Blanching the basil before puréeing it will help the herb retain some of its bright green color. The purée gets layered with slow-roasted tomatoes in the Tomato Confit, Basil &…
I prefer the texture you get when you grind with a mortar and pestle, but a food processor works well, too. This dip tastes best when made ahead; it keeps…
Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated chocolate flavor. The consistency is fudgy but not gooey or underdone.
This is a delicious way that Indian and Pakistani cooks prepare roasted or grilled eggplant, and it tastes best made a day or two ahead. It's good as a light…
You can't go wrong with this Turkish classic—even with canned tomatoes, it tastes great, served at room temperature or chilled. The flavor improves after a day or two, so make…
The basil vinaigrette can be made ahead.
This sauce recipe will cover two pounds of pasta, so you can freeze half to enjoy later. The sauce is also delicious over tortellini, gnocchi, or even polenta.
This light dish is perfect for summer; sautéed mushrooms and a little chopped ham would make it heartier.
Cooking times will be on the longer side if you're using a gas grill.
I like to cut these tender shortcakes into square pieces so as not to waste the dough. Feel free to use any combination of sliced stone fruit (peaches, nectarines, pluots)…
To fry a whole chicken, you’ll need one very large, heavy skillet, preferably cast-iron, or two medium skillets. The cream gravy is a classic Southern accompaniment, especially if you're serving…
This variation on the classic mignonette sauce uses a white verjus in place of red-wine vinegar. Verjus, the unsweetened, unfermented juice of unripened wine grapes, gives the sauce a more…
If you can get your hands on some real country ham, such as a Smithfield, you’ll love it in this slaw. Prosciutto sliced a little thicker than usual makes a…
These are rich and luscious, with a cakey lightness.
Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out. This recipe can be doubled easily; use a 13x9-inch pan and…
These cookies are really popular at our bakery, Grace Baking. A pastry bag is faster than a spoon for piping the cookie batter; use a #4 tip. It's okay to…
Salting, peeling, and thoroughly cooking eggplant help coax this Mediterranean favorite to its creamy best
In the winter, we replace the apples with segmented tangerines and add chives instead of parsley—a delicious variation.
Add the sliced portabellas and croutons at the last minute, and toss gently so the mushrooms don't give a gray cast to the other elements in the dish. Save the…
This is one of my favorite uses for slow-roasted tomatoes. The terrine isn’t hard to assemble (use a disposable foil mini loaf pan), but it can be tricky to slice.…
This colorful cabbage slaw is the perfect companion to barbecued ribs, burgers on the grill, and fried chicken.
I usually use a clear Pyrex baking dish for this cake; I like the fact that I can see the bottom of the dessert when I flip it over to…
How to get consistent, even strips or dice from an asymmetric vegetable
Toss grilled vegetables, chicken, and fresh herbs with hot pasta for smoke-kissed summer suppers
When you marinate meat or fish, the result depends on the composition of the marinade
Salting, peeling, and thoroughly cooking eggplant help coax this Mediterranean favorite to its creamy best
Use touch, smell, and sight to choose the best stone fruit, and then let it star in classic American desserts
Abby Dodge shows how to remove the pit from peaches, nectarines, apricots, and plums.
Toss some shellfish on the grill for quick cooking, easy opening, and delicious flavor
Turn ripe tomatoes into a versatile condiment—and show it off in a summery goat cheese, basil, and tomato terrine
Alongside burgers, ribs, or fried chicken, versatile slaw offers a fresh, crisp counterpoint
A user-friendly batter eliminates the risk of overmixing and produces a crisp, lacy, featherlight coating
Read a step-by-step guide to the critical steps in making flawless pancakes: mixing the batter, getting the heat right, cooking, and flipping.
No fancy batter, just pure chicken flavor beneath a crisp and golden skin
Toni Elling makes elegant crystallized flowers, a painstaking process that takes the mindset of a true artisan. Fine Cooking visits her company and reports on the work.
Susie Middleton reviews The Sizzler, an outdoor gas burner.
Mollly Stevens reviews Fusion verjus, the unfermented juice of under-ripe top-quality wine grapes.
Joanne Smart reviews flavored grapeseed oil from Salute Santé.
Molly Stevens discusses the many varieties of scallops and offers advice on selecting and storing this delectable seafood.
Can you roast a "broiler-fryer" chicken? Find out here.
Discover the many ways that parsley can add color and flavor in your cooking; learn how to select, store, and prep this versatile herb.
If buttermilk isn’t available, use 2 to 2-1/4 cups whole milk instead. To play with the texture, try replacing 1/2 cup of the all-purpose with whole-wheat flour, buckwheat flour, or…
Crispy wisps of batter and a speckling of black sesame seeds give these shrimp and vegetable tempura textural as well as visual appeal. Though the amount of cornstarch in the…
This cobbler is a terrific way to combine all the juicy summer stone fruits that are in season together. I like to include a mix of apricots, white peaches, nectarines,…
I like to use beefsteak tomatoes for this recipe, although I’m careful to use them when they’re just ripe—overripe tomatoes don’t yield great results. I’ve also substituted halved, seeded plum…
As the plums bake, the galette will spread and flatten. Use a rimmed sheet pan to catch juices that may leak out.
Change the proportions of ingredients to bake the style you like best
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