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August/September 2014

August/September 2014

Fine Cooking August/September 2014 - Issue #130

How to Get the Best Flavor from No-Bake Desserts

How to Get the Best Flavor from No-Bake Desserts

The ultimate summer paradox: it's too hot to bake, but you want a crowd-pleasing dessert. Here are tips for cool, creamy desserts, no oven required.

Farm to Spoon: Summer Soups

Farm to Spoon: Summer Soups

In Italy, they eat soup in summer (and so should you).

Twelve Ways to Use Tomato Jam

Twelve Ways to Use Tomato Jam

12 Ideas for using Barbara Lynch's sumptuous tomato spread.

The Science of Hot Chiles

The Science of Hot Chiles

All you need to know about cooking with these fiery fruits.

How to Turn Sorbet Bases Into Granitas

How to Turn Sorbet Bases Into Granitas

Don't have an ice cream machine? No problem. You can still use Zoë François's fruit sorbet base recipe to make a cool dessert.

The Trick to Making Great Sorbet

The Trick to Making Great Sorbet

This simple, low-tech way to gauge the sugar concentration of your sorbet may sound crazy, but it works!

How to Pick the Right Skewers for Kebabs, Plus Grilling Tips

How to Pick the Right Skewers for Kebabs, Plus Grilling Tips

Moveable Feast with Fine Cooking host and chef Pete Evans shares his tips on making kebabs.

Guide to Grilled Steak, from A-Z

Guide to Grilled Steak, from A-Z

Charred, juicy, tender. A Guide on how to grill steak right.

Italian-Inspired Quiche

Italian-Inspired Quiche

A flaky-crusted quiche with a silky filling and your choice of meat, cheeses, and vegetables.

Asparagus Quiche with Cheddar & Bacon

Asparagus Quiche with Cheddar & Bacon

A flaky-crusted quiche with a silky filling and your choice of meat, cheeses, and vegetables.

Episode 8: Stamped Cake Designs

Episode 8: Stamped Cake Designs

Lots of people think that to create an elaborate cake design, they need to be an artist. Not so! Even if you can’t draw a stick figure, you can still create a gorgeous cake, with the help of rubber stamps. Watch this video to learn how.

Episode 6: Fruit Leather Decorations

Episode 6: Fruit Leather Decorations

In this video, Erin Gardner will show you how to make fruit leather decorations for a gorgeous, festive cake.

Episode 7: Simple Fondant Shapes

Episode 7: Simple Fondant Shapes

This video demonstrates how to make some of the most basic fondant shapes—ribbons, bows, and coiled ribbon roses.

Episode 4: Fondant-Coated Cake

Episode 4: Fondant-Coated Cake

Covering a cake in fondant gives it a beautiful smooth finish, the perfect blank canvas for decorations.

Episode 5: Doweling and Stacking Multi-Tiered Cakes

Episode 5: Doweling and Stacking Multi-Tiered Cakes

This video demonstrates how to add the dowels and stack the tiers, to build a beautiful multi-tiered cake.

Episode 3: Buttercream Effects

Episode 3: Buttercream Effects

If you don’t want to cover your cake with fondant, there are many decorations you can make with some basic buttercream and a piping bag. This video demonstrates how to create some of the most popular buttercream decorations, including pearls, ruffles, and rosettes.

Cake Decorating with Erin Gardner (Series Intro)

Cake Decorating with Erin Gardner (Series Intro)

Pastry chef Erin Gardner is one sweet genius...literally! She competed on the Food Network’s Sweet Genius and won. As the owner of Wild Orchid Baking Company in New Hampshire, she creates gorgeous custom cakes for weddings and parties all over coastal New England. And now she’s sharing her secrets with us.

Episode 1: Leveling and Splitting Layer Cakes

Episode 1: Leveling and Splitting Layer Cakes

The most beautiful cake decorations will be lost on your guests if they are distracted by a cake that’s lopsided or lumpy. This video demonstrates to build a great base for your cake: how to level, split and layer the cakes with filling so that they are straight and sturdy.

Episode 2: Crumb Coat for Fondant Cakes

Episode 2: Crumb Coat for Fondant Cakes

The whole point of covering a cake in fondant is to give it a perfectly smooth surface to decorate. But if you lay that fondant right over a bare cake, you'll get lumps, bumps, and color showing...

June / July 2014

June / July 2014

Fine Cooking June/July 2014 - Issue #129

Salmon Cooked as You Like It

Salmon Cooked as You Like It

A visual guide to what salmon should look like from rare to well done.

The Science of Pickles

The Science of Pickles

The process of lactic acid fermentation transforms fresh vegetables into sour, crisp pickles.

How to Carve a Whole Salmon

How to Carve a Whole Salmon

Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly.

Lights, Camera, Salad!

Lights, Camera, Salad!

Three sophisticated salads from our Moveable Feast TV show are ready for their close-up.

A Tip for Cooking with Scallions

A Tip for Cooking with Scallions

Learn when to use the light and dark parts of scallions.

How to Clean and Trim Artichokes for Recipes

How to Clean and Trim Artichokes for Recipes

Learn four simple ways to clean and trim artichokes.

April / May 2014

April / May 2014

Fine Cooking April/May 2014 - Issue #128

Ham, Sweet Ham

Ham, Sweet Ham

Two ways to cook a super-juicy ham for Easter or your next gathering, plus shopping and carving tips, and tasty recipes for leftovers.

Meatless All Day

Meatless All Day

Despite its title, Dina Cheney’s Meatless All Day is not just for vegetarians.

The Science of Food Preservatives

The Science of Food Preservatives

Are preservatives bad for us? Or are they just the inevitable consequence of societal evolution?

How to Make Meringue

How to Make Meringue

The backbone of countless desserts, meringue can be made three ways.

Rethinking Rhubarb

Rethinking Rhubarb

We all know it’s great in desserts, but rhubarb, a.k.a. the “pie plant,” adds bright flavor to savory dishes, too.

Important Subscription Information

Important Subscription Information

Please read this important message about your subscription

Zebra Cheesecake

Zebra Cheesecake

Learn to make this decadent raspberry-vanilla cheesecake.

Moveable Feast with Fine Cooking Wins the Best New Series Taste Award

Moveable Feast with Fine Cooking Wins the Best New Series Taste Award

Roll out the red carpet! Moveable Feast with Fine Cooking has just won the 2013 Taste Award for Best New Series.

Cheese-Filled Bread

Cheese-Filled Bread

Learn how to make this gorgeous, rich bread.

Crumble-Topped Mini Quiches

Crumble-Topped Mini Quiches

Learn how to make these elegant mini quiches.

Feb / March 2014

Feb / March 2014

Fine Cooking February/March 2014 - Issue # 127

How to Make Guacamole

How to Make Guacamole

A killer classic guacamole recipe, plus three crazy-good variations, will change the way you think about guacamole.

Layered Meringue Cake

Layered Meringue Cake

Learn how to make this four-layer masterpiece.

Fine Cooking Presents a Food Lovers Tour of Italy with Academia Barilla

Fine Cooking Presents a Food Lover's Tour of Italy with Academia Barilla

If you’ve dreamed of cooking alongside a premier Italian chef or noshing on the culinary specialties of the gastronomic capital of the world, this is your chance.

Turn It Upside Down

Turn It Upside Down

Fruit plus caramel plus cake equals desserts you'll flip for.

Fish in a Flash

Fish in a Flash

Chef Pete Evans, the host of our TV show, Moveable Feast, shares three inspired recipes for healthy weeknight cooking.

All About Rye Flours

All About Rye Flours

Bread-making expert Peter Reinhart shares a guide to help you choose rye flour.

We Love Winter Slaws

We Love Winter Slaws

Not just for summer, these refreshing salads are perfect with cold-weather fare.

The Science of Baking with Yeast

The Science of Baking with Yeast

With its unparalleled ability to make bread rise, this tiny organism is a culinary wonder. Find out what yeast is, how it works, and how to use it.

Smoked salmon: Hot vs. cold

Smoked salmon: Hot vs. cold

There are two ways to smoke salmon: cold-smoking and hot-smoking. Each method imparts a unique flavor and texture to the salmon.

Join Abby Dodge for a Holiday Baking Chat on Facebook

Join Abby Dodge for a Holiday Baking Chat on Facebook

Got baking questions?  Want to swap cookie tips with a pro? Want to win a book? Join us Thursday, December 12 for a holiday baking Facebook chat with Abby Dodge.

Cutout Sandwich Cookies

Cutout Sandwich Cookies

Learn to make these festive cookies.

Caramel Apple Pie

Caramel Apple Pie

Learn to make this sophisticated and elegant caramel apple pie.

Join Dina Cheney  for a Slow-Cooking Facebook Chat

Join Dina Cheney for a Slow-Cooking Facebook Chat

Join us Wednesday, November 13 for a cold-weather slow-cooking tips and recipes Facebook chat hosted by Dina Cheney, plus enter to win a Hamilton Beach slow cooker and Dina's cookbook.

Parmesan Sables with Pine Nuts and Olives

Parmesan Sables with Pine Nuts and Olives

Learn how to make these flaky moist crackers.

Enter Our Harvest Menu Contest on Pinterest

Enter Our Harvest Menu Contest on Pinterest

Share your “Harvest Menu” board with us on Pinterest for a chance to win a $200 online shopping spree on bobsredmill.com, courtesy of our friends at Bob’s Red Mill.

Dec 2013/Jan 2014

Dec 2013/Jan 2014

Fine Cooking December 2013/January 2014 - Issue # 126

Slow-Sauteed Winter Vegetables

Slow-Sauteed Winter Vegetables

Create intense flavors with this simple hands-off technique.

The Science of Baking Cookies

The Science of Baking Cookies

David Joachim and Andrew Schloss explain the science behind the way cookies ingredients work to create both flavor and structure.

Troubleshooting Cookies

Troubleshooting Cookies

Follow these fixes when your cookies don't turn out as expected.

Culinary Birds

Culinary Birds

John Ash, a James Beard-award-winning author, teacher, and restaurateur, has written a wonderful cookbook all about poultry.

Baking with Fine Cooking

Baking with Fine Cooking

Baking with Fine Cooking will no longer be published.

No-Knead Honey Whole Wheat Boule

No-Knead Honey Whole Wheat Boule

Learn how to make a hearty whole wheat boule.

Ginger-Pear Slab Pie

Ginger-Pear Slab Pie

Learn how to make this intensely-flavored ginger-pear pie.

Three Ways to Trim Greens

Three Ways to Trim Greens

The ribs in the center of hearty greens are tough and best removed. Here are three fast ways to do it.

Have Questions About Gluten-Free Cooking? Join Our Facebook Chat.

Have Questions About Gluten-Free Cooking? Join Our Facebook Chat.

Join our Facebook chat about Gluten-Free cooking and win Linda J. Amendt's new cookbook, Gluten-Free Breakfast, Brunch & Beyond.

The Science of Cooking Potatoes

The Science of Cooking Potatoes

From storage to starch content, here’s what you need to know about America’s favorite vegetable.

Mad About Mashes

Mad About Mashes

British chef Arthur Potts Dawson turns autumn root vegetables into boldly flavored side dishes.

The United States of Turkey

The United States of Turkey

These Thanksgiving menus are inspired by ingredients popular in different parts of the USA.

Why We Call for Freshly Grated Nutmeg

Why We Call for Freshly Grated Nutmeg

The seed of a tropical evergreen tree (Myristica fragrans), nutmeg is a wonderfully versatile spice that can be used in both sweet and savory dishes.

Taste Seeds and Nuts Before Using

Taste Seeds and Nuts Before Using

Seeds and nuts have a high oil content and can turn rancid over time, so be sure to smell and taste them before using.

Oct/Nov 2013

Oct/Nov 2013

Fine Cooking #125 - October/November 2013

Movable Feast with Fine Cooking Gets Ready for Launch with a Colavita Gift Basket Giveaway

Movable Feast with Fine Cooking Gets Ready for Launch with a Colavita Gift Basket Giveaway

We're celebrating the launch of our new television show Moveable Feast with Fine Cooking with a Colavita gift basket giveaway. Enter now!

Brownie Test

Brownie Test

A moist, fudgy brownie with your choice of mix-ins and toppings

Flour, Too

Flour, Too

Flour, Too includes recipes for soups, sandwiches, pizzas, and pastas as well as desserts.

Crackers & Dips

Crackers & Dips

In Crackers & Dips, Ivy Manning shares her homemade cracker recipes and persuasively presents the case that they’re tastier, healthier, and less expensive than those found at the market.

Di Bruno Bros. House of Cheese

Di Bruno Bros. House of Cheese

This seductive little book is no ordinary cheese guide.

Test Kitchen Pick for Best Frozen Lobster

Test Kitchen Pick for Best Frozen Lobster

Frozen lobster that's almost as good as fresh.

Handling Fresh Fruits and Vegetables

Handling Fresh Fruits and Vegetables

Our science experts debunk popular myths behind storing, prepping, and cooking seasonal produce.

From Garden to Grill

From Garden to Grill

How to grill six summer favorites, and 18 simple ways to serve them.

Cheddar Bacon Corn Quiche

Cheddar Bacon Corn Quiche

A flaky-crusted quiche with a silky filling and your choice of meat, cheeses, and vegetables.

Culinary School: Croxetti (Pasta Coins) with Pine Nut-Butter Sauce

Culinary School: Croxetti (Pasta Coins) with Pine Nut-Butter Sauce

This lesson begins with how-tos on making your own fresh egg pasta dough. Melissa and Matt then use the dough in one of the simplest handmade pastas: round, stamped-out pasta coins in a simple sauce of butter, olive oil, pine nuts, and garlic.

Minty Melon Granita: Desserts 4 Today

Minty Melon Granita: Desserts 4 Today

There's nothing more refreshing on a hot summer day than this simple granita.

Frozen Mexican Hot Chocolate Pops: Desserts 4 Today

Frozen Mexican Hot Chocolate Pops: Desserts 4 Today

The spiciness of Mexican chocolate (many brands include cinnamon or other spices) lends a little heat to these creamy ice pops.

Red Berry-Vanilla Ice Cream Bombe: Desserts 4 Today

Red Berry-Vanilla Ice Cream Bombe: Desserts 4 Today

Dress up store-bought ice cream for a special occasion with this simple layered bombe.

Orange-Scented Mini Elephant Ears: Desserts 4 Today

Orange-Scented Mini Elephant Ears: Desserts 4 Today

Store-bought puff pastry and bittersweet orange zest bake up into a crunchy, flaky cookie with a sophisticated flavor that belies its simplicity.

Nutella Fudge Brownies: Desserts 4 Today

Nutella Fudge Brownies: Desserts 4 Today

These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.

Peppermint Meringue Kisses: Desserts 4 Today

Peppermint Meringue Kisses: Desserts 4 Today

Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint.

Homegrown/Homemade: How to Care for Strawberries

Homegrown/Homemade: How to Care for Strawberries

Episode Two: How to Care for Strawberries

Homegrown/Homemade: How to Harvest Strawberries

Homegrown/Homemade: How to Harvest Strawberries

Episode Three: How to Harvest Strawberries

Homegrown/Homemade: Preserving Strawberries by Making Fruit Leather

Homegrown/Homemade: Preserving Strawberries by Making Fruit Leather

Episode Four: Recipe: Preserving Strawberries by Making Fruit Leather

Homegrown/Homemade: The Ultimate Classic Strawberry Shortcake

Homegrown/Homemade: The Ultimate Classic Strawberry Shortcake

Episode Five: Recipe: The Ultimate Classic Strawberry Shortcake

A Propane Torch Offers More Control

A Propane Torch Offers More Control

Propane torches are small and easy to handle.

Two Easy Ways to Squeeze Spinach

Two Easy Ways to Squeeze Spinach

When it comes to squeezing excess water from cooked spinach, we've got a couple of tricks.

The Science of Ice Cream

The Science of Ice Cream

A few tricks can help make this summer treat its smooth, creamy best.

A New Way to Cook Fish

A New Way to Cook Fish

Chef Laurent Gras' simplified approach to sous vide cooking delivers silky, ultramoist fish with incredible flavor.

How to Make the Most of Fresh Herbs

How to Make the Most of Fresh Herbs

Fresh recipes and ingenious ways to take advantage of summer’s fragrant bounty.

Fine Cookings Slow Cooker Week

Fine Cooking's Slow Cooker Week

A week of slow cooker recipes, tips, giveaways, and a Facebook chat devoted to one of our all-time favorite cooking methods, slow cooking. Sunday, February 24 through Saturday, March 2.

Beyond Roast Chicken

Beyond Roast Chicken

Three new ways to cook a whole bird from chefs Barbara Lynch, Lydia Bastianich, and Pam Mazzola.

How to Cut a Chicken into Pieces

How to Cut a Chicken into Pieces

To cut a whole chicken into pieces all you need is a sharp chef’s knife and kitchen shears.

How to Truss a Chicken

How to Truss a Chicken

Learn how to truss a chicken to make it easier to handle during roasting or braising.

The Science of Pressure Cookers

The Science of Pressure Cookers

These are no ordinary pots--they deliver incredible slow-cooked flavor in a fraction of the time. Here’s how.

Roots: The Definitive Compendium

Roots: The Definitive Compendium

Diane Morgan wrote Roots: The Definitive Compendium because she wanted a "go-to" volume about root vegetables that was both a reference book and a cookbook.

The Lee Bros. Charleston Kitchen

The Lee Bros. Charleston Kitchen

The Lee Bros. Charleston Kitchen by Matt and Ted Lee truely offers a delicious sense of place.

When Glazing Vegetables, Use Your Ears

When Glazing Vegetables, Use Your Ears

Cooks, get your ears ready. When using Michael Ruhlman's technique for glazed vegetables, a frenetic, almost crackling sound tells you when the vegetables are perfectly cooked.

Get to Know Your Broiler

Get to Know Your Broiler

There are several kinds of broilers, and understanding how yours works will help you use it more effectively.

Think Thin: Shaved Vegetable Salads

Think Thin: Shaved Vegetable Salads

Shaved vegetables make refreshing winter salads, and all you need to make them is a peeler.

How to Rescue Overwhipped Cream

How to Rescue Overwhipped Cream

We've all made the mistake of whipping cream just a little too long, so it's clumpy and stiff. Luckily, you don't have to throw it away and start over, if you know this trick.

The Science of Frying

The Science of Frying

The hows and whys behind this popular cooking technique.

How to Keep Layer Cakes Straight

How to Keep Layer Cakes Straight

If you have trouble splitting your cake layers into straight, level slices, use this tip to help create a tall, straight cake, even with crooked cuts.

How to Soften Butter in 1 Minute Flat

How to Soften Butter in 1 Minute Flat

Ever go to bake a batch of cookies only to discover your butter is rock-hard? This quick tip will get you on your way with softened butter in just one minute.

Make It Mini: Black-Bottomed Nutella Swirl Mini Cheesecakes

Make It Mini: Black-Bottomed Nutella Swirl Mini Cheesecakes

Cheesecakes are always popular on dessert party spreads, but they’re difficult to eat when you’re juggling a cocktail and a plate. Abby Dodge's Black-Bottomed Nutella Swirl Mini Cheesecakes are the perfect solution. In this video, she'll show you how to make them.

Cut-Out Cookies That Keep Their Shape

Cut-Out Cookies That Keep Their Shape

It just isn’t Christmas without cut-out cookies. But it can be tricky to move your cookies from the cutting board to the baking sheet without leaving behind (gasp!) a gingerbread limb. Nicki Sizemore demonstrates a reader's tip for getting cutouts that keep their shape.

Make It Mini: Toasted Coconut Snowball Cupcakes

Make It Mini: Toasted Coconut Snowball Cupcakes

Abby Dodge's Toasted Coconut Snowball Cupcakes have all the flavor of a towering coconut cake, their classic inspiration, thanks to a secret ingredient. Watch her demonstrate the recipe to find out what it is.

Make it Mini: Mini Red Velvet Whoopie Pies with Marshmallow Filling

Make it Mini: Mini Red Velvet Whoopie Pies with Marshmallow Filling

To make the hugely popular Red Velvet Cake more manageable, Abigail Johnson Dodge, author of Mini Treats & Hand-Held Sweets, created a recipe for Mini Red Velvet Whoopie Pies. In this video, Abby shows you how to make them.

Make It Mini: Pumpkin Tarts with Pecan Streusel

Make It Mini: Pumpkin Tarts with Pecan Streusel

In this video, Abigail Johnson Dodge, author of Mini Treats & Hand-Held Sweets, demonstrates how to make her Mini Pumpkin-Maple Tarts with Pecan Streusel.

For Juicier Meat, Give it a Rest

For Juicier Meat, Give it a Rest

Learn why you should let your meat rest before carving.

Fine Cooking Magazine Now on Your iPad

Fine Cooking Magazine Now on Your iPad

Free for Fine Cooking magazine subscribers and CooksClub members, the food magazine you love is now available for download on your iPad.

15 Tips for Fast Weeknight Meals

15 Tips for Fast Weeknight Meals

Our tips—and the 40+ recipes that put them into practice—will help you pull together satisfying dinners for the whole family in record time.

Tips for Perfectly Cooked Pasta

Tips for Perfectly Cooked Pasta

Giuliano Hazan's tips for perfectly cooked pasta.

Salad for Dinner

Salad for Dinner

In Salad for Dinner, Tasha DeSerio offers inspired recipes for every kind of salad imaginable, from leafy green ones to hearty pasta, bread, and legume versions.

The Fresh & Green Table

The Fresh & Green Table

Susie Middleton's second cookbook, The Fresh & Green Table moves vegetables to the center of the plate.

Soak It! Your Go-To Guide for Marinating Food for the Grill

Soak It! Your Go-To Guide for Marinating Food for the Grill

Expert griller Elizabeth Karmel walks you through what makes a good marinade, plus the most important dos and don'ts for using one.

Rib Roundup

Rib Roundup

Everything you need to know to cook pork ribs to finger-licking perfection.

How to Set Up the Grill

How to Set Up the Grill

Grill master Steven Raichlen shares recipes and tips for indirect and direct grilling with charcoal and gas.

Use a Zester for Chocolate Curls

Use a Zester for Chocolate Curls

Here is a technique on how to make your own decorative chocolate curls.

How to Care for Your Carbon-Steel Wok

How to Care for Your Carbon-Steel Wok

Here are some tips and techniques to care for and protect your wok.

evaporated milk

evaporated milk

Evaporated milk is made by boiling whole milk to evaporate about 60 percent of the water content. It is used extensively in cooking and baking in Latin America.

Cook Story: The Perfection of Butter Cookies

Cook Story: The Perfection of Butter Cookies

Dorie Greenspan didn’t know it at the time, but in her early days in Paris, she was learning a lesson in the value of simple cooking with the best ingredients, the most important of which was butter.

Big Buy: Baby Spinach

Big Buy: Baby Spinach

When it comes to this leafy green, there’s no such thing as too much.

How to Make French Roast

How to Make French Roast

This centuries-old cooking technique gives you a succulent, mouthwatering roast with a built-in side dish.

Classic/Classic Update: Shrimp Cocktail

Classic/Classic Update: Shrimp Cocktail

Make the iconic poached shrimp appetizer or recreate it as a frosty gin cocktail.

The Dos and Donts of Slow Cookers

The Dos and Don'ts of Slow Cookers

Using a slow cooker has unique benefits, but it isn't completely foolproof. Here are some dos and don'ts to help your next slow cooked meal come out perfectly.

Make the Most of Your Slow Cooker

Make the Most of Your Slow Cooker

The hows and whys behind cooking with this popular kitchen appliance.

Mile-High Parmesan-Chive Biscuits

Mile-High Parmesan-Chive Biscuits

Learn to made these tender, fluffy biscuits.

Announcing the 2011 Holiday Cookie Contest Winners

Announcing the 2011 Holiday Cookie Contest Winners

Thank you for sharing your holiday cookie recipes with us. Check out the cookies we most wanted to grab off the virtual cookie platter.

How To Turn One Roast Chicken into Many Meals

How To Turn One Roast Chicken into Many Meals

Roasting two chickens gets you three (or more) delicious meals. The key to using the leftovers lies in treating the breast and leg meat differently.

Marys Triple Almond Gingersnaps

Mary's Triple Almond Gingersnaps

Posted on behalf of mshivers60: The almond flavor is infused in these traditional gingersnaps in three ways, creating a delicious new version of a holiday cookie classic.

Classic/Classic Update: Beef Stroganoff

Classic/Classic Update: Beef Stroganoff

Make the home-style beef sauté or recreate it as a restaurant-worthy steak dinner.

Olive Oil Braised Vegetables

Olive Oil Braised Vegetables

The flavor? Deep and complex. The cooking? Dead easy. Try this simple technique for meltingly tender vegetables.

The New Beans on the Block

The New Beans on the Block

Discover four varieties worth getting to know, plus recipes that’ll make you glad you did.

Be a Better Cook in 2012: Win a Subscription to Fine Cooking Magazine

Be a Better Cook in 2012: Win a Subscription to Fine Cooking Magazine

We're about to make one lucky winner a better cook in 2012. Our friends at Eggland's Best are sponsoring the easiest Q&A contest you've ever entered—and the prize: a free one year subscription to Fine Cooking Magazine, our How to Break an Egg book and Junior's Dessert Cookbook.

Announcing the 2011 Holiday Cookie Contest

Announcing the 2011 Holiday Cookie Contest

Grab the sugar, the butter, the eggs, and your camera, and let's get this cookie party started. Enter your big-batch Christmas cookie recipe for a chance to win one of three sweet prize packages.

2011 Holiday Cookie Contest Official Rules

2011 Holiday Cookie Contest Official Rules

Find out how you can enter to win one of our annual holiday cookie contest prize packages.

Fresh Winter Salads

Fresh Winter Salads

Chicories like escarole, frisée, endive, and radicchio make the freshest salads of the season.

How to Make Shortbread Cookies

How to Make Shortbread Cookies

Learn how to make and flavor these tender, buttery treats—chocolate dip optional.

Fine Cooking Thanksgiving 2011 Tweet Up

Fine Cooking Thanksgiving 2011 Tweet Up

Join the staff of Fine Cooking Friday, November 18 from 3:30 – 4:30 EST for our annual Turkey Tweet Up and you may win our 2011 Archive DVD or one of our newest special issues.

The Country Cooking of Italy

The Country Cooking of Italy

This book, the third in a series and the second by award-winning journalist and author Colman Andrews, is all about simple, pure Italian cooking.

How to Make (and Fix) Emulsion Sauces

How to Make (and Fix) Emulsion Sauces

Learn the chemistry behind these notoriously tricky sauces, plus the secrets to getting them right and fixing them if they (gasp) break.

Momofuku Milk Bar

Momofuku Milk Bar

Christina Tosi, the pastry chef and co-owner of New York City’s Momofuku Milk Bar, shares how to make her creations in her first book.

Adventures with Chocolate

Adventures with Chocolate

British chocolatier Paul Young is known for his experimental, bold chocolate flavor pairings. It’s those intriguing combinations that make this cookbook, his first, quite the chocolate-covered ride.

Classic/Classic Update: German Chocolate Cake

Classic/Classic Update: German Chocolate Cake

Bake the classic chocolate-coconut-pecan layer cake, or dress it up as a modern glazed chocolate bombe, and vote for your favorite on our poll.

The Food Lovers Guide to Wine

The Food Lover's Guide to Wine

In this sequel to their award-winning What to Drink with What You Eat, husband and wife team Karen Page and Andrew Dornenburg invite readers to join them on another friendly journey into the world of wine and food.

Essential Pepin

Essential Pepin

With more than 700 sophisticated yet straightforward recipes, Jacques Pépin chronicles his career as a chef and cooking teacher, and offers readers a fascinating glimpse into how food has evolved over the last half-century.

Pecan Pie with a Twist

Pecan Pie with a Twist

A classic pie gets even better with bacon, bourbon and more

Beets

Beets

If you like beets, you’ll love them here, in a rustic soup, a simple sauté, a hearty pasta, and—believe it or not—a chocolate cake.

Classic/Classic Update: Clams Casino

Classic/Classic Update: Clams Casino

Make the iconic bacon-topped clam appetizer or try it reimagined as a hearty steamed clam dish. The classicLeslie Glover Pendleton is a seafood expert who has written two cookbooks on the subject: Simply Shrimp, Salmon, and (Fish) Steaks and Simply Shellfi sh. Here, she shares her...

A New Look at Chili

A New Look at Chili

Four creative chefs show us that there’s more than one way to make a mean bowl of red.

Roasting a Perfect Turkey

Roasting a Perfect Turkey

Our food science experts explain the secrets to cooking your Thanksgiving turkey.

challah bread

challah bread

Challah is the bread traditionally served at the Jewish Sabbath. But, finely grained, eggy, and tender with a hint of honey flavor, challah is delicious anytime.

Grill-lympics: Wild Card Finalists

Grill-lympics: Wild Card Finalists

Which wild card dish are you wild about? Vote for your favorite now. The winner will receive some smokin' hot grill tools.

Grill-lympics: Smoked Salmon Spread

Grill-lympics: Smoked Salmon Spread

The latest entry in our Grill-lympics challenge: a smoked salmon spread

Grill-lympics: Grilled Garlic Shrimp with Herbs

Grill-lympics: Grilled Garlic Shrimp with Herbs

Amy of the Food Wonk blog shares her favorite grilled recipe with us.

Grill-lympics: Grilled Chicken Finalists

Grill-lympics: Grilled Chicken Finalists

Thanks goes out to the grillers who participated in Week Three of the Grill-lympics challenge dedicated to chicken. Vote for your favorite now.

Grill-lympics: Chicken Satay Marinated in Red Curry Sauce

Grill-lympics: Chicken Satay Marinated in Red Curry Sauce

In this entry from Amy at Food Wonk, grilled chicken satay is marinated in a red curry sauce.

Grill-lympics Steak & Ribs Finalists: Vote for Your Favorite

Grill-lympics Steak & Ribs Finalists: Vote for Your Favorite

Which dish looks the tastiest to you? Vote for your favorite steaks and ribs in our Grill-lympics challenge. The winner gets a juicy prize pack from Allen Brothers Steaks.

Grill-lympics: Grilled Baby Back Ribs

Grill-lympics: Grilled Baby Back Ribs

The key to perfecting these smoky ribs is to start them off in the oven on low temperature, then finish them on the grill using a bit of smoke to impart flavor.

Grill-lympics Burger Finalists: Vote for Your Favorite

Grill-lympics Burger Finalists: Vote for Your Favorite

Which burger will you flip for? Vote for your favorite; the winner takes home a grill lighter and becomes eligible for the grand prize.

Grill-lympics: Pancetta-Gruyere Burger with Grilled Vidalia Onions

Grill-lympics: Pancetta-Gruyere Burger with Grilled Vidalia Onions

In this burger from Judy, the Savoring Today blogger: pancetta infuses savory, juicy flavor without overpowering the beef, while the earthy, distinct flavor of Gruyere brings a rich nuance.

Grill-lympics: The Beauburger

Grill-lympics: The Beauburger

The Beauburger may look like an "All-American" cheeseburger, but this juicy entry comes to us from Manitoba, Canada.

How to Cook Fresh Corn

How to Cook Fresh Corn

Golden and sweet, this beloved vegetable is a must on any summer table. Here are the hows and whys of choosing, storing, and cooking it.

Preserving the Season: Hot Chiles

Preserving the Season: Hot Chiles

Turn ripe summer chiles into a hot sauce to spice up barbecue, tacos, and more.

Eggplant

Eggplant

Try it braised, grilled, stir-fried, or sautéed for delicious results, guaranteed.

Lunch at Your Desk

Lunch at Your Desk

Think outside the lunchbox. These four ah-ha! strategies for prepping and packing the midday meal will have you actually looking forward to eating at work.

Classic/Classic Update: Strawberry Shortcake

Classic/Classic Update: Strawberry Shortcake

The timeless summer dessert faces off against a modern makeover. Which will you choose?   

New Ways with Chicken Breasts

New Ways with Chicken Breasts

Everyone’s favorite weeknight standby tastes deliciously new when fresh summer produce is added to the equation.

Grilling with Wood Planks

Grilling with Wood Planks

Grilling food, especially seafood, on untreated cedar planks is an easy way to infuse the food with a wonderful, light wood-smoke flavor

Cook Story: A City Slicker in the Kitchen

Cook Story: A City Slicker in the Kitchen

Rowan Jacobsen had never been out West, lived on a ranch, or cooked for a crowd. But how hard could it be?

Truly Mexican

Truly Mexican

The flavors of Mexico are at your fingertips, so long as you master a few simple cooking techniques taught to you by Roberto Santibañez, the former culinary director of New York-based Rosa Mexicano restaurants and the owner of Fonda, a Mexican eatery in Brooklyn.

Tender: A Cook and His Vegetable Patch

Tender: A Cook and His Vegetable Patch

In this 400-recipe cookbook, renowned British food writer and television personality Nigel Slater wittily details his experience as an urban gardener and cook.

The Fearless Baker

The Fearless Baker

In her sixth cookbook dedicated to all things sweet, James Beard Award-winning pastry chef Emily Luchetti rids people of worry by taking on the role of baking mentor.

Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean

Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean

In Britain, Silvena Rowe is a bit of a rock star, having made her mark in television, restaurants, and food writing. In her newest tome, she explores eastern Mediterranean cuisine. It's a romantic ode to a region that’s often overlooked and undercooked.

Italian, My Way

Italian, My Way

Jonathan Waxman likes his food direct, simple, and delicious—a style of cooking that sums up the more than 150 Italian recipes in his new book.

Goat: Meat, Milk, Cheese

Goat: Meat, Milk, Cheese

From Bruce Weinstein and Mark Scarbrough comes Goat: Meat, Milk, Cheese, a “nose to udder” celebration of the next big thing.

Sear, Sauce, and Serve

Sear, Sauce, and Serve

In Sear, Sauce, and Serve, Fine Cooking contributor Tony Rosenfeld simplifies weeknight cooking like only he can.

The Glorious Pasta of Italy

The Glorious Pasta of Italy

Domenica Marchetti’s The Glorious Pasta of Italy is a mouthwatering ode to the traditional mainstay of Italian cuisine.

Cook Story: An Affair to Remember

Cook Story: An Affair to Remember

He was nearly 90 years old, almost toothless, and arthritic. He was also the man of Gabrielle Hamilton's dreams.

A Conversation with Dr. Nathan Myhrvold, author of Modernist Cuisine

A Conversation with Dr. Nathan Myhrvold, author of Modernist Cuisine

Meet Dr. Nathan Myhrvold. Cooking may well be an art, but for this former Microsoft exec and author of the ambitious cookbook Modernist Cuisine, it’s a science, too. A weird science.

Announcing the Soup Week Challenge Winner

Announcing the Soup Week Challenge Winner

More than 350 people voted for a favorite soup this weekend. Thank you for participating in our Soup Week Challenge!

Soup Week: Mediterranean Chicken, Bean & Pasta Soup

Soup Week: Mediterranean Chicken, Bean & Pasta Soup

This healthy soup is a hearty mixture of chicken (I used rotisserie chicken for ease), cannellini beans, vegetables, and pasta. It requires a small amount of chopping and then some inactive simmering time. In other words, it comes together with very little effort.

Soup Week:  Stracciatella alla Romana

Soup Week: Stracciatella alla Romana

I first discovered Stracciatella at a little Italian cafe across the alley from Harrod's in London. It's very light, but warming and so flavorful. It's basically the Italian version of egg drop soup and is so easy to make, you can have a steaming bowl in your hands in under 15 minutes.

Soup Week:   Delicieuse Soupe a l Oignon Francais

Soup Week: Delicieuse Soupe a l Oignon Francais

When I saw last week on Twitter that Fine Cooking Magazine was hosting a Soup Week Challenge, I immediately thought of my delicious French Onion soup recipe. I know it isn’t necessarily the most creative recipe when it comes to soup, but it sure is tasty and I thought it would make for some tantalizing food photos!

Soup Week: Almost Spring Vegetable Soup with Pesto

Soup Week: Almost Spring Vegetable Soup with Pesto

The kicker here is the pesto. Use your favorite recipe and make some from scratch…or plop a dollop of prepared stuff on this soup while it’s hot. The seasoning in the soup is minimal so you can let the pesto do the work for you.

Soup Week: Silky Spinach Soup

Soup Week: Silky Spinach Soup

If ever I’ve made a feel good soup…the kind that makes you believe you’re really nourishing yourself…it would be this one.

Soup Week: Thai-Inspired Coconut Chicken Noodle Soup

Soup Week: Thai-Inspired Coconut Chicken Noodle Soup

I used some organic chicken stock/meat and veggies/herbs I had on hand, along with Thai staples I keep in my refrigerator and pantry. Once you compile all the ingredients, this soup is quick to make and really delicious…I give it two thumbs WAY up.

Soup Week: Italian Sausage & Kale Soup

Soup Week: Italian Sausage & Kale Soup

My original inspiration for this came after eating a similar soup at an Italian restaurant. I love the challenge of creating my own version of something I've tasted & this is the result.

Soup Week: Vegetable Pasta Soup

Soup Week: Vegetable Pasta Soup

This entry comes to us from Kat at Eating the Week: "This vibrantly colored and nutrient-rich vegetable mix is packed into a fairly low-calorie main-course bowl, which is quick to make and freezes...

Soup Week: Chicken Curry Soup

Soup Week: Chicken Curry Soup

Here's an entry from the Feed 'em Right blog: "This soup is inspired by a dish my mother used to make when I was a kid, it is an easy one to put together, even on a busy night- just pick up a...

Soup Week: Tunisian Soup with Chard and Egg Noodles

Soup Week: Tunisian Soup with Chard and Egg Noodles

This is the Italian Momma's idea of "clean out the fridge, cook on the stove all day" tradition of making a homemade soup.

Soup Week: Cold Mulberry Soup with Ginger Yogurt

Soup Week: Cold Mulberry Soup with Ginger Yogurt

The entry is from Sanura Weathers from My Life Runs on Food: "The soup is bursting of fresh flavors from the mulberries, vanilla, mint and the elderberry liqueur. The ginger yogurt is a sassy dollop...

Soup Week: Spicy Delicata Squash Soup with Cilantro Lime Yogurt

Soup Week: Spicy Delicata Squash Soup with Cilantro Lime Yogurt

Here's an entry from Sanura Weathers of My Life Runs on Food: "Soups are one-dish meals that are delicious recipes for the single lifestyle. For this Spicy Delicata Soup, chicken breasts from a whole...

Soup Week: Stracciatella with Organic Baby Spinach and Four-cheese Tortellini

Soup Week: Stracciatella with Organic Baby Spinach and Four-cheese Tortellini

Stracciatella with Organic Baby Spinach and Four-cheese Tortellini

Soup Week: Tomato Artichoke Soup

Soup Week: Tomato Artichoke Soup

If you have a stick immersion blender it will make this tomato soup very easy to prepare. If you don't have one, you can either run the soup in batches through your blender or just tough it out and eat it with chunky vegetables.

Soup Week: Grandmas Homemade Lentil Soup

Soup Week: Grandma's Homemade Lentil Soup

The Mirepoix was very flavorful and added a great depth for the base of my lentil soup; I was thrilled with the flavor of the final product.

Soup Week: Roasted Tomato, Garlic, and Onion Soup with Cheese Crostini

Soup Week: Roasted Tomato, Garlic, and Onion Soup with Cheese Crostini

No food speaks to our hearts like tomato soup. With the first spoonful, childhood days rush back and fill us with warm memories. Paired with grilled cheese sandwiches, nothing fills your tummy and soul like tomato soup. Try changing it up a bit by roasting the tomatoes first with garlic and onions. You will have a more refined, grown up flavor that you and your family will love!

Soup Week: Sunny Andersons Roasted Tomato Soup

Soup Week: Sunny Anderson's Roasted Tomato Soup

My friend Kelly was talking about living on grilled cheese sandwiches and tomato soup the last time I saw her and I got all inspired. I found Sunny Anderson's recipe for Roasted Tomato Soup and decided to give it a try.

Soup Week: Parsnip Soup

Soup Week: Parsnip Soup

After having tasted (and having fallen in love with) parsnips in restaurant, I knew I wanted to lay hands on this vegetable myself. My husband and I liked the soup. It has a mildly sweet taste but that is a fresh & slightly sharp flavor.

The New Rules for Pairing Food and Wine

The New Rules for Pairing Food and Wine

Forget red wine with meat, white wine with fish. Here are the new rules for picking a wine to go with dinner (hint, it’s all about the food).

Classic/Classic Update: Chicken Pot Pie

Classic/Classic Update: Chicken Pot Pie

In this corner, the classic savory pie, and in that corner, a chef’s creative interpretation. Which will you choose?

Butchers Best

Butcher's Best

The pros know there’s so much more to lamb than racks and chops. Follow their lead and try these four underappreciated cuts.

Video Recipe: Salt-Crusted Fish

Video Recipe: Salt-Crusted Fish

This simple method (and impressive dinner party trick) delivers silky, ultra-moist fish with incredible flavor.

Roasting Meat

Roasting Meat

Everything you ever wanted to know about your Sunday dinner roast.

Soup Week: Mid-Winter Nom - Roasted Potato and Garlic Soup

Soup Week: Mid-Winter Nom - Roasted Potato and Garlic Soup

When I see a ginormous bag of potatoes on sale in the late winter months, I snatch them up. Because that means it is time to make one of the recipes that’s been with me the longest: roasted potato and garlic soup.

Soup Week:  Butternut Squash and Chorizo Soup

Soup Week: Butternut Squash and Chorizo Soup

Blogger recipe: This soup, chock full of smokey sausage, sweet squash and a hint of curry is hands down one of my favorite recipes in Jamie Oliver's Food Revolution. I made a few small changes, namely not pureeing the whole thing but reserving some delicious chunky veggies to add a little more texture, and using butternut squash instead of sweet potatoes.

Soup Week: Coconut Cauliflower Soup with Seared Sea Scallops and Cilantro Oil

Soup Week: Coconut Cauliflower Soup with Seared Sea Scallops and Cilantro Oil

Blogger Recipe: Coconut Cauliflower Soup with Seared Sea Scallops and Cilantro Oil

Soup Week: Tant Jujus Chicken Noodle and Rice Soup

Soup Week: Tant Juju's Chicken Noodle and Rice Soup

Blogger Recipe: In celebration of my Tant Juju’s amazingly simple and delicious soup, this was the first dish I made in my new home. Try this recipe before winter is gone. Like Tant Juju, it’s impossible not to like.

Asparagus

Asparagus

Grill it, fry it, purée it—cook your way through the bounty with these exceptional recipes.

Best of the Blogs 2010 Wrap Up

Best of the Blogs 2010 Wrap Up

Thanks to everyone who participated, especially those who checked back every day to cheer your (and our) favorite bloggers of 2010 on. Get the recap.

Best of the Blogs 2010: Armchair Traveler

Best of the Blogs 2010: Armchair Traveler

Today we’re highlighting bloggers who take a bite out of the globe and bring the vast world of food to our screens every day. Vote for your favorite and leave a comment for our daily giveaway.

Best of the Blogs 2010: Penny-Pinching Posts

Best of the Blogs 2010: Penny-Pinching Posts

Today we’re shining a light on those real-world, penny-pinching bloggers who help us stretch our food dollars in style. Vote for your favorites and leave a comment for our daily giveaway.

epazote

epazote

Also known as Mexican tea or wormseed, epazote is a pungent herb with an aroma reminiscent of citrus, tea, and parsley. It’s typically paired with beans, especially black beans.

Wrapping Meatloaf in Bacon

Wrapping Meatloaf in Bacon

Learn how to wrap a meatloaf in bacon for a beautiful presentation.

Hello, Yellow

Hello, Yellow

When winter produce looks bleak, bananas are the bright spot in any supermarket—or kitchen.

In a Pickle

In a Pickle

Mushrooms, fennel, and onions are turned into quick and easy pickles (no canning required!). Use them to perk up your cold-weather cooking.

The New One-Pot Dinner

The New One-Pot Dinner

Break out of your old one-pot rut with these slow-cooked, soul-warming braises and stews. Five favorite chefs show us how.

Go for the Grain

Go for the Grain

Far from run-of-the-mill, these delicious, easy-to-find grains will soon be your favorite pantry staples.

Best of the Blogs 2010: Writing Worth Writing Home About

Best of the Blogs 2010: Writing Worth Writing Home About

It's the pictures that grab our attention, but it's the writing that keeps us coming back. These are our picks for 2010's best written food blogs. Vote for your favorite and leave a comment for a chance at a pair of cookbooks.

The Science Behind the Perfect Cookies

The Science Behind the Perfect Cookies

Answers to your burning baking questions.

Best of the Blogs 2010: Kitchen Stunts

Best of the Blogs 2010: Kitchen Stunts

In Day Two of our countdown, we're sharing our favorite Kitchen Stunts of 2010. These fearless bloggers have enviable skills. Vote for your favorite and leave a comment for a chance at a cookbook giveaway.

Best of the Best Blogs 2010: Eat with Your Eyes

Best of the Best Blogs 2010: Eat with Your Eyes

We’re recommending the most gorgeous blog posts of 2010, giving you a chance to vote for your favorite, and picking a random comment for a cookbook prize pack. Every day, we’ll highlight more of the best posts of 2010 and give more prizes away.

Join Us for a Christmas Cookie Tweetup

Join Us for a Christmas Cookie Tweetup

Join Laurie Buckle and the Fine Cooking editors on Friday, December 10 at 3:30 EST for a Tweetup devoted to one of our favorite topics: Christmas Cookies!

Dessert in a Cookie

Dessert in a Cookie

Your favorite classic desserts—-think chocolate mousse, lemon meringue pie, crème brûlée, and more—-inspire these outrageous holiday cookies.

Dessert in a Cookie Contest Official Rules

Dessert in a Cookie Contest Official Rules

Post your cookie recipe in the Dessert in a Cookie Contest for your chance at a $200 King Arthur Flour giftcard, Abby Dodge's Desserts4Today, a copy of the 2010 Fine Cooking archive DVD, and the Fine Cooking special issue: Cookies, Brownies, Bars & More!

Video: Four-Ingredient Holiday Cookies with Abby Dodge

Video: Four-Ingredient Holiday Cookies with Abby Dodge

If you’ve been making the same cookies for your holiday cookie platter year after year, it’s time to change it up. Abby Dodge demonstrates three luscious desserts, each with only four ingredients. Plus, we're sharing some of Abby's best Christmas cookie recipes.

Join Us for Fine Cookings First Annual Thanksgiving Tweetup

Join Us for Fine Cooking's First Annual Thanksgiving Tweetup

Join Laurie Buckle, the staff of Fine Cooking, Dorie Greenspan, and Abby Johnson Dodge for a Thanksgiving Tweetup this Friday, November 5, from 3:30 – 4:30 EST.

How to Use Up a Can of Chipotles in Adobo

How to Use Up a Can of Chipotles in Adobo

A can of chipotles in adobo is a convenient ingredient for adding smoky flavor and spicy heat to recipes. But a little chipotle in adobo goes a long way, so here are a few ideas for how to use it all.

How to Carve a Ham

How to Carve a Ham

The Fresh Ham with Rosemary, Garlic, and Lemon in FC#108 is an impressive-looking roast, so you’ll want carve it at the table for the maximum wow-factor. In this post, Bruce Weinstein and Mark Scarbrough show you how to carve a ham like an expert.

Devour the Latest Issue of Fine Cooking, Then Tweet with Us!

Devour the Latest Issue of Fine Cooking, Then Tweet with Us!

Devour the Oct/Nov issue of Fine Cooking and join us for another fun Tweetup Tuesday, September 28 at 2:30 EST.

Around My French Table: More than 300 Recipes From My Home to Yours

Around My French Table: More than 300 Recipes From My Home to Yours

With this stellar collection of recipes, celebrated cookbook author Dorie Greenspan chronicles her long love affair with France and its food.

How to Bone Turkey Breast and Thighs

How to Bone Turkey Breast and Thighs

Turkey thighs and whole turkey breasts are most often sold bone-in and skin-on, so you'll need a boning knife and a little know-how to prepare these cuts for recipes.

The Great Pumpkin

The Great Pumpkin

With edible seeds, creamy flesh, and a shell that doubles as a serving vessel, pumpkin may be fall’s most versatile ingredient.

Fall for Vegetables

Fall for Vegetables

Take four familiar autumn vegetables—broccoli, sweet potatoes, Brussels sprouts, and cauliflower—and prepare them in deliciously unfamiliar ways.

Classic/Classic Update: Tarte Tatin

Classic/Classic Update: Tarte Tatin

The classic upside-down apple tart faces off against a modern makeover. Sweet or savory? It’s your call.

Cooking by the Calendar

Cooking by the Calendar

As the season changes from late summer to fall’s end, so too will the way you cook. That means grilling now, and moving inside as the nights cool, first to the stove, then to the oven. And while the produce will change with the weather, beef can remain a constant, since it takes well to these different techniques.

The Wright Stuff

The Wright Stuff

Russel Wright’s mid-century modern dinnerware collection has been updated for the 21st century.

One Size Cake Stand Fits All

One Size Cake Stand Fits All

This puzzle of a cake stand accommodates desserts big and small, from tiny tarts to grand, showstopping cakes.

Faellas Heritage Pasta

Faella's Heritage Pasta

Faella's is a product straight out of the dried-pasta capital of Italy.

Oldmans Brave New World of Wine: Pleasure, Value, and Adventure Beyond Wines Usual Suspects

Oldman's Brave New World of Wine: Pleasure, Value, and Adventure Beyond Wine's Usual Suspects

Why should wine insiders have all the fun? In this carefully curated guide, wine writer Mark Oldman highlights 46 alternatives to wine’s usual suspects—the hidden gems that delight the pros but elude the amateurs.

How to Use Up Leftover Buttermilk

How to Use Up Leftover Buttermilk

For everyone who has ever thrown out a half-full carton of soured buttermilk, we feel your pain. Try these simple ways to use of the rest of that carton.

Bowled Over

Bowled Over

All of the pieces in designer Tina Frey’s resin tabletop collection are handmade, so no two are alike.

Flip Side: Flatware

Flip Side: Flatware

Dutch designer Ineke Hans’s stainless-steel flatware has a dual personality.

In the Kitchen with a Good Appetite: 150 Recipes and Stories About the Food You Love

In the Kitchen with a Good Appetite: 150 Recipes and Stories About the Food You Love

Melissa Clark’s new book, In the Kitchen with a Good Appetite, sparkles with enthusiasm.

Spread It On: Poivre dOr

Spread It On: Poivre d'Or

Check out Poivre d’Or’s delicious preserves.

American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

Anyone who’s read about wine has encountered the French term terroir, which means “taste of place.” Here, award-winning author Rowan Jacobsen investigates how local conditions like soil, water, and microclimate affect the flavors of food.

At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka

At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka

In the decades since her groundbreaking book, An Invitation to Indian Cooking, came out, award-winning author Madhur Jaffrey’s own cooking has evolved.

Win a Copy of Robb Walshs Summer Sizzler: The Tex-Mex Grill

Win a Copy of Robb Walsh's Summer Sizzler: The Tex-Mex Grill

Enter Robb Walsh's smoky, spicy world of Tex-Mex. We're sharing three recipes from The Tex-Mex Grill, and giving you a chance to win a copy for yourself.

10 Foods You Thought You Couldnt Grill

10 Foods You Thought You Couldn't Grill

We put meat on the grill all the time, but what about potatoes, corn, lettuce, breads, and cake (yes, cake!)? Get a couple dozen recipes that'll inspire you to grill the unexpected.  

Laurie Previews Fine Cooking 106 and Invites You to Join Us for a Tweetup

Laurie Previews Fine Cooking 106 and Invites You to Join Us for a Tweetup

Laurie Buckle previews the Aug/Sept issue in a slide show with Chef Jamie Gwen and asks you to join us on Friday, July 30th from 3-4 pm EST on Twitter.

Discover Zaatar: A Middle Eastern Herb and Spice Blend

Discover Za'atar: A Middle Eastern Herb and Spice Blend

Za'atar is both a Middle Eastern herb and a spice blend. We're sharing one tasty summer recipe and six additional ways to use this nutty spice blend.

Classic/Classic Update: Bananas Foster

Classic/Classic Update: Bananas Foster

The boozy dessert classic from New Orleans goes head-to-head with a pastry chef’s refined interpretation. Which one gets your vote?

How to Prep Squash Blossoms

How to Prep Squash Blossoms

To make the Fried Squash Blossoms, the delicate flowers need a little prep.

Summers Iconic Squash: Zucchini

Summer's Iconic Squash: Zucchini

Easy and unexpected recipes for summer’s iconic squash and its blossoms—plus shop, prep, and store tips.

The Science of Cooking Rice

The Science of Cooking Rice

The answer to a bowl of perfectly cooked grains isn’t as elusive as you think.

The Book of Tapas

The Book of Tapas

In this beautifully designed book, Spanish food luminaries Simone and Inés Ortega offer a collection of 250 authentic recipes for tasty nibbles, plus a visual dictionary of Spanish ingredients.

Wine Drinking for Inspired Thinking: Uncork Your Creative Juices

Wine Drinking for Inspired Thinking: Uncork Your Creative Juices

Much has been written about the physical health benefits of moderate wine consumption, but what can it do for the mind and soul? Creativity expert Michael J. Gelb plumbs that question in his new book.

Good to the Grain: Baking with Whole-Grain Flours

Good to the Grain: Baking with Whole-Grain Flours

The miracle of Kim Boyce’s book is that it lets you forget the good-for-you aspect of whole grains.

Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life

Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life

Angela Miller’s memoir is a rousing tale of hard work and brave ambition.

Cracked vs Crushed Ice

Cracked vs Crushed Ice

When making Tiki drinks, don’t overlook the ice and be sure it's cracked or crushed. In this post, we'll tell you why the size of your ice makes a difference.

Ready for Dessert: My Best Recipes

Ready for Dessert: My Best Recipes

Author and pastry chef David Lebovitz has outdone himself with his latest collection of dessert recipes. Post a comment for a chance to win his sweetest book yet.

We Challenge You To Cook This Issue

We Challenge You To Cook This Issue

The more you cook, the more you win! Our Cook the Issue 2010 Challenge is in full swing and the June/July issue is hitting mailboxes now. Show us what you're making for some cool prizes.

Tips for Using Up Leftover Tasso

Tips for Using Up Leftover Tasso

Get the Test Kitchen's tips for using up this highly-spiced Cajun specialty.

Tip for Lining a Pan with Foil

Tip for Lining a Pan with Foil

If you've ever tried to line a baking pan with foil only to have the foil tear as you try to press it into the pan’s corners, you'll love this tip.

Ideas for Using Up a Bottle of Kecap Manis (Indonesian Soy Sauce)

Ideas for Using Up a Bottle of Kecap Manis (Indonesian Soy Sauce)

The Sweet Chili and Root Beer Baby Backs in FC #105 are flavored with kecap manis, a sweet, thick Indonesian soy sauce. In this post, I'll share six more ways to use kecap manis.

Tip for Better Mixing

Tip for Better Mixing

If a recipe says to sift dry ingredients, don’t skip this step!

Cherries on Top

Cherries on Top

Summer’s most coveted fruit in six sweet and savory recipes.

Classic/Classic Update: Lemon Icebox Cake

Classic/Classic Update: Lemon Icebox Cake

In this corner, the classic light-as-air summer cake, and in that corner, a pastry chef’s inspired reinvention. Which will you choose?

Eat Your Greens: An Essential Guide to Five Leafy Favorites

Eat Your Greens: An Essential Guide to Five Leafy Favorites

Get delicious recipes for five leafy favorites: Rainbow chard, dandelion greens, collards, baby bok choy, and Tuscan kale—plus shopping and prep tips.

A Cooks Journey to Japan: Fish Tales and Rice Paddies, 100 Home-Style Recipes from Japanese Kitchens

A Cook's Journey to Japan: Fish Tales and Rice Paddies, 100 Home-Style Recipes from Japanese Kitchens

This inviting book is the warmest introduction to Japanese cuisine you could hope to find.

A Tribute to Mom on Mothers Day

A Tribute to Mom on Mother's Day

On Mother’s Day, we thank mom for nurturing our culinary curiosities, encouraging us to try new foods and master old recipes, and for a lifetime of her secret ingredient.

Tips for Cooking a Little Greener

Tips for Cooking a Little Greener

Just in time for Earth Day, the Fine Cooking staff shares some tips for saving energy and reducing and reusing packaging.

Our Favorite Egg Recipes: Morning, Noon, and Night

Our Favorite Egg Recipes: Morning, Noon, and Night

Between our Eggs Benedict Recipe Smackdown and Easter just days away, we’ve been talking about eggs a lot lately. It's got us wondering: How do you like your eggs?

The Ted Reader Diet

The Ted Reader Diet

Ted Reader, the guru of barbecue, is our new expert on fresh, seasonal, healthful recipes like this one.

Classic/Classic Update: Eggs Benedict

Classic/Classic Update: Eggs Benedict

Watch the video for step-by-step instruction on how to make Classic Eggs Benedict and an innovative deep-fried update.

Announcing the Winner of Our Slow Cooker Recipe Challenge

Announcing the Winner of Our Slow Cooker Recipe Challenge

Thanks to everyone who shared a slow cooker recipe with us. Get the winning recipe and see which others stood out to us as well.

Cooking Between Seasons

Cooking Between Seasons

Spring may be in the air, but it hasn’t exactly reached the market yet. What do you do when you’re itching to cook spring, but the market is stuck in winter?

Celebrating Pie Day Our Way

Celebrating Pie Day Our Way

Did you know that March 14th is Pi Day? One more excuse to bake and eat pie! In this pie lovefest, the FC staff celebrates Pi Day by sharing their favorite pie recipes.

Cook the Issue 2010 Official Rules

Cook the Issue 2010 Official Rules

Get the details of our Cook the Issue 2010 Challenge. Then, start cooking and uploading your photos for a chance to win prizes all year long.

Audio Slide Show: How to Make Authentic Brioche

Audio Slide Show: How to Make Authentic Brioche

Authentic French brioche, as special as it is, isn't difficult to make. In this audio slide show, we'll talk you through the steps, from making the dough to shaping and baking it.

How to use the rest of your Agave nectar

How to use the rest of your Agave nectar

Agave nectar flavors the Garden Party Cocktail, but this natural sweetener is more than just a drink mixer. It comes in light and dark varieties, the light being very mildmdashalmost...

Were LIVE from the Epicurean Classic!

We're LIVE from the Epicurean Classic!

Couldn't make it to this year's Epicurean Classic? No problem. We brought the show to you with live demonstrations by FC contributors.

7 Delicious Ways to Use Leftover Brioche

7 Delicious Ways to Use Leftover Brioche

Once you’ve had your fill of fresh-from-the-oven brioche, it’s time to get creative with the leftovers. We're sharing seven of our favorite ways to use up your extra brioche.

How to Fix a Broken Hollandaise Sauce

How to Fix a Broken Hollandaise Sauce

No matter how skilled you are in the kitchen, emulsion sauces like hollandaise sometimes “break,” or separate. John Ash has the fix.

All Choked Up: The Surprisingly Versatile Artichoke

All Choked Up: The Surprisingly Versatile Artichoke

Steamed, stuffed, braised, and raw (yes, raw), artichokes are surprisingly versatile. Here are five new ways with the familiar thistle.

Fast, Fresh & Green by Susie Middleton

Fast, Fresh & Green by Susie Middleton

You won’t want to miss this new book from Fine Cooking’s editor at large Susie Middleton. Fast, Fresh & Green is packed with more than 90 inspiring recipes, all organized by technique.

Seasonal Fruit Desserts: From Orchard, Farm, and Market

Seasonal Fruit Desserts: From Orchard, Farm, and Market

Deborah Madison crafts amazing desserts that honor all that’s glorious about in-season fruit.

A Guide to Asian Noodles and Six Inspiring Recipes that Show Them Off

A Guide to Asian Noodles and Six Inspiring Recipes that Show Them Off

From udon to soba and beyond, Asian noodles make everyday dinners new. Fill your pantry with some of the many options available, and try these easy, inspiring recipes.

Alcohols Role in Cooking

Alcohol's Role in Cooking

David Joachim and Andrew Schloss, authors of The Science of Food, explain how wine, beer, and spirits bring more flavor to the table.

How to Drink

How to Drink

In this charming book, the British wine critic Victoria Moore thoughtfully explores the place of drinks in our daily rituals. It's a love letter to all things liquid. . .

The SoNo Baking Company Cookbook

The SoNo Baking Company Cookbook

Buy this book, turn straight to page 86, and make the SoNo Brownies. Seriously.

The Forgotten Skills of Cooking

The Forgotten Skills of Cooking

The Time-Honored Ways Are the Best—Over 700 Recipes Show You Why.

Ham: An Obsession with the Hindquarter

Ham: An Obsession with the Hindquarter

In this witty ode to pork’s most-beloved primal cut, Mark Scarbrough and Bruce Weinstein obsess upon ham of every ilk. There are more than 100 tempting recipes to choose from, and you’re going to want to try them all.

Announcing the Slow Cooker Recipe Challenge

Announcing the Slow Cooker Recipe Challenge

We want to know what’s been simmering away in your slow cooker this winter. Share your slow cooker recipes with us for a chance to win a slow cooker from All-Clad and Fine Cooking’s special issue, Soups & Stews.

Official Contest Rules: Slow Cooker Recipe Challenge

Official Contest Rules: Slow Cooker Recipe Challenge

Fire up the crockpot and share your slow cooked recipe with us for a chance to win a slow cooker from All-Clad and our special issue, Soups & Stews.

Points for Trying: The Guys in Our Lives Take on Valentines Day

Points for Trying: The Guys in Our Lives Take on Valentine's Day

Ever have a Valentine's Day meal that left you or your sweetheart asking, "Points for trying?"

Super Bowl Party Time

Super Bowl Party Time

The Super Bowl is just one more excuse to have a party. In this post, the Fine Cooking editors share a few recipe ideas and ask what you’ll be making for the big game.

What Are Your Favorite Comfort Foods?

What Are Your Favorite Comfort Foods?

Need a little comfort? The Fine Cooking editors describe their favorite comfort foods in a post that reminds us why we cook in the first place.

file powder

file powder

Filé powder is the ground, dried leaves of the sassafras tree.

bison

bison

The meat of the iconic animal of the American West, bison meat has become a leaner beef alternative for health-conscious cooks.

New Mexico chile powder

New Mexico chile powder

New Mexico chile powder is made up purely of dried chiles (as opposed to standard "chili powder," which is actually a mix of ground chiles with several spices like oregano, garlic powder, and cumin. It has a moderate heat level with earthy and fruity undertones. It is commonly used in enchiladas, sauces, and ground beef taco filling.

red vinegar

red vinegar

Made from rice, this vinegar is often used in sauces that accompany dumplings.

black vinegar

black vinegar

Made from rice, this vinegar is often used in sauces that accompany dumplings.

shaoxing wine

shaoxing wine

Made from fermented rice, Shaoxing wine is an essential ingredient in Chinese cuisine. It tastes much like dry sherry, which can be used as a substitute.

Big Buy Cooking

Big Buy Cooking

From the Editors of Fine CookingTaunton Press, $19.95 A favorite column in the magazine, Big Buy Cooking, is now a must-have book. It’s packed with great ideas for using up your favorite...

amaranth

amaranth

The tiny, gold, black-flecked seeds of the amaranth plant are an ancient food. At one time sacred to the Aztecs, amaranth has been cultivated for millennia in Central and South America. It’s very high in protein, calcium, and fiber. Amaranth is grassy, herbal, and slightly peppery. The seeds have a pleasing crunchy texture.

Duck Confit

Duck Confit

To make an authentic cassoulet, you need to make your own duck confit. Our recipe leaves you with four extra legs and the tender leg meat lends itself to countless preparations. Here are a few.

Pomegranate Molasses

Pomegranate Molasses

So you’ve bought pomegranate molasses—a wonderful, thick, syrupy reduction of pomegranate juice—to make the Chicken Paillards with Avocado and Pomegranate Salsa. Now what to do with the rest of the bottle? Don’t let it get dusty in the pantry; we’ve got some great ways to help you use it up.

Classic/Update: Devils Food Cake

Classic/Update: Devil's Food Cake

The sinful chocolate classic faces off against a contemporary reinvention. Which will, um, take the cake?

Green Goddesses: Avocados

Green Goddesses: Avocados

Guacamole—you bet. But wait until you meet the avocado in soup, salads, frozen yogurt, and more.

Track Your Food: Do You Know Where Your Food Comes From?

Track Your Food: Do You Know Where Your Food Comes From?

More companies are making it easier to find out exactly where your food comes from. Here’s a look at some of the newest ways to trace your food to its source.

Baking: 350 Recipes and Techniques, 1,500 Photographs, One Baking Education

Baking: 350 Recipes and Techniques, 1,500 Photographs, One Baking Education

This lavishly illustrated baking manual by award-winning cookbook author James Peterson provides all the principles, techniques, and step-by-step visuals you need to nail every recipe.

The Craft of Baking: Cakes, Cookies & Other Sweets with Ideas for Inventing Your Own

The Craft of Baking: Cakes, Cookies & Other Sweets with Ideas for Inventing Your Own

By Karen DeMasco & Mindy FoxClarkson Potter, $35Karen DeMasco, pastry chef at Locanda Verde, has made her mark at several top New York City restaurants with her signature desserts, like...

Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads

Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads

Renowned bread baker and instructor Peter Reinhart proves that you don’t need to be a pro to make delicious artisan breads at home.

French Feasts: 299 Traditional Recipes for Family Meals & Gatherings

French Feasts: 299 Traditional Recipes for Family Meals & Gatherings

This big, beautiful book offers a stunning collection of classic French recipes, inspired by the Sunday dinners of chef Stephane Reynaud's childhood.

Giuliano Hazans Thirty Minute Pasta: 100 Quick and Easy Recipes

Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes

In Giuliano Hazan's new book, you’ll find 100 tempting options and plenty of pointers to help you achieve delicious results.

Been Doon So Long: A Randall Grahm Vinthology

Been Doon So Long: A Randall Grahm Vinthology

Randall Grahm’s erudite writing is best sipped slowly, but collectively the pieces in this book offer a most entertaining course in oenology and an honest portrayal of one man’s search for true originality and terroir.

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

To cook from this extraordinary book is to embark on a kitchen adventure.

The Country Cooking of Ireland

The Country Cooking of Ireland

Award-winning food writer Colman Andrews turns his attention to Ireland and uncovers its best-kept secret--wonderful food.

The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy

The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy

You’ll find fresh inspiration in this book by popular food blogger Pim Techamuanvivit, who is a fearless seeker of deliciousness.

Mastering the Art of Chinese Cooking

Mastering the Art of Chinese Cooking

Eileen Yin-Fei Lo, chef, educator, and author of more than 10 Chinese cookbooks, has worked a miracle here.

Fresh Food from a Vending Machine?

Fresh Food from a Vending Machine?

Vending machines are synonymous with junk food, but that could change if a certain German farm has its way.

How to Prevent a Fish-Flavored Martini

How to Prevent a Fish-Flavored Martini

Avoid fish-flavored cocktails with sealed ice cube trays.

Coconut is the New Soy

Coconut is the New Soy

Trend alert: Coconut is the hottest ingredient to crack the health food market since soy.

Jamies Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

Jamie Oliver aims to reform junk-food junkies by teaching them how to cook honest, affordable food. Can he do it?

The Food Lovers Christmas Wish List

The Food Lovers Christmas Wish List

Fine Cooking editors publish their Christmas wish lists and cross their fingers they're on Santa's "nice" list. What foodie gifts are you giving or receiving this year?

Official Rules: 2009 Holiday Cookie Contest

Official Rules: 2009 Holiday Cookie Contest

OFFICIAL CONTEST RULES for the 2009 Holiday Cookie Recipe Contest NO PURCHASE NECESSARY TO ENTER. Entries for this contest (the "Contest") will be accepted during the period beginning at 1201...

Update the Classics  Challenge: Nuts Over Brussels Sprouts

Update the Classics Challenge: Nuts Over Brussels Sprouts

We're sharing an update of a classic Brussels sprouts side dish perfect for your Thanksgiving and Christmas feasts. Share your own update for a chance to win.

Update the Classics Challenge: A New Take on Turnips

Update the Classics Challenge: A New Take on Turnips

Save the masher for the potatoes. This update of a classic Thanksgiving side of turnips features a sauce laced with coriander and cardamom. Post your own update for a chance to win!

Answers to Your Burning Turkey Questions

Answers to Your Burning Turkey Questions

Got Thanksgiving turkey questions? Forget the hotline, look it up here first.

Your Thanksgiving Pie Questions Answered

Your Thanksgiving Pie Questions Answered

Is there such a thing as a make-ahead pumpkin pie? And, How do I keep my pie crust and filling from separating? If you've got questions about how to bake the perfect pie, we've got answers.

Official Rules: Updating the Classics Challenge

Official Rules: Updating the Classics Challenge

Official Contest Rules for the 2009 Update the Classics contest NO PURCHASE NECESSARY TO ENTER. Entries for this contest (the "Contest") will be accepted during the period beginning at 12:01 a.m. ET...

Video: How to Make Single-Crust Pecan and Pumpkin Pies

Video: How to Make Single-Crust Pecan and Pumpkin Pies

In this episode of our CooksClub-exclusive video series, Pies & Tarts with Abby Johnson Dodge, you’ll learn the special challenges of baking pecan and pumpkin pies, two Thanksgiving...

Video: How to Make a Double-Crust Apple Pie

Video: How to Make a Double-Crust Apple Pie

Abby Johnson Dodge shares her secrets for everyone's favorite, apple pie. Abby also shares her tips for rolling out neat rounds of dough and teaches you how to seal the two crusts together.

The Thanksgiving Dish That Gets You in the Door

The Thanksgiving Dish That Gets You in the Door

When it comes to Thanksgiving potlucks, popular demand can be a killjoy for cooks with a sense of adventure. What Thanksgiving dish are you expected to make every year? And, what's on your list of must-haves?

The Chocolate Show Report

The Chocolate Show Report

At this year's Chocolate Show in NYC, it was all chocolate all the time. . .and that was fine with us. We're reporting back on some interesting finds.

Big Buy: Cold-Smoked Salmon

Big Buy: Cold-Smoked Salmon

Making the most of a favorite food find from a warehouse store.

Canal House Cooking

Canal House Cooking

In this, one of three volumes planned for this year, the authors offer deeply satisfying recipes and luminous photos and illustrations.

Notes on Cooking

Notes on Cooking

A short guide to an essential craft.

Salt

Salt

Cooking with the world’s favorite seasoning.

How to Roast a Lamb

How to Roast a Lamb

This collection of recipes and loving reminiscences is so much more than its title suggests.

My Bread

My Bread

The genius behind the revolutionary no-work, no-knead method of Jim Lahey.

Ratio

Ratio

For cooks who dream of creating original recipes, this book provides the building blocks.

Stir

Stir

At long last, Barbara Lynch, chef-owner of Boston’s No. 9 Park (and several other area restaurants), has written the cookbook her admirers have been hungering for.

Vefas Kitchen

Vefa's Kitchen

This encyclopedic volume by Greece’s leading culinary authority would make a striking addition to any cookbook collection.

How to Cook with Duck and Goose Fat

How to Cook with Duck and Goose Fat

A nice little bonus came out of testing the recipes for roasted duck and goose: lots of rendered duck and goose fat.

My New Orleans: The Cookbook

My New Orleans: The Cookbook

This glorious book, featuring 200 recipes, is award-winning chef John Besh’s testament to his beloved hometown.

How to Toast Dry Chiles and Spices

How to Toast Dry Chiles and Spices

Fine Cooking contributor Daniel Hoyer recommends this method of toasting dry chiles and spices when making tamales.

Jam It, Pickle It, Cure It

Jam It, Pickle It, Cure It

Warning: This charming book may trigger fits of kitchen activity.

What We Eat When We Eat Alone

What We Eat When We Eat Alone

The authors reveal the truth about what they eat when no one is watching. That, and 100 recipes.

Momofuku

Momofuku

Superstar chef David Chang’s arresting (and totally gorgeous) first book offers lots of doable (and some not-so-doable) recipes.

Venezia

Venezia

Venezia, by award-winning food writer Tessa Kiros, is a book you can get lost in.

The Test Kitchens Tips for How to Bake a Great Cake Every Time

The Test Kitchen's Tips for How to Bake a Great Cake Every Time

Whether you’re making one of the cakes from our Cake Fancy article or another favorite recipe, there are several steps you can take to guarantee the best results.

Create Your Own Salad Contest: Official Rules

Create Your Own Salad Contest: Official Rules

Official Rules for the 2009 Create Your Own Salad Contest

For the Love of Absolutely Chocolate

For the Love of Absolutely Chocolate

If you could only make one thing from Absolutely Chocolate (the lastest cookbook from the editors of Fine Cooking) what would it be?

Fine Cooking Culinary School: Pies & Tarts with Abigail Johnson Dodge

Fine Cooking Culinary School: Pies & Tarts with Abigail Johnson Dodge

Become a better baker with Abigail Johnson Dodge's ten-class video series on Pies & Tarts, available exclusively to CooksClub members.

Tricks and Treats: Share Your Halloween Recipes

Tricks and Treats: Share Your Halloween Recipes

Upload your spooktacular Halloween-inspired recipes for a chance at a sweet cookbook prize package including Cake Keeper Cakes and Dessert Express by Lauren Chattman, Sweety Pies by Patty Pinner...

Whats Your Guilty-Pleasure Food?

What's Your Guilty-Pleasure Food?

The Fine Cooking staff admits to all sorts of food secrets. . .and not the how-to, technique kind. We’re telling you what we eat when nobody’s looking (and even when a few people are). Just don’t tell our moms.

Epicurean Classic Demo: How to Make Seared Sea Bass with Salsa Verde

Epicurean Classic Demo: How to Make Seared Sea Bass with Salsa Verde

At the 2009 Epicurean Classic, chefs Andy Pforzheimer and Adam Halberg demonstrate how to make seared sea bass with salsa verde.

Fine Cooking Says Goodbye to Gourmet

Fine Cooking Says Goodbye to Gourmet

Fine Cooking editors respond to the closing of the one that started it all: Gourmet magazine.

Create Your Own Grilled Pizza Contest Winner

Create Your Own Grilled Pizza Contest Winner

The Meaty Mushroom goes beyond your standard meat-lovers' pie.

Announcing Our Create Your Own Grilled Pizza Contest Finalists

Announcing Our Create Your Own Grilled Pizza Contest Finalists

Announcing the finalists of our Create Your Own Grilled Pizza contest. Vote for your favorite now!

Video: How to Grill Corn on the Cob

Video: How to Grill Corn on the Cob

Test Kitchen Contributor Nicki Sizemore demonstrates how to grill corn on the cob so that it's tender and sweet with just the right amount of char.

Vote For Our Most Delicious Cover

Vote For Our Most Delicious Cover

Fine Cooking is a finalist for the ASME Best Cover contest. Cast your vote and make us the winner!

Video: How to Make Decorative Pie Crust Edges

Video: How to Make Decorative Pie Crust Edges

Test Kitchen contributor Nicki Sizemore demonstrates how to crimp pie dough into three decorative edges: a wide scallop, a twisted rope, and a shaft of wheat.

Video: How to Crimp Pie Crust

Video: How to Crimp Pie Crust

Test Kitchen contributor Nicki Sizemore demonstrates the basic method for crimping pie crust so it stays put during baking.

Classic/Update: French Onion Soup

Classic/Update: French Onion Soup

The bistro classic squares off against a modern upstart. Which version will you choose?

How to Cut Carrots for Even Cooking

How to Cut Carrots for Even Cooking

Carrots need to be cut in consistent widths to cook evenly. Here's how to do it.

Good Catch: Five Fish You Can Feel Good About Buying and Cooking

Good Catch: Five Fish You Can Feel Good About Buying and Cooking

Five fish you can always feel good about buying—and delicious things to do with them.

Grape Crush

Grape Crush

It’s time to fall in love with grapes all over again. Here are six unexpected recipes (think sweet and savory) for this season’s harvest.

Persimmons

Persimmons

Easily mistaken for underripe tomatoes, these round, orangy-red fruits are popular the world over. Depending on the variety, persimmons can have smooth, custard-like flesh that tastes of banana and...

Lemon and Olive Wafers and Green Olive Dip: Recipes by David Leite

Lemon and Olive Wafers and Green Olive Dip: Recipes by David Leite

Three-time James Beard Award winner, David Leite shares the Portugal-inspired recipes he demonstrated at this year's Epicurean Classic.

Takashis Noodles...and Pork Belly

Takashi's Noodles...and Pork Belly

Get the recipes from Takashi Yagahashi's demonstration at the Epicurean Classic: Cold Homemade Soba Noodles with Dipping Sauce, and Braised Pork Belly with Steamed Buns.

Brunch Baking with Gale Gand

Brunch Baking with Gale Gand

Get the recipes for Gale Gand's brunch demonstration at the Epicurean Classic, including blackberry bread pudding and apple streusel coffee cake

A Sneak Peek: Roses Heavenly Cakes

A Sneak Peek: Rose's Heavenly Cakes

Get the recipe for one of the cakes demonstrated by Rose Levy Beranbaum at the Epicurean Classic.

A Pair of Penne Favorites from Giuliano Hazan

A Pair of Penne Favorites from Giuliano Hazan

Get the two quick pasta recipes demonstrated by Giuliano Hazan at the Epicurean Classic: Penne with Zucchini, Leeks, and Peppers, and Penne with Four Cheeses. Plus, a video tip for trimming leeks.

Pickled and Preserved Recipes by Karen Solomon

Pickled and Preserved Recipes by Karen Solomon

We're sharing three recipes Karen Solomon presented to the crowd at the Epicurean Classic: Pickled Green Beans, Thai Cucumber Salad, and Quick-Pickled Daikon with Lemon. Triple yum. Plus, in her Saturday demo, Karen shared a recipe for Apricot-Orange Jam--check it out below!

Video: How to Grill Eggplant

Video: How to Grill Eggplant

Grilling eggplant is a fantastic way to add a smoky note to its sweet flavor. In this video, we show you how to grill your eggplant so it cooks all the way through without getting too charred on the outside.

Create Your Own Grilled Pizza and Win!

Create Your Own Grilled Pizza and Win!

In the last contest, you blew us away with your creative ice cream creations Now we want to see what you can do with pizza. Can you top...

Create Your Own Grilled Pizza: Official Contest Rules

Create Your Own Grilled Pizza: Official Contest Rules

Create your own pizza recipe and post photos of your pie for a chance to win a collection of Taunton Press cookbooks.

Video: How to Grill Pizza

Video: How to Grill Pizza

Grilling is one of the easiest ways to make pizza at home. Test kitchen Nicki Sizemore shares our secrets for getting a gloriously crisp crust.

The Create Your Own Ice Cream Winner

The Create Your Own Ice Cream Winner

The votes are in. Who knew sweet potatoes would make such a delicious ice cream?

Video: How to Grill Bone-In Chicken

Video: How to Grill Bone-In Chicken

Cookbook author Fred Thompson demonstrates how to grill bone-in chicken breasts so that they cook through on the inside without burning on the outside. It's just a taste of what you'll find in his grilling video series, part of the Fine Cooking Culinary School.

Video: How to Grill Great Steaks

Video: How to Grill Great Steaks

Learn how to grill steaks perfectly with instructor Fred Thompson. It's just a taste of what you'll find in his grilling video series, part of the Fine Cooking Culinary School.

Create Your Own Ice Cream Finalists

Create Your Own Ice Cream Finalists

We've narrowed it down to ten finalists in the Create Your Own Ice Cream Contest. Vote for your favorite!

The Big Sur Bakery Cookbook

The Big Sur Bakery Cookbook

A Year in the Life of a Restaurant

Goat Song

Goat Song

A Seasonal Life, a Short History of Herding, and the Art of Making Cheese

Rustic Fruit Desserts

Rustic Fruit Desserts

Crumbles, Buckles, Cobblers, Pandowdies, and More

Video: Canning Basics

Video: Canning Basics

How to can your own berry syrup, jams, and pickles at home with a hot-water canning method.

How to Make Feta Cheese

How to Make Feta Cheese

It's surprisingly easy to make your own feta cheese at home. This video demonstrates all the steps, from making the curd to brining the cheese.

Cold Comfort

Cold Comfort

Take a childhood favorite (remember Popsicles?), add vodka (or bourbon or sparkling wine), and freeze. The result? The coolest new cocktail party of the summer.

Classic Update: Eggplant Parmigiana

Classic Update: Eggplant Parmigiana

The real-deal Italian classic takes on a chef’s rustic reinvention. May the best version win.

Play It By Ear

Play It By Ear

Sweet corn on the cob is hard to resist, but there’s a lot you can do with it off the cob, too. Here are five delicious ideas.

Fresh Mexico

Fresh Mexico

100 Simple Recipes for True Mexican Flavor

The New Portuguese Table

The New Portuguese Table

Exciting Flavors from Europe’s Western Coast

Big Buy: French Bread

Big Buy: French Bread

Making the most of a favorite food find from a warehouse store.

Drawn Butter vs. Beurre Monte

Drawn Butter vs. Beurre Monte

Two options for serving melted butter

Video: How to Kill a Lobster

Video: How to Kill a Lobster

Learn how to quickly and humanely kill a lobster before cooking it.

All American Cookouts

All American Cookouts

The cure for the average American BBQ. Six menus starring regional fare from across the nation.

Noodles, anyone?

Noodles, anyone?

Takashi's Noodles, a new must-read

Top 10 Grilling Tips

Top 10 Grilling Tips

Stick by these laws of the grill and you'll have success every time.

The Waste Not Challenge Winner!

The Waste Not Challenge Winner!

Congratulations to Veronica Vadakan, aka jiffysquid, winner of the Waste Not Challenge!

Modern Spice

Modern Spice

A new cookbook explores today's real Indian cooking.

Culinary School: Goat Cheese Gnocchi

Culinary School: Goat Cheese Gnocchi

These unusual gnocchi are pressed into the backside of a hand-grater to give it a distinctive surface pattern, all the better to capture and cling to the walnut butter sauce it's served in.

Culinary School: Pasta Imbottita

Culinary School: Pasta Imbottita

These tiny pillow-shaped ravioli are made by folding a sheet of fresh pasta dough over a three-cheese filling, then running a pastry cutter across the folded dough. The pillows are served bobbing in the chicken broth that they're cooked in.

Culinary School: Bergamo-Style Ravioli

Culinary School: Bergamo-Style Ravioli

This sweet-and-savory ravioli, typical of the Lombardy region from which it hails, is filled with a mixture of ground beef and pork, crumbled amaretti cookies, and raisins. The cooked ravioli are sauced with pancetta and sage.

Culinary School: Bigoli with Duck Ragu

Culinary School: Bigoli with Duck Ragu

Bigoli are thick, whole-wheat noodles traditionally made with a special machine called a bigolaro. Melissa and Matt show how a home meat-grinder can achieve similar results. They serve the bigoli in a rich slow-simmered duck ragu that complements the pasta's hearty texture and flavor.

Culinary School: Butternut Squash Gnocchi

Culinary School: Butternut Squash Gnocchi

Forget everything you know about classic labor-intensive potato gnocchi. The moist, soft dough is made with roasted butternut squash for a brilliant golden color and flavor, then piped into the cooking water from a pastry bag. It's sauced with sage-infused butter and topped with grated smoked mozzarella.

Culinary School: Spinach Malfatti (Dumplings)

Culinary School: Spinach Malfatti (Dumplings)

"Malfatti" means "poorly made"— a reference to these dumplings' rustic, irregular appearance. They're made from a simple dough of blanched spinach, ricotta and bread crumbs. Once cooked, the dumplings are served in a simple butter-sage sauce.

All About Handmade Pastas with Melissa Pellegrino and Matt Scialabba

All About Handmade Pastas with Melissa Pellegrino and Matt Scialabba

In this video series, husband-and-wife chef team Matt Scialabba and Melissa Pellegrino demonstrate eight unique handmade pastas.

Create Your Own Ice Cream and Win!

Create Your Own Ice Cream and Win!

Share your most creative ice cream flavor using David Lebovitz's simple method.

Culinary School: Raviolo Bergese (Egg Yolk Raviolo with Spinach-Ricotta Filling)

Culinary School: Raviolo Bergese (Egg Yolk Raviolo with Spinach-Ricotta Filling)

For their final lesson, Melissa and Matt demonstrate a real showstopper: a giant raviolo filled with a whole egg yolk nested in a ring of spinach-flavored ricotta. They show how to keep the egg yolk intact while forming and handling the ravioli, and how to cook the pasta so that the yolk remains soft and runny, blending harmoniously with a sauce of butter and Parmigiano.

Culinary School: Cappelletti with Wild Mushroom Sauce

Culinary School: Cappelletti with Wild Mushroom Sauce

Think of this cheese-filled pasta (whose name translates as "little hats") as inside-out tortellini. These cappelletti are served in a simple sauté of wild mushrooms, deglazed with white wine.

Create Your Own Ice Cream: Official Rules

Create Your Own Ice Cream: Official Rules

Rules for the 2009 Create Your Own Ice Cream Contest

Is it Done?

Is it Done?

Two terms for knowing when to take the pot off the heat.

Salad: Its Whats for Dinner

Salad: It's What's for Dinner

Get tonight’s meal on the table in no time with these fast, fresh recipes.

Crab Cakes

Crab Cakes

The Maryland classic battles a chef’s inspired update in the tastiest showdown of the summer.

Spill the Beans

Spill the Beans

Go green (and yellow and purple). The start of the season is when summer beans of all colors are at their crispest, sweetest best.

Nature Comes Inside

Nature Comes Inside

This Woodstock dinnerware platter brings flora and fauna into the kitchen.

A New Look

A New Look

This double-walled glass sugar caster gives the impression that the sugar inside is floating.

Cutting Edge

Cutting Edge

Made from durable acacia wood, these 13-1/2 x9-inch cutting boards have laser-engraved illustrations that interact with the natural grain of the wood to charming effect.

How to Make Vichyssoise

How to Make Vichyssoise

This chilled potato-leek soup is an elegant summer classic.

Share Your Heirloom Recipes

Share Your Heirloom Recipes

Everyone has a favorite recipe that has been passed down through the years. We want to hear about yours. Upload photos and tell your story in our new Heirloom Recipe blog.

Eco-Friendly Picnic Ware

Eco-Friendly Picnic Ware

Make your al fresco meal guilt-free with compostable and recycled products.

Fine Cooking Culinary School: Grilling with Fred Thompson

Fine Cooking Culinary School: Grilling with Fred Thompson

Learn from Master Griller Fred Thompson the techniques for grilling perfect burgers, steaks, chicken, and fish, and how to add a smoky flavor to your meats.

Peekytoe Crab

Peekytoe Crab

Peekytoe crabs, known more commonly as rock, sand, or bay crabs, used to be just a throwaway byproduct of the lobster industry. Now they are a favorite ingredient in high-end restaurants.

Kohlrabi

Kohlrabi

With its curious, Sputnik-like shape, kohlrabi has no trouble standing out among the more familiar vegetables in the produce aisle. But what exactly is it? And, most important, how do you cook with it? Read on for some answers.

Feel-Good Honey

Feel-Good Honey

Buying these delicate, delicious Chilean raw honeys helps support the more than 30 beekeeping families in Temuco, Chile, who hand-harvest them.

Waste Not Challenge: Official Rules

Waste Not Challenge: Official Rules

The official Rules for the Waste Not Challenge.

Repertoire

Repertoire

The tools you'll need for perfect roast chicken.

Big Buy: Sun-Dried Tomatoes

Big Buy: Sun-Dried Tomatoes

Making the most of a favorite food find from a warehouse store.

Sandwich Meets Grill

Sandwich Meets Grill

Pressed for time? A few fresh ingredients plus good bread make a fast and easy dinner.

Mint Condition

Mint Condition

Spring’s number one herb in six fresh recipes.

Five Tips for the Perfect Roast Chicken

Five Tips for the Perfect Roast Chicken

Every cook needs to know how to roast a chicken. Roast chicken is not only a classic, it is also surprisingly simple. Here are Fine Cooking's secrets to roasting the perfect chicken.

Fresh Technique: Fish Baked in Paper

Fresh Technique: Fish Baked in Paper

Make a fresh, healthy meal in minutes by sealing fish in an origami-like packet.

How to Make Gumbo

How to Make Gumbo

Gumbo isn't just a meal; it's an experience.

Food Matters

Food Matters

In his new book, award-winning cookbook author Mark Bittman proposes an eating plan to improve the health of people, planet, and pocketbook.

Frank Stitts Bottega Favorita

Frank Stitt's Bottega Favorita

Back in 1988, Frank Stitt, a third-generation Alabamian, opened Bottega Italian Restaurant in Birmingham. Blending southern ingredients with Italian culinary techniques, Stitt’s Bottega was a delicious success, as is his inspiring new book.

American Cheeses

American Cheeses

In this delightful book, Clark Wolf travels from West to East, stopping often along the way to introduce us to his favorite cheeses and the artisans who make them. It’s hard to imagine a better guide.

Anolon Advanced French Nonstick Skillet

Anolon Advanced French Nonstick Skillet

This 12-inch pan’s hard-anodized aluminum construction delivered the kind of heat conduction you’d expect from a high-quality, traditionally surfaced fry pan.

Swiss Diamond Fry Pan

Swiss Diamond Fry Pan

We can’t vouch for whether fusing nonstick compounds with diamond crystals is what makes the difference for this pan, but we can testify that sticking isn’t an issue.

Scanpan Professional Fry Pan

Scanpan Professional Fry Pan

This 11-inch pan is a standout for its easy maneuverability. It's well balanced, with a handle that’s rounded and tapered in just the right places.

Cuisinart Green Gourmet Nonstick Skillet

Cuisinart Green Gourmet Nonstick Skillet

Well balanced, this pan is classically shaped with gently sloping sides and a rolled edge for easy pouring.

Jenn-Air Appliances in Oiled Bronze

Jenn-Air Appliances in Oiled Bronze

Jenn-Air offers wall ovens, refrigerators, dishwashers, microwaves, warming drawers, and chimney hoods in oiled bronze.

Trash Can in Bronze

Trash Can in Bronze

Oxo's Good Grips Touch Can is a tall and narrow column of bronze.

Moen Faucets with Bronze Finish

Moen Faucets with Bronze Finish

Moen now offers many of its kitchen faucets in an oil-rubbed bronze finish.

Advanced Bronze Cookware by Anolon

Advanced Bronze Cookware by Anolon

Anolon has unveiled a new Advanced Bronze collection of Cookware, bakeware, tools, and cutlery.

Organic Spice Packets, Individually Wrapped

Organic Spice Packets, Individually Wrapped

Organic spices, individually wrapped in one-teaspoon packets and sold in sets are easy to use and stay fresh longer.

Olive Oil Tortas

Olive Oil Tortas

These super-light, not-too-sweet olive oil tortas are made with all natural ingredients.

French Coffee Press

French Coffee Press

Miam.Miam's sleek new 4-cup Emperor French press is double walled to keep your morning coffee piping hot.

Porcelain Alphabet Napkin Rings

Porcelain Alphabet Napkin Rings

Handmade porcelain alphabet napkin rings let you customize your table with style.

Handcast Aluminum Lemon Juicer

Handcast Aluminum Lemon Juicer

Beautiful and functional, this handcast polished aluminum juicer has real heft.

Faux Leather Crocodile Coasters

Faux Leather Crocodile Coasters

Rich faux leather crocodile coasters bring a touch of luxury to your table.

Swirly Bundt Pan

Swirly Bundt Pan

NordicWare's Heritage Bundt Pan: a bold new shape for a kitchen classic.

Wine Ice Cream

Wine Ice Cream

Mercer's Dairy of New York state makes these luscious ice creams with wines from the oldest vineyard in the country.

Salt and Pepper Grinder Travel Set

Salt and Pepper Grinder Travel Set

Take your own salt and pepper on the road with this stylish stainless-steel mini salt and pepper grinder travel set.

Free-form Handcrafted Bowls

Free-form Handcrafted Bowls

A woodgrain pattern gives dbO Home's Burl Collection dinnerware a handsome rustic look.

Elegant Wine Chiller

Elegant Wine Chiller

Rustic and refined, this elegant wine chiller offsets hammered stainless ssteel with a leopard wood base, to lovely effect.

Silicone Doily

Silicone Doily

Modern Twist's silk-screened silicone Doileez protect your furniture while adding a decorative touch.

Tools for Making Croissants

Tools for Making Croissants

If you don't already own a kitchen scale, stand mixer, rolling pin, parchment, yardstick or tape measure, bench knife, pizza wheel, baking sheets, and a pastry shop, here are the ones we recommend.

Wild-Food Cookbook, Foraging Guides, and Foraging Tours

Wild-Food Cookbook, Foraging Guides, and Foraging Tours

To learn more about finding wild food and preparing it, see "Wildman" Steve Brill's cookbook and foraging food guides. Or sign up for one of his foraging tours.

Shaoxing, a Chinese Cooking Wine

Shaoxing, a Chinese Cooking Wine

Here's a source for Shaoxing, a Chinese cooking wine.

A Roasting Pan for Pork Shoulder, and Piment dEspelette to Spice Up the Leftovers

A Roasting Pan for Pork Shoulder, and Piment d'Espelette to Spice Up the Leftovers

You'll need a good roasting pan to cook the pork in the first place, and piment d'Espelette to season your leftovers.

Blood Orange Juice and a Tart Pan

Blood Orange Juice and a Tart Pan

Find sources for blood orange juice and a 9-1/2-inch round tart pan.

Entertain in Style: Bundt Pan, Votive Holders, Table Runner

Entertain in Style: Bundt Pan, Votive Holders, Table Runner

Find sources for a Bundt pan, votive holders, and a table runner.

Tools for Making Chocolate Mousse

Tools for Making Chocolate Mousse

A large heatproof spatula and a balloon whisk really come in handy when you're preparing chocolate mousse.

Pita bread

Pita bread

Pita bread is a round Middle Eastern flat bread that can be made of white or whole-wheat flour.

Bar Gear Youll Love

Bar Gear You'll Love

Find sources for essential equipment for mixing and serving drinks: a shaker, a bar spoon, maraschino liqueur, a double old-fashioned glass.

Nonstick Skillet for Fried Rice

Nonstick Skillet for Fried Rice

A large nonstick skillet is the perfect pan for preparing Ellie Krieger's healthful version of fried rice.

Pectin for Marmalade

Pectin for Marmalade

Powdered pectin shortens the cooking time and eliminates the guesswork involved in gauging the correct consistency.

Aquavit

Aquavit

A traditional, spice-infused spirit from Scandinavia.

Piment d Espelette: the obscure chile

Piment d Espelette: the obscure chile

Did you know that piment d'Espelette chiles can only be found in ten villages in southern France?

Official Rules for Cook the Issue Challenge

Official Rules for Cook the Issue Challenge

OFFICIAL CONTEST RULES for the Issue 97 Cook the Issue Challenge.   NO PURCHASE NECESSARY TO ENTER. Entries for this "Cook the Issue Challenge" Contest (the "Contest") will be accepted during...

Welcome to the Cook the Issue Challenge!

Welcome to the Cook the Issue Challenge!

We want to hear your feedback on the all-new Fine Cooking, so we’re launching a Cook the Issue Challenge.

Dont get burned: safe soup puréeing

Don't get burned: safe soup puréeing

Haphazard blending of our creamy soups can lead to serious burns. Taking a few precautions will save your skin—and your soup.

Glossary: Dough Lingo

Glossary: Dough Lingo

Proofing and laminated dough are two terms you’ll be glad you know when it comes to making your own croissants.

Fat Back

Fat Back

Fat back is a fresh, unsmoked, and unsalted layer of fat from a pig’s back, which is used in a variety of ways.

Tools for Classic and Updated Carrot Cakes

Tools for Classic and Updated Carrot Cakes

For individual carrot cakes, you'll need baba au rhum molds and a julienne peeler; for the traditional version, a revolving cake stand.

Soup Pots

Soup Pots

The best soups start with a good dutch oven or an enameled sauce pan. Here are two of our favorites.

cocoa nibs

cocoa nibs

Cocoa nibs are unsweetened roasted and lightly crushed cacao beans. Their bittersweet flavor and crunchy texture makes them a welcome addition to baked goods, desserts, and even savory dishes where you want the perfume of chocolate but not the sweetness.

Big Buy: Olives

Big Buy: Olives

Here are three versatile recipes you can make with any olives you have on hand: black, green, or a combination.

Arctic char

Arctic char

A distant cousin of salmon and trout, char has a mild salmon-like flavor and a beautiful pink color—the result of its natural diet, which includes tiny crustaceans like pink shrimp. Arctic char...

Kimchi

Kimchi

kimchi is a classic condiment found on every Korean table. Kimchi can be made with a variety of vegetables, but the most common type, bae-chu, uses napa cabbage, radishes, and Korean red pepper flakes.

verjus

verjus

A byproduct of wine production, verjus (French for “green juice”) is unfermented, unripe grape juice. In the vineyard, clusters of unripe grapes are picked to allow other grapes on the...

Saba

Saba

Saba is reduced grape must (unfermented grape juice) from Italy. This brown, syrupy substance has a sweet, concentrated, almost prune-like flavor. Depending on region, dialect, or translation, it can...

Lyles Golden Syrup

Lyle's Golden Syrup

A familiar pantry staple in the U.K., Lyle’s Golden Syrup is a full-flavored cane sugar syrup that’s used as an ingredient in both baking and savory cooking, and as a topping for foods...

Share Your Holiday Cookie Photos and Win!

Share Your Holiday Cookie Photos and Win!

Post your most gorgeous holiday cookies, and you could walk away with a $500 cooking equipment shopping spree.

2008 Holiday Cookie Contest: Official Contest Rules

2008 Holiday Cookie Contest: Official Contest Rules

OFFICIAL CONTEST RULES for the 2008 Holiday Cookie Contest. NO PURCHASE NECESSARY TO ENTER. Entries for this "Holiday Cookie Photo" Contest (the "Contest") will be accepted during the period...

Apple Tart, Locavore Style

Apple Tart, Locavore Style

I see a pretty apple, I buy it. Not several, just one. Lately, I’ve been collecting local apples, taking pictures of them and then adding them to a growing arrangement...

Fair or Fowl: More Turkey Questing

Fair or Fowl: More Turkey Questing

Turkeys are now officially my least favorite farm animal. This cutie (at right) pecked me twice while I was trying to take his picture. I guess I deserved it, because I was...

Whos Your Farmer?

Who's Your Farmer?

One weekend this fall we could not make it to one of our farmers’ markets, so two bighearted friends volunteered to cover for us. They left here at 5 a.m. ...

Ad Hoc at Home

Ad Hoc at Home

This is real, uncomplicated home cooking based on the food served at Ad Hoc, Thomas Keller’s casual, family-style restaurant.

Parsnips, Uprooted

Parsnips, Uprooted

Sweet and earthy, with a touch of spice, the parsnip may well be winter’s most exciting root vegetable. Try it in these six tasty dishes—dessert included.

All About Pies and Tarts with Abigail Johnson Dodge

All About Pies and Tarts with Abigail Johnson Dodge

If you struggle to bake a pie that's as tasty as it is beautiful, Abby first shares some easy recipes for guaranteed success, plus her recommendations for equipment that makes all the difference.

Episode 10: Classic Fresh Fruit Tart

Episode 10: Classic Fresh Fruit Tart

Those glamorous, jewel-like fruit tarts you see in the windows of French bakeries are deceptively easy to make. It’s just a matter of putting together several simple building blocks.

Episode 8: Lattice-Topped Mixed Berry Pie

Episode 8: Lattice-Topped Mixed Berry Pie

Lattice-topped pies always wow people, though putting them together requires some quick footwork.

Episode 7: Pate Sucree and Lemon Tart

Episode 7: Pate Sucree and Lemon Tart

Bite into a classic French fruit tart and right away you'll notice how different the crust is from American pie crust.

Episode 6: Single-Crust Pecan and Pumpkin Pies

Episode 6: Single-Crust Pecan and Pumpkin Pies

Learn the special challenges of these Thanksgiving favorites, including how to crimp the crust, blind-baking to keep the crust crisp, and how to keep the filling from cracking.

Episode 5: Double-Crust Apple Pie

Episode 5: Double-Crust Apple Pie

Abby shares her secrets for everyone's favorite, apple pie, including her tips for rolling out neat rounds of dough, and how to seal the two crusts together.

Episode 4: Rustic Fruit Galettes

Episode 4: Rustic Fruit Galettes

Free-form galettes, which bake right on a baking sheet, are just as delicious as pie but with much less fuss. Learn how to make a beautiful galette with the season's best fruit.

Episode 3: All About Pie Dough

Episode 3: All About Pie Dough

Learn about the three different fats used in pie dough and how they yield different results. Abby also demonstrates three methods for mixing the dough, and how to avoid tough crusts.

Episode 2: Equipment Essentials for Pies

Episode 2: Equipment Essentials for Pies

Good equipment makes all the difference between a glorious pie and a frustrating mess. Abby shares her recommendations for equipment that will make your baking adventures easier and more successful.

Episode 1: Press-in Cookie Crust Tarts

Episode 1: Press-in Cookie Crust Tarts

Abby shows how one of the simplest tarts to make can also be incredibly stylish and delicious. Learn how to crush your favorite cookies and press them into a tart pan for an easy, quick tart.

Episode 9: Rough Puff Pastry Tarts

Episode 9: Rough Puff Pastry Tarts

There are few things that compare to homemade puff pastry, with its flaky layers and buttery flavor.

Why Living Local Matters, Right Now

Why Living Local Matters, Right Now

Posted by Susie MiddletonIf you’re like me, you may’ve suddenly felt a little unqualified to be an earthling in the last few weeks.  I’m not sure what planet I’ve been...

Hay Days

Hay Days

After a long spell of consistently wet and cool weather that made August feel more like September, it’s finally feeling like summer again. I’d been craving...

A Global Vegetable Goes Local

A Global Vegetable Goes Local

It’s too bad I’m not a CIA operative, and my friend Ali Berlow a mole, because she is a source extraordinaire. She’s always calling me up at weird hours and...

The Land Ladies

The Land Ladies

One Sunday last winter, I settled into a cozy couch at the Chilmark Community Center to watch a film called “Ladies of the Land.” Maybe not everyone’s idea...

July Blooms

July Blooms

This is a heartening week at our farm as some highly anticipated crops: potatoes, green beans, tomatoes, summer squash, peppers, cucumbers, eggplant—have begun to...

How to Raise a Hen: The Idiots Guide

How to Raise a Hen: The Idiot's Guide

You’d think I’d know better, but once again I’ve signed up to write an article on something I know almost nothing about: Hens. First, I suggested to my...

Mixing It Up On the Farm

Mixing It Up On the Farm

Oh, joy!  I just got the season’s first distribution from my CSA at Fort Hill Farm in New Milford, Connecticut. It was a long winter and spring...

Thats One Lucky Chicken

That's One Lucky Chicken

If I were a chicken, I’d like to belong to Doug Brush. I’d have fresh grass to snack on every day, all the bugs I could eat, plenty of water, plus vegetable...

Garlic Springs Upon Us

Garlic Springs Upon Us

In about a month’s time we’ll wake up to a swath of “scapes” dangling just above our garlic planting...

Crunching the Local Numbers

Crunching the Local Numbers

Lately, in my efforts to improve my sustainable IQ, I’ve been overwhelmed by statistics. Our food travels, on average, 1500 miles to get to our plates (how much fuel is...

Why Did the Chicken Cross the Road? A Path to a Better Egg

Why Did the Chicken Cross the Road? A Path to a Better Egg

Come spring in upstate N.Y. we are happy to bid adieu to all things winter, including the flock of laying hens loitering around our homestead.From mid-November until the...

The Treasure Hunt: Mapping the Islands Farmers

The Treasure Hunt: Mapping the Island's Farmers

It’s sort of like speed dating: I’m getting to know the farmers on Martha’s Vineyard rather quickly. Maybe a little more quickly than theyrsquod...

Lesson 10: Real Barbecued Ribs

Lesson 10: Real Barbecued Ribs

Among champion barbecuers, few dishes are as obsessed-over as ribs. Learn Fred's secrets for tender, juicy baby backs, finished with a spicy-sweet glaze.

Lesson 9: Slow-Smoked Pork Shoulder

Lesson 9: Slow-Smoked Pork Shoulder

Where Fred comes from, barbecue is a noun: slow-smoked pork shoulder, shredded and sauced. Learn how to make this North Carolina specialty in your own back yard, tenderized by an injected brine and hours over a low, smoky fire.

Lesson 7: How to Grill Fish: Fillets, Steaks, and Whole

Lesson 7: How to Grill Fish: Fillets, Steaks, and Whole

Grilling fish tends to scare off otherwise confident grillers. Learn how to grill fillets, steaks, and even whole fish without the fear of sticking.

Lesson 6: How to Add Smoke to a Gas Grill

Lesson 6: How to Add Smoke to a Gas Grill

Think gas grills lack the smoky flavor of charcoal? It's easy to reproduce: all you need is a handful of wood chips and some foil.

Lesson 5: How to Grill Bone-In Chicken Parts

Lesson 5: How to Grill Bone-In Chicken Parts

Use the two-zone fire technique to grill up the most tender, moist barbecued chicken you've ever tasted. There's one more secret in the brine.

Lesson 3: How to Start a Charcoal Fire

Lesson 3: How to Start a Charcoal Fire

Skip the chemical fumes that come from lighter fluid, and learn to use a chimney fire starter instead.

Lesson 4: The Two-Zone Fire

Lesson 4: The Two-Zone Fire

This is the most important step to becoming a master griller. Learn how to create a hot and cool zone on your grill, so that you can cook bone-in and large cuts of meat with a low, slow fire.

All About Grilling with Fred Thompson

All About Grilling with Fred Thompson

Whether you're already an accomplished griller or just a novice, Fred Thompson will turn you into a grill master in ten short episodes.

Lesson 2: Great Steaks on the Grill

Lesson 2: Great Steaks on the Grill

How to choose the best steaks for grilling, how to give them a good initial sear and create those restaurant-style crosshatch grill marks; how to tell when they're done perfectly.

Lesson 1: The Perfect Burger

Lesson 1: The Perfect Burger

How to choose the right burger meat; how to shape burgers so they stay moist and juicy, how to cook them just the way you like them.

Lesson 8: Lump vs. Briquette Charcoal

Lesson 8: Lump vs. Briquette Charcoal

Lump charcoal has become the darling of grilling enthusiasts. Learn how it's different from briquettes and how to maintain the fire.

When Harley Met Sally: A Pig Tale

When Harley Met Sally: A Pig Tale

It started innocently enough. I was simply looking for a few good pigs to eat my leftovers. I’m here on Martha’s Vineyard writing a vegetable cookbook, and I can...

Advantages of Roasting Meat in a Convection Oven

Advantages of Roasting Meat in a Convection Oven

What are the advantages of roasting meat in a convection oven?

Recent Comments

Re: Join Fine Cooking at Eat Drink SF 2014

Sorry about that, Wasabi. Here's the link: http://a.pgtb.me/DzRWKD (or just click on the link in the post). Good luck!

Re: We Love Winter Slaws

A homemade slaw Recipe Maker? That’s a great idea! We’ll have to work on that. In the meantime, let the experimenting begin―start by pairing flavors you already love or that seem the most complementary. Raid the pantry for supporting players (Mindy mentions almonds, dried cranberries, pine nuts). The amount of extra-virgin olive oil you add depends on your ingredients (Mindy’s recipes run a range from 3 Tbs. to 1/2 cup). You can use the traditional ratio of oil to acid for a vinaigrette (3:1) as a jumping off point for your dressing mix. Balance your flavors by taking a season-to-taste approach with ingredients like fine or flaky sea salt, pepper, vinegar, lemon juice, and/or honey. Start sparingly and increase, tasting as you go, until the balance is perfect.

Re: Join Dina Cheney for a Slow-Cooking Facebook Chat

@marksgirl: Yes, every comment on the post is officially entered to win the prize. Good luck!

Re: Have Questions About Gluten-Free Cooking? Join Our Facebook Chat.

Thanks for your question, Bernie. We asked Linda, and here's her response: "As in all things, moderation is key. Starches are used to replicate the texture that gluten gives to standard baked goods. For people who are sensitive to starches, it can be a balancing act."

Re: Behind the Kitchen Door: Abby Dodge's Baker's Kitchen

@SBG59: Like a lot of cooks Abby is super-organized, so she got right back to us with an answer to your paint question. Abby’s kitchen walls are Benjamin Moore #1066 in eggshell and her trim is Benjamin Moore "White Dove" in high gloss. Hope it helps!

Re: Behind the Kitchen Door: Abby Dodge's Baker's Kitchen

Hi everyone, This is the place for comments about Abby's kitchen, but don't forget to leave a comment on her giveaway post for your chance to win her favorite baking gear. Copy and paste the link into your browser: http://www.finecooking.com/item/46344/win-abby-dodges-must-have-baking-tools.

Re: Behind the Kitchen Door: Tom Douglas's Entertainer's Kitchen

Hi everyone: Just a reminder. You're welcome to leave comments about Tom's kitchen here, but be sure to leave a comment on the giveaway post (http://www.finecooking.com/item/45779/win-tom-douglass-must-have-entertaining-tools) to be entered to win Tom's must-have kitchen gear and serveware. Thanks!

Re: Behind the Kitchen Door: Maria Helm Sinskey's Wine Lovers Kitchen

Hi everybody: Leave your comments about Maria's kitchen here, but be sure to head over to the giveaway post if you want to be entered to win Maria's favorite wine tools. Thanks guys!(http://www.finecooking.com/item/44507/win-maria-helm-sinskeys-must-have-wine-tools)

Re: A Pi/Pie Day Giveaway

Sure thing, Becca. Thanks for following up. Hope your Pi(e) Day was delicious!

Re: Tuscan Bean Ribollita

We love that you used the Recipe Maker then uploaded your own photo so we could see how it came out. Great job, JoJo!

Re: Enter Fine Cooking's Facebook Calphalon Giveaway!

Stick with FineCooking.com, then. We frequently have book and special issue giveaways on the site (it’s our way of saying thanks to our readers), and all the giveaways usually require is a simple comment on the post like, “Pick me!”

Re: Enter Fine Cooking's Facebook Calphalon Giveaway!

Afraid so, dj4crafts. This giveaway is a Fine Cooking Facebook page exclusive.

Re: broccoli

And, here's a link you can copy and paste, if you'd like:
http://www.finecooking.com/articles/cyor/creamy-vegetable-soups.aspx

Re: Sticky Chocolate Brownie

Jacquie: This is a user-generated post in our photo gallery, as opposed to a Fine Cooking recipe on the site. And, while we don’t have a tool we call a “recipe box” specifically, you can save any Fine Cooking recipe in your “My Favorites” folder (it serves as your recipe box). It’s easy: Sign in with your user name and password, and when you view a Fine Cooking recipe, you’ll see an orange bar above the recipe title and image, click on “ADD TO FAVORITES” and the recipe will be added to your Favorites folder. You have access to your Favorites any time you are signed in to the site. Once signed in, just click the word “Favorites” at the top right of the page. Hope that helps.

Re: Mini Mac n'Cheese Muffins

@MoonRidr: You're visiting the section of our site that's our community gallery. It's all about inspiration. Depending on the post, you'll occasionally find only photos here, but most posters do include their recipes, or links to their personal web sites or blogs where you can find complete recipes. Visit Fine Cooking's homepage to search the site. We've published thousands of triple-tested recipes, and they're all at your fingertips.

Re: Cookies and Cream Meet Ice Cream in Cookie

Visit the blog My Man's Belly to find the recipe:
http://mymansbelly.com/2010/09/09/cookies-and-cream-meet-ice-cream-in-cookie/

Re: 2011 Holiday Cookie Contest Official Rules

Hi Texas_Foodie: Get all the details here (copy and paste the link into your browser): http://www.finecooking.com/item/38409/announcing-the-2011-holiday-cookie-contest

We're looking forward to checking out your cookies!

Re: Soup Week Challenge: Vote for Your Favorite Soup

@Gretchen: There were more than 70 entries in the challenge. The five finalists were editor favorites. In terms of voting, think about which soup you'd most want to make, the one you find most appealing.

Re: Checkerboard Cookies

@janikowski_home: It looks like sugaralice shared her cookie photo in the gallery; our Recipe Exchange is the place where the community shares recipes. We can offer up Joanne Chang's recipe for Checkerboard Cookies, however. You might like it. Copy the link and drop it in your browser: http://www.finecooking.com/recipes/checkerboard-cookies.aspx.

Re: Cook the Issue 2010: Elephant Ears

Gorgeous!

Re: Cook the Issue 2010: Turkey Cutlets and Black Beans with Tangerine-Habanero Sauce

Congrats, liamsaunt! And thank you for all 220 posts. When you get back from vacation you'll have the croquembouche AND hundreds of more dessert recipes to try; your dessert cookbook prize package is on its way! Thanks again to one of our favorite cooks!

Re: Cook the Issue 2010: 200th post!! Beef Wellington

Congrats on your 200th Cook the Issue recipe!

Re: Italian Fig Cookies "Cuccidati"

Hi chine: This is a photo from a member of Fine Cooking's online community; it doesn't look like she's included the recipe, she's simply sharing a photo. Sorry! Maybe she'll see this and update. We'll give her a little nudge.

Re: Classic/Classic Update: Eggs Benedict

@KarenH1: Click on the links under the recipes in the post; you'll see the nutritional information listed at the bottom of the page. It's safe to say that neither version is low fat, but you already knew that : ) Thanks for watching!

Re: Classic/Classic Update: Eggs Benedict

The Update is the winner here, but don't forget that you can vote from home in the poll at the bottom of this post. Thanks for watching, everyone!

Re: Classic/Classic Update: Eggs Benedict

Gottcha, nolin. If we can't get a mic to them, we'll repeat the questions for you guys at home.

Re: Classic/Classic Update: Eggs Benedict

We'll see if we can't make this process a little less intimidating. Thanks for watching smitty!

Re: Classic/Classic Update: Eggs Benedict

The countdown is on, folks. We're almost ready to start streaming live.

Re: Enter the Holiday Cookie Contest and Win!

No problem, jen_e. Your recipe is in the contest right now. Thanks for your entry!

Re: Live from the Test Kitchen: Fine Cooking's Virtual Cookie Exchange

Thanks for your questions! If we didn't answer online, stay tuned for an update. Again, thanks so much for watching, everyone. Robyn will follow up with our online winners shortly.

Re: Got Rabbit?

Thanks to everyone who took the time to comment. While we welcome and encourage your feedback, several of the comments here were over the line and they’ve been removed in order to keep the discussion civil and productive.

Re: Create Your Own Grilled Pizza: Official Contest Rules

@Peskyone: Go for it!

Re: Create Your Own Grilled Pizza: Official Contest Rules

@peskyone: You certainly should be able to post your pizza. I'll look into it and get back to you.

Re: We're LIVE from the Epicurean Classic!

@CulinaryEscapee: Refresh your page. If that doesn't work, go back to the home page and click on the big image that says, "We're Live from the Epicurean Classic." That should bring you back to the action.

Re: A Sneak Peek: Rose's Heavenly Cakes

Sorry for the omission SHS61! I corrected it in the recipe above. I was typing so fast to transcribe these recipes, I must have left it off. Like I said, definitely not up to Rose's exacting standards! We have another of her recipes to post as soon as we get a chance between demos.

Re: We're LIVE from the Epicurean Classic!

@WhatsCooking: Click on the link next to Gale's name on the schedule above. It'll bring you to the complete recipe.

Re: We're LIVE from the Epicurean Classic!

@ddavis3: Indeed we will be posting recipes from the presenters. Check back for links. We're getting them up on the site right now. (We'll post updates as well).

Re: Mini Quiche Lorraine

Hi Classic,
This is just a gallery of what users have made--it's up to the individual poster whether or not they provide a link to the recipe, or include details on how to make.

Re: Real Irish Comfort Food

I've never added nutmeg before--will have to try that next time!

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