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April 1998

  • Recipe

    Chicken Breasts Stuffed with Olives & Goat Cheese

    This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, I flavor the goat cheese with fresh herbs such…

  • Recipe

    Sushi Rice

  • Recipe

    Seared Tuna Sushi Rolls

    You don't need to use raw fish for sushi; in this recipe, the tuna is seasoned and quickly seared, before being rolled up with scallions and sprouts.

  • Article

    Glass vs. metal baking pans

    Your choice affects cooking times and crustiness

  • Article

    Angled wooden spatula

    Here in the Fine Cooking test kitchen, one of my favorite tools is an angled wooden spatula. These days, since plastic and metal utensils are so popular, cooks tend to…

  • How-To

    Delicious Butterscotch Desserts

    Caramel with a kick, butterscotch gives a rich, deep, buttery flavor to pudding, pears, ice cream, and tarts

  • Article

    Aromatic Cilantro Adds a Cooling, Fresh Flavor

    The sense of smell plays a powerful role in memories, so it’s no wonder that when I chop cilantro, its fragrance transports me back to my mother’s kitchen in Malaysia.…

  • How-To

    Handcrafting Marshmallows for Rocky Road

    Deep in San Francisco’s Mission District lies the St. Francis Fountain, open since 1918 and operated continuously by the Christakes family. Lunch is served at the old-fashioned soda fountain in…

  • How-To

    Make Grease-Free Soups

    I know it’s supposed to be spring, but March winds are chilly and April showers are damp, and so a steaming bowl of soup is just what I want right…

  • How-To

    Make a Meltingly Tender Lamb Tagine

    This easy Moroccan stew is fragrant with saffron, cinnamon, and cilantro