This is the basic method for assembling and frosting a four-layer cake. For inspiration, see Vanilla Layer Cake with Chocolate Buttercream & Raspberry Jam, or Orange Marmalade Layer Cake with Grand…
This sauce adds richness to steamed spring vegetables like asparagus, baby artichokes, sugar snap peas and green beans. It's also good on steamed Brussels sprouts. For steaming times and tips…
Try this sauce on steamed green beans, potatoes, carrots, broccoli or cauliflower. For steaming times and vegetable prep tips, see Vegetables, Perfectly Steamed & Delciously Sauced. Look for tahini in cans or…
Reheated leftover risotto is dense and mushy and not very good. But leftover risotto shaped into little cakes, coated in crumbs, and fried to a crunchy golden brown is a…
Tomatillos look like small green tomatoes surrounded by a papery husk. They’re common in Mexican cuisine, and their refreshing flavor is great either raw or cooked.
Serve this salmon with sautéed sugar snap peas and a wedge of lemon.
Serve with Caramelized Fennel Confit.
This tahini sauce adds flair to simple steamed green beans, but it's also great with potatoes, carrots, broccoli, or cauliflower.
This bright, simple sauce is an easy way to dress up baby artichokes while letting their delicate texture shine through.
Pan-frying sets the coating and gives this usually mild-tasting fish a browned, crunchy crust and rich flavor. Fresh breadcrumbs make all the difference in the coating; learn how to make…
Use either thick or thin asparagus spears. This soup is also delicious served cold.
This fragrant sauce pairs well with steamed carrots, cauliflower, potatoes and green beans. For steaming times and tips on preparing the vegetables, see Vegetables, Perfectly Steamed & Deliciously Sauced.
Pair this delicious condiment with little lamb rib chops, sautéed pork medallions, or even a seared filet. You could also fold a little into mashed potatoes. If you like, reserve…
Once you know how to make one layer cake, you know how to make hundreds. All you need is an arsenal of a few reliable components—chocolate and vanilla cake bases,…
Risotto is one of those dishes that can be either simple—made with only a few ingredients right out of the pantry—or a feast unto itself. Vegetables, mushrooms, seafood, meat...everything's good in…
With this quick-cooking mild fish, you're just minutes away from a flavorful dinner that looks elegant, but is a cinch to pull off on a weeknight. The oil the fish…
This creamy sauce with a peppery kick is delicious on steamed broccoli, broccolini, carrots, cauliflower and Brussels sprouts. For steaming times and tips on preparing the vegetables, see Vegetables, Perfectly Steamed…
This is a riff on a traditional Hungarian dish, Chicken Paprikás. I’ve added kielbasa and pimentón because I love the smoky flavor they contribute.
Relax…this fresh, flavorful menu is practically stress-free
Fine Cooking editors test 11 two-slice toasters and reviews the two top picks, plus three runners-up.
There may be one right way to steam food (see “Vegetables, Perfectly Steamed & Deliciously Sauced,” p. 46), but there are many types of steaming inserts you can use: 1…
Sprinkled over deviled eggs and potato salads, paprika looks pretty and doesn’t taste like much. But heat it gently in oil and this shy spice blossoms, exuding a sweet flavor with…
Asparagus' true season lasts only a few glorious weeks in April and May; and that's the time to make the most of it.
Fine Cooking picks a winner in a blind tasting of nine domestic and imported products
From the basics to the big splurges
Spring mix can consist of up to 10 different varieties of baby lettuce
Five quick sauces dress up everything from baby artichokes to sugar snap peas
If the tops of your cakes have risen unevenly, level them by removing the top crust with a long serrated knife. To slice one cake into two layers, start by…
If you've made risotto, you know that a fresh batch takes at least 30 minutes to prepare. How then, you might wonder, does your favorite Italian restaurant manage to serve…
Well, maybe not entirely—the cooking method is important, too. But technique alone won’t give you the rich, creamy texture of authentic risotto. You have to use the right kind of…
There are three basic types of egg-based buttercreams: Swiss, Italian, and French. In this short article, Jennifer Armentrout explains how they differ.
In this short article you'll be introduced to exotic fingerling potatoes, and you'll get some ideas for using them in your cooking.
Ground from dried chiles, paprika plays an honored role in both Hungarian and Spanish cuisines. Each country has a distinctive style of paprika, both of which are generally better than…
Kimberly Y. Masibay reviews the Five-Function Fondue Set from Chantal.
This two-sided box grater gives you all the advantages of Microplane’s famously sharp blades, plus a great safety feature: the removable sliding attachment means there’s no risk of scraping your…
Read a short survey of the types of steamer baskets on the market today.
As we frosted cake after cake for an article on layer cakes, we had ample opportunity to ponder the cake spatula. And we got to wondering: What’s the difference between a…
Are any of the attachments for the KitchenAid stand mixer worth the investment? Find out in this review of the pasta roller set, food grinder set, can opener, and ice…
With one simple cake, two fabulous frostings, and endless flavor variations, impressive layer cakes are easier than you think
If you love experimenting with new ingredients, these oils deserve a whirl in your kitchen
Slice it into medallions, cut it into steaks, or butterfly it—then pair each cut with the cooking method that suits it best
It takes just three easy steps to boost the flavor of this mild, quick-cooking fish
Osso buco—veal shanks that have been browned and then slowly cooked in a sophisticated and subtle tomato sauce—has an undeserved reputation of requiring large amounts of both time and expertise…
Laura Giannatempo visits the California olive orchards of Calolea Olive Oil to find out how artisanal olive oil is produced.
In this spring collection of seven recipes, you won’t find time-consuming dishes or long ingredient lists, but you’ll still get complex flavors and delicious results.
When the dot-com bubble burst in the Bay Area at the turn of the millennium, Megan Ray got bit by the baking bug and couldn’t shake it off. She’d always…
This basic vanilla buttercream can be flavored in an almost endless variety of ways; see Variations below.
This classic braised veal from northern Italy is the world’s best make-ahead dish—it tastes amazing on the second day. The classic accompaniment is saffron-scented Risotto alla Milanese. For a slightly simpler take…
Flavored whipped cream is an easy filling and topping for a gorgeous berry-stacked cake. Finishing the whisking by hand will give you more control over the final thickness of the…
This dinner party-worthy salad features warm, succulent slices of roasted chicken breasts, baby carrots, and tender asparagus over delicate fresh greens, shaved fennel, and herbs in a citrusy dressing.
I like to make this with both crème fraîche and heavy cream, but you can use all cream if that’s easier.
For an easy starter, set out a platter of this spread with good crackers and lots of crunchy raw vegetables. The cheese spread can be made a couple of days…
Perfect alongside pastas and soups, this easy garlic and cheese mixture adds the right amount of flavor to artisan breads.
Ramps, or wild leeks, are one of the fleeting pleasures of early spring. Their pungent, almost spicy garlicky-onion flavor mellows a bit with cooking, and this creamy risotto is the…
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