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Issue 90

  • Braised Fennel with Tomato, Green Olives & Capers

    Seafood prepared alla ghiotta (“glutton’s style”)—with tomatoes, olives, and capers—is common in Calabria and Sicily, but the same flavors are compatible with fennel.

  • Broiled Miso-Marinated Halibut

     

  • Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate)

    Take care to make the potato slices equally thin so they cook evenly. A mandoline or other vegetable slicer makes the job easier, but you can also do it by…

  • Fregola with Wild Mushrooms, Sherry & Cream

    If you can’t find chanterelles, hedgehogs, or porcini mushrooms, substitute cremini. This pasta is delicious with seared duck breast or roast pork.

  • Gnocchi with Creamy Gorgonzola Sauce

     

  • Mango Lassi Parfait

    A lassi is a refreshing Indian yogurt drink—something like a smoothie—that often includes fruit, mango being especially popular. This parfait tastes like a lassi but has a more festive presentation.

  • New Mexican Pork & Green Chile Stew

     

  • Orzo with Lemon, Garlic, Parmigiano & Herbs

    Similar in texture to risotto, this dish is simple yet rich.

  • Mussels Steamed with Leeks, Tomatoes & Garlic

    Even cooks who serve fish as part of their regular dinner rotation sometimes forget how quick, easy, and satisfying shellfish can be. Mussels, especially, are best prepared simply with a fragrant…

  • Masala Chai

    If you find typical coffeehouse chai overpowering, try this version of the well-known Indian spiced tea. Dubbed “chai lite” by one of our tasters, its judicious use of spices results…

  • Roasted Pork Loin with Maple-Mustard Crust

    Leave some fat on the outside of the pork because it browns beautifully and bastes the roast. For the juciest results, let the pork sit in the brine for at…

  • Roast Pork Cubano Sandwiches

    I like to brush the interior of this sandwich with a mojo, a flavorful garlic-lime mixture. Because it’s not easy to find Cuban bread in my area, I use sub…

  • Roasted Beets with White Balsamic & Citrus Dressing

     

  • Rum-Raisin Bread Pudding

    A rum-spiked custard and plump raisins take the ultimate in comfort-food desserts beyond mere kids' fare. Create your own customized bread pudding with the Recipe Maker.

  • Spinach with Yogurt & Chickpeas

    Part side dish, part sauce, this puréed spinach is my take on the Indian dish called saag. Thick, Greek-style yogurt is the key to getting the texture of this dish just right. You…

  • Seafood Gumbo

    If you can, buy fresh shrimp with the shells and heads intact. If not, just the shells can be used to make the stock.

  • Seared Scallops with Golden Shallot & Grapefruit Sauce

    Purchase scallops that are “dry,” or unprocessed. Processed scallops are soaked in a solution that makes them retain water, which is released when they’re seared, making it harder to brown…

  • Salmon Seared on Bacon with Balsamic Vinegar, Honey & Rosemary

    For this dish, you want the skin on the salmon to crisp up like the bacon on the other side. The fish should be scaled—if it’s not, ask your seafood…

  • Chinese Pork & Mushroom Wraps

    If you’ve never eaten the Chinese-American restaurant classic mu shu pork, think of it as an Asian take on a soft burrito.

  • Chicken-Andouille Filé Gumbo

    Do not add filé powder to the entire pot of gumbo. If gumbo is reheated with filé powder in it, the filé will become stringy and unpleasant.

  • Cumin-Rubbed Tuna with Roasted Jalapeño Tartar Sauce

    The flavor and texture of fresh tuna are best when it’s served raw or very rare in the middle. If you prefer to eat fully cooked fish, try this recipe…

  • Cod with Mushrooms, Garlic & Vermouth

    This recipe is the epitome of weeknight elegance. It also works well with many types of fish. Mahi mahi, pollock, haddock, sole, flounder, sea bass, and halibut make perfect substitutes;…

  • Chocolate-Banana Bread Pudding

    A rich custard flavored with bittersweet chocolate turns leftover bread and extra-ripe bananas into a thing of decadence. Create your own custom bread pudding recipe with the Recipe Maker.

  • Bread Pudding Recipe: Create Your Own

    It's easy to customize this comfort-food classic with your favorite flavors

  • Pan-Fried Crisp Fennel (Finocchi Dorati)

    I serve these crisp wedges as a side dish with pork, lamb, or chicken, but you can also eat them as an appetizer with white wine.

  • Pan-Seared Gnocchi with Browned Butter & Sage

     

  • Pumpkin-Croissant Bread Pudding with Pecans

    Sweet pumpkin, classic winter spices, and crunchy pecans make this bread pudding a perfect fit for the Thanksgiving dessert table. Create your own customized bread pudding with the Recipe Maker.

  • Toasted Spiced Cashews

    This recipe uses garam masala, a fragrant mix of toasted, ground spices that in India varies from cook to cook. It seems that there are infinite variations, many of which…

  • Triple-Berry Bread Pudding

    A mix of fresh or frozen berries adds a tart counterpoint to sweet, comforting bread pudding. Create your own customized bread pudding with the Recipe Maker.

  • Indian-Spiced Chicken with Lime & Cilantro

    If you can’t find fenugreek seeds in your supermarket, you can order them online from Adriana's Caravan.

  • Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

    You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break…

  • Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce

    Why should chicken have all the fun? In this recipe, it's a mild and quick-cooking tilapia that gets a coating of herbs and cheese. And, because of its simple yet…

  • A Passage to India

    A weeknight dinner party? Absolutely, if you choose this laid-back, Indian-spiced meal that can be prepared in about two hours: Indian-spiced chicken, basmati rice, creamy spinach and a mango parfait.

  • A New Look for Wusthof Knives

    Wüsthof-Trident has long been my favorite knife-maker, so when samples of its new Ikon line arrived at Fine Cooking, I was first in line to take a test drive. The…

  • Buying Fish You Can Feel Good About

    Not so very long ago, the world’s oceans teemed with fish. But growing demand coupled with unsustainable fishing and fish farming methods has led to a drastic change—today, nearly 75%…

  • Fennel: The Raw and the Cooked

    Try four delicious ways to get the most out of fennel’s sweet anise flavor

  • Roast Pork for Today & Tomorrow

    Start with a simple roasted pork loin and transform the leftovers into three more meals during the week.

  • Pasta on the Side

    Move over, rice and potatoes—little pastas like orzo, Israeli couscous, and fregola make a delicious change of pace

  • Get Your Gumbo On

    A New Orleans native shows how to make two authentic versions of this classic Louisiana soup

  • The Secrets to Soft, Fluffy Gnocchi

    For gnocchi with a delicate, melt-in-your-mouth texture, choose the right kind of potatoes and add just enough flour

  • Quick Fish

    For weeknight meals, there are few better choices than quick-cooking fish and shellfish. Cookbook author Leslie Glover Pendleton offers seven recipes for seafood-based main courses, all of which can be…

  • Sweet Beets

    These colorful root vegetables are one of winter's treasures

  • Cardamom

    Intensely aromatic, sweet, complex, spicy, beguiling, heady—these all describe cardamom, a spice that appears throughout classical Indian cuisine in everything from garam masala to masala chai (spiced tea) to kheer (a…

  • Ozone in the Kitchen

    Do You Really Need an Ozone Sanitizer to Disinfect Your Food?

  • Handmade Sausages from an Old-Fashioned Grocery Store

    Imagine an old-fashioned neighborhood grocery store where the staff is friendly and knowledgeable, the owner sometimes comes out to greet his customers, and the butcher knows meat inside out and…

  • Gentle Hand Tool

    This angled scraper-spatula from Ar+Cook (pronounced Art and Cook), a Brooklyn-based utensil company, is as useful as it is sleek. The steel-cored silicone head has just enough give around the…

  • Update: Stainless Cookware

    Le Creuset, known for its colorful enameled cast iron, has introduced a line of stainless-steel skillets, casseroles, and stock pots. I particularly like the chef’s pan, a 3-1/2-quart cross between…

  • Check Your Temp

    Food safety experts call 40º to 140ºF the danger zone, where bacteria thrive, doubling every 20 minutes. I was shocked to find my refrigerator registered 44ºF. But I’m not alone:…

  • Equipment Review: Large Skillets

    A 12-inch skillet is a chef’s must-have. Because it gets so much use, it’s important to have a high-performance model.

  • Tasting Panel: Shopping for Capers

    Tangy Mediterranean dishes like penne alla puttanesca, chicken piccata, or braised fennel get their delicious briny punch from capers. Small but packed with sharp flavor, capers are the unopened flower buds…

  • What to Do with Fennel Stalks & Fronds

    When you buy fennel, it often comes with its stalks and dill-like fronds attached. However, most recipes call for fennel bulbs only. This doesn’t mean you have to throw the…

  • Fried Capers, an addictive garnish

    Capers, the pickled or salted flower buds of a Mediterranean bush, are normally rinsed or soaked and then added to dishes like salsa verde or puttanesca sauce, where they lend…

  • Strained Yogurt Is Better for Cooking

    Originating in the Balkan mountains thousands of years ago, yogurt is nothing more than milk whose proteins have been rearranged by special bacteria, a process that can happen naturally in…

  • How to Strain Yogurt at Home

    If you can’t find Greek yogurt in your local grocery store, you can strain regular plain yogurt at home. Whatever you make with your home-strained yogurt, however, may taste a…

  • How to Store Fish

    The first step in making a great fish dish is to buy great fish (no surprise there). So you go to the market, bring home your “catch,” and then what?…

  • Roasting Small Peppers

    Roasting peppers over a gas stove burner is an easy way to transform their flavor and texture. However, small peppers, like jalapeños, have a tendency to roll off the burner…

  • Add a Tangy Kick: Louisiana Hot Sauce

    There’s a world of hot sauce out there, but there’s nothing quite like the piquant zing of Louisiana-style sauces. Why? Louisiana hot sauces are vinegar-based, so along with a spicy…

  • Ask the Expert: Storing Wine

    How to keep your bottles in peak drinking condition

  • Flavor of the Month

    These days, it seems that much of our mail comes in electronically. So when a real, good old-fashioned package arrives in the mail, we always get a little thrill of…

  • Home Wine Cellar Tips

    Q:I just bought my first house, and it has a stone basement. I was thinking about starting a home wine cellar down there, but it has that old-basement smell. Will…

  • Don't Freeze Wine

    Q:Does freezing leftover wine affect the taste? Should it be used only for cooking, or is it still possible to drink after thawing? Carolyn Eriksen, St. Louis, MO A: Freezing…

  • Removing Wine Labels

    Q:What’s the best way to remove the label from a bottle of wine (to save in a scrapbook)? Betsy Jennings, via email, None A: Some wine labels can be removed…

  • Storing Sparkling Wine

    Q:I’ve heard that storing sparkling wine or Champagne in the refrigerator for more than a short time will ruin it because the vibration of the refrigerator motor will somehow make…

  • Shrimp Roasted with Potatoes & Prosciutto

    For lots of flavor with minimal effort, try these roasted shrimp with crispy potatoes and prosciutto, seasoned with lemon, garlic, and just a hint of cayenne. The ingredients all roast…

  • Gnocchi with Sausage & Leek Ragù

     

  • Potato Gnocchi Recipe

    Gnocchi’s plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi…

  • Fennel & Orange Salad with Red Onion & Olives

    This popular Sicilian salad is made with blood oranges when they are in season, but navel oranges work just as well. I like to bring the salad to the table…

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