This mousse-like cake really does melt in your mouth. It can be baked up to a day before serving and stored lightly wrapped at room temperature. If you don’t have…
This zippy salsa verde is also delicious on poached chicken, salmon, halibut or steamed cauliflower. Be sure to grate the lemon zest before you juice the lemon.
Use this frosting on Caramel Cupcakes or your own favorite cupcake recipe to elevate them to treat that's not just for kids.
Guacamole is best made as close to serving time as possible.
I eat these asparagus with my fingers, dragging the spears through the mayonnaise. The tarragon mayonnaise is delicious with boiled asparagus, too.
Toasted rice lends a nutty flavor to many Thai salads. This recipe works with any type of rice, but the flavor is more nutty and interesting with sticky (also called…
This is so simple that we hesitate to call it a recipe because it comes together so quickly.
If you can find good, fresh Key limes, by all means use them. But I've found that regular limes (also known as Tahiti or Persian limes) make just as good a…
For the crumbs, choose a baguette or countrystyle loaf made with only flour, water, yeast and salt. (Avoid bread with sugar, eggs or seasonings.) The two-step method for breadcrumbs results…
You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this…
Look for thick chops (1-1/4 to 1-1/2 inches thick) for this recipe; they're less likely to dry out during cooking.
This comforting, savory side dish is good with roasted or sautéed meats. Or pair it with a salad and serve it after a bowl of soup. You can also use…
No, saltimbocca is not the latest dance craze, it means “jump in the mouth” in Italian. Take one bite of this dish, and you’ll understand how it got its name.…
Although shrimp isn’t a strictly traditional ingredient, it dresses up this casual stew, making it suitable for company.
This recipe is adapted from one that originated in Zacatecas, Mexico and features an unusual, boldly spiced rub made with cinnamon, allspice, and cloves. The rub would also be delicious…
Sour cream helps balance the sweetness to the deep, dark mocha-chip cupcakes this frosting is swirled on.
The burnt-sugar flavor of caramel of these cupcakes pairs so well with mellow notes of the frosting. If you like, top them with toasted chopped opecans (or pecan halves) to…
Lean pork requires some flavor-boosting strategies, on the stovetop and off. First, these chops get a simple coarse rub of coriander, salt, and pepper; then, they’re quickly sautéed for browning…
These juicy little medallions brown beautifully and go from stovetop to dinner table in just minutes. And the flavorful Marsala sauce goes a long way toward making this simple weeknight…
You can change the flavor of this soufflé by replacing the Gruyère and Asiago with 3/4 cup of a puréed cooked vegetable such as carrot, spinach, or broccoli. Depending on…
This salsa is best served within an hour. Serve it as an accompaniment to Grilled Chicken Tacos Alambres, Chile-Rubbed Steak Tacos, or Beer-Battered Fish Tacos.
Typically, Thai salads are served with cabbage leaves or greens and enjoyed either as a snack or as a component of a larger meal. But the beef salad here is…
Watercress and a blue-cheese compound butter lend a little sophistication to your basic burger.
Pass these colorful little spirals as an hors d’oeuvre, or serve them over greens lightly coated in a sesame-ginger dressing as a first course salad.
For a relaxed night off, two chefs take it easy in the kitchen and create a menu around a do-ahead chicken ragoût
Nothing brings drama to the dinner table like soufflés. These light and puffy creations never fail to impress, yet they’re actually not difficult to make—once you understand how they work.…
Opinions vary about how to prepare asparagus for cooking. Unless you buy spears that have already been trimmed to the top four or five inches, you'll need to remove the…
Weeding out the good from the bad
Ruth Seidler has merged her training in fine arts with her passion for pastry; see some of her creations here.
Test kitchen manager Jennifer Armentrout reviews a digital roasting thermometer from Component Design Northwest.
Read a short review of the Global 14cm cheese knife.
Read a review of an egg poacher that works well for feeding a crowd.
Read a short article about hoisin sauce, a staple of Chinese cooking often called Chinese barbecue sauce.
Editor at large Maryellen Driscoll explains how to shop for pork chops.
Don't spring for cheap cooking wines; learn to select a better quality for your sauces and other dishes.
Soft corn tortillas and fillings like seared spiced beef, grilled chicken, and fried fish make these tacos authentically Mexican
Creating a light and puffy soufflé isn't difficult once you understand the process and master the techniques.
Try this easy method for creamy potatoes that taste like they cooked alongside a roast
To make the best version of this creamy-tangy pie, you don’t need Key limes—just juicy ones
Grilling, sauteing, boiling, and roasting
Read a quick review of a bundled tea that transforms as it steeps.
Read a quick review of Amore's tomato paste, which comes in resealable tubes.
Read a review of Home Baking: The Artful Mix of Flour and Tradition Around the World by Jeffrey Alford and Naomi Duguid.
Discover the many virtues of an oil made from rice bran.
The sweet-salty-sour flavors of a yam are deliciously addictive
Learn about tomatillos, also known as husk tomatoes, those tasty little fruits that flavor salsa and other Mexican dishes.
For moist chops with big flavor, go for deep browning and add delicious rubs and condiments
Although I often get to taste rare and expensive wines, nothing makes me happier than finding a bargain. But it isn’t always easy: The market is glutted with bottles, and…
This salsa is best served within an hour.
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