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Issue 116

Brown-Butter Crêpes

These crêpes are buttery but mild, an ideal blank canvas, ready to be topped or filled with savory or sweet ingredients. The addition of brown butter gives them a flavor…

  • Baked Crêpes Cacciatore with Parmesan Cream Sauce

    In this comforting casserole, crêpes are filled with a fragrant chicken, tomato, and mushroom mixture, topped with a cheese sauce, and baked. For speed and ease, this recipe calls for…

  • Beef Rendang

    Serve this aromatic Malaysian specialty with jasmine or basmati rice. You can also enjoy it with bread, using it as a filling for pita, naan, tortillas, or any other flatbread.…

  • Broiled Asparagus and Artichokes with Vermouth Brown Butter

    Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce,…

  • Fresh Tagliatelle with Sausage, Red Peppers, and Arugula

    If you usually think of arugula as salad, think again. The bright, peppery green brings vibrancy and freshness to this otherwise rich pasta. Hot Italian sausage will make this dish…

  • Easy Pizza Sauce

  • Fresh Tortellini with Asparagus, Peas, and Mint

    This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.

  • Grilled Asparagus with Parsley-Tarragon Chimichurri

    Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some…

  • Lemon-Garlic Lamb Chops with Minted Couscous

    Here, a simple lemon-garlic sauce does double duty—it’s brushed on the lamb and stirred into the couscous. You can use lamb loin chops instead of rib chops, but they might…

  • Japanese Spinach with Sesame and Soy

    In Japan, this simple dish is often served cold. Try it as a first-course salad or as a side for salmon. Grinding the sesame seeds for the dressing brings out…

  • Jumbo Shrimp Cocktail

    This classic steakhouse appetizer of enormous poached shrimp with a tangy tomato-based sauce emerged in the late 19th and early 20th century, though oysters were the original shellfish of choice.…

  • Lemon Meringue Pie

    Homemade lemon meringue pie can't be beat, but it is notoriously tricky to make. This recipe includes all the secrets for a flaky, crisp crust, a silky but gelled filling,…

  • Niçoise Tuna Melts

    This open-face sandwich is an inspired cross between a classic tuna melt and a Niçoise salad. A boule—a round loaf of crusty white bread—makes a sturdy base for the sandwich.…

  • Make-Ahead Pizza Dough

    Olive oil keeps this dough tender, and a little sugar encourages browning and boosts the flavor. You can double or triple this recipe.

  • Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

    An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single…

  • Roast Chicken with Fingerling Potatoes, Leeks, and Bacon

    Sautéing the leeks and garlic before layering them with the potatoes renders them meltingly tender and slightly caramelized. The roast chicken on top comes out incredibly juicy, with delicate herbal…

  • Raw Asparagus Pesto

    This bright-green, fresh-tasting pesto is perfect for spreading on sandwiches, tossing with hot pasta, or slathering on crostini.

  • Rhubarb-Ginger Sparkler

    When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for…

  • Sautéed Chayote with Sweet Onion and Bacon

    In this quick side dish, the chayote remains crisp and juicy, even as it takes on the rich flavors of garlic and bacon. A hit of lemon juice at the…

  • Seared Scallops with Creamy Spinach and Leeks

    Sweet leeks and rich cream mellow the slightly bitter edge of sautéed fresh spinach. Together, they make a luscious bed for seared scallops.

  • Sautéed Carrots with Ginger, Orange, and Scallions

    This side dish is citrusy, slightly sweet, and incredibly adaptable. You can use grapefruit juice instead of orange juice, vary the amounts of ginger and garlic, or substitute lemon zest…

  • Stir-Fried Shrimp and Carrots with Toasted Almonds

    In this savory-sweet main course, a high-heat stir-fry browns the carrots while keeping them pleasantly al dente; tossing them with an Asian-flavored sauce at the end of cooking ensures that…

  • Shrimp Cocktail Martini

    Pairing the flavors of a shrimp cocktail with herbaceous gin and dry vermouth yields a playful, surprisingly delicious—dare we say, ingenious?—martini. You’ll have leftover pickled shrimp and tomatoes to make…

  • Slow Sautéed Carrots with Turnips, Kale, and Parsley-Mint Sauce

    These colorful vegetables caramelize in the pan, releasing steam that makes everything tender and moist. A quick, Spanish-inspired sauce adds a final flourish of flavor. 

  • Sicilian-Style Pizza with Sweet Potatoes, Bacon, Provolone and Chives

    The extra-thick Sicilian-style crust in this pizza gets a bit of nutty crunch from cornmeal in the dough. Sweet potatoes are an unexpected topping, but when sliced super-thin, they bake…

  • Vanilla-Bean Sablé Cookies

    These simple French shortbread cookies are a revelation when made with the very best ingredients: high-fat European-style butter, sea salt, and plump vanilla beans. If you like, you can substitute…

  • Vanilla Cupcakes with Colored Cream Cheese Frosting

    These are cupcakes you can feel good about serving at a kid's birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce…

  • Wilted Arugula Salad with Asparagus, Bacon, Almonds, and Sherry Vinaigrette

    You won’t believe how incredible this simple combination of crunchy almonds, crisp bacon, and tender asparagus and arugula is. It’s a game changer. The arugula will wilt as it sits,…

  • Cheesy Rice with Garlic and Thyme

    Imagine risotto crossed with macaroni and cheese, and that’s what you get in this comforting side dish. Dried porcini lend a savory edge without an overt mushroom flavor. Serve alongside…

  • Chicken Braised with Red Wine Vinegar and Tomatoes

    Deliciously piquant and complex, this dish depends on good-quality red wine vinegar, so use the best you have.

  • Caramel Croissant Bread Pudding

    Thanks to buttery, flaky croissants, this bread pudding has a richer flavor and lighter texture than most. It puffs beautifully in the oven but will deflate as it cools, so…

  • Chickpea Soup with Crispy Kale

    This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick…

  • Creamy Scrambled Eggs

    These eggs get their creamy texture from constant stirring over low heat, not from milk or water. While adding either may help feed more people with fewer eggs, it doesn’t…

  • Carrot, Fingerling Potato, and Pea Ragoût

    Hearty caramelized carrots and potatoes are the base for this delicious side dish, while peas, baby spinach, lemon, and tarragon add a bright, fresh twist. Serve with roast chicken or…

  • Clementine Crêpes Suzette

    This is an update on the classic French dessert, which used to be a favorite in restaurants, prepared tableside by a uniformed maître d’. This version is fresher, with clementine…

  • Crêpe Cake with Coffee Cream and Hazelnut Praline

    A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

  • Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

    This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

  • Pizza Recipe: Create Your Own

    With an easy, make-ahead dough recipe that keeps in your fridge for weeks, it's easy to create your own customized pizzas even on a weeknight. Just choose your dough flavor…

  • Almond-Crusted Halibut

    The crunchy earthiness of the halibut’s nut-coating is balanced by a crisp green salad and a drizzle of tangy lemon-tarragon vinaigrette. Since fish cooks so quickly, this dish is speedy…

  • Asparagus and Fried Eggs on Garlic Toast

    The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

  • Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

    This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream…

  • Asparagus Salad with Orange, Prosciutto, and Pistachios

    This makes a pretty first course. Microwaving the asparagus is fast and produces plump, moist results. Be sure to use a loaf pan so the spears stay submerged in water…

  • Puff Pastry Spanakopita

    In this dish, Greek spanakopita (a phyllo, spinach, and feta pie) is re-imagined as a buttery, flaky puff pastry turnover.

  • Pan-Roasted Carrots with Leeks, Pancetta, and Thyme

    The carrots and leeks in this rich, savory side dish get a double dose of browning—first from searing, then from roasting. Try to find thin leeks with long white and…

  • Pan-Steamed Asparagus with Lemon-Caper Mayonnaise

    Stirring a few brightly flavored ingredients into store-bought mayonnaise gives you a tangy sauce for simple steamed asparagus. The sauce is also delicious with fish, especially salmon.

  • Tuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips

    For this slow roast, the potatoes and vegetables are precooked so they come out perfectly tender when the pork loin is done. The rosemary, coriander, fennel seeds, and other Tuscan…

  • Hanger Steak with Spicy Miso Glaze

    Known for its intensely beefy flavor, hanger steak is also sometimes called “butcher’s steak” because butchers often keep it for themselves. If you can’t find it, you can use sirloin…

  • Spring in a Glass

    Aromatic white wines from France’s Vouvray region are a perfect match for spring cooking.

  • Test Drive: Hand Mixers

    These two models mixed, whipped, and beat their way to the front of the pack.

  • The Science of Vinegar

    This pantry staple is one of the most useful ingredients in your kitchen. Here’s why.

  • How to Make Lemon Meringue Pie

    Fine Cooking's senior food editor Shelley Wiseman demonstrates Carole Walter's secrets to getting luscious, billowy homemade lemon meringue pie just right.

  • How to Make Crêpes

    With a stash of these thin pancakes in the freezer or fridge, you have a delicious head start on any meal of the day. In this video, Julissa Roberts demonstrates Martha Holmberg's method for making supple, buttery crêpes.

  • How to Make Scrambled Eggs

    Sure, they’re easy to make, but there are actually a few tricks to the creamiest, most delicious eggs you’ve ever tasted.

  • Stir-Fried Asparagus and Shiitake with Ginger and Sesame

    Pre-sliced shiitake from the produce section of the supermarket will save you time when prepping the ingredients for this savory stir-fry. Serve with rice for a vegetarian main course, or…

  • How to Make Beef Rendang

    A traditional Malaysian dish in which the beef is simmered in a fragrant combination of coconut milk, chiles, and spices. Here’s your step-by-step guide to making it.

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