Take a lesson from Mexican cooking guru Shelley Wiseman at The Farm Cooking School
It takes just a few ingredients to craft this richer, creamier cousin of mozzarella. A cheese expert leads you through the process, step-by-step.
Chef Mamie Nishide shares her secrets for this classic Japanese noodle soup.
This classic dessert gets a thoroughly modern (and delicious) makeover.
This is labor intensive but can be prepared over one or two days. Served it for guests and everyone liked it. The pomegranate molasses (I found unsweetened at a local market) compliments the dressing and can be used in other recipes.
This is the perfect side dish for fall with pork tenderloin and mashed potatoes! It has been a long time favorite, though I reduce the sugar to 1/3 cup to reduce the sweetness just a bit :)
I loved this! Was a little hesitant about the apple cider. I must have read the ingredients like 3 times before committing to pouring it in. I threw shallots and chorizo in together then a splash of white wine to get all the yummy bits up off the pan. Then added some parsley before service and enjoyed!
Caramelizing white chocolate is a bit of kitchen magic. The technique imparts a toasty butterscotchy flavor to the confection; try it in a buttercream or mousse in place of regular…
Who can resist the old-fashioned deliciousness of a silky cream pie? I’ve been eyeballing the cream pies displayed in the glass enclosures at diners for as long as I can…
An easy braising method allows for many different flavors
Make this favorite pantry staple at home with just 4 ingredients, then use it to transform baked goods (or coffee) into indulgent treats.
Our favorite pastry chefs reveal their secrets to help you get the best results ever
Enveloped in a flavorful stuffing and then wrapped in prosciutto, grape leaves, or parchment, the perfectly cooked meat is revealed only when sliced.
Seared, stuffed, pan-roasted, and breaded and pan-fried, these four recipes will soon become some of your favorite go-to dinner options—even for guests.
Fine Cooking editors share their favorite marinades perfect for the grill
Rich and creamy with a satisfying tang, these ice cold treats burst with bold flavors like lemon, peach, and pistachio.
Juicy, vine-ripened beauties shine in satisfying no-cook dishes.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Double CheckAre you sure you want to delete your notes for this recipe?