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10 Best Winter Weekend Cooking Projects

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Winter is the ideal time to spend the weekend perfecting a new culinary skill: seek out any special ingredients, then hunker down in your kitchen for a session (or several) of shaping dough, stretching noodles, simmering broth, or pounding curry paste. And don’t forget to save some time on Sunday to enjoy the fruits of your labors, preferably with friends and family who will be wowed by your new talents.

  • Recipe

    How To Make Classic Croissants

    Making your own croissants is not difficult; there's no special equipment or hard-to-find ingredients required. What is necessary is good technique. Once you understand the basics of creating multilayered dough like this, you're well on your way to wowing your friends with delicious croissants.  Recipe Slideshow: Get inspired to make more homemade breads, including Authentic Brioche and Buttery, Knotted Dinner Rolls. Subscribe to Fine Cooking magazine for more recipes for bakers of every skill level.

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  • Recipe

    Bavarian-Style Soft Pretzels

    And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.

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  • Article

    How to Make Pastrami

    Handmade pastrami is so tender that it falls apart in your mouth. It’s salty and sweet, and you should be able to taste the pepper, the coriander, and the smoke.

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  • How-To

    How to Make Burrata at Home

    The only trouble with luscious, exquisite burrata is that it's ephemeral, meant to be eaten within hours, if not immediately, and it’s certainly past its prime after 48. This is the best argument we can put forth for learning to make it. Your own burrata will be fresher, more delicious, and—ultimately—less expensive than any you can buy in a store.

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  • How-To

    How to Make Ramen from Scratch

    Follow along as Mamie Nishide demonstrates how to make chashu ramen, the rich pork-broth version that’s topped with slices of salty-sweet, meltingly tender braised pork belly (aka chashu). Once you try this recipe, ramen in a prefab broth just won't cut it.

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  • How-To

    How to Shape Marble Rye

    Marble rye delivers the soft sweetness of white sandwich bread with just enough rye to trick us into thinking we’re eating pumpernickel or some other heartier rye bread. The beautiful spiral pattern is easier to create than you might think.

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  • How-To

    How to Make Apple Strudel From Scratch

    You may have made strudel using store-bought phyllo dough. But once you learn how much fun it is to “pull a strudel,” as they say in Vienna and Prague, and how flaky and light the resulting strudel is compared to one made with phyllo, you'll never look back.

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  • How-To

    How to Make Ravioli

    Though there is a mystique surrounding the making of fresh ravioli, it’s not difficult to do, and the payoff—your own customized filling, the tender pasta, and even the slight irregularity of the shapes that broadcast that it’s handmade—is well worth the effort.

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  • How-To

    How To Make Homemade Thai Curry Pastes and Curries

    Comparing curry paste prepared with a mortar and pestle to ones prepared with a food processor is like pitting a Bugatti against a Buick. They’ll both get you where you want to go, but one will provide a much more exhilarating experience.

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  • How-To

    How to Make Lasagne from Scratch

    The success of the dish depends on using very thin, freshly made sheets of pasta. The thinness of the pasta lets the flavors of the sauce and cheese marry to create a lasagne that’s light and truly special. It cannot be duplicated with thicker store-bought noodles.

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