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Butternut Squash with Kale and Dried Cranberries

A mixture of allspice, coriander, and paprika adds tingly warmth to sweet roasted butternut squash.

Swedish Meatballs with Cranberry Relish

This version of the iconic Swedish dish incorporates milk-soaked bread to make the meatballs super tender.

Herb-Roasted Rack of Pork with Morel Cream Sauce

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.

Calcionelli (Honey-Nut-Citrus Turnovers)

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.

Rosemary and Orange Slow-Roasted Duck

No need to take out the thermometer for this recipe; the duck is simply roasted until falling-off-the-bone tender.

Togarashi Popcorn with Dry-Roasted Edamame

Mildly hot, with notes of citrus and pepper, togarashi is a Japanese spice powder often used to flavor noodles.

Dark Chocolate and Coconut Popcorn

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.

Lemon-Iced Ginger Biscotti

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.

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