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May 2017

  • Magazine

    The Science of Maceration

    Giving fruit a good soak can bring out its best

  • Sponsored Content

    Margarita-Marinated Strip Steak

    The margarita-inspired marinade for this grilled steak does double-duty; after infusing the steak with flavor, it's boiled down to a rich sauce. You can serve the steak sliced with the…

  • Magazine

    Grilled Vegetables Star in Summer Pasta

    Add a kiss of smoke to the season’s best produce for colorful, healthful, delicious dinners.

  • Magazine

    Small Birds, Big Flavors

    A tiny size means less grill time for tender, juicy results, while an easy rub, glaze, and butter jack up flavor.

  • Magazine

    Pesto Change-O

    Switch up summer’s favorite sauce with flavors that go beyond basil.

  • Magazine

    Why Marcus Samuelsson Loves Salmon

    Growing up in Sweden, Marcus Samuelsson ate a lot of salmon. As he explains in Marcus Off Duty, his cookbook about what he cooks at home, salmon in Sweden was…

  • Magazine

    How to Create Your Own Sangria

    Start with this bartender-developed base, then add the fruit and wine of your choice.

  • Magazine

    Create Your Own Recipe: Fruit Cobblers

    Thanks to endless variations of juicy fruit fillings and buttery biscuits, you can enjoy different versions of this classic all summer long.

  • Magazine

    Book Review: The South’s Best Butts

    The South’s Best Butts Pitmaster Secrets for Southern Barbecue Perfection By Matt Moore (Oxmoor House; $24.95) In Matt Moore’s new book, there are at least five photographs of him chowing…

  • Magazine

    Book Review: Hello, My Name Is Ice Cream

    Hello, My Name Is Ice Cream The Art of the Scoop By Dana Cree (Clarkson Potter; $25) Readers of Fine Cooking who geek out on our Food Science column will…