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Issue 51

  • Blueberry Ice Cream

    Storing this ice cream in the freezer mutes it vibrant flavor, so serve when it's freshly made and still a bit soft, if possible.

  • Balsamic Vinaigrette

  • Blueberry-Cassis Fool

    With a batch of Blueberry-Cassis sauce in your refrigerator, you can make many quick desserts, including this luxuriously creamy fool.

  • Ditalini with Tomatoes, Capers & Lemon Oil

    This is a simple version of the puttanesca sauce native to Naples, minus the anchovies. You'll have some lemon oil left over; use it in salads, salsas, or meat marinades.

  • Fruit Salsa

    This salsa adds a sweet, spicy accent to Grilled Pork Tenderloin, and can be made with nearly any fruit: peaches, nectarines, grapes, oranges (or a mix of oranges and grapefruit),…

  • Grilled Eggplant Stacks with Pesto & Mozzarella

    Serve these with slices of grilled lamb, as a warm starter on their own, or with roasted or grilled tomatoes.

  • Garlicky Angel Hair with Grape Tomatoes

    The most time-consuming step in this dish is broiling the tomatoes to reduce their liquid and intensify their flavor. Since the 20 minutes they need in the oven is hands-off,…

  • Greek Salad

     

  • Grilled Chicken Salad

    I love this salad, but I don’t always have time to grill chicken thighs. So, when pressed, I substitute store-bought roast chicken. This one is great with balsamic vinaigrette or…

  • Garlic Croutons

    I happen to be a fan of garlic, but if you don’t like it, just leave it out; the croutons will still be great. The fresher the better, but if…

  • Grilled Zucchini & Goat Cheese Roll-Ups

    Make these ahead, refrigerate them if you like, and broil them briefly before serving. Serve with a first-course green salad or as a side to grilled meat, or as part…

  • Grilled Bell Pepper, Corn & Red Onion Salad with Blue Cheese Vinaigrette

    This is a substantial first-course salad, but it could easily be a vegetarian main dish by serving bigger portions (add a few spears of grilled asparagus, too). Leftover dressing is…

  • Grilled Pepper, Eggplant & Onion Compote

    I vary this delicious compote depending on what vegetables I have, but I never skip the onions (for their sweetness) or the eggplant (for its soft texture). It’s a perfect…

  • Grilled Sausage & Onion Panini

     

  • Jamaican Rice & Peas

    This is really a rice and beans dish, but in Jamaica, beans are called peas. It's traditionally served alongside Jerk Chicken or Jerk Pork.

  • Jamaican Jerk Chicken

    If you like very spicy food, add another chile to the jerk seasoning. A typical Jamaican accompaniment is rice and peas.

  • Lemon Poppyseed Dressing

    Salad dressings are tart, of course, so the best way to taste them is to dip a lettuce leaf in the dressing.

  • Orange Slush

    Ever struck with an Orange Julius craving? Skip the trip to the mall and whip up this homemade version in minutes.

  • Orzo with Shiitakes, Caramelized Onions & Spinach

    We made a variation of this side dish when I worked in the kitchen at L'Espalier restaurant in Boston, where I learned that orzo pairs wonderfully with Asian flavors.

  • Orange Balsamic Sauce

    I like to pair this tangy sauce with rosemary-orange–glazed Pork Tenderloin.

  • Mango Chutney Sauce

    This pungent sweet-and-sour sauce compliments Grilled Pork Tenderloin with Curry-Apple Glaze.

  • Rosemary-Orange Glaze (for grilled pork tenderloin)

    This glaze for pork tenderloin is equally good made with 2 tsp. dried rubbed sage instead of the rosemary.

  • Risotto of Shrimp & Sugar Snaps

    I like to leave the shrimp tails on, but you can take them off and use them in the stock, if you like.

  • Rustic Blueberry Sauce with Cassis

    This sauce is wonderful over waffles, pancakes, French toast, and ice cream. While brown sugar works fine in this recipe, raw Demerara sugar (available from King Arthur Flour's Baker's Catalogue, is worth…

  • Rice Noodle Salad

     

  • Sweet Chili Glaze (for grilled pork tenderloin)

  • Stir-Fried Shrimp, Sugar Snaps & Fennel

    Don't let the make-ahead fennel oil fool you -- this is a quick recipe that is perfect for a weeknight dinner; it just requires a little more forethought than some.…

  • Seared Rib-Eye Steak with Summer Couscous

     

  • Southwestern Squash Sauté

    Part salsa, part side dish. This bright-­tasting sauté of zucchini, corn, and peppers is a good partner to grilled fish, chicken, or steak. With the addition of some cheese and…

  • White Bean & Artichoke Dip

  • White Grape & Cucumber Gazpacho

     

  • Curry-Apple Glaze (for grilled pork tenderloin)

    Try this glaze on pork tenderloin destined for the grill.

  • Caramel-Braised Cod

     

  • Chinese Chicken Salad

     

  • Creamy Black Pepper Dressing

  • Cobb Salad

    This delicious salad was supposedly named in 1937 for Bob Cobb, the owner of the Brown Derby restaurant in Hollywood. As the story goes, Cobb was ravenous one night and…

  • Catalan Vinaigrette

    You can substitute small dill pickles for the cornichons, but the vinaigrette won’t be quite as sharp. Sherry vinegar adds an aromatic sweetness, but wine vinegar works, too. For more…

  • Classic Strawberry-Banana Smoothie

    An easy, healthy eye-opener to start the day on the right track.

  • Crunchy Crisp Topping

    This is my version of the classic fruit crisp topping. It can be made up to a month ahead and frozen; use it straight out of the freezer.

  • Fruit Crisp Recipe: Create Your Own

    What's the easiest way to turn fresh, seasonal fruit into a homey, satisfying dessert? A fruit crisp. Just toss the fruit with sugar, lemon juice, and thickener, then blanket the…

  • Asian Dipping Sauce

    Divide this sauce among several small bowls and have each diner dip thin slices of grilled beef, pork, chicken, shrimp, fish, or tofu into the sauce. Or brush it over…

  • Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes

    You can also substitute baby spinach for the arugula in this Greek-inspired pasta salad.

  • Updated Chef Salad

    This chef’s salad is a fresh approach to the one I remember from years ago. I like it best with the Lemon Poppyseed Dressing.

  • Knife Skills: Cutting a Chiffonade of Basil

    How to cut herbs into fine shreds for a beautiful garnish

  • Knife Skills: Trim a Tenderloin

    Pork, beef, and lamb tenderloins all have an area of connective tissue known as silverskin for its silvery-white appearance. Silverskin doesn't dissolve when the tenderloin is cooked, so it needs…

  • Getting the grit out of greens

    It only takes a few grains of sand between your teeth to ruin an otherwise fabulous salad. Lettuces and leafy greens are great at trapping soil in their leaves as…

  • Give capers a thorough rinse

    Whether they're brined or salt-packed, all capers should be rinsed before using for cooking to wash off any excess salt and let their delicate flavor shine through. Soak the capers…

  • How to string a pea pod

    Read a quick description of how to remove the gough stringlike fibers that run across the top seams of sugar snap peas and snow peas.

  • How to grill eggplant

    To prepare: Use a vegetable peeler to peel lengthwise strips of skin from the eggplant: it will look striped. Alternatively, use a fork to score the skin deeply. (Cooked eggplant…

  • Cooking Summer Squash Deliciously

    Zucchini plants taking over your garden? Neighbors leaving bags of squash on your doorstep in the dead of night? Don’t worry. Summer squash may be prolific growers, but in the kitchen they’re the stars of salads, sautés, pastas, and more.

  • The Well-Conceived Details of a Baker's Kitchen

    Amy Albert visits the California kitchen of pastry maker extraordinaire Flo Braker. See photos of a space any baker would envy.

  • Kosher vs. Coarse Salt

    Fine Cooking recommends the use of kosher salt in its recipes. This short explanatioin tells you why.

  • Is That a Jelly, a Jam, a Preserve, or a Marmalade?

    Many people toss around these terms rather loosely—too loosely, some preserving purists might say. Here’s how to distinguish the various types.

  • Pork Loin vs. Tenderloin

    Pork loin and pork tenderloin are two similar sounding market terms that represent quite different cuts of meat. Molly Stevens explains the difference.

  • Rice Noodles

    In this short article, Martha Holmberg takes a look at the many types of rice noodles and explains how to cook them for use in soups, stir-fries, and salads.

  • Which Eggplant Is Which?

    While testing recipes for grilled vegetables, we discovered that there’s a bit of confusion out there regarding the types of eggplant found in most produce aisles. Here, we set the…

  • Blueberry Desserts

    Cooking boosts the sweetness of these berries, a dash of lemon or cinnamon adds depth

  • Bargain Sparkling Wines for Summer Drinking

    Good sparkling wines are made all over the world. Here's a rundown of master sommelier Tim Gaiser's favorite non-Champagne sparkling wines for refreshing summer sipping.

  • Foolproof Grilled Pork Tenderloin

    The secret of how to grill pork tenderloin perfectly—well seared, juicy, and fully cooked—is all in the timing; brining, glazes, and sauces add extra flavor

  • From Jamaica, Spicy Barbecue Chicken

    Mark Henry loves Jamaica's spicy cuisine, especially jerk chicken. The recipe he offers here is quicker to prepare than authentic island fare (and a bit less fiery, as well).

  • How to Get Fruit Jellies and Jams to Gel

    Food scientist Shirley Corriher dissects the roles of pectin, acid, and sugar in making that perfect fruit jelly and jam.

  • Salad for Dinner

    For versatile summer meals, combine fresh greens, flavor-packed homemade dressings, and top-quality meats and cheeses

  • Summer’s Secret Ingredient: Grilled Vegetables

    By grilling vegetables ahead of time, Susie Middleton frees up the grill for steaks, chicken, or burgers at dinnertime. The grilled veggies become salads, side dishes, and sauces, or get…

  • Tiny Pastas, Big Flavors

    For informal summer eating, warm pasta salads made with small pastas can't be beat, says Tony Rosenfeld. In this article, he sings the praises of ditalini, orzo, shells, and orecchiette and…

  • Three Easy Sauces for Grilled Food

    Borrow a tradition from Southeast Asia, Argentina, or Spain, and whisk up these sauces for grilled fish, chicken, or steak

  • Two Fresh Takes on Shrimp, Peas & Mint

    How do you get creative with what’s at the market? We asked two chefs to improvise dinner and to share the secrets of their inspiration

  • Growing the Best Organic Heirloom Beans

    Amy Albert visits the an organic farm in Pescadero, California, where Tom Phipps grows mor than 50 varieties of heirloom beans.

  • Blueberry-Hazelnut Bars

    A rich, nutty pastry sandwiches a sweet blueberry filling. These bars keep for a day or two, tightly covered. For a special dessert, warm them and top them with vanilla…

  • Chimichurri (Argentinean Garlic Sauce)

    In Argentina, chimichurri is served with parrillada -- a mixed grill of steak, chops, and sausages. Follow the Argentines' lead and serve this herb sauce spooned over just about any…

  • Perfect Grilled Pork Tenderloin

    This master grilling recipe works perfectly, no matter how you flavor the pork. Choose one of the glazes I suggest for a beautiful crust, or use your own favorite dry…

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