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Moveable Feast Recipes- Season2

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  • 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…

  • Moveable Feast

    Spiced Chicken with Papaya-Mango Salsa

    With a nod to Caribbean influences in New Orleans, Chef Evans incorporates island flavors in both the spicy marinade and the ripe-fruit salsa. Coconut oil, which is solid at room…

  • Moveable Feast

    Swiss Chard Fritters with Whipped Feta and Baby Beets

    Chef Spicer likes the sweet, rich, “slightly beany” flavor of chickpea flour, which she uses to bind these earthy chard fritters, and the pungent, “not too spicy” taste of Aleppo…

  • Moveable Feast

    Whelk and Yukon Gold Potatoes with Celery Salsa Verde and Ramp Mayonnaise

    Slow cooking is the way to go with fresh whelk, says Chef Taibe. Simmering them helps to break down the protein and create a tender, meaty bite. When introducing an…

  • Moveable Feast

    Roasted Carrots and Beets with Fermented Black Beans and Sesame

    Use early season vegetables, if possible—their natural sweetness blossoms when roasted at high heat. The saltiness of the fermented black beans, the acidity of the lime and sour cream, and…

  • Moveable Feast

    The Ruby Cigar Cocktail

    Nick Roberts, Chef Williamson’s husband and co-chef at the couple’s L.A. restaurants, uses both tequila and mezcal in this colorful cocktail with a kick. While tequila is made from the…

  • Moveable Feast

    Scallop Ceviche with Jícama, Cucumber, and Sesame

    Chef Evans’s “secret” ingredient to enliven this ceviche is yuzu juice, from the Asia fruit that embodies flavors of mandarins, tangerines, grapefruit, and lemons. If you can’t find wild-salmon roe…

  • Moveable Feast

    Lobster and Chorizo Queso Fundido

    Making your own chorizo is easier than you might imagine. Chef Saad likes the smoky, dried-cherry-like flavor that guajillo chiles add to the meat mixture, as well as the clean…

  • Moveable Feast

    Charred Baby Octopus Salad with Cumin-Lime Vinaigrette

    Braising is the key to tenderizing the notoriously tough flesh of the octopus. Chef Williamson uses an aromatic vegetable broth as her braising liquid. Some chefs even add a wine…

  • Moveable Feast

    Carnitas with Rice and Salsa

    For this classic slow-cooked pork dish, Chef Saad uses Mexican oregano, which has a robust flavor, more floral and citrusy than Mediterranean oregano. Don’t substitute Italian or Greek oregano; they…

  • Moveable Feast

    Pecan-Apricot Rice

    Fragrant, long-grained basmati rice lends substance to this crunchy, fruity blend. For tips on selecting and cooking different varieties of the grain, see The Science of Cooking Rice.

  • Moveable Feast

    Grated Carrot and Raisin Salad

    Chef Evans puts a Moroccan spin on this refreshing salad with pistachios, mint, and a healthy dose of sumac, the tart, deeply red spice that is an essential in the…

  • Moveable Feast

    Fennel-Stuffed Rainbow Trout with Brown Butter and Dandelion Green

    Chef Lentz plays off the mild flavor of trout with aromatic herbs and bitter greens that are bold but never overpower the fish. For cooking whole fish on the grill,…

  • Moveable Feast

    Bourbon Mojito

    By switching up traditional rum for bourbon, Chef Lamas gives the Cuban cocktail a certain spiciness. If your rocks glasses are fragile, muddle the mint and sugar in a mortar…

  • Moveable Feast

    Arugula and Grilled Stone Fruit Salad with Goat Cheese and Dried Apricots

    If you’d like to add a salty touch to this salad that already combines the sweetness of fruit, the crunch of nuts, the spicy hint of arugula, and the bite…