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  • Ingredient

    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…

  • Ingredient

    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

    Black Peppercorns

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

  • Ingredient

    Instant Yeast

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

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    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

    Leeks

    Leeks, which are related to onions and garlic, look something like an oversized scallion. They have thick, white stalks with slightly bulbous root ends, and broad, flat, dark green leaves.

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    Red Potatoes

    Red-skinned potatoes (as well as round whites) are considered "waxy;" slice into one, the flesh looks translucent and firm. Though not all red potatoes are "new" (they can only be…

  • Ingredient

    Rosemary

    This classic herb, with it's pine needle-like leaves and pine-y scent, is one of the few that's truly hardy in cold weather, making it the perfect herb for winter cooking.

  • Ingredient

    Tomatoes

    Technically a fruit (but treated as a vegetable) tomatoes are a hallmark of summer, ripening on vines in gardens everywhere. Juicy and often sweet, Tomatoes come in a wide range…

  • Ingredient

    Breadcrumbs

    Breadcrumbs are an amazingly versatile ingredient. They can thicken, add bulk, and bind or they can serve as a crunchy coating or topping.

  • Ingredient

    Pork Shoulder

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

  • Ingredient

    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

    Ginger

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

  • 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.

  • Ingredient

    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

    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

    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.

  • Ingredient

    Brown Sugar

    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.

  • Ingredient

    Pure Vanilla Extract

    Pure vanilla extract, made by macerating vanilla beans in an alcohol-water mixture, is an easy way to add vanilla flavor to baked goods, as it mixes easily into batters.

  • Ingredient

    Coconut

    Though fresh coconut is delicious, it's literally a hard nut to crack. A dark brown, hairy husks with three indented "eyes" encases the white coconut meat and the pale white…

  • Ingredient

    Almonds

    The seed kernel from a fruit similar to peaches and apricots, almonds are used in both sweet and savory cooking.

  • Ingredient

    Semisweet Chocolate Chips

    Specially formulated morsels that retain their shape and creamy texture without burning, chips are ideal as mix-ins for cookies and quick breads. Though most are semi or bittersweet, there are…

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Recipe Reviews

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Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

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