Italian for "pen" but referring to a quill, penne pasta is a short tubular pasta cut on an angle. They may be smooth or ridged and are a good match…
Ricotta is a soft, fresh cheese made from the whey leftover in the production of other cheeses.
As opposed to cheese labeled simply "Parmesan," Parmigiano-Reggiano must meet certain requirements to earn the name.
A bright yellow citrus fruit, tart lemons brighten both sweet treats and savory dishes.
Black peppercorns come in many varieties with varying degrees of heat and flavor complexity.
A bold, peppery leafy green that's excellent both raw and cooked.
A fragrant, tender herb, basil has a distinct flavor that includes hints of licorice, cloves, and mint.
Developed in Canada, Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm…
Yellow onions are all-purpose onions. Since they are inexpensive and readily available, they're used more than any other type. They have the strongest flavor of all the globe onions, so…
Countless recipes begin with the step of sautéing a little garlic because the cloves of this edible bulb (a member of the lily family) are so very flavorful.
Instant yeast came along about 30 years ago and has become more popular as its availability has increased...
When it comes out of the cow, milk contains about 3-1/2 percent fat. Whole milk, unlike low-fat or nonfat milk, hasn’t had any of this fat removed.
Garam masala, which means hot spice in Hindi, is an Indian spice blend usually used for finishing dishes throughout northern India.
A mixture of turmeric, coriander, cumin, ginger, nutmeg, fennel, cinnamon, fenugreek, white pepper, (sometimes) arrowroot, cardamom, cloves, black pepper and red pepper, sweet curry powder packs the...
Traditionally made with sheep's milk, Greek yogurt is a strained yogurt, which makes it thicker and creamier than regular yogurt.
The pleasantly nutty flavor and creamy texture of this tan colored legume makes them a delightful addition to salads, soups, and stews and tossed with couscous and pasta.
The most versatile of cooking greens, spinach is great blanched and creamed, sautéed with brown butter, or wilted and tossed with pasta. Or use it raw in a spinach salad.
Though often referred to as a root, ginger is actually a rhizome of a tropical plant.
The crisp texture, mild flavor, and bold color mean red onions are at their best when eaten raw, sliced on a sandwich or burger, chopped for a salad or salsa.
A light, mild-tasting oil that's popular for cooking because of its high monounsaturated fat content and neutral flavor.
Cayenne is a very hot red chile generally sold whole and dried or dried and ground into cayenne powder.
When fresh tomatoes are out of season, diced canned tomatoes make an excellent and convenient substitute in sauces, soups, side dishes, and even salsas.
There's a reason this tender herb is so widely used around the world in Asian, Latin American, and Indian cuisines—it has the magical effect of brightening other flavors, cutting through…
The top portion of the front leg of the hog, pork shoulder is commonly used for braising, roasting, or barbecue.
What is it? Pressed from, well, grape seeds, grapeseed oil has a neutral flavor and a high smoke-point, making it ideal for frying and sautéing. Don't Have it? Substitute…
To most Americans, celery equals crunch. But it also plays a big role in mirepoix, the aromatic vegetable base that begins many soups, stews, and braises.
This root vegetable is the workhorse of the kitchen. When used raw, carrots make a crisp and refreshing salad. When cooked, their sweetness intensifies and they become tender. Along with…
Lemongrass, a stiff grass native to India, is widely used as a herb in Asian cuisine. As the name suggests, it has a citrus aroma and lemony flavor. It can…
Round, tan, papery seeds of the cilantro plant, coriander has a warm, spicy-sweet scent and flavor that's slightly lemony, warm, and piny with a whiff of caraway.
Thai and other Asian chiles are slender and thin-walled with a very hot, nutty flavor. Available fresh or dried, fresh are sometimes sold green but are more often lipstick-red. Bird…
To make chicken broth, you simmer fresh chicken meat (and sometimes bones), carrots, onions, celery, and a few aromatics, such as parsley, thyme, and peppercorns.
With its sweet, creamy, dark-orange flesh, butternut squash is one of the best and most versatile of all the fall squashes.
Bell peppers are the most popular variety of sweet pepper. Like most peppers, bells start out green before ripening to their mature color, which is most often red, yellow, or…
Small green citrus fruit. There are two main varieties: the Persian, or Tahiti, Lime and the Key lime. The most common (and widely-available) is the Persian lime which is about…
Fish sauce, made from the liquid drained from fermented anchovies, is used in Southeast Asian cuisine much like salt or soy sauce as a flavor enhancer.
I added grilled chicken breast and made it a meal. Great recipe and very conducive to tasty leftovers.
Just delightful! I had top notch in season peaches to use and this just turned out so beautiful. Love this crust and can easily be made in advance as someone else said and just refrigerated until ready. Comes together so easily. Beautifully balanced sweetness. Can't wait to try with other fruits!
Great recipe! I made it exactly as described for the first time and it was absolutely wonderful and a great combination with Halibut. it is also good with a meat added and then served over a bed of spinach as a salad. Lots of options!! great flavors.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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