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Issue 94

  • BLT Burger

    Celebrate an all-American holiday with the ultimate summer burger that gets its amazing flavor from the combination of smoky bacon and a sweet-and-spicy ketchup with caramelized onions and Southwestern spices.

  • Fresh Tuna Burgers with Ginger & Cilantro

    The key to a good tuna burger is to avoid overprocessing and overcooking. Cook them on the stovetop so you have better heat control and can ensure that they stay…

  • Figs with Lemon-Scented Mascarpone & Honey

     

  • Grill-Roasted Honey Barbecued Chicken

    This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It's easy to…

  • Grilled Chicken Caesar Salad with Garlic Croutons

     

  • Grilled Vegetable Tacos with Cilantro Pesto

    Zucchini and the Mexican squash called chayote make up the vegetarian filling for these soft tacos. If you can't find chayote, substitute additional zucchini and yellow squash.

  • Grilled Mango, Poblano & Passionfruit Salsa

    Add minced habanero or jalapeño chiles if you like it spicy, but taste your roasted poblano before adding any more heat; some poblanos can be just as hot as jalapeños.…

  • Grilled Ginger-Sesame Pork Chops with Pineapple & Scallions

    Juicy pineapple and a tangy lime-ginger marinade on the pork chops creates a perfect grilled meal with that sweet and sour yin and yang that is so appealing.

  • Grilled Peaches with Raspberry Butter & Cookie Crumbs

    This dessert is reminiscent of Peach Melba. The peaches can also be served without the ice cream, but keep the cookie crumbles—they provide a welcome crunch to the otherwise soft…

  • Grilled Cinnamon-Sugar Bananas with Vanilla Ice Cream & Bourbon

    This dessert is a little reminiscent of a grilled Bananas Foster. The secret to grilling bananas is leaving them in their skin to hold them together and protect them from…

  • Grilled Sausage with Summer Squash, Fresh Herbs & Olives

    The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

  • Grilled Skirt Steak with Quick Romesco Sauce

    Kick tonight's grilled steak up a notch with an intensely flavored Romesco sauce that is fragrant, simple to make, and an excellent addition to just about anything you put on…

  • Grilled Lamb Chops with Fresh Herb & Feta Salad

    If you haven't fired up your grill yet this spring, this juicy, simple lamb is the perfect motivation. For the salad, use small herb leaves if you can—they’re likely to have…

  • Jalapeño-Lime Salsa

    Because the piquancy of fresh jalapeños can vary, I like to add some jarred pickled jalapeños for a little more oomph and a tanginess that goes well with the pork.

  • Lemon-Sherry Vinaigrette

  • Kicked-Up Ketchup

    Sweet caramelized onions and southwestern spices transform ordinary ketchup into something special. Use it to build a burger that speaks to you (we love it on burgers with bacon, lettuce,…

  • Lobster Rolls

    It almost doesn't feel like summer until you've had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a…

  • Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

    Toasted breadcrumbs are quick to make and add a nice crunchy element to  the sweet roasted peppers and tomatoes topping this pasta.

  • Niçoise Salad with Grilled Tuna & Potatoes

    If basil is popping up in your garden right about now, this is the salad for you. The basil vinaigrette adds the perfect flavor boost to this texture-rich dish. The…

  • Middle Eastern Turkey Burgers

    This burger gets a Middle Eastern twist from the addition of garlic, cumin, coriander, and fresh mint and parsely folded into the ground turkey. Fat is flavor, so for the…

  • Mexican Black Bean Burgers

    It’s better to sauté these burgers rather than grill them, because they have a fragile texture and lack the protein that meat and fish have to hold everything together.

  • Rosemary Chimichurri

    Chimichurri is a tangy garlic and parsley sauce that accompanies grilled beef at Argentine steakhouses. It often contains a touch of oregano, too, but I like to give the sauce…

  • Red-Wine Pan Sauce

     

  • Romaine, Bacon & Tomato Salad with Croutons & Tarragon Vinaigrette

    Romaine lends a crisp texture to this salad, but it’s equally tasty with small leaves of butter lettuce.

  • Spice-Rubbed Pork Loin with Jalapeño-Lime Salsa

    This pork gets a double dose of flavor: First, it’s rubbed with spices, sugar, chipotle powder, and garlic. Then after cooking, the pork is served with a tangy jalapeño–lime salsa.…

  • Stuffed Blue Cheese Burgers

    The humble cheeseburger becomes an elegant entrée in this inspired interpretation. A good way to tell if these burgers are cooked to your liking—without cutting into them to peek—is to…

  • Smoked Heirloom Tomato Relish with Corn & Beans

    Hot-smoking the tomatoes allows them to pick up the smoky flavor of the wood chips. Serve with grilled shrimp or over grilled fish, meat, or chicken. Think getting great smoky…

  • Simple Syrup

    Simple syrup is the base for many a cocktail. If you have leftover syrup, store it in the fridge for up to a month.

  • Summer Vegetable Soup with Dill

    Showcase summer's delicious bounty with a chilled buttermilk soup loaded with in-season vegetables and flavored with aromatic dill. This soup makes a great starter for just about anything you're putting…

  • Shrimp Salad Rolls with Tarragon & Chives

    Full of bright flavors, this shrimp salad is delicious on its own, too. If you’re in a hurry, you can use precooked shrimp for an easy weeknight dinner. The shrimp…

  • Watermelon Gin Punch

    Nothing says summer quite like the fresh flavors of watermelon, lemon, and crisp, cool mint. Visit our Drinks & Entertainment page for more refreshing recipes for summer punch as well as fun…

  • Vietnamese-Style Chicken Salad

    Dress up grilled chicken breasts with bright Vietnamese flavors. The salad is built off packaged coleslaw mix, enhanced with fresh mint and cilantro, crunchy peanuts, and a sweet-and-salty dressing of…

  • Cobb Salad with Fresh Herbs

    This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

  • Creamy Caesar Dressing

  • Creamy Polenta-Stuffed Heirloom Tomatoes

     

  • Coconut-Chile Shrimp Tostadas with Pineapple Salsa & Guacamole

     

  • Cucumber & Yogurt Sauce

    This flavor-packed sauce is the perfect condiment for the Middle Eastern Turkey Burgers.

  • Chicken Quesadillas with Chipotle Crema & Pico de Gallo

    It’s worth seeking out a variety of Mexican cheeses for a more complex flavor; you can find them online at Igourmet.com. It’s also perfectly fine to use an equal amount of…

  • Cilantro Pesto

  • Crabmeat Empanadas with Grilled Corn Salsa & Poblano Cream Sauce

  • Caramelized Plums

    If you’re looking for a shortcut summer dessert, these plums are terrific as a topping for ice cream.

  • Cinnamon-Walnut Shortcakes with Caramelized Plums

    If you’re making the biscuits in a hot kitchen, try to keep the ingredients as cold as possible for the flakiest texture.

  • Cedar-Planked Salmon with Red Pepper & Caper Sauce

    Though this grilling method hails from the Pacific Northwest, it's paired with Spanish flavors in the sauce. You can find small cedar planks meant for cooking at many supermarkets.

  • Apple-Blackberry Crisp

     

  • Pepper-Crusted Grill-Roasted Beef with Rosemary Chimichurri

    By searing over high heat and then moving to a cool zone to roast, the meat picks up an extra layer of smoky flavor it wouldn't get in the oven.…

  • Plum Tart with Lemon Shortbread Crust

    This tart crust is every pastry-phobe’s dream: you pat it into the pan—no rolling involved.

  • Plum Coffee Cake with Brown Sugar & Cardamom Streusel

    If you've been eyeing those plums abundant in the markets right now, here's the perfect excuse to drop a few in your bag. This dish is coffee cake with a…

  • Pan-Seared Salmon with Plum-Cucumber Salad

    This sunset-hued dish is as delicious as it is gorgeous, so it's sure to impress whether you serve it on a weeknight or to weekend dinner guests. The seasoned rice…

  • Thai-Style Dipping Sauce

    Inspired by the Thai tradition of serving dipping sauces with meals, this salty, sweet, tart, and spicy sauce is utterly delicious. It’s also fantastic with grilled fish fillets or pork.

  • Tomato & Drunken Goat Cheese Salad

     

  • Tomatillo & Avocado Salsa

    This salsa can be refrigerated in an airtight container for up to 2 days. It’s also tasty on pork tacos or with quesadillas.

  • Tom Collins

    Order this cool classic at a bar and you’ll likely get a glassful of commercial sour mix, which will give the drink a chemical aftertaste; make it at home with…

  • Traditional Guacamole

  • Honey Barbecue Glaze

  • Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad

    Here’s an impressive and delicious way to show off a variety of colors and styles of heirloom tomatoes. You can see this recipe in action as part of our  Homegrown/Homemade…

  • Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

    The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.

  • Handmade Corn Tortillas

    There’s just no comparison between supple, aromatic, freshly made corn tortillas and store-bought ones. You can roll out tortillas by hand, but a tortilla press makes for faster, more consistent…

  • Grilling Big

    You don't need an oven to cook these large roasts—just head for the barbecue

  • Nicoise, Cobb, Caesar

    Your three favorite salads, better than ever

  • Burger Revolution

    Forget buns and ketchup--think beef, turkey, tuna, and veggie burgers with bold flavors and unexpected ingredients

  • Heirloom Tomatoes

    They’re everything supermarket tomatoes wish they could be—juicy, intense, and full of flavor

  • Small Plates, Mexican Style

    A New York chef puts a fresh spin on classic south-of-the-border snacks

  • Plum Perfect Desserts

    Plums of all shapes and colors are abundant at this time of year. But what to do with all this bounty? Besides eating the ripest ones out of hand, plums…

  • Getting to know passionfruit

    Passionfruit adds an exotic, tropical flavor to summery fruit salads, sorbets, and frozen blender drinks, like daiquiris. Native to South America, these eggplant-color orbs are like inside-out Faberge eggs—their dull,…

  • How to cut a plum into 10 even wedges

    For her Caramelized Plums recipe, contributing editor Kimberly Masibay came up with this clever technique for quickly cutting a plum into 10 even pieces.

  • Wild Blueberry Chutney

    The twisting, uphill road to Molly Sholes’s Spruce Mountain Blueberries farm near West Rockport, Maine, ends abruptly, making way for a dirt road that appears to lead to nowhere. But…

  • How (and why) to eat local

    Editor of the Eat Local Challenge answers questions on how to source foods from your own community.

  • Chayote, the vegetable pear

    The unusual-looking vegetable known as chayote (chah-YO-tay) adds a lovely, lightly crunchy texture to Sue Torres' Grilled Vegetable Tacos. Also known as a mirliton or vegetable pear, it’s part of the gourd…

  • Sushi-grade label is no guarantee

    Recipes for raw or rare fish dishes, like sushi, seviche, or John Ash's fresh tuna burger, often call for sushi- or sashimi-grade fish. These interchangeable terms sound like they might be…

  • What’s seasoned rice vinegar?

    Seasoned rice vinegar is plain (or “natural”) rice vinegar to which sugar and salt are added. It’s an easy way to boost the sweet, salty, and tangy elements of a…

  • Masa Harina: A Mexican pantry staple

    Masa harina, a flour made from specially treated ground corn, is the foundation for tortillas, tamales, sopes, and many other corn-based Mexican treats. To make masa harina, corn kernels are…

  • How to butterfly a chicken

    To ensure that his grill-roasted chicken cooks quickly and evenly, contributing editor Tony Rosenfeld butterflies the chicken, a technique that involves removing the back bone and opening the chicken like a…

  • The Microwave Demystified

    Microwaves may be a fixture in most kitchens, but there’s a lot about them we don’t understand. How do they work? Are they safe? We asked scientist and author Robert L. Wolke to answer the hard questions about this mysterious appliance.

  • Extra-virgin olive oil

    At the peak of summer, eating light takes on a whole new meaning. Crisp salads with vibrant vinaigrettes, lightly dressed fresh pastas, and grilled lean meats and vegetables dominate the…

  • Test Drive: Grilling Baskets

    Every cook who’s ever driven herself crazy dashing between the grill and the stove has wondered, What does it take to cook an entire meal outside? It takes the right…

  • Trend: The four-door fridge

    The newest wave of refrigerators combine a French-door fridge on top with a two-drawer freezer on the bottom.

  • Don’t grill on fumes

    Ever have the nightmare of running out of propane gas with a deck full of guests? This little gadget can save the party. The GasWatch propane-level indicator screws onto the…

  • Salad gets a new spin

    We love the one-handled operation of this Smart Touch salad spinner from Zyliss. You pump the lever to spin the basket, and a rubber base keeps the spinner from moving…

  • The Spirit of Summer

    Remember gin? A key player in some of the season’s most refreshing cocktails is back.

  • Fire Up Fruit

    Grilling caramelizes fruit and intensifies its sweet flavor

  • Fresh Figs

    Perfectly ripe figs are amazing eaten out of hand, they're also great in simple preparations, some raw and others cooked

  • Brown bag blotter

    Brown paper grocery bags are so handy in the kitchen. I like to use them as blotters when peeling potatoes or hard-boiled eggs, for cutting juicy fruit, handling raw meat…

  • Easy-to-roll cracker dough

    I love the Seeded Crackers recipe in Fine Cooking's December 2007 issue, but had trouble achieving an even thickness when I rolled out the cracker dough by hand. The second time…

  • Slicing bagels safely

    To keep my fingers safe from the sharp serrated edge of my bread knife when cutting bagels, I like to use a pair of tongs to hold the bagels in…

  • Brine and defrost at the same time

    Whenever I have frozen meat that I want to brine for a little extra flavor, I put the meat into a resealable plastic freezer bag with the brine while it's…

  • Chopping canned tomatoes with a spatula

    Instead of using kitchen shears to cut canned tomatoes in their cans, I like to use a flat-end stainless steel spatula. The sturdy spatula cuts through tomatoes all the way…

  • Caramelized onions on hand

    I love caramelized onions on everything from pizza to omelettes, but they take too long to cook for everyday use. Now, I slice and caramelize a bag's worth of onions,…

  • Alternative egg trough

    In a past issue of Fine Cooking, I read about a kitchen makeover where the contractor cut a small trough in the granite countertop for placing eggs so they could…

  • No-mess squeezing

    When I make tzatziki, I cover my cutting board with a thin tea towel and grate the cucumber directly onto the cloth. When I have grated enough, I gather the…

  • Storing plastic bags in plain view

    Plastic produce bags are always in high demand in my kitchen, and I like to keep them handy. Instead of cluttering a drawer with a wad of small plastic bags,…

  • Easy cleaning for poached egg pans

    I make poached eggs almost every morning for breakfast, and used to find the pot very difficult to clean afterwards as the egg whites would often stick to the pan.…

  • Proper cheese storage

    I like to have a good selection of cheese in my kitchen at all times, but I found that much of it would get moldy before we could enjoy it.…

  • Speed under pressure

    Besides the fear factor of exploding stews, one of the deterrents to using pressure cookers is their size—at 8 quarts or more, they tend to get pulled out of the…

  • Trick of the trade: Quick-pick parsley

    There’s a certain Zen-like state that can be reached while performing menial tasks like washing dishes or picking parsley leaves off their stems. But for a recipe that calls for…

  • Classic Pico de Gallo

    Pico de gallo is a zesty Mexican salsa made with fresh tomatoes, onions, and chiles.

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