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Issue 42

Fettuccine with Shrimp & Garlic

I drizzle on a bit of extra-virgin olive oil to finish this pasta.

  • Escarole & White Bean Soup with Rustic Croutons

    This is my variation on a classic Italian soup that traditionally has more escarole and beans than broth. Escarole is one of the easiest greens to prepare since you don't…

  • Fresh Tuna Pâté Scented with Rosemary

    I could eat this tuna butter spread thickly on my morning toast, but most people will prefer it with a glass of white wine as an apéritif. Be very careful…

  • Garlicky Braised Kale with Sun-Dried Tomatoes

    Braising softens kale, which will be a little tough and leathery if undercooked. Unfortunately, kale also loses its bright green color when properly cooked. As a variation, try using the…

  • Gemelli with Cauliflower, Scallions & Green Olives

    Don't be afraid of the anchovies in this recipe. They melt right into the sauce and give it great flavor. Substitute broccoli for the cauliflower if you like. Toasted breadcrumbs…

  • Linguine with Leeks, Prosciutto & Lemon

    This recipe is also good with a wider, flat pasta such as fettuccine or tagliatelle. Trimming the prosciutto fat and rendering it at the start of this dish gives a…

  • Mustard & Rosemary Roasted Potatoes

    These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.

  • Orange Cream Star Cookies

    The cookies can be made ahead and frozen. The orange cream may be refrigerated for several days; soften it at room temperature before using it.

  • Risotto Under Pressure

    "This speedy recipe is one of my favorites for the pressure cooker," says Abigail Johnson Dodge, Fine Cooking's former test kitchen director. "In less than ten minutes I've got a…

  • Roasted Potatoes & Turnips

    Adding a bit of broth at the start of roasting gives these vegetables a creamier, softer texture than dry-roasting—more like potatoes that have been roasted alongside a hefty cut of…

  • Royal Icing

    The classic decorating icing can be tinted nearly any shade with food coloring.

  • Spicy Mustard Greens with Asian Noodles

    The spicy-sweet heat of fresh ginger combines with the peppery bite of mustard greens to make a very warming dish. If you can't find somen noodles, use another type of…

  • Sugar Cookies

    This dough is not only great for cut-out cookies, it also acts as the delicious bottom layer of the Florentines.

  • Salt Cod Fritters

    Wherever a salt cod tradition exists, there is a version of a fritter, a croquette, or a codfish ball. The addition of a little mayonnaise for moisture and flavor gives…

  • Wilted Tender Greens with Orange & Ginger

    Many people don't realize how delicious beet greens are; I encourage you to try them in this recipe. Spinach prepared this way is also delicious. When shopping for beets and…

  • Chicken Marsala with Pancetta & Cream

    You can buy thin cutlets or ask your supermarket butcher to cut some for you. This recipe is easily doubled, but you'll likely need to cook the chicken in batches.

  • Chicken Liver Pâté with Pancetta & Calvados

    This quick and luscious pâté can easily be made in a smaller quantity with just the livers found inside of one chicken. Rabbit or duck liver works equally well, and…

  • Pasta Shells with Chicken, Mushrooms & Capers

    It's preferable to use chicken thighs here because the flavor of the dark meat marries nicely with the hearty, savory character of this dish, but if you prefer, substitute breast…

  • Penne with Sausage, Chard & Pine Nuts

    This simple recipe is a weeknight staple in our house. I vary the basic recipe by using escarole, Savoy cabbage, radicchio, or endive in place of the chard, and pancetta…

  • Provençal Salt Cod & Potato Purée (Brandade with Potatoes)

    Brandade de morue is a voluptuous purée of salt cod enriched with milk and olive oil that’s distinguished all over Provence by varying amounts of garlic. This recipe is a…

  • Hazelnut Linzer Thumbprint Cookies

  • Sorting Out Chocolate

    How chocolate is made, and the differences among the many kinds available

  • Hearty Greens Can Chase Away the Winter Blues

    Learn to manage the tender or tough personalities of delicious leafy greens like kale, spinach, and Swiss chard

  • For Great Cakes, Get the Ratios Right

    Have you ever wondered how a baker can create a cake recipe from scratch and know that it will work? Unlike a savory chef, who can often use intuition to…

  • For Slow-Cooked Flavor in a Hurry, Turn Up the Pressure

    Rich, full-bodied chili in 30 minutes? Artichokes in 10? You can do it with a pressure cooker.

  • A Muffin That Tastes Like a Doughnut

    Enjoy authentic doughnut flavor in an easy to make muffin; best of all, there's no frying

  • Flavorful Pastas from the Sauté Pan

    For great main-dish pastas, make a robust sauté, and then toss the noodles right into the pan

  • A 4-quart chef's pan is a versatile tool

    Calphalon's commercial nonstick pot has many virtues

  • Customize Your Own Kitchen Cart

    At Fine Cooking, we’ve long admired the graceful beauty and sturdy construction of the butcherblock tables from John Boos & Co. Now, Professional Cutlery Direct will let you customize your…

  • No more knuckle-bumping

    Lamson Sharp's offset bread knife cuts through the crustiest loaves with ease

  • Block Island's First Oyster Farm

    Todd Corayer's oysters are served in fine restaurants around the country, from San Francisco to New York. Find out how New England fisherman and lobsterman got his start as an…

  • Cookies That Look As Great As They Taste

    How to roll, cut, pipe, layer, drizzle, and dust for the prettiest cookies

  • Simply Delicious Roasted Potatoes

    Crisp outside, creamy inside, roasted potatoes are the foolproof side dish—as long as you give them room in the pan

  • A Trio of Quick Hors d’Oeuvres

    These spreads have all the deep flavor and richness of traditional pâtés with none of the hassle—and no pork fat

  • Glazing Vegetables for Richer Flavor

    Glazed vegetables are simply too good to make once or twice a year at Thanksgiving and Christmas. In this article, James Peterson explains the process in detail and offers several…

  • Salt Cod Classics

    Give salt cod a long soak and then use it as a base for classic Mediterranean dishes like fritters and Provençal brandade

  • Sweet, Nutty Roaring '40s Blue

    The editors of Fine Cooking review of Roaring Forties blue cheese from King Island Dairy in Australia.

  • Give Chicken Cutlets Deep Flavor in a Flash

    Chicken Marsala is a main dish that’s ready literally in minutes. To jazz up this classic chicken cutlet preparation, Joanne Smart adds pancetta and a little cream. Both are quick additions,…

  • Make-Ahead Mini Beef Wellingtons

    Freeze-ahead assembly guarantees perfectly cooked beef filet and flaky—not soggy—pastry

  • Doughnut Muffins

    They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We…

  • Smoked Trout Rillettes

    These slightly smoky, velvety rillettes are as good tucked into an omelette as they are on freshly made croutons. But be advised, even so-called boneless smoked trout may harbor small…

  • Creamy Parmesan Swiss Chard Gratin

    I like the variety of Swiss chard called "Bright Lights," which has yellow and pink stalks, but any Swiss chard will work fine. The chard leaves just need wilting for…

  • Chocolate Drizzled Florentines

    For best results, you’ll need a candy thermometer for this recipe. Chopped candied citrus peel is an excellent addition. To make candied citrus peel, simmer orange zest in a sugar…

  • Classic Roasted Potatoes

    This is more of a technique than a recipe, and it can easily be scaled up or down according to how many mouths you're feeding. And since roasted potatoes are a classic,…

  • Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

    Prepare the components of the Wellingtons the day before or the morning before you intend to assemble them. Once assembled, freeze them for at least six to eight hours (ideally…

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