    Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that’s used as a flavor base in many Indian recipes, such as kitchri. It’s usually cooked in a…