Celebrate an all-American holiday with the ultimate summer burger that gets its amazing flavor from the combination of smoky bacon and a sweet-and-spicy ketchup with caramelized onions and Southwestern spices.
The key to a good tuna burger is to avoid overprocessing and overcooking. Cook them on the stovetop so you have better heat control and can ensure that they stay…
This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It's easy to…
Zucchini and the Mexican squash called chayote make up the vegetarian filling for these soft tacos. If you can't find chayote, substitute additional zucchini and yellow squash.
Add minced habanero or jalapeño chiles if you like it spicy, but taste your roasted poblano before adding any more heat; some poblanos can be just as hot as jalapeños.…
Juicy pineapple and a tangy lime-ginger marinade on the pork chops creates a perfect grilled meal with that sweet and sour yin and yang that is so appealing.
This dessert is reminiscent of Peach Melba. The peaches can also be served without the ice cream, but keep the cookie crumbles—they provide a welcome crunch to the otherwise soft…
This dessert is a little reminiscent of a grilled Bananas Foster. The secret to grilling bananas is leaving them in their skin to hold them together and protect them from…
The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.
Kick tonight's grilled steak up a notch with an intensely flavored Romesco sauce that is fragrant, simple to make, and an excellent addition to just about anything you put on…
If you haven't fired up your grill yet this spring, this juicy, simple lamb is the perfect motivation. For the salad, use small herb leaves if you can—they’re likely to have…
Sweet caramelized onions and southwestern spices transform ordinary ketchup into something special. Use it to build a burger that speaks to you (we love it on burgers with bacon, lettuce,…
It almost doesn't feel like summer until you've had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a…
Toasted breadcrumbs are quick to make and add a nice crunchy element to the sweet roasted peppers and tomatoes topping this pasta.
If basil is popping up in your garden right about now, this is the salad for you. The basil vinaigrette adds the perfect flavor boost to this texture-rich dish. The…
This burger gets a Middle Eastern twist from the addition of garlic, cumin, coriander, and fresh mint and parsely folded into the ground turkey. Fat is flavor, so for the…
It’s better to sauté these burgers rather than grill them, because they have a fragile texture and lack the protein that meat and fish have to hold everything together.
Chimichurri is a tangy garlic and parsley sauce that accompanies grilled beef at Argentine steakhouses. It often contains a touch of oregano, too, but I like to give the sauce…
Romaine lends a crisp texture to this salad, but it’s equally tasty with small leaves of butter lettuce.
This pork gets a double dose of flavor: First, it’s rubbed with spices, sugar, chipotle powder, and garlic. Then after cooking, the pork is served with a tangy jalapeño–lime salsa.…
The humble cheeseburger becomes an elegant entrée in this inspired interpretation. A good way to tell if these burgers are cooked to your liking—without cutting into them to peek—is to…
Hot-smoking the tomatoes allows them to pick up the smoky flavor of the wood chips. Serve with grilled shrimp or over grilled fish, meat, or chicken. Think getting great smoky…
Simple syrup is the base for many a cocktail. If you have leftover syrup, store it in the fridge for up to a month.
Showcase summer's delicious bounty with a chilled buttermilk soup loaded with in-season vegetables and flavored with aromatic dill. This soup makes a great starter for just about anything you're putting…
Full of bright flavors, this shrimp salad is delicious on its own, too. If you’re in a hurry, you can use precooked shrimp for an easy weeknight dinner. The shrimp…
Nothing says summer quite like the fresh flavors of watermelon, lemon, and crisp, cool mint. Visit our Drinks & Entertainment page for more refreshing recipes for summer punch as well as fun…
Dress up grilled chicken breasts with bright Vietnamese flavors. The salad is built off packaged coleslaw mix, enhanced with fresh mint and cilantro, crunchy peanuts, and a sweet-and-salty dressing of…
This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.
This flavor-packed sauce is the perfect condiment for the Middle Eastern Turkey Burgers.
If you’re looking for a shortcut summer dessert, these plums are terrific as a topping for ice cream.
If you’re making the biscuits in a hot kitchen, try to keep the ingredients as cold as possible for the flakiest texture.
Though this grilling method hails from the Pacific Northwest, it's paired with Spanish flavors in the sauce. You can find small cedar planks meant for cooking at many supermarkets.
By searing over high heat and then moving to a cool zone to roast, the meat picks up an extra layer of smoky flavor it wouldn't get in the oven.…
This tart crust is every pastry-phobe’s dream: you pat it into the pan—no rolling involved.
If you've been eyeing those plums abundant in the markets right now, here's the perfect excuse to drop a few in your bag. This dish is coffee cake with a…
This sunset-hued dish is as delicious as it is gorgeous, so it's sure to impress whether you serve it on a weeknight or to weekend dinner guests. The seasoned rice…
Inspired by the Thai tradition of serving dipping sauces with meals, this salty, sweet, tart, and spicy sauce is utterly delicious. It’s also fantastic with grilled fish fillets or pork.
This salsa can be refrigerated in an airtight container for up to 2 days. It’s also tasty on pork tacos or with quesadillas.
Order this cool classic at a bar and you’ll likely get a glassful of commercial sour mix, which will give the drink a chemical aftertaste; make it at home with…
Here’s an impressive and delicious way to show off a variety of colors and styles of heirloom tomatoes. You can see this recipe in action as part of our Homegrown/Homemade…
The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.
There’s just no comparison between supple, aromatic, freshly made corn tortillas and store-bought ones. You can roll out tortillas by hand, but a tortilla press makes for faster, more consistent…
Your three favorite salads, better than ever
Forget buns and ketchup--think beef, turkey, tuna, and veggie burgers with bold flavors and unexpected ingredients
They’re everything supermarket tomatoes wish they could be—juicy, intense, and full of flavor
A New York chef puts a fresh spin on classic south-of-the-border snacks
Plums of all shapes and colors are abundant at this time of year. But what to do with all this bounty? Besides eating the ripest ones out of hand, plums…
Passionfruit adds an exotic, tropical flavor to summery fruit salads, sorbets, and frozen blender drinks, like daiquiris. Native to South America, these eggplant-color orbs are like inside-out Faberge eggs—their dull,…
For her Caramelized Plums recipe, contributing editor Kimberly Masibay came up with this clever technique for quickly cutting a plum into 10 even pieces.
The twisting, uphill road to Molly Sholes’s Spruce Mountain Blueberries farm near West Rockport, Maine, ends abruptly, making way for a dirt road that appears to lead to nowhere. But…
Editor of the Eat Local Challenge answers questions on how to source foods from your own community.
The unusual-looking vegetable known as chayote (chah-YO-tay) adds a lovely, lightly crunchy texture to Sue Torres' Grilled Vegetable Tacos. Also known as a mirliton or vegetable pear, it’s part of the gourd…
Recipes for raw or rare fish dishes, like sushi, seviche, or John Ash's fresh tuna burger, often call for sushi- or sashimi-grade fish. These interchangeable terms sound like they might be…
Seasoned rice vinegar is plain (or “natural”) rice vinegar to which sugar and salt are added. It’s an easy way to boost the sweet, salty, and tangy elements of a…
Masa harina, a flour made from specially treated ground corn, is the foundation for tortillas, tamales, sopes, and many other corn-based Mexican treats. To make masa harina, corn kernels are…
To ensure that his grill-roasted chicken cooks quickly and evenly, contributing editor Tony Rosenfeld butterflies the chicken, a technique that involves removing the back bone and opening the chicken like a…
Microwaves may be a fixture in most kitchens, but there’s a lot about them we don’t understand. How do they work? Are they safe? We asked scientist and author Robert L. Wolke to answer the hard questions about this mysterious appliance.
At the peak of summer, eating light takes on a whole new meaning. Crisp salads with vibrant vinaigrettes, lightly dressed fresh pastas, and grilled lean meats and vegetables dominate the…
Every cook who’s ever driven herself crazy dashing between the grill and the stove has wondered, What does it take to cook an entire meal outside? It takes the right…
The newest wave of refrigerators combine a French-door fridge on top with a two-drawer freezer on the bottom.
Ever have the nightmare of running out of propane gas with a deck full of guests? This little gadget can save the party. The GasWatch propane-level indicator screws onto the…
We love the one-handled operation of this Smart Touch salad spinner from Zyliss. You pump the lever to spin the basket, and a rubber base keeps the spinner from moving…
Remember gin? A key player in some of the season’s most refreshing cocktails is back.
Grilling caramelizes fruit and intensifies its sweet flavor
Perfectly ripe figs are amazing eaten out of hand, they're also great in simple preparations, some raw and others cooked
Brown paper grocery bags are so handy in the kitchen. I like to use them as blotters when peeling potatoes or hard-boiled eggs, for cutting juicy fruit, handling raw meat…
I love the Seeded Crackers recipe in Fine Cooking's December 2007 issue, but had trouble achieving an even thickness when I rolled out the cracker dough by hand. The second time…
To keep my fingers safe from the sharp serrated edge of my bread knife when cutting bagels, I like to use a pair of tongs to hold the bagels in…
Whenever I have frozen meat that I want to brine for a little extra flavor, I put the meat into a resealable plastic freezer bag with the brine while it's…
Instead of using kitchen shears to cut canned tomatoes in their cans, I like to use a flat-end stainless steel spatula. The sturdy spatula cuts through tomatoes all the way…
I love caramelized onions on everything from pizza to omelettes, but they take too long to cook for everyday use. Now, I slice and caramelize a bag's worth of onions,…
In a past issue of Fine Cooking, I read about a kitchen makeover where the contractor cut a small trough in the granite countertop for placing eggs so they could…
When I make tzatziki, I cover my cutting board with a thin tea towel and grate the cucumber directly onto the cloth. When I have grated enough, I gather the…
Plastic produce bags are always in high demand in my kitchen, and I like to keep them handy. Instead of cluttering a drawer with a wad of small plastic bags,…
I make poached eggs almost every morning for breakfast, and used to find the pot very difficult to clean afterwards as the egg whites would often stick to the pan.…
I like to have a good selection of cheese in my kitchen at all times, but I found that much of it would get moldy before we could enjoy it.…
Besides the fear factor of exploding stews, one of the deterrents to using pressure cookers is their size—at 8 quarts or more, they tend to get pulled out of the…
There’s a certain Zen-like state that can be reached while performing menial tasks like washing dishes or picking parsley leaves off their stems. But for a recipe that calls for…
Pico de gallo is a zesty Mexican salsa made with fresh tomatoes, onions, and chiles.
It’s worth seeking out a variety of Mexican cheeses for a more complex flavor; you can find them online at Igourmet.com. It’s also perfectly fine to use an equal amount of…
You don't need an oven to cook these large roasts—just head for the barbecue
Because the piquancy of fresh jalapeños can vary, I like to add some jarred pickled jalapeños for a little more oomph and a tanginess that goes well with the pork.
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