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June 1997

  • Recipe

    Sautéed Sugar Snap Peas & Cucumbers

    Usually served raw for their crispness, cucumbers are wonderful when quickly cooked. In this recipe, the cucumbers absorb much of the dressing, making them even more juicy with lots of…

  • Recipe

    Tandoori Chicken

    I love serving this with traditional Indian accompaniments, such as sesame-seed chutney, curried potatoes and peas, raita, basmati or fried rice, and mango shakes. If you like spicier chicken, increase the…

  • Article

    Making White Bread Dough in a Food Processor

    Q: I've mastered whole-wheat bread dough in the food processor, but when I try to make white bread dough, I end up with a hot, sticky, liquid mess that forces the…

  • Article

    Botulism and Garlic Oil

    Q: I love garlic-infused oil, but I've heard that, in an anaerobic enviornment, garlic can produce botulism. Is is safe to mix garlic and olive oil in the food processor and…

  • How-To

    The Edible Art of Wedding Cakes

    Fine Cooking visits Sylvia Weinstock Cakes, a specialty bakery in New York City where expert bakers and decorators make 20 to 30 cakes a week.

  • Recipe

    Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto

    Prosciutto can be salty, so taste it before you add the entire amount. I find that good-quality canned chickpeas work just fine in this recipe.

  • Recipe

    Fettuccine with Tomatoes, Capers & Olives

    This recipe depends on juicy, flavorful tomatoes. Big, fruity, green Cerignola olives are less briny than other green olives and make a delicious difference.

  • Recipe

    Cavatelli with Arugula & Ricotta Salata

    Ricotta salata is a smooth, firm sheep's milk cheese that's lightly salted. If you can't find it, use feta cheese and soak it for an hour in cold water before…

  • Recipe

    Fried Onion Rings

    I like to invite my guests to enjoy a drink while I fry the onions; then I offer baskets of onion rings fresh from the fryer. Make the batter at…