Serve this hearty stew in a bowl to best enjoy the sauce.
This bake-broil method browns the thighs nicely and would work well with other marinades. Just be sure to keep an eye on the chicken as it broils so that it…
Reserve about a cup of this stock to moisten the stuffing before baking. Use the rest for making either Madeira Gravy or Pan Gravy with Herbs.
This gravy pairs wonderfully with Cornbread Stuffing.
I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.
You can use walnut oil for some of the peanut oil.
If you’re using the cornbread stuffing, rub the bird with butter; for the Italian sausage stuffing, use oil. Serve with either Madeira Gravy or Pan Gravy with Herbs.
This dish, full of Asian flavors, is best served with plenty of steamed jasmine rice and sautéed snap peas.
This is a great way to use leftover chicken. But if you’re going to poach some chicken just for the crêpes, add a few slices of fresh ginger to the…
If you don’t have a jelly roll pan, you can bake the cornbread in muffin tins or a 9x13-inch baking pan, lengthening the cooking time to 20 to 25 minutes.
Plain vanilla is always delicious, but this dessert sauce is easy to flavor in other ways (see Variations below).
For directions on using this stuffing recipe, see Stuffed Roast Turkey.
Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.
In Mexico, arroz huérfano is often served at lunch or for a late, light supper, accompanied by a bowl of soup and perhaps some tacos.
This earthy, brick-red rice is made by frying the uncooked rice with a purée of ancho chiles. The addition of milk tones down some of the chile-induced heat.
Once the shell is made, it can be wrapped in plastic and refrigerated up to 24 hours before filling and baking. This recipe makes more dough than you'll need for…
This classic pan gravy, thickened with a beurre manié and spiked with herbs, goes well with any roast turkey and stuffing combination. If you’re matching it to the Italian Bread…
I enjoy this hash on its own often right out of the pan—but a couple of fried eggs go well, too.
I discovered just how astonishingly good pumpkin is when not obscured by cinnamon and ginger when I tasted a pumpkin mousse prepared by Jehanne Burch at the Castle Hill Inn…
This stuffing doesn't stop at bread, sausage and the usual lineup of aromatic vegetables; Marsala, fresh thyme and the optional chopped turkey liver give it deep, rich flavor. For instructions on…
Practice, practice, practice yields a tender, workable dough
Learn to highlight the flavors of winter squash in gratins, pastas, salads, and pies
Discover the best uses for this versatile autumn standby
How do the pros create a new dish? To find out, we gave two innovative chefs the same shopping list and asked them both to improvise
For a silky-smooth filling, omit the starch and bake in a water bath until the edges are set but the center jiggles
Rich ganache is at the heart of these tiny, tender fritters
These recipes get complex flavor and great texture from the pilaf method and lots of savory additions
Browning the butter gives the pancakes a deep, toasty flavor
As convenient as a chicken breast, but more tender, juicy, and versatile
Learn how to remove the bone in four easy steps.
Food scientist Shirley Corriher investigates two kinds of cheese cake: those with starch and those without. You'll learn how the presence or absence of starch affects their cooking, and you'll…
Fresh vs. frozen turkey? Organic, free-range-"natural,", kosher, or brand-name turkey? If you can't decide which to get, this article will help you decide.
Master sommelier Tim Gaiser offers guidelines on selecting good-quality wineglasses so you get the most out of the wines you like to drink.
Scan the potato selection in most groceries and you’ll probably see a sign for yams above coppery-colored, pointy root vegetables. If you then visit an Hispanic or Asian market, you’ll…
Susie Middleton reviews a salad server made by ShortCutt Woodcraft.
Amy Albert reviews Ginger Juice, made by The Ginger People.
The stuffing, the gravy, and the skin offer three opportunities to pump up the flavor of your turkey dinner
Martha Holmberg reviews Microplanes.
Fine Cooking visits American Flatbread in Waitsfield, Vermont, where flatbread pizza is baked in an igloo-shaped wood-fired oven.
Demure outside, with a rich surprise inside. A marked contrast between the light, crisp dough and the rich, creamy chocolate is key to the appeal of these pastries. The better…
This pie is a favorite of my pastry chef, Terri Horn. She likes to use the best ingredients she can -- farm-fresh squash and high butterfat cream. She recommends eating…
To vary this gratin, add tomatoes, caramelized onions, or other vegetables. It's wise to put a sheet of foil on the bottom rack of the oven to catch any cream…
My sous chef Michelle Giroux developed this delicious dish as a vegetarian entrée for our menu, but it would also make an elegant Thanksgiving starter. We make our own pasta…
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.
Add/Edit a private note for this IssueThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.