Once summer rolls around, I make and freeze a few batches of this galette dough, so I can easily make a rustic tart with whatever in-season fruit I find at the…
Suggested pasta: 1 lb. farfalle Beyond pasta: Spoon over grilled shrimp, scallops, or whitefish; spread on thick slices of grilled bread. Cheese option: 5 oz. ricotta salata, cut into a…
Suggested pasta: 1 lb.dried fusilli, gemelli, or other short, sturdy pasta. Beyond pasta: Serve over grilled chicken breasts, salmon, or tuna steaks. Toss with hot chunks of boiled potatoes for…
You can find wasabi paste and powder at Asian groceries, or try the Asian section of your supermarket.
The dressing recipe makes more than you'll need for four portions of salad, but it keeps for two weeks in the refrigerator.
You can make this sauce for the Stacked Chicken Enchiladas a day ahead. It’s also delicious napped over grilled chicken, swordfish, and pork, or served cold as a simple table condiment.
This chicken gets the full treatment for maximum flavor: it's brined overnight, then lemon slices and chopped rosemary are slipped under the skin before it goes on the grill. Caramelizing…
Drizzle this kicky condiment on crab cakes; grilled or seared scallops, cold soups or green beans.
This butter goes nicely with delicate flavors like chicken or fish or with stir-fried vegetables like asparagus or green beans.
These full-flavored sandwiches pack well, so take them on your next picnic. Covering the focaccia with a layer of arugula not only adds fresh flavor but also keeps the bread…
If there's a commercially prepared North African-inspired spice rub that you like, feel free to use it instead for the Moroccan Grilled Chicken Sandwiches.
The mustard-coriander coating for the chicken transforms ordinary grilled fare into something worthy of an idyllic summer evening.
Serranos are generally hotter than jalapeños, but they're also smaller, so you can use either, in the same quantity. This salsa goes well with Sirloin Tacos and other Tex-Mex dishes.
This sauce will keep for at least two weeks in the refrigerator and for several months in the freezer.
When you don't want to fuss with a pie, this free-form tart baked on a cookie sheet is the perfect solution. Use it to show off local apples or whatever…
Serve this pancetta-spiked tomato sauce over 1 pound of cooked bucatini or perciatelli, with a sprinkling of freshly grated Pecorino Romano. Or if you're not in the mood for pasta, it's also good over seared…
Serve these with roasted tomato salsa, as well as chopped lettuce, cilantro sprigs, sour cream, and your other favorite taco condiments.
Green chiles and chicken is a favorite combination in West Texas and New Mexico, where these stacked enchiladas are more common than the rolled kind. The chicken can also be…
Tangy-sweet caponata is best made a day ahead so its flavors have time to mingle. Serve at room temperature with pita chips or other crisps as a snack or hors…
When I make this for picnics, I prepare it the night before, refrigerate it, and serve it cool the next day.
This soup is a beautiful way to show off ripe Yellow Taxi tomatoes, but if you can’t find them, substitute any truly ripe, in-season tomato. This recipe makes a jumbo batch of…
This spicy butter adds a Tex-Mex twist to a sautéed pork chop or grilled steak or some pleasant heat to baked sweet potatoes or steamed corn
You need thin metal skewers, or wooden ones that have been soaked in water for 30 minutes.
This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.
A rustic fruit tart, or galette, is one of the easiest pastries you can make—perfect for the laid-back days of summer, when you want to take perfectly ripe fruit to…
Put a few generous spoonfuls of this salsa into soup bowls and then ladle Yellow Tomato Gazpacho over it.
This is a great, simple appetizer or light supper that uses strips of roasted poblanos also known as rajas.
No time for a lengthy marinade or a complicated spice rub? In this dish, a few zesty ingredients come together for a punched up glaze, making a favorite cool weather…
Suggested pasta: 1 lb.dried cavatappi or other short, sturdy pasta. Beyond pasta: Serve over grilled lamb chops or sausages. Mix with grilled or roasted peppers, summer squash, or onions to…
This pie features a chocolate crust, chocolate ice cream, and chocolate sauce, with a few scoops of coffee and vanilla added for contrast.
An Oregon chef’s picnic menu celebrates the bold flavors and easy elegance of the Mediterranean.
If you want to light your charcoal grill without the use of lighter fluid, the chimney starter might be for you. Read a short review of this handy gilling accessory.
How to set up your fire for these two essential grilling methods, whether you use gas or charcoal
It's hard to beat a gas grill when it comes to ease of use, but you do lose the flavor of smoke that comes from grilling over wood or charcoal. Some…
Discover the juicy details
Corn on the cob is tasty, but there are many other ways to sneak the crisp kernels into your meals
One cook's secret weapon can add a touch of elegance to meat, fish, or pastas
Char, steam, peel, seed, then use in a favorite recipe
The secrets to these quick, flavorful sauces are cherry tomatoes and a shallow pan
A slideshow of fun little tomatoes that can be used for sauces, salads and sautes.
Turn grilled vegetables into elegant salads with fresh greens, cheeses, and crunchy add-ins. Plus, get tips on how to grill your favorite vegetables.
Learn to coax the best out of four common fresh chiles, and make some great Tex-Mex favorites
Learn all about capers: where they come from, how they are cured, how to buy them, and how to use them in your cooking.
Whether purchased or homemade, the North African chile paste spices up everything from couscous to steaks.
Muscovado, demerara, and turbinado sugars offer a greater variety in texture and flavor than regular brown sugar.
Read a short introduction to wasabi, the sinus-clearing pasty green condiment that accompanies sushi and sashimi.
Learn why you should wash berries and how to do it without bruising the delicate fruit.
Abigail Johnson Dodge reviews the Gourmet Blender, Big Chill pastry board, and Comfort Pin.
The Evo Flattop Grill is pricey, but is it worth the cost? Find out the pros and cons in this review by Fine Homebuilding special-issues editor Charles Miller.
Fine Cooking editors test eight ice cream makers (six electric, two manual) and report on the four "winners."
An induction cooktop looks a lot like an electric smoothtop, yet it works quite differently.
Why food sticks to pans and how to prevent it
Few desserts receive more raves than ice cream pie, and in this article Lori Longbotham shares her method and her recipe for a scrumptious triple chocolate ice cream pie that…
Goat’s milk doesn’t just make outstanding cheese—it also takes ice cream and butter to a new level
Tim Gaiser sings the praises of Pinot Gris, also known as Pinot Grigio. Learn how to pair this versatile whilte wine with food and get suggestions for verieties to seek out.
Amy Albert visits the Modesto, California, fruit farm of Victor and Angie Martino, and samples their delectable sun-dried fruit.
Spread on a zesty South American sauce and swap the bun for a pita pocket
Fine Cooking editors report on taste differences between frozen artichoke hearts and canned artichoke hearts. Surprisingly, the two products have very little in common.
Molly Stevens offers seven simple, tasty dishes that are perfect for summer suppers.
To put a spin on the usual beer-can chicken recipe, I add a sweet-spicy sauce to the beer, coat the chicken with an aromatic spice rub, and simmer the beer…
While this burger won't come together quite as quickly as a basic one, the few extra touches are well worth the time. Sautéing the onion and garlic before adding them to…
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