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Moveable Feast Recipes- Season2 - Page 3 of 4

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  • Moveable Feast

    Casarecce Ragù with Ricotta

    Casarecce is a short rolled pasta whose scroll-like shape invites sauces into its every nook and cranny. Chef Evans made his original ragù with ground goat meat and a homemade…

  • Moveable Feast

    Beer-Steamed Mussels

    When creating this butter sauce, Chef Hayward stressed the importance of restraint when cooking with mussels: “Keep it simple to let them sing.” He used sheep’s sorrel as part of…

  • Moveable Feast

    Snap Pea and Strawberry Salad with Chèvre and Olive Vinaigrette

    The dressing for this salad gets a kick of heat from Calabrian chile, a spicy, slightly fruity pickled chile pepper from southern Italy. Chef Denton’s choice of Nasturtium leaves and…

  • Moveable Feast

    Grilled Leeks with Hazelnut Romesco

    Chef Denton draws on the Spanish custom of charring leeks, then tucking them into newspaper to steam, followed by a dip into a classic Romesco sauce. To avoid any grittiness…

  • Moveable Feast

    Flank Steak with Chimichurri, Tomatoes, and Cucumbers

    If you can find bison flank steak, it is much more lean than beef and has a more delicate flavor, but beef flank works perfectly in this recipe too. Chef…

  • Moveable Feast

    Lamb Sausage Patties with Avocado Relish

  • Moveable Feast

    Heirloom Bean Tostadas with Crispy Avocado

    Though we call for an assortment of canned beans for convenience, Chefs Feniger and Milliken used heirloom beans, such as scarlet runner beans, to dress up this recipe with color…

  • Moveable Feast

    Grilled Artichokes with Salsa Verde

    Mexican salsa verde (“green sauce”), which is often more mild than its red counterpart, gets its brilliant color from fresh green herbs such as parsley, chives, and oregano. It’s also…

  • Moveable Feast

    Grilled Salmon Wrapped in Collards with Tomato-Mint Salsa and Tzatziki

    Though we've adapted this recipe to use salmon fillets for ease and convenience, grilling a whole salmon, as Chefs Milliken and Feniger do, is also an option. In fact, fish…

  • Moveable Feast

    Pork Chop Milanese with Belgian Endive and Treviso Salad

    Chef Hamilton’s pork chops were bone-in and cooked in clarified butter. However, it’s often difficult to thoroughly cook the meat close to the bone in bone-in chops, so we swapped…

  • Moveable Feast

    Lemon Soufflé with Rhubarb-Vanilla Compote

    This fluffy, light-as-air soufflé tastes like spring, with the brightness of lemon and rhubarb. The compote tastes best when it is served at room temperature. For more soufflé tips, check…

  • Moveable Feast

    Fresh Pappardelle with Peas, Butter, and Parmigiano-Reggiano

    A prosciutto rind infuses the broth with flavor—ask your deli person to cut you a chunk of rind from the back of the prosciutto. For the broth, you can also…

  • Moveable Feast

    Mushroom Medley in Parchment with Rosemary and Gremolata

    “Gremolata,” says Chef Canora, “is like Italian MSG. It makes everything taste good.” It’s important, he adds, to chop the parsley, lemon zest, and garlic cloves together, not separately. Ready-made…

  • Moveable Feast

    Di Palo’s Antipasto Salad

    Using the highest quality ingredients is key to this salad. Chef Evans used Di Palo’s cacciatorini (hunter’s sausage) that’s rich with red wine and garlic. A tip for easily removing…

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    Grilled Spring Onion Kimchi with Radishes

    “Kimchi,” says Chef Izard of the fermented vegetable side dish, “is salty, funky, spicy, and delicious. It sums up what Korean food is all about. Adding kimchi to food that’s…

  • Moveable Feast

    Grilled Broccoli Raab and Charred Red Onions

    This is a great way to quickly cook broccoli raab. Its slightly bitter flavor is balanced by the onions and the spicy dressing. If you’re a garlic lover, you can…