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Issue 91

Braised Fingerling Potatoes with Thyme & Butter

This recipe is ripe for interpretation. Swap out the thyme for another favorite herb, such as rosemary or bay. Use olive oil in place of butter. And for a richer…

  • Baby Yukon Potato Salad with Shallots, Chives, Bacon & Lemon Vinaigrette

    This salad is best served soon after it’s made. If you must refrigerate it, let it return to room temperature before serving.

  • Balsamic Sautéed Mushrooms

    Sometimes we forget how versatile sautéed mushrooms are as a side dish. With a slightly tangy balsamic and brown sugar glaze, this yummy version goes well with just about any…

  • Brazilian Chicken & Shrimp Stew (Xim-Xim)

    This is my take on xim-xim, a traditional stew from Brazil by way of West Africa. Xim-xim relies on a specific set of ingredients: dendê oil (the Brazilian name for…

  • Fried Meatloaf

    You can make this retro diner treat with just about any leftover meatloaf, but it’s especially good with a side of mushroom gravy.

  • Glazed Meatloaf with Peppers & Warm Spices

    For a twist on this American classic, this recipe incorporates warm Indian spices like garam masala, coriander, and cumin, which add an unexpected earthy undertone, and a spicy-sweet glaze. Try…

  • Gingery Sautéed Carrots

    These carrots have a nice spicy kick, courtesy of the fresh ginger, but a touch of maple syrup mellows them. Try to keep the size of your carrot “sticks” as…

  • Ganache Hot Fudge Sauce

    We like to serve this fudge sauce over vanilla or coffee ice cream.

  • Grilled Brie, Turkey & Pear Sandwiches

    No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey?…

  • Mediterranean Kale & White Bean Soup with Sausage

    This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup’s…

  • Meatloaf with Fresh Scallions & Herbs

    Scallions add a nice bite to this meatloaf without being overbearing or too oniony, and the sour cream makes this loaf super moist. To make sure the seasoning is correct, you sauté…

  • Mediterranean Chicken with Mushrooms & Zucchini

    Red pearl onions add nice color to this dish, but you can substitute white or yellow pearl onions or even thawed frozen ones.

  • Roasted Baby Red, White & Purple Potatoes with Rosemary, Fennel & Garlic

    If you’re making this as a side dish for a roast, you can lower the oven to 350°F or raise it to 400°F to suit your main course. The potatoes…

  • Quick, Rich Hot Chocolate

    We like to whip up a batch of ganache and keep it in the fridge to make hot chocolate on the fly. But be warned: This is not your Swiss…

  • Risotto with Scallops, Pancetta & Spinach

     

  • Quick Chicken Chili

    Need to save some time? Store-bought rotisserie chicken makes this tasty chili come together fast (perfect for busy weeknights). You can also substitute leftover roasted chicken if you have it.

  • Sausages & White Bean Stew with Tomatoes, Thyme & Crisp Breadcrumbs

    You can substitute any type of raw sausage for the Italian sausage; lamb sausage is especially nice.

  • Shrimp Stew with Coconut Milk, Tomatoes & Cilantro

    This dish is the perfect weeknight comfort food. It’s quick, but soul-satisfying, and since it serves at least six, you’ll have leftovers—which will be even more flavorful the next day.…

  • Sherry-Mushroom Gravy

    You can serve this zesty gravy over meatloaf or mashed potatoes. Use the Meatloaf Recipe Maker to create a custom meatloaf recipe with your favorite vegetables, herbs, and mix-ins.

  • Winter Vegetable Soup with Coconut Milk & Pear

    Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture.

  • Vanilla Layer Cake with Whipped Rum-Ganache Icing

    This cake is best served at room temperature. Store it in the refrigerator, but take it out about 30 minutes before you intend to serve it. Note that the ganache…

  • Chinese Restaurant-Style Sautéed Green Beans

    This quick side dish of green beans glazed with a sweet, garlicky soy sauce makes a fabulous partner for any takeout-at-home-type main course, including Kung Pao Chicken, Salt-and-Pepper Shrimp, and…

  • Chicken with Apples & Cider

    I love preparing the classic Norman combination of chicken, apples, and cream during the winter months. This roasted version adds mustard and tarragon for extra depth, plus carrots, fennel, and…

  • Creamy Coconut Oatmeal with Dried Peaches & Candied Coconut Pecans

    If you can’t find dried peaches, try substituting other types of dried fruit. For more information on steel-cut oats, see our ingredient profile.

  • Chocolate-Espresso Mousse Torte

    Be sure to wrap your springform pan with heavy-duty aluminum foil (or two layers of regular foil); even the best pans can let water in. This torte is delicious alone…

  • Chicken Broth

    For the clearest broth, cook at the barest simmer and avoid stirring or agitating as much as possible.

  • Curried Carrot Soup with Cilantro

    Cooler weather calls for warming meals. What's better than grilled cheese and soup when you're in a hurry? Instead of the usual tomato, try this carrot soup infused with curry.…

  • Pomegranate-Orange Chicken

    Pomegranate and orange juices form the basis for this dynamite chicken dish that echoes eastern Mediterranean flavor combinations.

  • Tomato Soup with Fennel, Leek & Potato

    Loaded with fennel and potatoes, this hearty tomato soup is perfect with a grilled cheese sandwich, but a fresh spinach salad would make the meal too. For an elegant twist,…

  • Individual Toasted Coconut & Lemongrass Bread Puddings

    Several textures play well together here: The rich custard and soft bread are perfect foils for the crisp, toasty coconut.

  • Rich, Creamy Home-Style Yogurt

    Made with the best tasting milk

  • Yeast 101

    Active or instant? Slow rise or fast? Baker Peter Reinhart has the scoop on yeast.

  • Soup's On

    So you’ve made a comforting winter soup, but what to serve it in? Here are some ideas, whether you’re having a fancy dinner party or a low-key supper for one.

  • Book Reviews: Baking Bread at Home

    I love bread, all kinds of bread: baguettes, ciabattas, sourdough, white, whole wheat, rye—you name it. But I’m definitely not a bread baker. Or rather, I wasn’t a bread baker.…

  • Peppery, Ruffled Kale

    Kale is cabbage with an attitude: a little peppery, a little sweet, a little mineral, perhaps, but with none of the metallic quality of spinach

  • Wine & Chocolate

    Chocolate is one of the hardest foods to pair with wine, but a few simple rules can make it easier 

  • A one-piece double boiler

    If you enjoy making chocolate desserts, you might want to invest in this new All-in-One Double Boiler by Bonjour. Unlike traditional two-pan double boilers, this 1-1/2-quart pot has an interior…

  • Versatile bakers from All-Clad

    From the minute I picked up one of these new All-Clad baking pans, I couldn’t wait to try it out. Tri-ply bonded stainless steel with an aluminum core gives each…

  • All the rage in range hoods

    In the market for a new range hood? Here’s a look at some of the newer features you might want to investigate.

  • Equipment Review: All-Purpose Tongs

    Find out which pairs of tongs tested well enough to be worthy additions to your utensil drawer.

  • Meatloaf Makeovers

    We asked three chefs for their versions of this comforting favorite and got surprisingly different—and delicious—results

  • Red, White & Purple

    Small, colorful potato varieties are surprisingly versatile—try three delicious recipes to learn how best to cook them

  • Fast & Flavorful Vegetable Sautés

    An easy technique guarantees a tasty side dish in less than 30 minutes

  • One Great Macaroni & Cheese and 3 Ways to Spin It

    Nothing says comfort food like hearty macaroni and cheese, and in this article, Jennifer Armentrout, Fine Cooking’s senior food editor and test kitchen manager, teaches us how to make it.…

  • Saucy Chicken from the Oven

    A simple hands-off method gives you crisp-skinned chicken pieces along with vegetables and a sauce

  • The Best Tomato Soups

    For the richest flavor and silkiest texture, start with canned tomatoes

  • Make French Bread at Home

    Learn a simple technique for baking light, crusty mini baguettes in your own kitchen

  • Instead of Cream, Try Coconut Milk

    This convenient ingredient adds luxurious creaminess to soups, stews, and desserts

  • Luscious Desserts from Chocolate Ganache

    Learn to make this delicious blend of chocolate and cream and use it to create four sweet treats

  • What’s a parsley root?

    A commonly used ingredient in the Netherlands, Germany, and Poland, parsley root is fairly unusual in the United States. Lots of people have never even heard of it let alone…

  • Feeling your oats, the Irish way

    If you’ve never tasted Irish oats, Lori Longbotham's Creamy Coconut Oatmeal recipe is a delicious way to give them a try. Also known as steel-cut oats, Irish oats are made from…

  • Garnish like a pro

    Add a special finishing touch to your next culinary creation with this simple garnishing trick.

  • A safer way to clean your blender

    Cleaning a blender jar can be an annoying and tricky task. Taking it apart is easy, but then suddenly you have four pointy blades in your hand, and then there’s…

  • Authentic ingredients for Brazilian stew

    The Brazilian Chicken & Shrimp Stew is my version of xim-xim, a dish from the Bahia region of Brazil. Though you can use easy-to-find and perfectly acceptable substitutions, a couple of…

  • Stock vs. broth: What’s the difference?

    The art of stock and broth making is one of the first subjects you’re taught in culinary school. Bones, you learn, are what make a stock a stock and not…

  • How to peel pearl onions

    It’s almost as if pearl onions don’t want to be peeled. Their tiny size and tightly wrapped skin makes handling them awkward. And if you sacrifice the more easily peeled…

  • All about breadcrumbs

    Breadcrumbs are an amazingly versatile ingredient. They can thicken, add bulk, and bind or they can serve as a crunchy coating or topping (as in Fried Meatloaf). Breadcrumb varieties aren’t…

  • Acidic foods need nonreactive pans

    If you’ve ever made tomato sauce in an aluminum pan, you’ve probably discovered why nonreactive materials are important when cooking acidic ingredients. Aluminum and copper are favored in the kitchen…

  • Tasting Panel: Shopping for White Chocolate

    White chocolate isn’t really chocolate at all because it contains no cocoa solids or chocolate liquor. It’s made with cocoa butter (the fat from cocoa beans), sugar, and milk and…

  • Salt makes everything taste better

    Salt is just about the closest thing we have to a magic ingredient. This article takes a look at the science behind how salt works—why it makes food taste better,…

  • Baking sheets go beyond cookies

    I keep several heavy-duty baking sheets in my kitchen and use them for much more than baking. They are perfect to line the bottom of my refrigerator when I’m defrosting…

  • Cookie cutters keep eggs from cracking

    To keep eggs from cracking when boiling them, I put each one in a small metal cookie cutter. The cutters keep the eggs from banging into each other and I…

  • Substitute bread peel

    The other day I had bread that needed to go in the oven, but I couldn’t remember where I had stored my bread peel. I had a Masonite clipboard handy…

  • Stop prosciutto from sticking

    To make a julienne of proscuitto, I stack thin slices and cut them crosswise. However, they tend to stick together and quickly turn into a glob rather than slices. I…

  • Easier lemon juicing

    I find that the metal squeeze-type lemon juicers are best for getting the most juice, but sometimes the thickness of the fruit’s skin can make it difficult to squeeze. I’ve…

  • Skewer and clip hold recipe in view

    When I'm following a recipe, I like to have the card or piece of paper right in my line of sight yet out of the way of splatters and spills. …

  • Crush crackers to replace breadcrumbs

    I've found that saltines crushed in a plastic bag with a rolling pan make a great replacement for breadcrumbs. The result is a lighter, crisper crust, especially when breading fish…

  • Protect fruit from bruising

    Here's a reuse for the bubble wrap that comes in packages. I line the bottom and sides of my refrigerator's crisper drawer with the sheets, which keep my fruits and…

  • Flip pineapples to keep them sweet

    Because sugar can settle in a whole pineapple, it's a good idea to store it upside down if you're letting it ripen for a day or more. The morning before…

  • Spaghetti replaces toothpick

    I like to make stuffed chicken breasts and have found that a short piece of uncooked spaghetti substitutes nicely for a toothpick to secure the flaps of meat. It's hard…

  • Brine adds flavor

    Whenever I make something with capers or olives, I sprinkle a little of the brine from the jar on the food for an extra flavor boost. Most of the brines…

  • Post-it note keeps place in recipe

    There's nothing worse than skipping a line in a recipe or getting distracted and losing your place. I've found that a small Post-it note helps me keep my place. I…

  • Store electric knife blades in paper towel tubes

    I've hit upon a way to store the blades to my electric knife that keeps them sharp and protects my hands from being cut. I flatten paper towel tubes and…

  • Use both ends of pestle for crushing

    I read Fine Cooking's review of mortars and pestles and was pleased to see that the one I own, the Thai granite one, was mentioned as the favorite. Here's a way to get the…

  • Perfect piecrust overhang

    Allison Ehri Kreitler, Fine Cooking test kitchen associate and food stylist, None

  • Differences in Yeast

    Q:I see so many different packets of dry yeast at the store. What’s the difference between active dry, instant, and quick-rise yeast? Are any as good as fresh yeast? Tom…

  • How to Avoid Overfermentation

    Q:Sometimes when I make bread (especially brioche) I notice a very strong, unpleasant alcohol taste in the finished loaf. What causes this and how can I avoid it? Jennifer Davis,…

  • Holding Bread Dough in the Refrigerator

    Q:Once bread dough rises, is there a way to hold the dough if you are unable to bake it right away? Christine Barron, via email, None A: Bread dough can…

  • Mini Baguettes

    If you've been intimidated by the thought of baking bread, take heart: It's not hard, especially if you consider this: First, it's okay to "cheat" by working the dough in…

  • Bacon-Wrapped Meatloaf with Mushroom Gravy

    Instead of using breadcrumbs to bind this meatloaf,  you tear up bread into small pieces to provide delicate pockets of softness in each slice of meatloaf. For a decadent touch,…

  • Basic Ganache

     

  • Southwest Tomato & Roasted Pepper Soup

     

  • Simple Chocolate Truffles

    Why give your valentine store-bought chocolates when it’s so easy to make your own gorgeous truffles? When coating these truffles, it’s important to work quickly and in batches so the…

  • Classic Baked Macaroni & Cheese

    This is great on its own, but if you like to gild the lily, try one of the add-ins below. CooksClub members: Watch the Video Recipe for step-by-step instruction on…

  • Creamy Tomato Soup with Basil Coulis

     

  • Classic Tomato Soup

    Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it’s a comforting lunch. Dressed up with simple garnishes, it makes…

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