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  • Ingredient

    Penne Pasta

    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…

  • Ingredient

    Ricotta Cheese

    Ricotta is a soft, fresh cheese made from the whey leftover in the production of other cheeses.

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    Parmigiano Reggiano

    As opposed to cheese labeled simply "Parmesan," Parmigiano-Reggiano must meet certain requirements to earn the name.

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    Lemons

    A bright yellow citrus fruit, tart lemons brighten both sweet treats and savory dishes.

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    Black Peppercorns

    Black peppercorns come in many varieties with varying degrees of heat and flavor complexity.

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    Arugula

    A bold, peppery leafy green that's excellent both raw and cooked.

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    Basil

    A fragrant, tender herb, basil has a distinct flavor that includes hints of licorice, cloves, and mint.

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    Yukon Gold Potatoes

    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…

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    Onions

    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…

  • Ingredient

    Garlic

    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.

  • Ingredient

    Instant Yeast

    Instant yeast came along about 30 years ago and has become more popular as its availability has increased...

  • Ingredient

    Whole Milk

    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.

  • Ingredient

    Garam Masala

    Garam masala, which means hot spice in Hindi, is an Indian spice blend usually used for finishing dishes throughout northern India.

  • Ingredient

    Sweet Curry Powder

    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...

  • Ingredient

    Greek Yogurt

    Traditionally made with sheep's milk, Greek yogurt is a strained yogurt, which makes it thicker and creamier than regular yogurt.

  • Ingredient

    Chickpeas

    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.

  • Ingredient

    Spinach

    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.

  • Ingredient

    Ginger

    Though often referred to as a root, ginger is actually a rhizome of a tropical plant.

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    Red Onions

    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.

  • Ingredient

    Canola Oil

    A light, mild-tasting oil that's popular for cooking because of its high monounsaturated fat content and neutral flavor.

  • Ingredient

    Cayenne

    Cayenne is a very hot red chile generally sold whole and dried or dried and ground into cayenne powder.

  • Ingredient

    Canned Diced Tomatoes

    When fresh tomatoes are out of season, diced canned tomatoes make an excellent and convenient substitute in sauces, soups, side dishes, and even salsas.

  • Ingredient

    Cilantro

    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…

  • Ingredient

    Pork Shoulder

    The top portion of the front leg of the hog, pork shoulder is commonly used for braising, roasting, or barbecue.

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    Grapeseed Oil

    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…

  • Ingredient

    Celery

    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.

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    Carrots

    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…

  • Ingredient

    Lemongrass

    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…

  • Ingredient

    Coriander

    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.

  • Ingredient

    Bird Chiles

    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…

  • Ingredient

    Chicken Broth

    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.

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    Butternut Squash

    With its sweet, creamy, dark-orange flesh, butternut squash is one of the best and most versatile of all the fall squashes.

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    Bell Peppers

    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…

  • Ingredient

    Limes

    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…

  • Ingredient

    Asian Fish Sauce

    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.

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Recipe Reviews

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

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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