This rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way…
This quick, saucy dish is great over polenta, pasta, rice, or risotto.
Cooking brown rice by the pasta method is quick and results in tender, separate grains with a nice chewy bite. The golden raising in the dressing give this dish a…
I named this light, refreshing salad after a famous song by Johnny Cash about Ireland. It’s a nice starter or side for spring menus.
My wife, Fiona, and I love to grill whole butterflied leg of lamb. It's perfect for low-key entertaining because some sections of the meat cook to medium rare, others medium,…
Sprinkle this savory salt on Oven Fries or hot popcorn.
This recipe is easily doubled; just use a second baking sheet so you don’t crowd the fries.
Make this jam while the lamb roasts. Or make it a day ahead and refrigerate; warm it gently before serving.
In Tuscany, we traditionally serve a whole roast leg of lamb for spring celebrations: Easter, a wedding engagement, a baptism. The meat is rich and flavorful and, of course, when…
When you sear-roast chicken breasts you get perfect browning and even doneness. It's a simple restaurant technique you can do at home with great results. Here's a tip to get…
Sear-roasting is a restaurant technique you can easily to do at home. For the best sear, you’ll need to get your pan extremely hot first. Then, once you add the…
Be sure that the oven has reached 425°F before starting to sear—most ovens take 20 to 30 minutes to heat up thoroughly.
Vanilla beans and their tiny seeds lend an especially intense flavor and heavenly aroma to any dessert. Here, we've got double the vanilla; the seeds are incorporated in both the…
These are essentially seasoned mashed potatoes shaped into cakes and pan-fried until they've developed a delicious crusty exterior. They can be shaped into patties up to a day before frying.…
Try this versatile technique for perfect browning and even doneness; then make a pan sauce for an extra hit of flavor
Cut across the grain for the tenderest slices
A tool no cook should be without
For long-cooked flavor in a flash, try this easy technique for delicious asparagus, green beans, and carrots
Ruth Lively sings the praises of chives. This onion and garlic relative can add taste and visual appeal to salads, sauces, dips, and more. You'll learn how to select fresh…
Sarah Jay reviews the Nespresso D290 espresso machine.
Amy Albert offers questions you need to ask yourself when trying to select a new range hood.
Susie Middleton reviews the DeLonghi D895UX Cool-Touch Roto Electric Fryer.
Sarah Jay reviews Kuhn Rikon's Twist & Chop.
The dimpled blade, a distinguishing feature of the santoku Japanese-style blade, is turning up on other blades as well. This configuration, also called kullenschliff or a Granton edge, is helpful in…
Which oils work best for deep-frying? Find out here.
Electric burners have come a long way since the slow-to-heat coils of the past, says Amy Alberand the newest smoothtop (also called glass- or ceramic-top) models have several advantages.
What's the difference between a sauté pan, skillet, fry pan, and omelet pan? Find out here.
Read quick reviews of some nifty kitchen containers.
Read a short review of rice from the Camargue region of France.
Read a short review of Spectrum cooking sprays.
Read a short review of a ready-to-eat salad blend from Epic Roots.
Jennifer Armentrout offers a brief review of "petite" diced tomatoes.
Seafood can be tricky to select, store, and clean. In this short article, Jennifer Armentrout explains how to purchase, store, and prep hardshell clams and mussels.
If you've never heard of broccoli raab, check out the resume of this tasty green. In this article, Jennifer Armentrout offers tips on selecting, prepping, and cooking broccoli raab.
You get the best-textured breadcrumbs if you make them yourself. Here's how.
Cute little cipolline onions are a fun way to add oniony flavor, says Jennifer Armentrout. In this short article you'll learn more about using these petite onions to flavor your…
Jennifer Armentrout demonstrates the technique of butterflying a boneless leg of lamb to prepare it for stuffing and rolling.
Barley, in its heyday during ancient times, has lost much of its glamour today. Given its versatility, maybe it's time for a barley renaissance.
Make them ahead, then stir them into weeknight meals for deep flavor fast
This San Francisco classic is a succulent mix of shellfish and white fish in a brightly flavored broth
For the best-tasting vanilla desserts, reach for beans or pure extract
Frank Pellegrino offers his treasured family recipes for marinara sauce and meatballs, the same ones he offers his customers at Rao's restaurant in New York.
Cirsp outside, fluffy inside
How to bring out the best in basmati, brown, and medium-grain white rice
Leg of lamb is the classic spring roast, and depending on the cut you choose, there are plenty of different ways to cook it. In this article, three award-winning chefs—Gordon…
Learn to work with moist and dry heat
Amy Albert visits the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York.
Early spring is the perfect time to say goodbye to slow-cooked, rich dishes in favor of lighter, brighter, quicker meals. In this dish, quick-cooking barley makes a tasty "risotto" without…
Pint-size Cornish hens roast more quickly than chicken, but make a simple dinner feel special. A simple glaze of soy sauce, lemon juice, apricot preserves and fresh ginger give these…
Fresh tarragon lends a haunting, delicate anise flavor to mild, quick-cooking tilapia fillets.
If you want to make a weeknight dinner seem special, go for rib-eye steaks. Rib-eyes are an exceptionally tender and juicy cut, ideal for quick-cooking methods like searing. Topping the…
David Bonom offers seven recipes to suit the season, in this case, spring.
If you can’t buy the ground meats individually, use 1-1/2 lb. of meatloaf mix, which is often available in supermarkets.
Cute little cipolline (chip-oh-LEE-nee) onions are a fun way to add oniony flavor. Originally from Italy, these petite flying-saucer shaped onions have a sweet, delicate flavor that's terrific in stews…
This recipe is great for weeknights. When you have more time, use the technique as a springboard to create more complex dishes, such as Braised Carrots, Red Onions & Bell…
This recipe has been developed for a 12-inch skillet. If you use a 10-inch skillet, reduce the recipe proportionally by about one quarter.
When cooked using the absorption method, medium-grain rice yields a tender, starchy, slightly creamy kernel that's ideal for saucy rice dishes like this one.
If you think beef tenderloin is a special-occasion-only dish, well—make tonight special. The sauce is simple and flavorful and the sear-roasting technique means you’ll have a restaurant-quality meal in the…
These thin, delicate rounds have a heady vanilla perfume—perfect with hot or iced tea or as a snack at any time of the day. The cookies can be eaten as…
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?