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Issue 103

Broiled Lamb Loin Chops with Olive-Mint Salsa

This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking.

  • Baked Eggs with Chives and Cream

    These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.

  • Broccoli & Shiitake Stir-Fry with Black Bean Sauce

    Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.

  • Devil’s Food Cake Verrine

    This deconstructed take on devil's food cake gets its name from a French dish where various components are layered in a glass (verre is the French word for glass). Here,…

  • Fennel, Pepper, and Saffron Stew with Garlic Toast

    A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.

  • Guacamole with Roasted Chile, Cumin, and Feta

    Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter…

  • Good-For-You Blueberry Muffins

    Applesauce keeps these muffins tender and moist, allowing me to reduce the overall fat and sugar in the recipe. And using half whole-wheat flour and half white flour adds antioxidants,…

  • Ginger Vinegar Sauce

    Serve this tangy sauce with Chinese Pork and Shrimp Dumplings or Duck and Shiitake Dumplings. You can find Chinese black and red vinegar at an Asian market.

  • Olive Tapenade Tart with Caramelized Red Onions

    Tapenade is a savory condiment most often made from olives, capers, anchovies, lemon, and olive oil. Here, it’s used to delicious effect in a riff on the Provençal onion-olive-anchovy pizza…

  • Orange and Soy Glazed Chicken Thighs

    Who said weeknight chicken and rice has to be boring? Not so, here. This chicken dish gets its earthy flavor from shiitake mushrooms, onions, and soy sauce and its sweetness…

  • Marmalade Soufflés

    Astonishingly easy to make, these elegant soufflés are ready to impress in no time.

  • Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

    Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.

  • Quick Skillet Mac and Cheese

    Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

  • Red Wine Braised Short Ribs

    Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short ribs with the Recipe Maker

  • Vegetarian Penne alla Puttanesca

    You probably already have everything you need for this hearty Sicilian pasta in your pantry. Anchovies are a traditional component, but even this vegetarian version has the trademark briny flavor…

  • Smoky Rib-Eye Steaks with Loaded Mashed Potatoes

    All the ingredients in a loaded baked potato—bacon, scallions, cheese, and sour cream—are added to mashed potatoes in this hearty meal.

  • Slow-Cooker Osso Buco

    There are two tricks to this otherwise hands-off recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving (if you have a…

  • Stir-Fried Brussels Sprouts with Red Pepper

    Look for fresh, tight Brussels sprouts with no discolored leaves or yellowed parts. If possible, buy them on the stalk and cut them off yourself, or buy them from bulk…

  • Sour Cream Coffee Cake with Brown Sugar Streusel

    Start breakfast by making this quick cake. After your eggs and bacon, cut still-warm pieces and serve them with coffee (and maybe a second glass of Champagne).

  • Southern Devil’s Food Cake

    This four-layer Southern classic is made with cocoa powder, not chocolate, with a generous spoonful of mayonnaise in the batter to keep the cake moist and rich. A simple, luscious…

  • Scallion-Soy Dipping Sauce

    This simple dipping sauce is a perfect pairing to Chinese Dumplings, Scallion Pancakes, Spring Rolls, and more.

  • Southwestern Braised Short Ribs

    Serve these slightly spicy short ribs over a hearty rice pilaf spiked with toasted pine nuts or almonds. You can also customize your own braised short ribs with the Recipe…

  • Sausage, Cannellini and Kale Soup

    This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.…

  • Spicy Red Lentil Dal with Winter Vegetables

    Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish. It's perfect for nights when you want quick, flavor-packed comfort food.  

  • Spicy Red Lentil Dal with Lamb and Vegetables

    Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish, but tender pieces of lamb are a natural fit. Serve with basmati rice. This…

  • Stir-Fried Beef & Broccoli with Black Bean Sauce

    You won’t believe how good this Chinese take-out classic can be when you make it at home. It's easily adaptable to serve meat-lovers and vegetarians alike: see the variation below…

  • Chinese Pork and Shrimp Dumplings (Jiao Zi)

    A savory pork, shrimp and salted cabbage filling, seasoned with ginger, garlic and scallions, is the most traditional filling for jiao zi. Butcher counters in Asian markets often offer several grinds of pork.…

  • Chinese Duck and Shiitake Dumplings (Jiao Zi)

    Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the…

  • Chinese Egg and Scallion Dumplings (Jiao Zi)

    One of the easiest dumpling fillings to prepare, this version is a favorite with vegetarians and children. Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.

  • Cold Avocado Soup with Chile-Lime Pepitas

    Sumptuous yet light (hint: use yogurt instead of cream), this soup makes an elegant starter. Skillet-roasted pepitas with lime and chile add a welcome crunch.

  • Chicken Paillards with Avocado and Pomegranate Salsa

    Chicken paillards (thinly pounded chicken breasts) cook quickly and provide a delicious canvas for this inspired tart-sweet salsa. Watch our test kitchen demo to learn a mess-free technique for seeding a…

  • Candied Bacon

    What's not to love about maple syrup-coated, brown sugar-crusted bacon? It adds a welcome sweet-and-salty note that makes any breakfast special.

  • Cassoulet of White Beans with Braised Pork, Sausage, and Duck Confit

    Making this legendary southern French casserole is definitely a project. For the best flavor, Prepare the duck confit at least one week (or up to two months) before making cassoulet—the flavor and texture…

  • Cannellini Bean and Kale Soup

    This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will…

  • Braised Short Ribs Recipe: Create Your Own

    A plate of braised short ribs has a Fred Flintstone-meets-Julia Child kind of appeal that’s hard to beat for a dinner party—or any midwinter meal, for that matter. Short ribs…

  • Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

    A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.

  • Avocado Frozen Yogurt

    Rich, creamy, and the prettiest pale green, this frozen treat is a surprisingly delicious showcase for avocados.

  • Pulled-Pork Macaroni and Cheese with Caramelized Onions and Four Cheeses

    This macaroni is indulgent, impossibly good, and worth the extra time and effort, but if you're rushed for time, try the Quick Skillet Mac and Cheese.

  • Pan-Roasted Chicken with Olives and Lemon

    This dish is elegant enough for entertaining but simple enough to make anytime.

  • Pan-Roasted Sunchokes and Artichoke Hearts with Lemon-Herb Butter

    The intriguing, slightly sweet, nutty flavor of sunchokes is reminiscent of potato and jícama, with a hint of artichoke. Here that affinity is played up by pairing roasted sunchokes with…

  • Provençal Braised Short Ribs

    Olives, garlic, and rosemary bring the flavors of southern France to these tender short ribs. Customize your own braised short ribs with the Recipe Maker.

  • Penne alla Puttanesca with Shrimp

    Anchovies are a traditional component of this classic Italian dish, but they’re optional. Shrimp, on the other hand, may not be authentic, but they’re completely at home in the spicy,…

  • Tunisian Braised Short Ribs

    Dried figs and a Mediterranean spice blend give these short ribs a North African twist. Serve them over a fluffy herbed couscous pile. Or customize your own braised short rib recipe with the…

  • Tuscan Braised Short Ribs

    Pair these tender short ribs with creamy polenta enhanced with a bit of Parmigiano to catch all of the gravy. Customize your own braised short ribs with the Recipe Maker

  • Thai Red Curry with Tofu & Vegetables

    This fragrant quick curry uses canned or jarred curry paste; if you want this curry to be truly vegetarian, be sure to check the label, as some curry pastes contain shrimp…

  • Thai Red Curry with Chicken & Vegetables

    This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version: Thai Red Curry with Tofu…

  • Homemade Tortilla Chips

    Nothing beats warm, salty, homemade tortilla chips when you're serving guacamole or other dips, and they couldn't be easier to make. In fact, they're so good, you might want to…

  • Homemade Pickled Ginger

    When you think of pickled ginger, the sweet and sour neon-pink pile served alongside sushi at Japanese restaurants probably comes to mind. But did you know it's easy to make…

  • Homemade Duck Confit

    Prepare the duck confit at least one week before serving—the flavor and texture improve as it sits.

  • Hunter's-Style Braised Short Ribs

    Mushrooms and vermouth make these short ribs "hunter's style," and the mushroom flavor is boosted even further by using the mushroom soaking liquid to braise the ribs. Serve these ribs…

  • Halibut and Mussel Stew with Fennel, Peppers, and Saffron

    This seafood stew, brimming with some of Spain's most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check…

  • A Valentine's Day Breakfast in Bed

    Make it a party of two with this simple menu.

  • How to Make Scalloped Potatoes

    A classic side dish for your recipe collection

  • The Next Evolution of Rice Cookers: The One-Pot Multicooker

    Multicookers are the latest trend in countertop appliances. Fine Cooking editors weigh in on the newest models from Krups, VitaClay, Deni, Cuisinart, and Sanyo

  • Test Drive: Electric Skillets

    It’s time to bring back this handy countertop appliance

  • Gary Vaynerchuk's Hidden-Gem Wines

    The host of Wine Libary TV finds six underappreciated and underpriced wines you should be drinking. Now.

  • How to Make Chinese Dumplings

    Thy Tran demonstrates how to make authentic pork-and-shrimp-filled jiao zi dumplings from start to finish.

  • Crispy Catfish Po Boys

    Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.

  • How to Make Classic Cassoulet

    A step-by-step guide to mastering this legendary French dish

  • Flex Your Meals

    These hearty main courses will satisfy both vegetarians and meat lovers.

  • Classic Scalloped Potato Recipe

    Not only are rich scalloped potatoes easy to make, but they go with everything from a weeknight roast chicken to a Sunday roast beef. The key to this classic comfort…

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