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April/May 2010
Issue Number 104

On Sale: March 16, 2010


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Feature Articles

40 USE YOUR NOODLE
by Tony Rosenfeld Asian noodles, from udon to soba and beyond, make everyday dinners new in six easy, inspiring recipes
48 AUTHENTIC BRIOCHE
by Allison Ehri Kreitler and Lesli Heffler Flick A step-by-step guide to making this classic French bread, in all its tender, buttery glory
56 SLOW-ROASTED LEG OF LAMB
by Jennifer McLagan A delicious Sunday supper, plus leftovers for inspired meals later on
62 CHEESECAKE
by Abigail Johnson Dodge One easy method, endless flavor variations Online extra: Recipe maker: Create your own cheesecake recipe

70 ALL CHOKED UP
by Sara Jenkins Steamed, stuffed, braised, and even raw, artichokes are surprisingly versatile

76 OLIVE OIL POACHING (for CooksClub members)
by Molly Stevens This foolproof three-step method delivers the silkiest fish you've ever had Online extra (for CooksClub members): Video recipe: Olive Oil Poached Salmon with Indian Spices

82 EGGS BENEDICT
by John Ash and Scott Conant The best-ever brunch classic takes on a chef's innovative interpretation Online extra: Vote for your favorite



Departments

15 MARKETPLACE
Try this: Soft-shell crabs
What we're cooking now: Papaya, ramps, watercress
Preserving the season: Morel mushrooms
Big buy cooking: Garlic

22 MAKE IT TONIGHT
Skirt Steak Tacos with Spicy Sour Cream
Quick Chocolate Bread Pudding
Chicken Soup with Lime & Hominy
Linguine with Roasted Asparagus & Almond Pesto
Sautéed Spinach with White Beans & Pine Nuts
Tilapia with Scallions & Black Bean Sauce

26 BOOKS THAT COOK
New must-reads for food lovers
27 GREAT FINDS
Go shopping: Our latest buys for the kitchen and table
28 FOOD SCIENCE
Alcohol's role in cooking
30 REPERTOIRE
Caesar salad (for CooksClub members)
32 THE GOOD LIFE
Eat your colors
34 TEST DRIVE
Springform pans (for CooksClub members)
37 DRINKS
The new sweet: Natural sweeteners make better cocktails
87 TEST KITCHEN
How to prep artichokes
Acidulated water
Should you remove the garlic germ?
How to fix a broken hollandaise
Use parchment for a richer braise
What to do with leftover brioche
How to clean a soft-shell crab
Agave nectar

98 FOOD FOR THOUGHT
Carl Warner


In every issue

6 FROM THE EDITOR

8 READERS' LETTERS

10 CONTRIBUTORS

12 FINECOOKING.COM

93 WHERE TO BUY IT

94 ADVERTISER SHOPPING GUIDE

95 NUTRITION

96 MENUS

97 RECIPE INDEX