Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon



Recent Reviews

Re:Pineapple-Bourbon Chutney

Fantastic! I can't make this too far in advance or I eat it all before I am ready to serve it!

Posted: 12:11 pm on December 17th 2014

Re:Coconut Sablés

This recipe was good, but not outstanding (as I am used to Fine Cooking's recipes being). I cut mine bigger, and a little thicker, so I did not get anywhere near 80 cookies--just a couple dozen. This would be a nice one to make the dough ahead and freeze--just took a few minutes for the dough to soften to cut out. I would make it again, but this recipe won't be on the top of my list.

Posted: 09:21 pm on December 4th 2014

Re:Creamy Seafood Chowder with Bacon, Thyme & Jalapeño

Made this today, when we had a high temp of 10 degrees. Fantastic! I loved the little bit of heat from the jalapeo. Certainly hit the spot!

Posted: 07:52 pm on January 24th 2014

Re:Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic

Fantastic and easy. I also cut back on the salt (especially if the roast I get is smaller). I use more onions because i really like them, but that's the beauty of this recipe--easy to add or cut back on something.

Posted: 10:40 am on January 1st 2014

Re:Spiced Pumpkin Cheesecake with a Gingersnap Crust

I will never make pumpkin pie again. I would give this six stars if I could. The gingersnap crust really adds to the flavor. It is my favorite cheesecake that I make (and I make a lot). Like another poster, I have to make this every year. There is only one problem with this cheesecake: no leftovers!

Posted: 08:55 pm on September 18th 2008

Re:Updated Tiramisù

This recipe provided excellent directions, and my tiramisu looked like the picture when completed. I liked making the sponge cake and brushing the coffee over it so that it didn't become too soggy. The cake itself was moist, so that even if you put too little coffee on it (which I think that I might have done), it was still moist enough. Also, there was coffee in the cake itself, so there were actually "layers" of coffee flavor. I will definitely make this again.

Posted: 11:40 am on March 31st 2008