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Issue 33

Eggplant & Tomato Gratin with Mint, Feta & Kalamata Olives

I like to leave eggplant unpeeled, as the purple skins make for a pretty gratin, but since eggplant skin can get a little tough, I've included a suggestion on how…

  • Five-Spice Rub

    Try this rub, along with this sesame-soy sauce on grilled flank steak.

  • Grilled Porterhouse Steak with Ancho Chile Harissa

    Unlike a lot of chefs who fan out the porterhouse after carving, I prefer a more organic approach. I cut out the bone, slice the sirloin and tenderloin, and then…

  • Grilled Rib-Eye Steak with Roquefort Butter

    One rib-eye is more than enough for one hungry person. Set the table with sharp steak knives.

  • Ginger-Mascarpone Icebox Cake

    Delicious on its own, this cake is also lovely paired with some bright-flavored fruit, such as blueberries or slices of mango or peach.

  • Lemon-Caramel Icebox Cake

    The caramel and the lemon curd can be made ahead and refrigerated for up to 5 days. The caramel needs to be warmed to a pourable consistency before using. 

  • Red Potato & Tomato Gratin with Leeks, Gruyère & Rosemary

    Try this gratin with Yukon Gold potatoes or substitute some of the red tomatoes with yellow, orange, or even green tomatoes.

  • Roquefort Butter

    This flavored butter is terrific on grilled rib-eye as well as other steaks.

  • Sesame-Soy Sauce

    This sauce is great over grilled flank steak, especially if you use this five-spice rub on the steak.

  • Spice-Rubbed Grilled Steak

    I love this spice rub for steaks on the grill, but it’s also great with lamb chops. For the best flavor, grind your own whole cumin seed.

  • Sesame-Ginger Coated Chicken

    This spice rub is also good with sautéed fish, or pork. For the mushrooms, I prefer dried porcini, but you can use a mix of dried wild mushrooms.

  • Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

    For this gratin, use all the interesting green and yellow summer squashes (pattypan, scallop, crookneck, butterstick) you find at the farmers' market.

  • Creamy Herb Dressing

    This takes the basic ranch salad dressing one step further by incorporating a generous quantity of fresh herbs. Use a homemade mayonnaise if you like, but Hellmann's works quite well…

  • Coffee & Cream Icebox Cake

    Coffee and hazelnuts give this cake—a variation on Nabisco’s Famous Wafer Roll recipe—a more sophisticated flavor. To be safe, buy two boxes of cookies, as some may break. This cake…

  • Caribbean-Style Grilled Pork Tenderloin

    For more surface and crust, butterfly the tenderloin. If you do, mix a double batch of rub so you’re sure to have enough. If you don’t have a mortar and…

  • Curry-Mint Rubbed Jumbo Shrimp

    I like the zip that curry powder gives this rub, which is equally good on pork, seafood, or poultry.

  • Ancho Chile Harissa

    This North African inspired sauce made with anchos (dried poblano chiles) is spicy but not fiery -- a bold complement to the big flavor of a Grilled Porterhouse. Look for ancho…

  • Pesto-Crusted Salmon

    You can play with the flavor of the pesto by replacing half of the basil with parsley or cilantro.

  • Thai Beef Salad

    You'll need to pound the dressing in a mortar and pestle, but the flavors you'll get are worth it. Fish sauce is strong and briny, so start with a few…

  • Herb Salad

    This herb salad is a refreshing foil to rich cured meats and fish. I like to serve it over large plates of thinly sliced gravlax, prime beef carpaccio, fine Scottish…

  • Herb Butter

    A pat of this herb butter enhances grilled seafood, chicken, or steak. Try adding it to rice, pasta, and soups. For the most flavor, mash in as much of the herbs…

  • Perfectly Grilled Steaks

    The right cut and a smartly built fire can blaze the way to tender, juicy beef with just a hint of smoke

  • Summer Vegetable Gratins with Intense Flavor

    Concentrate the flavor of fresh garden vegetables by layering them with herbs and cheese and baking them until melting and delicious

  • Paella: Rice at Its Best

    Authentic arroz en paella calls for the right pan and a thin blanket of rice

  • A Cook’s Guide to Fresh Herbs

    Learn how to store, handle, and use fragrant herbs to enhance the flavor of any dish

  • Herb and food pairings: some click, some clash

    Herbs are like people: each has its own personality and style. Think about that when you're playing matchmaker with herbs and food. There's nothing wrong with experimenting to discover what…

  • Rolling Pin Roundup

    The basic two work well for most tasks, but for specialty baking, look for a customized tool

  • No-Bake Icebox Cakes

    A stint in the refrigerator sets the cake’s filling and transforms cookies into cake-like layers

  • For a Flavor Kick, Rub in the Spices

    Simple spice rubs add complex layers of flavor to meat, chicken, seafood, even vegetables

  • Vibrant Thai Salads

    Use traditional Thai flavor-layering principles for perfectly balanced, intensely flavored salads

  • Making Perfect Fruit Tarts

    A well-browned crust, a light and satiny pastry cream, and the ripest fruit—artfully arranged—are the keys

  • For Gentle Cooking, Think Steam

    There's just one way to steam but many kinds of steamers

  • Green Beans and Shell Beans Add Snap to Summer Meals

    Beans give substance and texture to summer dishes. In this article, Alan Tangren introduces several varieties of green and shell beans and explains how to prep and cook them.

  • How to judge the temperature of your charcoal grill

    Keeping a charcoal grill at a consistent temperature is a challenge, but you do have some control over how hot your fire is when you start to cook. Get tips…

  • Sherbet vs. sorbet

    Get the scoop on these summer treats.

  • The Vibrant Flavors of Provence Are Perfect for Summer

    Ethel Brennan sings the praises of tapenade and lavender and offers suggestions for experimenting with the flavors of Provence.

  • Choosing tender steaks for the grill

    When shopping for a good steak to grill, it helps to understand some anatomy. The first lesson is that meat is muscle, and the relative condition of the muscle determines…

  • Crafting Curds and Whey

    Fine Cooking tours the Cowgirl Creamery in California, where milk is transformed into prize-winning cheese.

  • Grilled Flank Steak with Five-Spice Rub & Sesame-Soy Sauce

    If you don't use the five-spice rub, be sure to season the steak generously with salt, pepper, olive oil, and perhaps some thyme and rosemary. For tips on grilling the…

  • Fresh Fruit Tart

    This jewel-like fruit tart actually tastes as good as it looks, thanks to a light, creamy pastry cream and a tender pâte sucrée shell.

  • Southern Thai Rice Salad

    This salad looks beautiful when you arrange it, so be sure to present it before tossing. If you can find salt-packed anchovies for the dressing, use them—they’ll taste much better…

  • Shrimp & Pomelo Salad

    A pomelo looks somewhat like a grapefruit, with plumper, drier pulp inside. If you can find pomelos, choose one the way you would a grapefruit: select one that feels heavy…

  • Paella

    If you don't have a paella pan, use a 13-inch or larger skillet, or divide the ingredients between two medium skillets. Stainless-steel or anodized-aluminum skillets work best. Don't use cast…

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