Copyright (c) 2013 FineCooking.com en-us FineCooking.com - Blogs category featured posts http://www.finecooking.com/blogs Tue, 21 May 2013 03:18:17 -0500 FineCooking.com - Blogs category featured posts http://www.finecooking.com/assets/images/cs_logo_sm.jpg http://www.finecooking.com/blogs Thu, 09 May 2013 15:56:15 -0500 http://www.finecooking.com/item/50549/culinary-school-croxetti-pasta-coins-with-pine-nut-butter-sauce http://www.finecooking.com/item/50549/culinary-school-croxetti-pasta-coins-with-pine-nut-butter-sauce Posted by FC_Editors
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. ]]> http://www.finecooking.com/item/50549/culinary-school-croxetti-pasta-coins-with-pine-nut-butter-sauce Thu, 09 May 2013 15:14:23 -0500 http://www.finecooking.com/item/50530/minty-melon-granita-desserts-4-today http://www.finecooking.com/item/50530/minty-melon-granita-desserts-4-today Posted by FC_Editors
There's nothing more refreshing on a hot summer day than this simple granita. ]]> http://www.finecooking.com/item/50530/minty-melon-granita-desserts-4-today Thu, 09 May 2013 15:10:47 -0500 http://www.finecooking.com/item/50531/frozen-mexican-hot-chocolate-pops-desserts-4-today http://www.finecooking.com/item/50531/frozen-mexican-hot-chocolate-pops-desserts-4-today Posted by FC_Editors
The spiciness of Mexican chocolate (many brands include cinnamon or other spices) lends a little heat to these creamy ice pops. ]]> http://www.finecooking.com/item/50531/frozen-mexican-hot-chocolate-pops-desserts-4-today Thu, 09 May 2013 15:06:13 -0500 http://www.finecooking.com/item/50529/red-berry-vanilla-ice-cream-bombe-desserts-4-today http://www.finecooking.com/item/50529/red-berry-vanilla-ice-cream-bombe-desserts-4-today Posted by FC_Editors
Dress up store-bought ice cream for a special occasion with this simple layered bombe. ]]> http://www.finecooking.com/item/50529/red-berry-vanilla-ice-cream-bombe-desserts-4-today Thu, 09 May 2013 15:02:06 -0500 http://www.finecooking.com/item/50522/orange-scented-mini-elephant-ears-desserts-4-today http://www.finecooking.com/item/50522/orange-scented-mini-elephant-ears-desserts-4-today Posted by FC_Editors
Store-bought puff pastry and bittersweet orange zest bake up into a crunchy, flaky cookie with a sophisticated flavor that belies its simplicity. ]]> http://www.finecooking.com/item/50522/orange-scented-mini-elephant-ears-desserts-4-today Thu, 09 May 2013 14:56:04 -0500 http://www.finecooking.com/item/50521/nutella-fudge-brownies-desserts-4-today http://www.finecooking.com/item/50521/nutella-fudge-brownies-desserts-4-today Posted by FC_Editors
These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients. ]]> http://www.finecooking.com/item/50521/nutella-fudge-brownies-desserts-4-today Thu, 09 May 2013 14:54:39 -0500 http://www.finecooking.com/item/50520/peppermint-meringue-kisses-desserts-4-today http://www.finecooking.com/item/50520/peppermint-meringue-kisses-desserts-4-today Posted by FC_Editors
Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint. ]]> http://www.finecooking.com/item/50520/peppermint-meringue-kisses-desserts-4-today Mon, 06 May 2013 10:04:41 -0500 http://www.finecooking.com/item/51810/finecookingcom-gets-a-complete-makeover http://www.finecooking.com/item/51810/finecookingcom-gets-a-complete-makeover Posted by raitken_fcweb
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. ]]> http://www.finecooking.com/item/51810/finecookingcom-gets-a-complete-makeover Wed, 17 Apr 2013 12:03:44 -0500 http://www.finecooking.com/item/50935/know-your-custards http://www.finecooking.com/item/50935/know-your-custards Posted by JuliRoberts
A mixture of milk or cream, eggs, and sugar, custard can take many forms, depending on the specifics of each ingredient and how it’s cooked to make the custard set. ]]> http://www.finecooking.com/item/50935/know-your-custards Wed, 17 Apr 2013 11:58:14 -0500 http://www.finecooking.com/item/50936/halve-tomatoes-and-peppers-for-easy-peeling http://www.finecooking.com/item/50936/halve-tomatoes-and-peppers-for-easy-peeling Posted by ShelleyWiseman
Cutting and broiling tomatoes and peppers makes it easy to peel them. ]]> http://www.finecooking.com/item/50936/halve-tomatoes-and-peppers-for-easy-peeling Wed, 17 Apr 2013 11:38:37 -0500 http://www.finecooking.com/item/50930/use-the-right-strainer-for-the-job http://www.finecooking.com/item/50930/use-the-right-strainer-for-the-job Posted by ShelleyWiseman
There are no standards for coarse-, medium-, or fine-mesh sieves, so how do you know which is which? ]]> http://www.finecooking.com/item/50930/use-the-right-strainer-for-the-job Tue, 16 Apr 2013 21:18:48 -0500 http://www.finecooking.com/item/51117/test-salad-dressing-with-a-leaf http://www.finecooking.com/item/51117/test-salad-dressing-with-a-leaf Posted by ShelleyWiseman
Trying to get the right balance in your homemade salad dressing? This is one time you don't want to use your hands. ]]> http://www.finecooking.com/item/51117/test-salad-dressing-with-a-leaf Tue, 16 Apr 2013 21:12:42 -0500 http://www.finecooking.com/item/50934/how-to-attach-a-thermometer-to-a-pot http://www.finecooking.com/item/50934/how-to-attach-a-thermometer-to-a-pot Posted by JenniferArmentrout
For some recipes you need to monitor water temperature. ]]> http://www.finecooking.com/item/50934/how-to-attach-a-thermometer-to-a-pot Tue, 16 Apr 2013 21:10:52 -0500 http://www.finecooking.com/item/50941/a-workhorse-drain-rack-that-looks-good-too http://www.finecooking.com/item/50941/a-workhorse-drain-rack-that-looks-good-too Posted by ShelleyWiseman
We’ve tried a number of drain racks over the years and this is the first one we’ve really liked. ]]> http://www.finecooking.com/item/50941/a-workhorse-drain-rack-that-looks-good-too Tue, 16 Apr 2013 21:03:43 -0500 http://www.finecooking.com/item/50931/two-easy-ways-to-squeeze-spinach http://www.finecooking.com/item/50931/two-easy-ways-to-squeeze-spinach Posted by FC_Editors
When it comes to squeezing excess water from cooked spinach, we've got a couple of tricks. ]]> http://www.finecooking.com/item/50931/two-easy-ways-to-squeeze-spinach Tue, 16 Apr 2013 20:23:05 -0500 http://www.finecooking.com/item/50924/behind-the-kitchen-door-steven-raichlens-indoor-outdoor-kitchens http://www.finecooking.com/item/50924/behind-the-kitchen-door-steven-raichlens-indoor-outdoor-kitchens Posted by raitken_fcweb
Steven Raichlen shows you around his indoor and outdoor kitchens, plus he'll grill like a caveman. ]]> http://www.finecooking.com/item/50924/behind-the-kitchen-door-steven-raichlens-indoor-outdoor-kitchens Tue, 16 Apr 2013 20:02:58 -0500 http://www.finecooking.com/item/50915/win-steven-raichlens-favorite-grill-tools http://www.finecooking.com/item/50915/win-steven-raichlens-favorite-grill-tools Posted by raitken_fcweb
Serious grillers take note: This is your chance to win Steven Raichlen's favorite grill tools, many of which were designed by the master himself. ]]> http://www.finecooking.com/item/50915/win-steven-raichlens-favorite-grill-tools Tue, 16 Apr 2013 16:00:20 -0500 http://www.finecooking.com/item/50926/a-mexican-lime-juicer-is-perfect-for-key-limes http://www.finecooking.com/item/50926/a-mexican-lime-juicer-is-perfect-for-key-limes Posted by ShelleyWiseman
Key limes are too small for most citrus squeezers, so when we need to squeeze a lot of them, we reach for a hand-held Mexican lime juicer for easy juicing. ]]> http://www.finecooking.com/item/50926/a-mexican-lime-juicer-is-perfect-for-key-limes Tue, 16 Apr 2013 15:57:47 -0500 http://www.finecooking.com/item/50900/the-science-of-ice-cream http://www.finecooking.com/item/50900/the-science-of-ice-cream Posted by FC_Editors
A few tricks can help make this summer treat its smooth, creamy best. ]]> http://www.finecooking.com/item/50900/the-science-of-ice-cream Tue, 16 Apr 2013 15:24:14 -0500 http://www.finecooking.com/item/50912/a-new-way-to-cook-fish http://www.finecooking.com/item/50912/a-new-way-to-cook-fish Posted by FC_Editors
Chef Laurent Gras' simplified approach to sous vide cooking delivers silky, ultramoist fish with incredible flavor. ]]> http://www.finecooking.com/item/50912/a-new-way-to-cook-fish