If you like your ice cream not so sweet, use only two-thirds of the candy; the rest will keep in an airtight container at room temperature for two weeks.
This sauce, which is featured in the Nuts About Butterscotch Tartlets, is also great warm drizzled over grilled pineapple, ice cream, or even apple pie.
Rich, creamy butterscotch pudding melts in your mouth. For the best texture, cook it until the custard is just set.
If you can't find fresh morels, use dried. Chanterelles also taste great in this dish.
I like to serve this tagine with couscous or chunks of warm, crusty bread.
You’ll need six 4-inch tartlet pans to make these small tarts. If you don’t have all the nuts on hand, just use 1-1/2 cups total of what you do have;…
Risotto of Sweet Italian Sausage & Broccoli Raab is an easy, hearty dinner that cooks up fast. Use the mildest sausage you can find.
This makes a generous amount of pesto, so use half and freeze the rest for the next time you make risotto.
This wild mushroom risotto gets its deep flavor from a combination of dried and fresh mushrooms. A little drizzle of white truffle oil right before serving is delicious. For a…
We like to serve this basic roast chicken with a green salad dressed simply with a little of the rendered fat whisked into vinegar and mustard.
This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, I flavor the goat cheese with fresh herbs such…
The marinade for the chicken is delicious: citrusy, herby, and fresh tasting.
This bright and simple salad tastes best with a good, fruity olive oil and true balsamic vinegar.
This dish was inspired by a recipe that Georgeanne Brennan brought back from France and shared with her friends at Chez Panisse. You can play around with it by trying…
Though cream may seem a little unexpected, a thick, slightly sour version plays an important role in Mexican cooking, adding a luxurious silkiness to special dishes. Here we use regular…
Superfine sugar helps give these treats their delicate texture. If you can't find it, pulse granulated sugar in a food processor for about 30 seconds.
This cool, refreshing dessert is creamier when made in an ice-cream maker, but you can make it granita style (more like an Italian ice) without any special equipment.
Creaming the ingredients before heating results in a satiny, "uncurdled" curd, perfect for tarts, cakes, and cookies, or simply enjoy it on toast
Make classic roast chicken even better by starting with seasonings under the skin and finishing with a delicious sauce from the pan juices
A well-stocked wine store is a potential gold mine of tasty bargains and informed guidance
Italy's famed rice dish cooks up in only twenty minutes and—surprise!—doesn't need constant stirring
Asparagus needs wines with herbaceous or fruity notes
From fine powders to coarse crystals
Steam or boil it to keep its fresh, green flavor; roast or grill it to bring out its sweet, nutty side
Don't be deterred by the odd-looking peel
Take a trip through Vermont to discover what turns humble maple sap into tawny, luscious syrup
Because sauté cooks food rapidly without much tenderizing, whatever you sauté must be naturally tender. Meat and fish cut into steaks and fillets are good candidates, as are pork, lamb…
If the surface of the chicken is moist before sautéing, it will release steam, which prevents the formation of a crust. Pat dry both sides of the chicken with a…
The brief step of toasting the rice is very important for perfect risotto. It creates a shell around each grain, allowing the grain to slowly absorb moisture without getting soggy…
What sets risotto apart from all other rice dishes is that it's not just rice mixed with other ingredients, but a perfect marriage of the two. Hot stock serves as…
Your choice affects cooking times and crustiness
Here in the Fine Cooking test kitchen, one of my favorite tools is an angled wooden spatula. These days, since plastic and metal utensils are so popular, cooks tend to…
No, you don’t need raw fish to make this dish— try a California roll loaded with crabmeat or a spicy grilled tuna
Caramel with a kick, butterscotch gives a rich, deep, buttery flavor to pudding, pears, ice cream, and tarts
The sense of smell plays a powerful role in memories, so it’s no wonder that when I chop cilantro, its fragrance transports me back to my mother’s kitchen in Malaysia.…
Deep in San Francisco’s Mission District lies the St. Francis Fountain, open since 1918 and operated continuously by the Christakes family. Lunch is served at the old-fashioned soda fountain in…
I know it’s supposed to be spring, but March winds are chilly and April showers are damp, and so a steaming bowl of soup is just what I want right…
This easy Moroccan stew is fragrant with saffron, cinnamon, and cilantro
One of the simplest and quickest ways to cook tender meat, poultry, and fish is to sauté it. The key to making sautéed foods taste truly delicious is to encourage…
Before making a gravy from pan drippings, it's best to skim off the fat that has accumulated—a process known as degreasing. Degreasing is simple to do and ensures that you…
The California roll is an example of an "inside-out" sushi roll, where the rice is on the outside.
If you don't have an open bottle of white wine to use for deglazing the pan, just use some of the lemon juice that gets squeezed over the chicken.
You don't need to use raw fish for sushi; in this recipe, the tuna is seasoned and quickly seared, before being rolled up with scallions and sprouts.
The lactose in the yogurt or crème fraîche marinade turns the chicken's skin a lovely mahogany brown during cooking.
Seeing a jar of lovely yellow lemon curd in the refrigerator will brighten anyone's day. Serve over Thick Scottish Shortbread, or use as a spread for toast or English muffins,…
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