A bright yellow citrus fruit, tart lemons brighten both sweet treats and savory dishes.
Cake flour contains less protein than all-purpose flour and forms weaker gluten, which means it will produce a more tender product.
Cream of tartar is the commercial name for potassium hydrogen tartrate, which is an acidic salt that has many uses in baking. Since grapes are the only natural source of…
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.
Egg white is a mixture of protein (10%) and water. In baked goods, they help dry out and crisp. In deep -fry batters, whites help repel grease making a lighter…
Confectioners' sugar is pulverized granulated sugar that's been milled with a bit of cornstarch (about 3% to 4%).
A flour made from specially treated ground corn, masa harina is the foundation for tortillas, tamales, sopes, and many other corn-based Mexican treats.
An ancho is a dried poblano chile. It has a mild to medium heat with a sweet fruity flavor with hints of cherry, prune, and fig.
The top portion of the front leg of the hog, pork shoulder is commonly used for braising, roasting, or barbecue.
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.
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…
Bay leaves may be used more often than any other herb. A leaf or two gets added to to soups and stews almost as a matter of course and then…
Native to southern Europe and the Mediterranean area, Thymus vulgaris is a perennial shrub belonging to the Labiatae, or mint, family.
Born of an evergreen tree, cloves are indigenous to Indonesia but are also cultivated in Malaysia, India, and Madagascar. Its warm, spicy flavor is an integral element to gingerbread, pumpkin…
Black peppercorns come in many varieties with varying degrees of heat and flavor complexity.
Indigenous to Jamaica, whole allspice berries look like peppercorns but taste like a blend of cinnamon, nutmeg, and cloves, hence the name.
Canned tomato purée is made from tomatoes that have been cooked briefly and strained. The result is a thick liquid that doesn't usually contain any extra spices or seasonings.
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.
Originally made from semi-refined sugar that still had some of the natural molasses left in it, brown sugar is now typically made by spraying white sugar with molasses.
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds which resemble caraway seeds, are oblong, ridged, and yellow-brown in color. Cumin…
Warm, tingly, sweet cinnamon is a spice recognized by just about anyone who has enjoyed French toast, a snickerdoodle, or an aptly named cinnamon bun. But is the spice true…
This South American grain is a nutritional powerhouse.
Crème fraîche is a soured cream containing about 28% milk fat. Much like sour cream, crème fraîche is soured with bacterial cultures, but it has a thinner consistency and milder…
A variety of pea that's eaten pod and all while the pods are still thin and tender, snow peas make a frequent appearance in stir-fries and other Asian dishes.
The mushrooms you most commonly see in the supermarket are cultivated white mushrooms. Their caps range in diameter from 1/2 to 3 inches, but it is only the smallest specimens…
These large, meaty mushrooms, which are simply oversized creminis, are low on moisture and big on flavor.
Porcinis are wild mushrooms with a meaty texture and a deep, earthy, woodsy flavor.
A member of the onion family, scallions have a white base that's an immature bulb and tall, stalk-like green leaves; both parts are used in cooking.
As opposed to cheese labeled simply "Parmesan," Parmigiano-Reggiano must meet certain requirements to earn the name.
White wine is a pantry staple for most cooks, and it's really versatile. Use it to deglaze the brown bits for a pan sauce for sautéed fish, chicken, pork, or…
One of two common varieties of parsley (the other is curly).
Kale is like cabbage with an attitude: a little peppery, a little sweet, with a slight mineral edge, perhaps, but none of the metallic quality of spinach.
Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in…
Dried and crushed red chile peppers, often hot with a pungent, smokey flavor.
This was so delicious. Made it this evening and it turned out great. Thanks for the great tips from the reviewers - didn't use the wooden spoon. Cake was moist and cranberries had the perfect balance of tart and sweetness. Definitely will make it again at the holidays!
Very good! I made it for Thanksgiving for the one guest who does not eat turkey. Made it the night before and like all lasagnas it tasted even better the next day. I cut the recipe in half but followed exactly. Next time I'll roast the squash the day before to save a stop. Not sure which I like better - this recipe or the FC butternut squash and goat cheese lasagna from a few years ago. Both are delicious!
This is very good. I used ground turkey. The meatballs were tasty. I almost ate the soup after blending I could have just added the meatballs to that and be done. But I added the rest of the ingredients and it was even better... It's all good! I will be making this again, soon!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
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