Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Moveable Feast Recipes - Page 4 of 14

Moveable Feast on iPad

Fine Cooking subscribers can stream full Moveable Feast episodes for free.

  • Moveable Feast

    Fideuà

    If you can’t find Florida lobster tail or royal red shrimp, substitute one large lobster tail and colossal size shrimp. The dish is traditionally made in a cazuela, a heafty,…

  • Moveable Feast

    Bronx House Pie

    Remember that the key to a great pizza is a hot pizza stone and topping the pie sparingly so that the crust cooks through and remains crisp.

  • Moveable Feast

    Sun-Dried Tomato Gnocchi with Brown Butter and Mint

  • Moveable Feast

    Tempura Fried Opah with Pineapple & Thai Basil Salsa

    If you can’t find opah, you can substitute cod loin or haddock fillet. Furikake is a Japanese dried seasoning that typically consists of dried fish and seaweed, sesame seeds, sugar,…

  • Moveable Feast

    Smoking Mai Tai

    This cocktail is infused with the smoky flavor of applewood with the help of The Smoking Gun and calls for you to make your own falernum. Alternatively, you can buy pre-made…

  • Moveable Feast

    Old Old Fashioned

    This cocktail is all about great bourbon and slow-melting ice, so find an ice cube mold that’s almost the size of the glass.

  • Moveable Feast

    Pineapple and Thai Basil Salsa

    This spicy but sublime salsa goes well with fried or tempura fish, or raw salmon or tuna. Canned pineapple can easily be substituted for fresh.

  • Moveable Feast

    Grilled Shrimp, Hibachi-Style with Fruit Salad

    If you can’t find Asian pears or fresh papaya, substitute any firm pear of choice, or use mango. You can also substitute canned pineapple for the fresh.

  • Moveable Feast

    Tutka Bay Fisherman's Stew

    Halibut and four kinds of shellfish star in this stew served at Kirsten Dixon's Tutka Bay Lodge. Chorizo and saffron give it a bit of Spanish influence.

  • Moveable Feast

    Alaskan King Crab Beignets with Aïoli

    King crabs are most often eaten as steamed crab legs dipped in butter, but here they're incorporated into a savory beignet, with a nori-laced aïoli for dipping.

  • Moveable Feast

    Grilled Skirt Steak with Chimichurri Sauce

    On Moveable Feast, Anthony Lamas made this dish—a favorite at his restaurant, Seviche—with bison skirt steak, but beef is an easy-to-find substitute. A vibrant chimichurri sauce made with scallions, garlic,…

  • Moveable Feast

    Charred Farm Radishes with Greek Yogurt Crema

    The crema is also good served with fresh vegetables.

  • Moveable Feast

    Grilled Octopus Salad

    The braised octopus can be made up to one day ahead and refrigerated. Bring it to room temperature before grilling.

  • Moveable Feast

    Grilled Peaches with Greek Yogurt and Hazelnut Praline

    Freestone peaches, those in which the pit releases easily from the flesh, are best for this recipe. Late-ripening peach varieties tend to be freestone.

  • Moveable Feast

    Madame Begue's Stuffed Eggs

    Poppy Tooker’s buttery, spicy stuffed eggs are a tip of the hat to the “late breakfast” served at 19th-century New Orleans restaurant Begue’s. Proprietor Madame Begue offered but one meal…

  • Moveable Feast

    Garlic- and Herb-Roasted Potatoes

    Perfect roasted potatoes, says Chef Spicer, “are all about the herbs—sage, rosemary, and thyme, just like the song.” Feel free to add your favorite herbs. And don’t forget to toss…