These mature leaves of the broccoli plant have a subtly sweet, mild broccoli flavor.
Now here’s a #TBT cooks who garden will appreciate. All 33 issues of the beloved Kitchen Gardener magazine in one easy-to-search collection.
It's time to start planning Thanksgiving 2014. Are you ready? Our special issue devoted to every cook's favorite food holiday can help. And, it's free for subscribers.
Find the chocolate chip cookie recipe of your dreams
Fine Cooking December 2014/January 2015 - Issue #132
Which candy thermometer is the best?
Learn how to temper your crème anglaise
Fine Cooking editors share their favorite ways to add a flavor boost to a glass of inexpensive champagne
Learn to make fried herbs, a lively, tasty garnish
Gelatin naturally thickens desserts, savory sauces, and more ... but how?
Pulled chicken is incredibly adaptable. Tony Rosenfeld shares his master recipe, plus tips for keeping the chicken juicy, and offers up tasty recipe ideas for dinners all week.
How to choose fresh mushrooms
30+ recipes for turkey & all the trimmings
Fine Cooking October/November 2014 - Issue #131
A behind-the-scenes look at a photo shoot with photographer Marcus Nilsson and food stylist Victoria Granof, and we have a little fun with our interns.
Find out why it's called Salisbury steak
See different ways to crimp your pie crust
Choosing dairy-free cream cheese
Find out what's in a bouquet garni
How to customize the cut for the cooking method
The flavor secret behind many classic desserts, caramel can be tricky to make, and for some cooks, the process seems confusing and difficult. Here, we'll demystify the science of caramelizing sugar-from how it's done to what can go wrong when making it-so you can confidently create caramel confections at home.
This was the week Abby coined the phrase "sea of meat." It means (we think) exactly what you think it means.
It was a good week to be a Fine Cooking staffer. We hobnobbed with some of the coolest chefs (and foodies!) in California at Eat Drink SF 2014.
This week, we launched a new blog. Find out what happens behind-the-scenes at Fine Cooking magazine.
Fine Cooking August/September 2014 - Issue #130
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.
In Italy, they eat soup in summer (and so should you).
12 Ideas for using Barbara Lynch's sumptuous tomato spread.
All you need to know about cooking with these fiery fruits.
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.
This simple, low-tech way to gauge the sugar concentration of your sorbet may sound crazy, but it works!
Moveable Feast with Fine Cooking host and chef Pete Evans shares his tips on making kebabs.
Charred, juicy, tender. A Guide on how to grill steak right.
A flaky-crusted quiche with a silky filling and your choice of meat, cheeses, and vegetables.
A flaky-crusted quiche with a silky filling and your choice of meat, cheeses, and vegetables.
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.
In this video, Erin Gardner will show you how to make fruit leather decorations for a gorgeous, festive cake.
This video demonstrates how to make some of the most basic fondant shapes—ribbons, bows, and coiled ribbon roses.
Covering a cake in fondant gives it a beautiful smooth finish, the perfect blank canvas for decorations.
This video demonstrates how to add the dowels and stack the tiers, to build a beautiful multi-tiered cake.
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.
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.
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.
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...
Fine Cooking June/July 2014 - Issue #129
A visual guide to what salmon should look like from rare to well done.
The process of lactic acid fermentation transforms fresh vegetables into sour, crisp pickles.
Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly.
Three sophisticated salads from our Moveable Feast TV show are ready for their close-up.
Learn when to use the light and dark parts of scallions.
Learn four simple ways to clean and trim artichokes.
Fine Cooking April/May 2014 - Issue #128
Two ways to cook a super-juicy ham for Easter or your next gathering, plus shopping and carving tips, and tasty recipes for leftovers.
Despite its title, Dina Cheney’s Meatless All Day is not just for vegetarians.
Are preservatives bad for us? Or are they just the inevitable consequence of societal evolution?
The backbone of countless desserts, meringue can be made three ways.
We all know it’s great in desserts, but rhubarb, a.k.a. the “pie plant,” adds bright flavor to savory dishes, too.
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Learn to make this decadent raspberry-vanilla cheesecake.
Roll out the red carpet! Moveable Feast with Fine Cooking has just won the 2013 Taste Award for Best New Series.
Learn how to make this gorgeous, rich bread.
Learn how to make these elegant mini quiches.
Fine Cooking February/March 2014 - Issue # 127
A killer classic guacamole recipe, plus three crazy-good variations, will change the way you think about guacamole.
Learn how to make this four-layer masterpiece.
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.
Fruit plus caramel plus cake equals desserts you'll flip for.
Chef Pete Evans, the host of our TV show, Moveable Feast, shares three inspired recipes for healthy weeknight cooking.
Bread-making expert Peter Reinhart shares a guide to help you choose rye flour.
Not just for summer, these refreshing salads are perfect with cold-weather fare.
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.
There are two ways to smoke salmon: cold-smoking and hot-smoking. Each method imparts a unique flavor and texture to the salmon.
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.
Learn to make these festive cookies.
Learn to make this sophisticated and elegant caramel apple pie.
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.
Learn how to make these flaky moist crackers.
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.
Create intense flavors with this simple hands-off technique.
David Joachim and Andrew Schloss explain the science behind the way cookies ingredients work to create both flavor and structure.
Follow these fixes when your cookies don't turn out as expected.
John Ash, a James Beard-award-winning author, teacher, and restaurateur, has written a wonderful cookbook all about poultry.
Baking with Fine Cooking will no longer be published.
Learn how to make a hearty whole wheat boule.
Learn how to make this intensely-flavored ginger-pear pie.
The ribs in the center of hearty greens are tough and best removed. Here are three fast ways to do it.
Join our Facebook chat about Gluten-Free cooking and win Linda J. Amendt's new cookbook, Gluten-Free Breakfast, Brunch & Beyond.
From storage to starch content, here’s what you need to know about America’s favorite vegetable.
British chef Arthur Potts Dawson turns autumn root vegetables into boldly flavored side dishes.
These Thanksgiving menus are inspired by ingredients popular in different parts of the USA.
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.
Seeds and nuts have a high oil content and can turn rancid over time, so be sure to smell and taste them before using.
We're celebrating the launch of our new television show Moveable Feast with Fine Cooking with a Colavita gift basket giveaway. Enter now!
A moist, fudgy brownie with your choice of mix-ins and toppings
Flour, Too includes recipes for soups, sandwiches, pizzas, and pastas as well as desserts.
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.
This seductive little book is no ordinary cheese guide.
Frozen lobster that's almost as good as fresh.
Our science experts debunk popular myths behind storing, prepping, and cooking seasonal produce.
How to grill six summer favorites, and 18 simple ways to serve them.
A flaky-crusted quiche with a silky filling and your choice of meat, cheeses, and vegetables.
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.
There's nothing more refreshing on a hot summer day than this simple granita.
The spiciness of Mexican chocolate (many brands include cinnamon or other spices) lends a little heat to these creamy ice pops.
Dress up store-bought ice cream for a special occasion with this simple layered bombe.
Store-bought puff pastry and bittersweet orange zest bake up into a crunchy, flaky cookie with a sophisticated flavor that belies its simplicity.
These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.
Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint.
Episode Two: How to Care for Strawberries
Episode Three: How to Harvest Strawberries
Episode Four: Recipe: Preserving Strawberries by Making Fruit Leather
Episode Five: Recipe: The Ultimate Classic Strawberry Shortcake
Propane torches are small and easy to handle.
When it comes to squeezing excess water from cooked spinach, we've got a couple of tricks.
A few tricks can help make this summer treat its smooth, creamy best.
Chef Laurent Gras' simplified approach to sous vide cooking delivers silky, ultramoist fish with incredible flavor.
Fresh recipes and ingenious ways to take advantage of summer’s fragrant bounty.
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.
Three new ways to cook a whole bird from chefs Barbara Lynch, Lydia Bastianich, and Pam Mazzola.
To cut a whole chicken into pieces all you need is a sharp chef’s knife and kitchen shears.
Learn how to truss a chicken to make it easier to handle during roasting or braising.
These are no ordinary pots--they deliver incredible slow-cooked flavor in a fraction of the time. Here’s how.
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 by Matt and Ted Lee truely offers a delicious sense of place.
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.
There are several kinds of broilers, and understanding how yours works will help you use it more effectively.
Shaved vegetables make refreshing winter salads, and all you need to make them is a peeler.
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 hows and whys behind this popular cooking technique.
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.
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.
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.
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.
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.
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.
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.
Learn why you should let your meat rest before carving.
Free for Fine Cooking magazine subscribers and CooksClub members, the food magazine you love is now available for download on your iPad.
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.
Giuliano Hazan's tips for perfectly cooked pasta.
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.
Susie Middleton's second cookbook, The Fresh & Green Table moves vegetables to the center of the plate.
Expert griller Elizabeth Karmel walks you through what makes a good marinade, plus the most important dos and don'ts for using one.
Everything you need to know to cook pork ribs to finger-licking perfection.
Grill master Steven Raichlen shares recipes and tips for indirect and direct grilling with charcoal and gas.
Here is a technique on how to make your own decorative chocolate curls.
Here are some tips and techniques to care for and protect your wok.
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.
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.
When it comes to this leafy green, there’s no such thing as too much.
This centuries-old cooking technique gives you a succulent, mouthwatering roast with a built-in side dish.
Make the iconic poached shrimp appetizer or recreate it as a frosty gin cocktail.
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.
The hows and whys behind cooking with this popular kitchen appliance.
Learn to made these tender, fluffy biscuits.
Thank you for sharing your holiday cookie recipes with us. Check out the cookies we most wanted to grab off the virtual cookie platter.
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.
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.
Make the home-style beef sauté or recreate it as a restaurant-worthy steak dinner.
The flavor? Deep and complex. The cooking? Dead easy. Try this simple technique for meltingly tender vegetables.
Discover four varieties worth getting to know, plus recipes that’ll make you glad you did.
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.
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.
Find out how you can enter to win one of our annual holiday cookie contest prize packages.
Chicories like escarole, frisée, endive, and radicchio make the freshest salads of the season.
Learn how to make and flavor these tender, buttery treats—chocolate dip optional.
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.
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.
Learn the chemistry behind these notoriously tricky sauces, plus the secrets to getting them right and fixing them if they (gasp) break.
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.
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.
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.
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.
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.
A classic pie gets even better with bacon, bourbon and more
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.
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...
Four creative chefs show us that there’s more than one way to make a mean bowl of red.
Our food science experts explain the secrets to cooking your Thanksgiving turkey.
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.
Which wild card dish are you wild about? Vote for your favorite now. The winner will receive some smokin' hot grill tools.
The latest entry in our Grill-lympics challenge: a smoked salmon spread
Amy of the Food Wonk blog shares her favorite grilled recipe with us.
Thanks goes out to the grillers who participated in Week Three of the Grill-lympics challenge dedicated to chicken. Vote for your favorite now.
In this entry from Amy at Food Wonk, grilled chicken satay is marinated in a red curry sauce.
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.
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.
Which burger will you flip for? Vote for your favorite; the winner takes home a grill lighter and becomes eligible for the grand prize.
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.
The Beauburger may look like an "All-American" cheeseburger, but this juicy entry comes to us from Manitoba, Canada.
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.
Turn ripe summer chiles into a hot sauce to spice up barbecue, tacos, and more.
Try it braised, grilled, stir-fried, or sautéed for delicious results, guaranteed.
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.
The timeless summer dessert faces off against a modern makeover. Which will you choose?
Everyone’s favorite weeknight standby tastes deliciously new when fresh summer produce is added to the equation.
Grilling food, especially seafood, on untreated cedar planks is an easy way to infuse the food with a wonderful, light wood-smoke flavor
Rowan Jacobsen had never been out West, lived on a ranch, or cooked for a crowd. But how hard could it be?
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.
In this 400-recipe cookbook, renowned British food writer and television personality Nigel Slater wittily details his experience as an urban gardener and cook.
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.
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.
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.
From Bruce Weinstein and Mark Scarbrough comes Goat: Meat, Milk, Cheese, a “nose to udder” celebration of the next big thing.
In Sear, Sauce, and Serve, Fine Cooking contributor Tony Rosenfeld simplifies weeknight cooking like only he can.
Domenica Marchetti’s The Glorious Pasta of Italy is a mouthwatering ode to the traditional mainstay of Italian cuisine.
He was nearly 90 years old, almost toothless, and arthritic. He was also the man of Gabrielle Hamilton's dreams.
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.
More than 350 people voted for a favorite soup this weekend. Thank you for participating in our Soup Week Challenge!
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.
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.
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!
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.
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.
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.
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.
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...
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...
This is the Italian Momma's idea of "clean out the fridge, cook on the stove all day" tradition of making a homemade soup.
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...
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...
Stracciatella with Organic Baby Spinach and Four-cheese Tortellini
Dairy free and vegan.
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.
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.
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!
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.
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.
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).
In this corner, the classic savory pie, and in that corner, a chef’s creative interpretation. Which will you choose?
The pros know there’s so much more to lamb than racks and chops. Follow their lead and try these four underappreciated cuts.
This simple method (and impressive dinner party trick) delivers silky, ultra-moist fish with incredible flavor.
Everything you ever wanted to know about your Sunday dinner roast.
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.
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.
Blogger Recipe: Coconut Cauliflower Soup with Seared Sea Scallops and Cilantro Oil
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.
Grill it, fry it, purée it—cook your way through the bounty with these exceptional recipes.
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.
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.
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.
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.
Learn how to wrap a meatloaf in bacon for a beautiful presentation.
When winter produce looks bleak, bananas are the bright spot in any supermarket—or kitchen.
Mushrooms, fennel, and onions are turned into quick and easy pickles (no canning required!). Use them to perk up your cold-weather cooking.
Break out of your old one-pot rut with these slow-cooked, soul-warming braises and stews. Five favorite chefs show us how.
Far from run-of-the-mill, these delicious, easy-to-find grains will soon be your favorite pantry staples.
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.
Answers to your burning baking questions.
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.
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 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!
Your favorite classic desserts—-think chocolate mousse, lemon meringue pie, crème brûlée, and more—-inspire these outrageous holiday cookies.
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!
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 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.
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.
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 Oct/Nov issue of Fine Cooking and join us for another fun Tweetup Tuesday, September 28 at 2:30 EST.
With this stellar collection of recipes, celebrated cookbook author Dorie Greenspan chronicles her long love affair with France and its food.
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.
With edible seeds, creamy flesh, and a shell that doubles as a serving vessel, pumpkin may be fall’s most versatile ingredient.
Take four familiar autumn vegetables—broccoli, sweet potatoes, Brussels sprouts, and cauliflower—and prepare them in deliciously unfamiliar ways.
The classic upside-down apple tart faces off against a modern makeover. Sweet or savory? It’s your call.
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.
Russel Wright’s mid-century modern dinnerware collection has been updated for the 21st century.
This puzzle of a cake stand accommodates desserts big and small, from tiny tarts to grand, showstopping cakes.
Faella's is a product straight out of the dried-pasta capital of Italy.
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.
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.
All of the pieces in designer Tina Frey’s resin tabletop collection are handmade, so no two are alike.
Dutch designer Ineke Hans’s stainless-steel flatware has a dual personality.
Melissa Clark’s new book, In the Kitchen with a Good Appetite, sparkles with enthusiasm.
Check out Poivre d’Or’s delicious preserves.
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.
In the decades since her groundbreaking book, An Invitation to Indian Cooking, came out, award-winning author Madhur Jaffrey’s own cooking has evolved.
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.
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 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.
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.
The boozy dessert classic from New Orleans goes head-to-head with a pastry chef’s refined interpretation. Which one gets your vote?
To make the Fried Squash Blossoms, the delicate flowers need a little prep.
Easy and unexpected recipes for summer’s iconic squash and its blossoms—plus shop, prep, and store tips.
The answer to a bowl of perfectly cooked grains isn’t as elusive as you think.
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.
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.
The miracle of Kim Boyce’s book is that it lets you forget the good-for-you aspect of whole grains.
Angela Miller’s memoir is a rousing tale of hard work and brave ambition.
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.
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.
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.
Get the Test Kitchen's tips for using up this highly-spiced Cajun specialty.
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.
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.
If a recipe says to sift dry ingredients, don’t skip this step!
Summer’s most coveted fruit in six sweet and savory recipes.
In this corner, the classic light-as-air summer cake, and in that corner, a pastry chef’s inspired reinvention. Which will you choose?
Get delicious recipes for five leafy favorites: Rainbow chard, dandelion greens, collards, baby bok choy, and Tuscan kale—plus shopping and prep tips.
This inviting book is the warmest introduction to Japanese cuisine you could hope to find.
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.
Just in time for Earth Day, the Fine Cooking staff shares some tips for saving energy and reducing and reusing packaging.
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?
Ted Reader, the guru of barbecue, is our new expert on fresh, seasonal, healthful recipes like this one.
Watch the video for step-by-step instruction on how to make Classic Eggs Benedict and an innovative deep-fried update.
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.
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?
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.
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.
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.
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...
Couldn't make it to this year's Epicurean Classic? No problem. We brought the show to you with live demonstrations by FC contributors.
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.
No matter how skilled you are in the kitchen, emulsion sauces like hollandaise sometimes “break,” or separate. John Ash has the fix.
Steamed, stuffed, braised, and raw (yes, raw), artichokes are surprisingly versatile. Here are five new ways with the familiar thistle.
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.
Deborah Madison crafts amazing desserts that honor all that’s glorious about in-season fruit.
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.
David Joachim and Andrew Schloss, authors of The Science of Food, explain how wine, beer, and spirits bring more flavor to the table.
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. . .
Buy this book, turn straight to page 86, and make the SoNo Brownies. Seriously.
The Time-Honored Ways Are the Best—Over 700 Recipes Show You Why.
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.
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.
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.
Ever have a Valentine's Day meal that left you or your sweetheart asking, "Points for trying?"
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.
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.
Filé powder is the ground, dried leaves of the sassafras tree.
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 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.
Made from rice, this vinegar is often used in sauces that accompany dumplings.
Made from rice, this vinegar is often used in sauces that accompany dumplings.
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.
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...
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.
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.
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.
The sinful chocolate classic faces off against a contemporary reinvention. Which will, um, take the cake?
Guacamole—you bet. But wait until you meet the avocado in soup, salads, frozen yogurt, and more.
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.
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.
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...
Renowned bread baker and instructor Peter Reinhart proves that you don’t need to be a pro to make delicious artisan breads at home.
This big, beautiful book offers a stunning collection of classic French recipes, inspired by the Sunday dinners of chef Stephane Reynaud's childhood.
In Giuliano Hazan's new book, you’ll find 100 tempting options and plenty of pointers to help you achieve delicious results.
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.
To cook from this extraordinary book is to embark on a kitchen adventure.
Award-winning food writer Colman Andrews turns his attention to Ireland and uncovers its best-kept secret--wonderful food.
You’ll find fresh inspiration in this book by popular food blogger Pim Techamuanvivit, who is a fearless seeker of deliciousness.
Eileen Yin-Fei Lo, chef, educator, and author of more than 10 Chinese cookbooks, has worked a miracle here.
Vending machines are synonymous with junk food, but that could change if a certain German farm has its way.
Avoid fish-flavored cocktails with sealed ice cube trays.
Trend alert: Coconut is the hottest ingredient to crack the health food market since soy.
Jamie Oliver aims to reform junk-food junkies by teaching them how to cook honest, affordable food. Can he do it?
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 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...
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.
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!
Got Thanksgiving turkey questions? Forget the hotline, look it up here first.
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 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...
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...
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.
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?
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.
Making the most of a favorite food find from a warehouse store.
In this, one of three volumes planned for this year, the authors offer deeply satisfying recipes and luminous photos and illustrations.
A short guide to an essential craft.
Cooking with the world’s favorite seasoning.
This collection of recipes and loving reminiscences is so much more than its title suggests.
The genius behind the revolutionary no-work, no-knead method of Jim Lahey.
For cooks who dream of creating original recipes, this book provides the building blocks.
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.
This encyclopedic volume by Greece’s leading culinary authority would make a striking addition to any cookbook collection.
A nice little bonus came out of testing the recipes for roasted duck and goose: lots of rendered duck and goose fat.
This glorious book, featuring 200 recipes, is award-winning chef John Besh’s testament to his beloved hometown.
Fine Cooking contributor Daniel Hoyer recommends this method of toasting dry chiles and spices when making tamales.
Warning: This charming book may trigger fits of kitchen activity.
The authors reveal the truth about what they eat when no one is watching. That, and 100 recipes.
Superstar chef David Chang’s arresting (and totally gorgeous) first book offers lots of doable (and some not-so-doable) recipes.
Venezia, by award-winning food writer Tessa Kiros, is a book you can get lost in.
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.
Official Rules for the 2009 Create Your Own Salad Contest
If you could only make one thing from Absolutely Chocolate (the lastest cookbook from the editors of Fine Cooking) what would it be?
Become a better baker with Abigail Johnson Dodge's ten-class video series on Pies & Tarts, available exclusively to CooksClub members.
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...
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.
At the 2009 Epicurean Classic, chefs Andy Pforzheimer and Adam Halberg demonstrate how to make seared sea bass with salsa verde.
Fine Cooking editors respond to the closing of the one that started it all: Gourmet magazine.
The Meaty Mushroom goes beyond your standard meat-lovers' pie.
Announcing the finalists of our Create Your Own Grilled Pizza contest. Vote for your favorite now!
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.
Fine Cooking is a finalist for the ASME Best Cover contest. Cast your vote and make us the winner!
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.
Test Kitchen contributor Nicki Sizemore demonstrates the basic method for crimping pie crust so it stays put during baking.
The bistro classic squares off against a modern upstart. Which version will you choose?
Carrots need to be cut in consistent widths to cook evenly. Here's how to do it.
Five fish you can always feel good about buying—and delicious things to do with them.
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.
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...
Three-time James Beard Award winner, David Leite shares the Portugal-inspired recipes he demonstrated at this year's Epicurean Classic.
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.
Get the recipes for Gale Gand's brunch demonstration at the Epicurean Classic, including blackberry bread pudding and apple streusel coffee cake
Get the recipe for one of the cakes demonstrated by Rose Levy Beranbaum at the Epicurean Classic.
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.
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!
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.
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 pizza recipe and post photos of your pie for a chance to win a collection of Taunton Press cookbooks.
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 votes are in. Who knew sweet potatoes would make such a delicious ice cream?
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.
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.
We've narrowed it down to ten finalists in the Create Your Own Ice Cream Contest. Vote for your favorite!
A Year in the Life of a Restaurant
A Seasonal Life, a Short History of Herding, and the Art of Making Cheese
Crumbles, Buckles, Cobblers, Pandowdies, and More
How to can your own berry syrup, jams, and pickles at home with a hot-water canning method.
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.
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.
The real-deal Italian classic takes on a chef’s rustic reinvention. May the best version win.
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.
100 Simple Recipes for True Mexican Flavor
Exciting Flavors from Europe’s Western Coast
Making the most of a favorite food find from a warehouse store.
Two options for serving melted butter
Learn how to quickly and humanely kill a lobster before cooking it.
The cure for the average American BBQ. Six menus starring regional fare from across the nation.
Takashi's Noodles, a new must-read
Stick by these laws of the grill and you'll have success every time.
Congratulations to Veronica Vadakan, aka jiffysquid, winner of the Waste Not Challenge!
A new cookbook explores today's real Indian cooking.
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.
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.
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.
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.
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.
"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.
In this video series, husband-and-wife chef team Matt Scialabba and Melissa Pellegrino demonstrate eight unique handmade pastas.
Share your most creative ice cream flavor using David Lebovitz's simple method.
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.
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.
Rules for the 2009 Create Your Own Ice Cream Contest
Two terms for knowing when to take the pot off the heat.
Get tonight’s meal on the table in no time with these fast, fresh recipes.
The Maryland classic battles a chef’s inspired update in the tastiest showdown of the summer.
Go green (and yellow and purple). The start of the season is when summer beans of all colors are at their crispest, sweetest best.
This Woodstock dinnerware platter brings flora and fauna into the kitchen.
This double-walled glass sugar caster gives the impression that the sugar inside is floating.
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.
This chilled potato-leek soup is an elegant summer classic.
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.
Make your al fresco meal guilt-free with compostable and recycled products.
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 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.
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.
Buying these delicate, delicious Chilean raw honeys helps support the more than 30 beekeeping families in Temuco, Chile, who hand-harvest them.
The official Rules for the Waste Not Challenge.
The tools you'll need for perfect roast chicken.
Making the most of a favorite food find from a warehouse store.
Pressed for time? A few fresh ingredients plus good bread make a fast and easy dinner.
Spring’s number one herb in six fresh recipes.
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.
Make a fresh, healthy meal in minutes by sealing fish in an origami-like packet.
Gumbo isn't just a meal; it's an experience.
In his new book, award-winning cookbook author Mark Bittman proposes an eating plan to improve the health of people, planet, and pocketbook.
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.
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.
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.
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.
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.
Well balanced, this pan is classically shaped with gently sloping sides and a rolled edge for easy pouring.
Jenn-Air offers wall ovens, refrigerators, dishwashers, microwaves, warming drawers, and chimney hoods in oiled bronze.
Oxo's Good Grips Touch Can is a tall and narrow column of bronze.
Moen now offers many of its kitchen faucets in an oil-rubbed bronze finish.
Anolon has unveiled a new Advanced Bronze collection of Cookware, bakeware, tools, and cutlery.
Organic spices, individually wrapped in one-teaspoon packets and sold in sets are easy to use and stay fresh longer.
These super-light, not-too-sweet olive oil tortas are made with all natural ingredients.
Miam.Miam's sleek new 4-cup Emperor French press is double walled to keep your morning coffee piping hot.
Handmade porcelain alphabet napkin rings let you customize your table with style.
Beautiful and functional, this handcast polished aluminum juicer has real heft.
Rich faux leather crocodile coasters bring a touch of luxury to your table.
NordicWare's Heritage Bundt Pan: a bold new shape for a kitchen classic.
Mercer's Dairy of New York state makes these luscious ice creams with wines from the oldest vineyard in the country.
Take your own salt and pepper on the road with this stylish stainless-steel mini salt and pepper grinder travel set.
A woodgrain pattern gives dbO Home's Burl Collection dinnerware a handsome rustic look.
Rustic and refined, this elegant wine chiller offsets hammered stainless ssteel with a leopard wood base, to lovely effect.
Modern Twist's silk-screened silicone Doileez protect your furniture while adding a decorative touch.
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.
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.
Here's a source for Shaoxing, a Chinese cooking wine.
You'll need a good roasting pan to cook the pork in the first place, and piment d'Espelette to season your leftovers.
Find sources for blood orange juice and a 9-1/2-inch round tart pan.
Find sources for a Bundt pan, votive holders, and a table runner.
A large heatproof spatula and a balloon whisk really come in handy when you're preparing chocolate mousse.
Pita bread is a round Middle Eastern flat bread that can be made of white or whole-wheat flour.
Find sources for essential equipment for mixing and serving drinks: a shaker, a bar spoon, maraschino liqueur, a double old-fashioned glass.
A large nonstick skillet is the perfect pan for preparing Ellie Krieger's healthful version of fried rice.
Powdered pectin shortens the cooking time and eliminates the guesswork involved in gauging the correct consistency.
A traditional, spice-infused spirit from Scandinavia.
Did you know that piment d'Espelette chiles can only be found in ten villages in southern France?
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...
We want to hear your feedback on the all-new Fine Cooking, so we’re launching a Cook the Issue Challenge.
Haphazard blending of our creamy soups can lead to serious burns. Taking a few precautions will save your skin—and your soup.
Proofing and laminated dough are two terms you’ll be glad you know when it comes to making your own croissants.
Fat back is a fresh, unsmoked, and unsalted layer of fat from a pig’s back, which is used in a variety of ways.
For individual carrot cakes, you'll need baba au rhum molds and a julienne peeler; for the traditional version, a revolving cake stand.
The best soups start with a good dutch oven or an enameled sauce pan. Here are two of our favorites.
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.
Here are three versatile recipes you can make with any olives you have on hand: black, green, or a combination.
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 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.
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 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...
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...
Post your most gorgeous holiday cookies, and you could walk away with a $500 cooking equipment shopping spree.
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...
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...
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...
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. ...
This is real, uncomplicated home cooking based on the food served at Ad Hoc, Thomas Keller’s casual, family-style restaurant.
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.
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.
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.
Lattice-topped pies always wow people, though putting them together requires some quick footwork.
Bite into a classic French fruit tart and right away you'll notice how different the crust is from American pie crust.
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.
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.
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.
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.
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.
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.
There are few things that compare to homemade puff pastry, with its flaky layers and buttery flavor.
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...
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...
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...
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...
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...
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...
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...
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...
In about a month’s time we’ll wake up to a swath of “scapes” dangling just above our garlic planting...
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...
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...
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...
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.
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.
Grilling fish tends to scare off otherwise confident grillers. Learn how to grill fillets, steaks, and even whole fish without the fear of sticking.
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.
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.
Skip the chemical fumes that come from lighter fluid, and learn to use a chimney fire starter instead.
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.
Whether you're already an accomplished griller or just a novice, Fred Thompson will turn you into a grill master in ten short episodes.
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.
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.
Lump charcoal has become the darling of grilling enthusiasts. Learn how it's different from briquettes and how to maintain the fire.
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...
What are the advantages of roasting meat in a convection oven?