Studded with black beans,
bell pepper, and corn, this
colorful grain salad can also
be paired with grilled halloumi
or tofu for a vegetarian meal.
This is the garlicky and grand
centerpiece of the Cuban celebration.
If you’ve never had salad-topped pizza, you’re in for a real treat.
A press-in crust makes this impressive-looking tart a breeze to prepare.
This fresh-tasting soup has a bit of texture to it.
This is not your typical carrot cake.
Created for the daiquiri-loving expat
Ernest Hemingway at El Floridita in
Havana, this cocktail (also called a
Papa Doble) was originally made
without any sugar and with twice the
A chile-packed spice rub and mesquite smoke lend a Southwestern accent to this
A fun twist on the beloved pairing of lemon and poppy seed, these chia-flecked pancakes go well with a berry sauce or fresh berries and whipped cream, instead of traditional maple syrup.
New York Times columnist Mark Bittman came up with this brilliant method of
cooking soft shells low and slow so they release all their delicious juice, creating a
briny-sweet sauce for cooked pasta.
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 |
© 2015 The Taunton Press, Inc., Part of Taunton’s Women’s Network. All rights reserved.