The combination of salty ham and tart-sweet oranges is unexpectedly delicious, especially when the whole thing is bathed in great olive oil.
Potatoes cooked entirely on the grill are slightly drier but firmer than those that are par-cooked first. They'll also be a bit crisper, though all grilled potatoes lose crispness as…
One of the easiest and most delicious ways to cook potatoes on the grill is to toss them with some of the same seasonings you'd use for roasted potatoes, then…
This is the sweetest of the three sauces for barbecued chicken. You can add a tablespoon or so of peach liqueur for more peach flavor.
You can use grilled potatoes in any kind of salad, but they're especially good mixed with other grilled vegetables like onion and corn, dressed in a tangy vinaigrette, and served…
The lamb cooks over a medium-hot fire in about thirty minutes. Since the thickness of the butterflied lamb varies from about 1 to 2-1/2 inches, it will end up rare,…
Grilled new potatoes go nicely with this dish or—even easier—some good crusty bread.
"Memphis style" used to mean vinegar and pepper, and then tomato and brown sugar found their way into the mix. This sauce has a more bitter bite than the Kansas…
This spicy pasta is terrific on its own, but it’s also a perfect foil for grilled shrimp, grilled flank steak, or grilled pork tenderloin. For steak or pork, grill the…
Bold Moroccan flavors—cumin, cayenne, garlic, cilantro, lemon—make this cool pasta a natural partner for grilled or seared tuna. You can either serve this with grilled tuna on top, garnished with…
This cool and sophisticated dessert layers a bittersweet, ginger-and-cardamom-spiked orange marmalade with rich cream-cheese mousse, crunchy streusel crumbles, and fresh, ripe raspberries.
This is one of my favorite summer meals. Be sure to serve the mussels in bowls, with plenty of French bread to sop up the broth. Enjoy these with a…
You'll need a larger mortar and pestle to make this authentic Thai curry paste.
By par-cooking your potatoes before they go on the grill, they'll have a soft, almost cakey texture on the inside when they're done, but they'll still have that terrific grilled…
For variety, try adding a bit of fresh ginger, chopped herbs, or garlic. You can also add a splash of balsamic vinegar, lemon juice, or other acid to heighten the…
I like to serve this soup with a drizzle of extra-virgin olive oil and a splash of really flavorful vinegar on each serving. It’s also delicious served cold, and it…
Pattypan squash is especially pretty in this dish because of its scalloped shape, but zucchini or crookneck squash work well, too.
This is a good all-purpose rub for chicken, and it goes well with all three sauces.
In the Rioja region of Spain, where the native piquillo peppers are often roasted over an open fire, there are many variations on this salad, depending on the hand of…
For macerating strawberries, pick a red wine with ripe berry flavors. At the winery, we serve these with polenta cheesecake, but they’re just as good topped with sweetened whipped cream,…
The creamy topping for this gratin is much more user-friendly than the traditional sabayon.
The rice pudding can be made up to three days ahead, the whipped cream up to two days ahead. The Rice Krispies will keep for up to a month in…
Feel free to use large tomatoes cut into wedges rather than cherry tomatoes.
Both this sauce and the Memphis sauce for barbecued chicken are tomato based. This Kansas City sauce is a little sweeter and, with the addition of butter, a little more round…
The sweetness of the onions softens the tannins in young Cabernet. The jam is great over grilled polenta, on a steak, as a pizza topping with Gorgonzola, or smeared on…
The bright Mediterranean flavors in this pasta make it a terrific accompaniment to grilled full-flavored fish such as bluefish, mackerel, or salmon.
This relish makes a zingy accompaniment to Masmun Beef Curry.
Choose from three techniques; each offers a slightly different result, but all have that terrific grilled flavor
For this simple-to-make tart, you can use purchased frozen puff pastry if you don't want to make your own.
You'll rip, not chop the herb leaves in this zesty pasta filled with basil, mint, and cilantro. Leaving the herbs in large pieces adds a refreshing, rustic quality to the…
Explore a range of oils, then serve your guests a menu that features this fascinating ingredient
From harvesting to pressing, the methods used affect the quality and style of the oil
Keep the heat low, and brush on the sauce at the last minute
Italy's most famous cheese dresses up a wide range of foods
Don’t write off rosés because you’ve had a few candy-sweet pink wines
Avoid dense, stuck-together dishes by knowing the hows and whys of cooking pasta
Choose from three techniques; each offers a slightly different result, but all have that terrific grilled flavor
Three layered desserts full of appealing contrasts: smooth vs. crunchy, rich vs. refreshing, playful vs. elegant
Fine Cooking visits Lookout Farm in Natick, Massachusetts, where gelato is prepared the traditional way.
Keep the fruit the star, but add an easy sabayon topping and then brown it under the broiler
Use an inexpensive bottle to deglaze, reduce, steam, or macerate—correctly and deliciously
Toss cooled pasta with fresh ingredients and bold sauces for the best flavor and texture
Joanne Weir returns from a trip to Tuscany with a simple recipe for a tasty summer meal: grilled steak with arugula salad.
Char, steam, and peel bell peppers; then use the tender flesh for salads, soups, sauces, and appetizers
Pounding chile paste and making coconut milk take time, but the payoff is a rich and aromatic classic
Plump, ripe, rich-flavored cherries are one of the few fruits that are still truly seasonal. This beautiful “tree candy” is irresistible during its short summer harvest season, which lasts from…
Look for a roomy bowl, sturdy construction, interchangeable disks, and a blade that rides close to the mill bottom
Expand your salad repertoire beyond iceberg and bibb. Salad needn't be boring. In this article, Molly Stevens introduces the many spicy and mild greens and herbs available in markets today…
Susie Middleton reviews the fruit and vegetable purées from The Perfect Purée.
Susie Middleton reviews the GreatGrate, which is specially designed for grilling shellfish.
Molly Stevens takes a look at the differences between colanders and sieves.
Rosina Tinari Wilson offers tips for storing leftover wine to use in cooking.
With the shells from shrimp, crab, lobster, and/or crayfish, you can make a wonderful base for soups and sauces and for cooking dishes such as paella, gumbo, and risotto. In this…
Fresh tuna is expensive, so you want to get your money's worth. In this short article, Molly Stevens explains how to tell a great piece of fish from a mediocre…
Using a gas grill can be easier because you can control the fire with the turn of a button. The drawback is that you don't get as good a smoked…
This mousse can be made up to two days ahead of serving the parfaits. Have ready your parfait glasses, filled with the pudding, compote, or marmalade.
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