The combination of sweet and salty makes this salad an ideal antipasti course, or try it as a side dish for grilled chicken or swordfish.
The marinated onions in this salad are tasty on sandwiches, so make a double batch, if you like; they'll keep for a few days in the refrigerator and will soften…
Avoid onion skins and carrot tops as they’ll make the stock bitter; trimming or peeling other vegetables is optional. Scrub or rinse all vegetables well, especially if they’re not peeled.
A little twist on green beans amandine.
If you use a metal pan, the edges of these brownies will be flat and the texture will be even. If you use a Pyrex baking pan, your brownies will…
It's easier than ever to reproduce your favorite Chinese dishes without smoking up the house or running across town to pick up specialty ingredients. Kung Pao chicken is an iconic…
Though the lamb itself is deeply flavorful, the sweet-tart sauce is the real reason you won't want this meal to end. The sauce cooks in just minutes and its components:…
A strata is a savory bread pudding. If you can’t fine morels, substitute porcini or another mushroom.
I like to microwave the cream in an 8-cup Pyrex measuring cup and use that vessel as my mixing bowl—the pour spout is extremely useful.
This is a nontraditional shortbread because it contains an egg yolk, which gives the shortbread a softer, less sandy texture.
I love rack of veal, but I save it for very special occasions because it’s generally a special-order cut, and it isn’t cheap.
When you go to buy a rack of pork, be sure to ask the butcher to remove the chine bone so you can easily carve the rack into chops.
Treviso, a variety of radicchio that has long been popular in Italy, has elongated, variegated red leaves that taste more delicate and less bitter than the mor familiar ball-shaped varieties.…
If you’re concerned about the uncooked egg yolk in this sauce, use a pasteurized egg. Rémoulade is delicious with Roast Rack of Veal with a Lemon, Caper, & Tarragon Crust.
This dish can be served warm or at room temperature. It’s delicious on its own, or serve it on grilled bread rubbed with garlic.
This dish is part of a laid-back dinner party, with particular emphasis in the laid-back part. (There’s even a suggestion built into the timeline that reads, “Open a bottle of…
If you want to get fancy, you can top the pears with ice cream, Devon cream, crème fraîche or mascarpone, but plain old heavy cream is awfully good, and has…
I like to keep a batch of this tasty little ragoût on hand because it’s great as a side dish, garnish, or mix-in.
Here's a pork dish for the well-traveled palate. And you don't even need to run to a specialty shop to find the ingredients. And as a bonus, this quick and…
This sauce goes well with Roast Beef with a Classic Breadcrumb, Garlic & Herb Crust.
This recipe calls for challah bread, which isn’t a conventional baking staple but is convenient to have on hand. Keep thick slices of this braided egg bread in the freezer…
Ever-versatile wontons make crispy “wraps” for these inspired appetizers.
The mirin imparts a slight sweetness in this dish, while the quick roasted mushrooms add an earthy counterpoint.
Toasting the spices in a sauté pan before grinding them makes them especially fragrant. And even a quick soak in a marinade of coconut milk, garlic ginger, and spices is…
My husband and I often want to play host when we have too much going on to spend hours in the kitchen. Our solution is a Friday night gathering. Because I…
Don't trash your vegetable scraps; turn them into delicious vegetable stock instead. In this article, Allison Ehri Kreitler explains what to do, including a basic recipe and ways to customize…
Broccoli can be roasted, slow-cooked, boiled, or browned, says Tasha DeSerio. Learn the methods and get four recipes that bring out the best flavor in this nutritious vegetable.
Delightful bubbly wines that are off the beaten path
We test various brands and pick a winner
A blind tasting samples six widely available brands
Tony Rosenfeld offers a tip on getting the best texture when stir-frying chicken.
Finding the perfect pear is easy, says Ruth Lively, and in this article she offers tips on serving this delicious fruit in dishes savory and sweet. She also explains how…
Kimberly Y. Masibay reviews the Dutch oven from Emile Henry’s Flame Top line.
Maryellen Driscoll discusses powder steel, a new blade material that is supposed to stay sharp a lot longer than high-carbon stainless-steel alloys. Learn how it's made and where you can get…
Kimberley Y. Masibay reviews a bumper crop of tempting new cookbooks.
Rebecca Freedman reviews Acetoria dessert wine vinegar, Murray River pink flake salt, baby porcini mushrooms, semi-dried tomatoes, and Vicopisano extra-virgin olive oil.
Should you get threads or powder? Find out here.
As pastry chef of Kansas City’s celebrated American restaurant, Christopher Elbow had been experimenting with color, hand painting, and inventively flavored fillings for the restaurant’s chocolates. Soon, gourmet markets and…
For five decadent treats, all you need is a few staples on hand
This version of a Chinese classic requires only a large skillet and supermarket ingredients
Jennifer Armentrout demonstrates an essential cooking skill.
If you try to heat mashed potatoes directly over a burner, they'll dry and scorch. Here's a better way.
Treviso adds vivid color and a juicy crunch to salads
Persimmons look something like tomatoes, but taste very different. In this article, you learn about the two main varieties available in the stores in the U.S.: Hachiya and Fuyu.
Sticky cakes can be tricky to slice. Here's a technique that will work.
Find out how to perform this often tedious task, even if you don't have the specialized tool for the job.
Morels, chanterelles, shiitakes, porcini—fresh, they are a rarity; but dried and kept on hand, they are convenient and affordable. In this article, you'll earn how to rehydrate them for use…
A cinch to make, easy to assemble ahead of time, with individual portions just right for entertaining—what more could you ask for in a holiday side dish? In this article,…
Crisp, savory crusts make classic roasts extra special
Appliances that traditionally open with doors are now showing up as drawers
With ingredients that are readily available in well-stocked supermarkets, Kate Hays has put together seven recipes based on the cuisine of Thailand, Mexico, Morocco, India, and more. They can be…
Twice-baked potatoes have it all; they deliver the fluffy texture of mashed potatoes combined with the satisfyingly chewy texture of baked potato skins.
Kimberly Y. Masibay reviews the Vacu Vin Easy Slicer.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.