Grill or broil the green tomatoes and jalapeños to bring out the flavor in this tasty salsa. Serve with grilled chicken or fish, fajitas, or a bowl of corn tortilla…
This version of the classic calls for frying the tomatoes in olive oil instead of bacon fat.
These are great make-ahead sandwiches. At the restaurant, we usually make them on Saturdays, but our staff likes to wait until Monday to eat them.
I think mackerel is one of the most underrated fish in the United States. Its rich, full flavor makes it ideal for grilling.
Sweet balsamic vinegar helps mellow the flavors of the vegetables.
Usually served raw for their crispness, cucumbers are wonderful when quickly cooked. In this recipe, the cucumbers absorb much of the dressing, making them even more juicy with lots of…
Use any leftover vinaigrette as a salad dressing or as a marinade for grilled chicken.
This spread is the perfect complement for Grilled Vegetable Sandwiches. You can find tapenade (black olive paste) in most supermarkets and in specialty food stores.
If you can’t find snapper, choose any other moderately firm textured, delicately flavored fish, such as rockfish, sea bass, striped bass, or grouper.
Although this dressing can be whisked by hand, I prefer to use a food processor, which mixes it to a wonderful shade of green.
If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.
Ricotta salata is a smooth, firm sheep's milk cheese that's lightly salted. If you can't find it, use feta cheese and soak it for an hour in cold water before…
These cupcakes become even more moist and fudgy the day after you make them.
Prosciutto can be salty, so taste it before you add the entire amount. I find that good-quality canned chickpeas work just fine in this recipe.
Use a coffee grinder dedicated to spices or a mortar and pestle to grind your whole spices. The coarse grind gives the pork a wonderfully textured crust and won’t burn…
Hot from the pan, green beans, snap peas, and new potatoes absorb the full flavors of warm, tangy dressings
A buttery, sweet dough made in a mixer rolls out easily and bakes to crisp perfection
For fish with irresistibly crisp skin and succulent, smoky flesh, keep the grill clean and the fire low
Poaching fruit by simmering it in a flavored syrup deepens its flavor, softens its flesh, and gives it a shiny, almost translucent appearance. In this article, Molly Sevens explains how…
Avoiding most foodborne illness is simply a matter of preventing bacterial growth, and you can do that by keeping your food either chilled or heated, not at room temperature. In this…
Toss a tangle of rice noodles in a hot wok, add authentic ingredients, and you’ll master a Thai stir-fry favorite
Crisp, citrusy green tomatoes are just as tasty in salsas and gratins as they are dipped in cornmeal and fried
Penelope Casas reviews pimientos del piquillo from the Spanish region of Navarra.
Before you cook rice, it helps to understand its specific characteristics. The most important factor is the composition of the rice’s starch. In this article, food scientist Shirley Corriher explains…
Make this simple, savory Indian restaurant treat at home with a yogurt-lime marinade and a red-hot grill
Mix summer-fresh ingredients and tasty condiments with just-boiled pasta for light fare with big flavor
Handle the ingredients with care, from the store (or your garden) to the salad plate
Fragrant berries and fine-crumbed white bread make the most luscious dessert of the season
Fine Cooking visits Sylvia Weinstock Cakes, a specialty bakery in New York City where expert bakers and decorators make 20 to 30 cakes a week.
Improve your outdoor cooking skills with our selection of clever grilling equipment
Q:I love garlic-infused oil, but I've heard that, in an anaerobic enviornment, garlic can produce botulism. Is is safe to mix garlic and olive oil in the food processor and…
Q:I've mastered whole-wheat bread dough in the food processor, but when I try to make white bread dough, I end up with a hot, sticky, liquid mess that forces the…
This cookie-like crust is perfect for custard or fresh fruit fillings that don't need further cooking, such as this combination of peaches and mascarpone cheese. I usually make this dough…
Like most berry desserts, summer pudding begs for cream. Serve it with crème fraîche or softly whipped heavy cream.
Slow roasting gives tart-tasting green tomatoes a smooth, mellow flavor. The Parmesan topping offers a nice contrast to the mellow tomatoes and sweet onions.
Mascarpone is a light, creamy cheese that pairs wonderfully with all kinds of fruit. This tart is topped with peaches, but blueberries or apricots would also look pretty.
Sweet, sour, spicy, salty: This classic noodle stir-fry is one of the best examples of the marvelous flavor and texture contrasts that characterize Thai cooking. Rice noodles, dried shrimp, and…
I love serving this with traditional Indian accompaniments, such as sesame-seed chutney, curried potatoes and peas, raita, basmati or fried rice, and mango shakes. If you like spicier chicken, increase the…
When I was growing up on my grandfather’s farm, deciding what type of potato to use was easy. He grew russets in his big vegetable garden, and that was what…
We often make a double batch of this apple butter and can it. Without canning, it should be stored in the refrigerator, where it will last a few weeks.
Measure your grill before trying to cook a very large fish. I find that a 7-pounder is about the biggest that will fit on my Weber at home.
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