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March 2008

  • How-To

    How to Make a Memorable Fruit Cobbler

    For this summertime favorite, all you need is a simple method and your choice of ripe fruit.

  • Article

    Pizza Party

    It really is possible to make excellent pizza in your own oven with our recipes and techniques

  • Article

    Housewares Show Special: Plenty of Tagines

    Tagines, the conical two-piece Moroccan braising cookware, have gradually been making their way towards the mainstream American kitchen over the last few years, but they're suddenly everywhere at the 2008 Housewares…

  • Article

    Housewares Show Special: Whimsy in the Kitchen

    Maybe it has something to do with dire headlines of the day, but many of the cooks' tools and tabletop items at the 2008 Housewares Show had a decidedly playful…

  • Article

    Measuring ground pepper

    For recipes that call for a specific amount of ground pepper, I've found an easy way to avoid grinding it and scooping it into measuring spoons, which is messy and…

  • Article

    Ginger juice from a garlic press

    In the middle of making Fine Cooking’s Velvety Carrot Soup with Ginger, I realized I was out of cheesecloth to squeeze the liquid from the grated ginger. I did what…

  • Article

    Easy blind-baking

    When blind-baking a pie shell, instead of lining the unbaked pastry with pie weights, beans, or rice (which can be messy to remove and take on a weird smell after…

  • Article

    Reheating turkey

    There's no reason leftovers shouldn't taste as good as they do on Thanksgiving Day. Learn how to reheat your turkey without sacrificing flavor.

  • Article

    A time saver for the holidays

    When hosting a big holiday dinner, I set out all of my serving dishes the day before, with strips of paper in each one detailing which food will go into…

  • Article

    Keeping mashed potatoes warm

    When mashed potatoes are on the menu, I like to make them first and put them in my slow-cooker. I put the cooker on the sideboard, set it on low,…