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August/September 2017

Korean-Style Grilled Marinated Short Ribs

Grilled marinated short ribs (kalbi) are one of the most popular dishes at a Korean barbecue. Asian pears  are a common addition to this style of marinade; they add a…

    Features

  • Peach Whey Sorbet

    Because this recipe uses the whey (the liquid left after straining regular yogurt),  it has hardly any fat, which makes its texture less like ice cream and more like  sorbet.…

  • Strawberry and Chia-Seed Swirled Frozen Yogurt

    Chia seeds, available at most supermarkets, play a fun role here: They offer a jellylike pop when the yogurt hits your tongue.

  • Lemony Frozen Yogurt With Mascarpone and Maple

    This frozen yogurt may leave you wondering how something so creamy can be so refreshing, but it is decidedly and deliciously both. The maple adds an understated sweetness.

  • Pistachio Frozen Yogurt with Salted Caramel

    Pistachios add richness and bursts of bright green to this tangy, creamy fro-yo, made better with a generous topping of caramel sauce.

  • Basic Tomato and Bread Salad

    This take on a classic Tuscan panzanella features both fresh and sun-dried tomatoes.

  • Fattoush-ish Bread Salad

    Crumbled feta, red onion, fresh mint, olives, and pita give this bread salad a Mediterranean feel.

  • Scandinavian-Inspired Bread Salad

    Best-of-season ripe tomatoes meld with fresh dill, fennel, toasted rye, and caraway in a Nordic-influenced salad you’ll want to serve day and (long) summer night.

  • Sugar-and-Spice Lime Cocktails

    This refreshing cocktail is the perfect accompaniment to a summer menu of Indian dishes. The cumin adds a toasty note to an otherwise light and citrusy drink.

  • Garlic and Chile Seared Shrimp

    Put out a plate of sizzling shrimp, and just watch the crowd gather. Curry leaves—no relation to the powder—add a subtle lemon-meets-onion flavor. If you must, you can omit them…

  • Green Bean Salad with Coriander Oil

    Every Sunday, we would have a big family meal, and my mother always cooked green beans when they were in season. This recipe always reminds me of her. I think…

  • Crisp Indian-Spiced Potato Wedges

    Crisp on the outside and fluffy on the inside, these potatoes bring the heat and full-spice flavors of India to the table.

  • Glazed Spice-Rubbed Spareribs

    Every summer, my dad makes the most delicious barbecued ribs. His trick is to add some smoked paprika to the cumin and fennel in the spice rub to guarantee smoky…

  • Baked Plums with Cardamom Nut Crumble and Cream

    Warm, tender plums topped with softly whipped mascarpone and a crumble fragrant with cardamom are a simple, fuss-free dessert that also happens to be plate-licking good.

  • Charred Octopus

    Tender and ever-so-slightly smoky, with a hint of the sea , charred octopus makes a  great starter and a delicious addition to pasta and risotto. The octopus needs to braise for 2…

  • Crêpes

    This basic crêpe is simple and delicious with a hint of vanilla that does justice to both sweet and savory fillings.

  • Crêpe Cannelloni

    Filled with a hearty blend of ricotta, ground meat, and sausage, these cannelloni are made with crêpes, which are lighter than traditional pasta.

  • Spicy Shrimp Crêpe Purses

    Serve the purses as an appetizer, or serve in a folded crêpe with a salad for lunch or a light supper.

  • Cheese Blintzes with Strawberry Sauce

    The sweet cheese filling is perfect for breakfast or dessert with berries or seasonal fruit, topped with a sprinkling of confectioners’ sugar.

  • Garlicky Lemon-Thyme-Marinated Lamb Chops

    This bright marinade is always a sure-fire hit (besides lamb, it's great on chicken, swordfish, and potatoes). The chops are delicious served with some pita bread and grilled eggplant.

  • Miso-Marinated Grilled Vegetables

    The savory flavor of miso works wonders in marinades, giving everything it touches depth of flavor.

  • Simple, Summery Tomato-Bread Salads

    Juicy, vine-ripened beauties shine in satisfying no-cook dishes.

  • How to Cook Octopus At Home

    When I eat out, part of the fun comes from ordering foods I don’t normally cook at home. Charred octopus is one such item. While it has always been a…

  • Easy DIY Frozen Yogurt

    Rich and creamy with a satisfying tang, these ice cold treats burst with bold flavors like lemon, peach, and pistachio.

  • Go-To Marinades for Quick Summer Dinners

    Fine Cooking editors share their favorite marinades perfect for the grill

  • Menu from Mumbai

    Spice up summertime favorites like shrimp, ribs, potatoes, and plums with fragrant Indian spices.

Departments

    3 Ways With

  • Garlicky Stir-Fried Eggplant

    The subtle Asian flavors of garlic and ginger combine with sautéed eggplant to create a wonderfully textured dish that you’ll want to make again and again. Serve over jasmine rice…

  • Lemony Eggplant Dip

    This spin on classic baba ghanoush amps up the citrus flavor. Serve with fresh vegetables, pita chips, or crackers.

  • Spicy Pasta Alla Norma

    This Sicilian classic, made with sautéed eggplant, tomatoes, basil, and red pepper flakes, is Italian comfort food at its best.

    On Location

  • Thai-Style Deviled Eggs with Crab and Crispy Shallots

    This nontraditional take on deviled eggs balances the richness of the egg yolks and crabmeat with the flavors of ginger, chile, and lime.

  • Smith Island Cake

    In 2008, the Smith Island Cake became the official dessert of the state of Maryland. This decadent, buttery cake layered with fudge frosting is known to have been made with…

  • Maryland Blue Crab with Old Bay Cider Vinegar

    Serve Maryland blue crab with other summertime classics like corn on the cob and potato salad. For dessert, make watermelon extra special in a simple way: Cube it and toss…

    Make It Tonight

  • Pasta with Sausage, Radicchio, and Green Olives

    Cocktail olives give this pasta welcome bursts of sweet and briny flavor that perfectly balance the subtle bitterness of the radicchio.

  • Crisp-Skinned Arctic Char

    Arctic char’s silky texture is beautifully countered by skin crisped to perfection using this easy method. (You can cook salmon or trout fillets in this same manner.) Brightly flavored Smashed Potatoes…

  • Thai-Style Cabbage Slaw

    This super-quick slaw is packed with flavor thanks to lots of fresh herbs and the lime-fish sauce dressing. Serve with Grilled Thai Chicken Breasts or seared salmon.

  • Grilled Tomatoes with Burrata and Parsley Salad

    A toasted bread-and-parsley salad adds crunch and bright, fresh flavor to this riff on Caprese salad. Serve with simple grilled steak or pork chops for an easy summer meal.

  • Chimichurri Roast Chicken Legs

    This herb-flecked chicken is a walkaway dish; once you stick it in the oven, it’s completely hands off. There’s no fussy finish to worry about. Just take it out and…

  • Peperonata with Fried Eggs

    Peperonata, a mix of cooked sweet peppers, is often served as part of antipasti. Here, it’s topped with an egg and served with crusty bread to mop it all up.

  • Korean-Style Burgers

    This burger gets loads of flavor from both what’s in it (kimchi, soy sauce, and ginger) and what’s on it: crisp, sweet-and-sour cucumbers and a slaw-sauce hybrid that gets a…

  • Smashed Potatoes and Peas with Lemon and Dill

    This easy, summery riff on mashed potatoes is terrific with Crisp-Skinned Arctic Char.

    Food Science

  • Reverse-Sear Grilled Steak

    The reverse-sear method in this recipe ensures a juicy steak because it prevents overcooking. Cook over low heat first, just shy of perfect doneness, then sear the surface to brown and…

    Books That Cook

  • Book Review: Salt Fat Acid Heat

    Learning should be fun, right? Samin Nosrat must think so because her book, both informative and intimate, sciencey and slightly silly, makes it so. Here’s her thesis: Understand the four…

  • Black Olive Caramel

    When Justin Shoults serves his Charred Octopus Niçoise Salad at  Oak + Rowan restaurant in Boston, he includes this dots of this intriguing caramel sauce on the plate. Toasty and tangy,…

  • Banana-Berry Smoothie

    This breakfast or snack-time smoothie is a great way to use the calcium-rich whey that's left over after you strain regular yogurt to make Greek yogurt.

  • Lime Leaf Pico de Gallo

    Lime leaves have a strong citrus flavor, so a little goes a long way. Serve with an assortment of favorite chips like tortilla, taro, plantain, and potato.

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