Chopped hazelnuts are a fine flavor match for green beans—and a refreshing departure from the more expected almonds.
You can make miso soup with any type of miso, but we prefer darker types for their richer, more savory flavor.
Thanks to John Stockin of Lyonsville Sugarhouse in Accord, New York, for sharing his recipe. Spread this maple butter on scones or toast, stir into hot cereal, slather on pancakes,…
Pure color was the inspiration for this salad: crimson beets paired with a slaw of brilliant red cabbage and red onions, with a crumble of snow-white feta on top.
If you like, use the flavorful pan drippings to make a quick, zesty Tomato-Jalapeño Pan Sauce (or see the Variations below for more pan sauce ideas)
Use the pan drippings from roast chicken to make a tasty pan sauce that elevates the finished dish to something truly special.
Make a simple roast chicken even better by using the pan juices to make a tangy, light sauce. The dry-brining technique helps produce juicier, more flavorful meat without the hassle…
Serve with couscous and sautéed zucchini.
Tuck into this juicy steak with its savory red-wine-and-shallot pan sauce, and you'll feel like you're dining in a Parisian bistro.
If you have trouble finding fresh Thai chiles (also called bird chiles), try using the same amount of the dried version.
Time is the secret ingredient in these flavorful ribs. Be sure to leave enough time to marinate them in their spice paste for at least a day; then cook the…
Add some new flavors and textures to perk up a classic spinach salad: fresh basil adds an unexpected flavor boost, the broiled grape tomatoes add warmth, and the candied walnuts, enhanced with…
Bring the essence of French bistro-style cooking to your own kitchen with this quick lamb dish. The rib chops absorb a fragrant dried herb paste for 20 minutes, and they…
A coating of Dijon mustard and breadcrumbs spiked with fennel seeds flavor this quick take on a bistro-style dish.
These potatoes are the perfect accompaniment to Six-Spice Braised Short Ribs.
There's probably a bottle of pure maple syrup in your refrigerator right now, awaiting your next batch of pancakes. But, if that's all you're using it for, you're missing out.…
Turn your Sunday dinner table into the corner table at a French bistro with a meal that incorporates juicy pork tenderloin and a few French cuisine staples like fresh butter,…
This zesty pan sauce brings southwestern flavor to a simple roast chicken. You’ll find canned hominy next to the canned beans at the supermarket. Those chewy nuggets give great texture…
This is a great way to use up extra winter vegetables. I like a mix of carrots, parsnips, sweet potatoes, and cauliflower. I don’t bother to peel most of these,…
Miso has a rich, robust flavor is good for adding depth to soups and sauces.
Heating spices in oil enhances their fragrance
There’s more than one way to carve a roast chicken, but this technique is one of our favorites because it gives you boneless breast meat that you can slice across…
Ruth Lively offers tips on selecting and storing carrots, then turning them into delicious soups, side dishes, and salads.
Fine Cooking takes a look at probe thermometers, also known as continuous-read thermometers. The editors evaluate 14 models through a battery of tests and offer reports on the three best-performing products.
Read short reviews of a cultured butter, a basting brush, a magnetic trivet, and more.
The term "new potato" is often used imprecisely. Find out what it really means.
If concerns about salmonella in uncooked eggs have you worried, you can now purchase whole pasteurized eggs at the supermarket.
Jennifer Armentrout explains what hominy (aka posole or pozole) is and what it's good for.
See a quick visual primer on trimming brussels sprouts.
Baking in a water bath is your best insurance against curdled custards and cracked cheesecakes. Find out why and how it works.
Kimberly Y. Masibay explains how to read the label on a bottle of soy sauce for subtle clues to the composition of what's inside, which may be a natural product,…
Tony Rosenfeld takes a look at the differences among chile powders. Pasilla, ancho, New Mexico, chipotle, and cayenne vary in heat level and flavor and are used in different dishes.
Cake on top, custard on the bottom
Arlene Jacobs offers seven quick and delicious French bistro recipes adapted from restaurant fare.
Sweet yet sassy, this pantry staple is more versatile than you think
Eva Katz offers five simple and fresh-tasting recipes starring that most versatile of vegetables, the red potato.
Create extraordinary new flavors with seasonings you already know (and a few you should get to know better)
New flavors and textures perk up a classic salad
A finishing toss with flavorful ingredients transforms roasted vegetables into vibrant side dishes
How to get crisp skin and juicy breast meat
Delicious ones come from all over the world—not just California
Potatoes appear at the table in so many different, delicious guises: mashed, baked, sautéed, boiled. And as a cook, you probably know that for each of these dishes, some kinds…
This cornbread has a moist, tender crumb. It gets a nice crisp crust in a cast-iron skillet.
This chili has a pleasant kick. It thickens as it sits overnight, and the flavors round out and deepen. We like it best with chipotle and New Mexico chile powders,…
A little dry heat helps spices reach their full flavor potential
For best flavor, keep spices whole until you need them, and use them soon after grinding
A tablespoon of ginger gives a nice, throat-warming heat to this soup, which tastes best if it sits in the fridge several hours or overnight. More soup recipesMore recipes where…
Chili is the perfect game-day meal; you can make it ahead so you don't miss any of the action.
Warm toasted spices and a flavor-packed tarka (small, whole, edible spices bloomed in hot oil and added to a dish at the end of cooking) come together in this velvety soup.
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