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Fine Cooking’s 25 Best-Loved Recipes

February/March 2019 Issue

In February 2019, Fine Cooking turns 25! To celebrate this milestone anniversary, we’ve pulled together a collection of our readers’ best-loved recipes. These recipes have all gotten top ratings in their categories.

  • Recipe

    Chicken: Wine-Braised Chicken with Shallots and Pancetta

    In this modern take on coq au vin, Riesling subs for the usual red wine.

  • Recipe

    Seafood: Linguine with Lemon-Garlic Shrimp

    This easy pasta gets its luxurious creaminess from mascarpone, an Italian cream cheese.

  • Recipe

    Beef: Spicy Short Ribs with Lime & Basil

    Lime marmalade gives a wonderful burst of sweet, citrusy tang to this luxurious but easy slow-cooker braise, which fairly cries out for rice or mashed potatoes as an accompaniment; sautéed chard would also be nice.
  • Recipe

    Pork: Korean-Style Pork Medallions with Asian Slaw

    Sweet, spicy, and tangy, this Korean-style dish is brimming with flavor. The fresh cabbage and carrot slaw is the perfect counterpoint to the deeply flavored pork.
  • Recipe

    Pasta: Orechiette with Roasted Cauliflower, Arugula & Prosciutto

    Load your plate with color and layers of flavor. Bits of salty prosciutto mix perfectly with roasted cauliflower, sweet grape tomatoes and peppery arugula. Pasta night just got a little more interesting.

  • Recipe

    Soup: Smoked Salmon and Leek Chowder

    The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder.

  • Recipe

    Stew: Spicy Sausage, Escarole & White Bean Stew

    Who said Italian night has to include pasta? This quick-cooking stew has onions, garlic, and spicy Italian sausage—classic flavors you expect in an Italian meal—and it's warming and comforting, too. 

  • Recipe

    Side Dish: Maple Pan-Roasted Baby Carrots

    For this recipe, you start cooking the carrots on the stovetop and then move them to the hot oven to roast. The direct heat of the stovetop jump-starts the caramelizing of the carrots. Baby carrots are ideal, but you can also use mature carrots if you cut them down to size.
  • Recipe

    Salad: Quinoa-Avocado Salad with Dried Fruit and Almonds

    Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.

  • Recipe

    Pie: No-Bake Chocolate Mousse Pie

    This impressive and insanely delicious dessert requires only six ingredients, but that can be your little secret. Italian chocolate-filled sandwich cookies make a crust reminiscent of a Kit Kat bar; you can also use chocolate wafer cookies.
  • Recipe

    Lamb: Roast Rack of Lamb with Lemon-Mint Salsa Verde

    Lamb and mint are a classic pairing and this recipe plays the mint to the hilt, with an intense, bright sauce drizzled on both before and after roasting.
  • Recipe

    Meatless Main: Butternut Squash Lasagne with Goat Cheese

    The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

  • Recipe

    Sandwich: Crispy Fish Sandwiches with Wasabi and Ginger

    Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor. Look for tubes of wasabi paste near other Asian ingredients in the supermarket.

  • Recipe

    Pizza: Classic Margherita Pizza

    The key to this pizza  is to use only a small amount of sauce and cheese. Too much sauce will make the dough soggy and too much cheese will make it greasy.

  • Recipe

    Appetizer: Spinach & Artichoke Dip

    With just five simple ingredients, this dip is a party classic for a reason. Serve with pita chips or toasted rounds of baguette.
  • Recipe

    Breakfast: Green Goddess Scrambled Eggs

    A play on the herbaceous flavor of green goddess dressing, these eggs are equally good at breakfast or suppertime. Folding in sour cream at the end of cooking makes them super creamy. All they need is a side of toast.

  • Recipe

    Quick Breads: Fastest Cinnamon Buns

    Biscuit dough, enhanced with cottage cheese for tenderness, is the key to this quicker alternative to traditional yeast-raised cinnamon rolls.
  • Recipe

    Cake: Brown Butter Pumpkin Layer Cake

    A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo. For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

  • Recipe

    Cookie: Ultimate Fudgy Brownies

    You won't find the secret to rich, fudgy chocolate brownies in a box: Make them from scratch for the best flavor and texture. This one-pot batter comes together in minutes and there's a good chance you already have all the ingredients on hand.

  • Recipe

    Pudding/Mousse: Bittersweet Chocolate Pots de Crème

    This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner.

  • Recipe

    Ice Cream: Strawberry-Basil Ice Cream

    This recipe uses David Lebovitz's simple formula to create your own custom ice-cream flavor with flavor infusions and add-ins. The pairing of strawberry and basil is the quintessential flavor of summer.

  • Recipe

    Dressing: Buttermilk Herb Dip

    A base of sour cream and yogurt is the secret to this rich-but-still-light-tasting dip. Fresh dill, thyme and chives give it a zesty flavor.
  • Recipe

    Drink: Irish Coffee

    This cocktail is always served in an Irish coffee cup, which is clear to show off the light cream against the dark coffee and has a handle to prevent burns from a hot glass. Warm the glasses by filling them with hot water and letting them sit for a few minutes before pouring out the water.

  • Recipe

    Snack: Honey-Almond Granola

    This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there. Stored in an airtight container, it will keep for at least three weeks.

  • Recipe

    Weekend Project: Fresh Homemade Ricotta

    Freshly made ricotta is so good, you'll want to eat it by the spoonful. With so few ingredients, the quality of each is very important. The better your milk and cream, the better your cheese will be. A high-quality sea salt will also make a difference. If you’d like to make a little less, the recipe is easily halved.

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