A mixture of allspice, coriander, and paprika adds tingly warmth to sweet roasted butternut squash.
This version of the iconic Swedish dish incorporates milk-soaked bread to make the meatballs super tender.
This roast gets much of its flavor from an aromatic paste of garlic, herbs, and fennel, so be sure to rub the meat with the paste a day ahead to give it plenty of time to penetrate.
These fried pockets of almonds and honey are traditionally made with Punch Abruzzo—a sweet liqueur made
from caramelized sugar and the zest of lemons and oranges—but Cointreau, Grand Marnier, or dark rum works well.
No need to take out the thermometer for this recipe; the duck is simply roasted until falling-off-the-bone tender.
Mildly hot, with notes of citrus and pepper, togarashi is a Japanese spice powder often used to flavor noodles.
Popcorn as dessert? Why not, when it’s streaked with dark chocolate melted by the heat of the just-popped popcorn and tossed with sweetened coconut.
Traditional almond biscotti get a holiday makeover here, with a triple blast of ginger—ground, crystallized, and fresh—to evoke gingerbread and brightly flavored lemon icing as a final flourish.
FineCooking.com is a part of the Taunton Home and Garden Network
Taunton Home |
Books & Videos |
Contact Us |
Product recall information
Copyright Notice |
Taunton Guarantee |
User Agreement |
About Us |
Work for Us |
Contact Us |
© 2016 The Taunton Press, Inc., Part of Taunton’s Women’s Network. All rights reserved.