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Issue 83

Browned Cauliflower with Anchovies, Olives & Capers

Anchovies and cauliflower are a sublime pairing. If you think six filets are too much, trust me: You’ll get a delicious suggestion of anchovy, not an overpowering punch. This is…

  • Butter Pound Cake

    My updated version of the traditional "pound of butter, pound of sugar, pound of eggs, pound of flour" recipe produces a pound cake that's soft and moist, yet still has…

  • Buttermilk Country Fried Chicken with Cucumber Salad

    Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. Here, a dip in the buttermilk and a dredge in flour is all you need to get…

  • Brandy-and-Rum-Glazed Pound Cake

    The boozy glaze on this cake not only gives it extra flavor but also keeps it fresh longer. This cake is delicious paired with a tropical fruit salad or, for…

  • Green Bean Stir-Fry with Shredded Coconut

    Instead of green beans, you could make this with another vegetable cut into bite-size pieces—try zucchini or cabbage, two of my favorites.

  • Garam Masala

    Garam masala, which means hot spice, is the Indian equivalent of the French herbes de Provence or the Chinese five spice powder. The recipe changes from region to region in…

  • Lamb Shank & Sweet Pepper Ragù

    This recipe, known as Ragù di Stinco d’Agnello con Peperoni in the southern-Italian region of Abruzzi, where it originated, benefits from the additioin of bell peppers; their sweetness provides a…

  • Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

    This take on Caesar salad is lighter and brighter than most. Lemon juice and zest punch up the vinaigrette, while a little mascarpone, instead of the traditional raw egg yolks,…

  • Lemon-Coconut Pound Cake

    This tender cake is flecked with sweet coconut and lemon zest, with sweet-tart glaze that helps keep it fresh longer.

  • Kale-Chorizo Frittata

    Chorizo sausage, smoked paprika and chopped kale give this frittata a Portuguese spin. Pair it with a fresh green salad for an easy but unusual dinner. Want to mix things up?…

  • Mushroom Stir-Fry with Onions & Tomatoes

    If you can find fenugreek leaves, by all means, use them—their bitterness nicely counters the sweetness of the caramelized onions. This would be lovely with steak or chicken.

  • Neapolitan Rib & Sausage Ragù

    Known as Ragù di Costicine e Salsiccia alla Napoletana in my mother-in-law's native Salerno, this ragù benefits from the addition of sausage, which gives the sauce depth and complexity.

  • Mushroom, Leek & Goat Cheese Frittata

    The classic combination of creamy fresh goat cheese, woodsy mushrooms and sweet leeks make this frittata a weeknight winner.

  • Roast Chicken with Rosemary-Lemon Salt

    For a very flavorful roast chicken, I like to liven up plain old kosher salt by mixing it with some fresh rosemary and lemon zest. Pulsing it in the food…

  • Short Rib & Porcini Mushroom Ragù

    In Italy, this dish is known as Ragù di Manzo e Funghi Porcini. The dried porcini mushrooms lend a lusty earthiness, and pancetta tossed in with the aromatics adds a…

  • Seared Tuna with Fennel Seeds & Caper Brown Butter

     

  • Smoky Eggplant & White Bean Dip with Pita Crisps

  • Soft Chicken Tacos with the Works

    These tacos are the perfect destination for leftover chicken. Set up a taco bar and let your family assemble their own tacos with their favorite fillings and toppings. You can…

  • Steak, Egg & Blue Cheese Salad

    A surefire way to make a salad a meal: add steak. This one is simple yet elegant and plays with the classic pairing of steak and eggs. The garlicky vinaigrette…

  • Stir-Fried Cauliflower with Green Peas & Ginger

    Freshly ground coriander seeds have a beautiful citrusy essence and really make a difference in this dish. Grind the whole seeds in a spice grinder or mortar and pestle right…

  • Sausage & Mushroom Frittata

    Pair wedges of this hearty frittata with a simple green salad for a weeknight dinner, or cut it into small squares for a savory hors d'oeuvre. You can also create…

  • Coconut Rice with Chicken & Snow Peas

    This stir-fry is a great way to use extra roast chicken that you've cooked in advance, but store-bought rotisserie chicken is another option for the meat. The rich coconut rice is the perfect…

  • Cabbage & Carrot Stir-Fry with Toasted Cumin & Lime

    This is really versatile—you can serve it as a side dish, as a chilled salad (like coleslaw), or use it as a filling for enchiladas. To speed preparation, you can…

  • Chinese Five-Spice-Crusted Duck Breasts

    This dish may look impressive, but with only a few simple ingredients, it’s a cinch to pull off.  

  • Curried Lentil Soup

  • Chocolate Chip Pound Cake

    This updated version of the traditional pound cake formula produces a cake that's soft and moist, yet still has the classic buttery flavor and springy texture.

  • Coconut Rice

    Cooking fragrant jasmine rice in a mix of coconut milk and water gives this simple side dish a luxurious, rich texture that dresses up any stir-fry or Asian-inspired main.

  • Frittata Recipe: Create Your Own

    If you like omelets but dread folding the eggs over the filling without creating a mess, try making a frittata instead. It’s a lot easier to cook and just as…

  • Potato Stir-Fry with Mint & Cilantro

    This would go well with a roasted chicken or even scrambled eggs.

  • Potato, Pancetta & Onion Frittata

    These easy frittata is just as delicious as a cocktail-party nibble as it is for a simple weeknight dinner. Simply cut it into bite-size squares instead of the usual wedges.

  • Tuscan Peasant Soup with Rosemary & Pancetta

  • Turkey & Snow Peas with Coconut Rice

    The rich coconut rice is the perfect counterpoint to this quick stir fry that makes great use of leftover turkey. For color, add some red bell pepper to the stir-fry.…

  • Turkey Soft Tacos

    Look for chipotles en adobo in the Mexican food section of the grocery store.

  • Honey-Mustard Sherry Vinaigrette

    This subtly sweet vinaigrette is terrific with any combination of salad greens and vegetables, but I especially like it on a very simple salad of Boston lettuce and toasted sliced…

  • A Better Way to Grease a Bundt Pan

    Fancy fluted tube pans, popularly called Bundt pans, turn out gorgeous cakes—as long as the cake doesn’t stick to the pan, that is. To make sure your Bundt cakes never…

  • Food Safety: A New Doneness Tempertaure for Poultry

    We aim for juicy white meat in our poultry recipes. That’s why we’ve always advised you to cook poultry to a temperature of 165° to 170°F, even though the USDA…

  • How to Boil Eggs Perfectly Every Time

    Boiling an egg may not be rocket science, but timing is important because the trick to perfectly cooked eggs is actually NOT to boil the eggs at all. Here are some simple guidelines for cooking soft-, medium-, and hard-cooked eggs.

  • Knife Skills: Chopping Sticky Stuff

    Crystallized ginger and dried fruit like apricots and figs can be frustrating to chop—as soon as you cut into these sticky-onthe- inside ingredients, they tend to mass together and cling…

  • Knife Skills: Shredding Cabbage

    Whether you’re preparing cabbage for a sauté, a salad, or a soup, more often than not you’ll be shredding it. For large quantities, use a food processor fitted  with a slicing…

  • Trust Your Senses

    In the Fine Cooking test kitchen, one of our main goals is to pack our recipes with as much detail as we can to help you get the same results…

  • The next generation of silicone kitchenware

    In recent years, loads of silicone kitchenware has flooded the marketplace, and already, some manufacturers have begun to tweak their product lines, correcting flaws found in the first generation of…

  • Ingredient Profile: Sherry Vinegar

    Get to know this lesser-known vinegar variety and discover its Spanish roots

  • A Cremini One Day, a Portabella the Next

    You might be surprised to learn that creminis and portabellas are the same variety of mushroom—they look pretty different, after all. The cremini is actually an immature portabella, and that’s…

  • New Flavors From the Indian Spice Pantry

    Curry leaves, fenugreek leaves, and the warming spice blend called garam masala are listed as optional ingredients Suvir Saran's Indian vegetable stir-fries, but they’re worth seeking out and getting to know because…

  • Tasting Panel: Prepared Basil Pesto

    Although fresh basil is in short supply at this time of year, I still crave the vibrant flavors of homemade pesto once in a while. So what’s a pesto lover…

  • The Rules of Melting Cheese

    Guidelines for success prevent a stringy mess

  • Getting the Most from Leftover Chicken

    Whether you have chicken remaining from your dinner, or you've roasted an extra chicken to get a head start on the week's meals, you'll be happier with the leftovers if you…

  • Breaking Out of Your Wine Rut

    The wines you love can lead you to a whole world of exciting new varietals

  • Equipment Review: High-Tech Rice Cookers

    We tested five top-of-the-line fuzzy-logic rice cookers—take a look at our favorite models

  • A four-door convertible for the kitchen

    Samsung’s racy new refrigerator is truly convertible, letting you turn fridge space into freezer space, should the need arise. The 36-inch-wide refrigerator has four separate zones, each with independent, adjustable…

  • Cauliflower

    Discover the hidden talents of this winter gem

  • A Handy Peeler

    We’re pretty particular about our peelers around here, and when we find one we like, we tend to stick with it. But this little peeler was so unusual—it’s a mere 2…

  • The Next Generation of Silicone Kitchenware

    In recent years, loads of silicone kitchenware has flooded the marketplace, and already, some manufacturers have begun to tweak their product lines, correcting fl aws found in the first generation…

  • Tool vs. Tool: Crepe Pans

    Crêpes are a delicious alternative to Sunday morning pancakes, and when you have the right tool, they’re really not very difficult to make at home. But what is the right…

  • American Originals

    Four uniquely American cheeses and a beautiful board to show them off

  • Crowd-Pleasing Crispy Potatoes

    With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties

  • Handmade Sea-Salt Caramels

    Christine Moore first sunk her teeth into a Brittany sea salt caramel when she was training as a pastry chef in France in the early ’90s. She was smitten by…

  • Jalousie: A Sweet Treat That's Easy to Make

    The last time I visited Paris, all I really wanted to do was wander from one pastry shop to the next and feast on all things sweet and buttery. The…

  • Pound Cake, Perfected

    A few little tweaks make this classic butter cake moister, richer, and better than ever

  • How to Host a Tasting Party

    Get to know your palate and discover the chocolates, cheeses, and olive oils you love.

  • Roast Chicken for Today and Tomorrow

    Until relatively recently, I thought of roast chicken as nothing more than one great dinner. Any leftovers that resulted from the bird were just, well, leftovers—something I would try, often…

  • Spice Up Your Vegetable Stir-Fries, Indian Style

    A few sassy spices and a simple one-pan technique are all you need to create these flavorful side dishes

  • The Best Ragús

    The secret? Braise the meat on the bone first, then shred it, chop it, and mix it back into the rich sauce

  • Printable Tasting Sheets

    If your tasting party involves olive oil, cheese, or chocolate, these downloadable forms will help your guests keep track of their thoughts

  • Mixed-Berry Jalousie

    This flaky pastry is impressive-looking, with its slatted top, but store-bought puff pastry makes it simple to pull together. To keep the filling from being overly juicy (which would sog…

  • Crispy Smashed Roasted Potatoes

    With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don’t have to have a party to make these. They’re…

  • Apple Brown-Butter Jalousie

    For this pastry, the fruit filling shouldn’t be very juicy or the bottom crust will become soggy. The solution is to precook the apples and reduce their juices. The filling…

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