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August/September 2014

Baja Fried Fish Tacos

A creamy lime-chipotle sauce gives these crispy tacos a bit of smoky heat. Radishes and cabbage are common garnishes on many Mexican foods and add a nice, fresh crunch. A…

  • Farmers’ Market Minestrone

    The word minestrone means “big soup” in Italian, and that’s just what this is: a richly flavored, chunky vegetable and-pasta soup.This version is in bianco, which is to say, white,…

  • Frozen Lime and Dulce de Leche Terrine with Blackberry Sauce

    A delicious twist on Key lime pie, this frozen dessert has dulce de leche, a Latin American milk caramel, tucked inside. Fresh blackberry sauce adds a burst of summery flavor…

  • Grilled Fairy Tale Eggplant with Rosemary Garlic Oil

    Throw these sweet little eggplant on the grill alongside steak or lamb, but keep a close eye on them while grilling. Because they vary in size, cooking times may vary,…

  • Grilled Corn on the Cob with Spicy Mayo, Lime, and Cheese

    In Mexico, grilled corn on the cob covered with a smoky mayonnaise and rolled in crumbly cheese is a popular street food. This version packs a similar flavorful punch and…

  • Garlic-Vinegar Dipping Sauce

    Tangy and garlicky, this dead-simple sauce is the traditional accompaniment for Lumpia (Filipino spring rolls). Make it just before serving for the freshest flavor.

  • Japanese Chicken Kebabs (Yakitori)

    In Japan, yakitori (which means “grilled bird” in Japanese) can be made from any part of the chicken, including the liver, heart, and gizzard; this version pairs thighs with a…

  • Lemon Custard, Blueberry, and Shortbread Verrines

    Buttery shortbread adds sweetness and crunch to the tangy, floral combination of lemon and blueberry in this refreshing dessert.

  • Lumpia Shanghai (Filipino Spring Rolls)

    These crispy, pork-filled spring rolls are popular Filipino party food—piled high on platters, they’re always the first thing to go. They make a wonderful snack, too.

  • Moroccan Chicken Burgers with Feta and Carrot Slaw

    These burgers come packed with aromatic flavor thanks to cumin, fresh ginger, mint, and harissa, a spicy North African condiment. If you can’t find harissa, try a mild Thai curry…

  • Mango and Melon Verrines

    In this dessert, creamy layers of melon and mango panna cotta are separated from a topping of juicy diced fruit by a band of crunchy crushed cookies. To give the…

  • Orange Tuiles

    These thin, crisp cookies have a refreshing orange flavor and a bit of a lacy look from strips of orange zest. They’re perfect for Mango and Melon Verrines, and as…

  • Quick Chicken Posole

    This speedy version of the classic Mexican chicken and hominy stew hits all the right notes. Serve with tortilla chips, if you like.

  • Roasted Vegetable Broth

    This broth will boost the flavor in any vegetable soup. It’s pretty hands off, so it's easy to put a pot on whenever you know you’ll be home for a…

  • Rosemary Grissini

    These rich, buttery breadsticks are a great garnish for Heirloom Tomato, Burrata, and Basil Verrines. They’re also a delicious snack all on their own.

  • Spicy Pan-Fried Noodles with Tofu

    Seared tofu is the perfect vehicle to carry the sweet, sour, and savory flavors of this dish. Buying cooked noodles (look for them next to the tofu) saves a step;…

  • Smoked Trout, Egg, and Horseradish Tartines

    Tartine is a fancy way of saying open-face sandwich, but the word implies that the filling is somewhat elevated. Here, egg salad is gilded with smoked fish and a fresh,…

  • Sriracha Sauce

    This homemade version of the insanely popular Thai hot chile-garlic sauce is thinner and fresher-tasting than store-bought. It needs a few days to ferment at room temperature, but it’s worth…

  • Summer Tomato Jam

    Sweet but not too sweet, this jam has a texture so luxurious and refined that it’s hard to believe it’s so easy to make. It’s great on burgers in place…

  • Summer Greens and Rice Soup

    Lettuce in soup may seem a bit odd, but this Italian classic is delicate and ever-so-slightly sweet. Look for lettuce with good flavor and a sturdy texture—red oak or red…

  • Sweet Chili-Mango Dipping Sauce

    This sauce has it all—sweet fruitiness, sour tang, gentle spice—and it’s the perfect counterpoint to crispy fried Lumpia (Filipino spring rolls).

  • Soy-Vinegar Dipping Sauce

    This savory sauce is delicious with Lumpia (Filipino spring rolls), but also goes well with everything from grilled fish, chicken, and beef to vegetables and noodles. Make it just before…

  • Yucatecan Grilled Fish Tacos

    These bright, spicy tacos get their authentic flavor from a mixture of orange and lime juices (to replicate the bitter oranges grown in the Yucatán) and herbs and spices like…

  • Watermelon, Cucumber, and Feta Verrines

    An elegant take on the classic salty-sweet watermelon-feta salad, these verrines get minty flavor from cubes of honey-mint gelatin. Cucumbers and pear add a bit of crunch and freshness. These…

  • Chopped Grilled-Chicken Salad

    Buttermilk, blue cheese, and bacon: These three Bs conspire to make a chicken salad that’s unbelievably good.

  • Classic Linguine with Clam Sauce

    Garlicky and comforting, this pasta dish is a perennial crowd pleaser. A bit of crushed red pepper flake is a welcome addition for those who like it hot.

  • Cypriot Sausage Kebabs (Sheftalia)

    These savory sausages, which come from the Mediterranean island of Cyprus, can be grilled on skewers or directly on the grill. Regular ground pork is so lean that it can…

  • Corn on the Cob with Chile, Goat Cheese, and Ham

    A wrap of salty ham complements sweet corn on the cob while goat cheese spiked with vinegar, garlic, and fresh red chile adds heat and tang.

  • Corn on the Cob with Lemon, Herbs, Mascarpone, and Almonds

    The combination of creamy mascarpone, fragrant herbs, and nuts makes each bite exciting. Microwaving the corn is speedy, but you can only cook four ears at a time, so if…

  • Corn on the Cob with Miso, Panko, and Sesame

    This crunchy, salty, sweet, savory coating will make people swoon-it's that good. This corn makes a perfect pairing for Japanese-Style Barbecued Baby Back Ribs.

  • Corn on the Cob with Coconut-Curry Butter

    This simple compound butter turns basic corn on the cob into a fragrant Indian-inspired side dish perfect for pairing with tandoori chicken, chicken tikka, or lamb kebabs. The recipe makes…

  • Corn on the Cob with Green Olive Tapenade

    All-American corn on the cob meets Mediterranean flavor in this quick side dish, perfect for pairing with grilled fish. Microwaving the corn is speedy, but you can only cook four…

  • Corn on the Cob with Smoky Sriracha Butter

    A little sweet, a little smoky, and a little hot, these buttery ears of corn perfectly complement your favorite barbecued ribs or brisket.

  • Corn on the Cob with Toasted Pecan and Blue Cheese Butter

    This easy compound butter brings steakhouse flavor to summery corn on the cob. The recipe makes about twice as much butter as you'll use, but leftovers keep well (see Make-Ahead…

  • Creamy Roasted Pepper and Tomato Soup

    Bell peppers may be available in supermarkets all year long, but nothing beats the flavor of the sweet peppers that dominate farmers’ markets in August and September; that’s the ideal…

  • Arugula Salad with Plums and Pine Nuts

    Plums add sweetness and body to a quick blender dressing for this elegant combination of peppery arugula, gently bitter radicchio, and rich pine nuts.

  • Plum-Chipotle Barbecue Sauce

    Plums boost the tangy-sweet flavor of this quick homemade barbecue sauce, which is finger-licking good on grilled chicken, pork (ribs, especially), and duck. Wait until the meat is almost cooked…

  • Poached Plum Sundaes

    Poaching plums in dry white wine and vanilla makes them deliciously complex and even more succulent and juicy than they naturally are. Stop cooking the plums as soon as they’re…

  • Peach-Almond Icebox Cake

    Layers of fresh peaches, almond cookies, and whipped mascarpone cream meld together in this take on an old-fashioned favorite. Make this when you have juicy, sweet ripe peaches. See our…

  • Peach-Basil Margarita

    So you've bought a bottle of peach liqueur to make the Peach-Almond Icebox Cake...what else can you do with it? Try this refreshing cocktail, which brings a sweet, herbal twist…

  • Poppyseed Shortbread

    These sweet, crumbly cookies get a bit of color and texture from delicate poppyseeds. Don’t worry if they break a bit while cutting. Crumbled, they make a great topping for…

  • Thai Steak Salad

    When you’re in the mood for a light-feeling yet satisfying supper, try this bright, boldly flavored salad.

  • Turkish Lamb Köfte

    Found all over Turkey and the Middle East, köfte (KOF-ta) are essentially meatballs, often made from lamb. They’re traditionally served with warm flatbread, raw onions, and plain yogurt, but they're…

  • Hawaiian Garlic Shrimp

    Inspired by the garlic shrimp served from food trucks along Oahu’s North Shore, this buttery shrimp is classically paired with “two scoops rice,” as they say there.

  • Indonesian Beef Satay

    Satay is a street-food favorite for a reason: the meat is tender as butter and beautifully charred, and the sauce is rich and spicy. This version substitutes cashews for the…

  • Indian Chicken Tikka

    Not to be confused with chicken tikka masala, the creamy tomato-and-chicken curry beloved (and claimed) by Brits and Indians alike, chicken tikka refers to yogurt-marinated grilled chicken kebabs, native to…

  • Homemade Pomegranate Molasses

    A key ingredient in many Middle Eastern dishes, this thick, tart syrup is simple to make from pomegranate juice.

  • How to Make Linguine with Clam Sauce

    Learn to make this simple Italian classic

  • How to Make Fish Tacos

    Make the familiar Baja fried fish taco, or try a spicy grilled version from the Yucatán.

  • Verrines: Splendor in the Glass

    Food stylist Ronne Day creates beautiful, mouthwatering verrines that are perfect for summer entertaining.

  • Tour Maryellen Driscoll’s Farmhouse Kitchen

    Fine Cooking contributing editor Maryellen Driscoll designed her vintage kitchen to work just as hard as she does.

  • Heirloom Tomato, Burrata, and Basil Verrines

    A vibrant green basil oil adds color and flavor to this verrine, a riff on the ever-popular tomato and fresh mozzarella caprese salad. Extra basil oil can be frozen and…

  • The 3 Best Ways to Cook Corn on the Cob

    Plus 8 Creative Ways to Flavor It

  • How to Make Filipino Spring Rolls

    Chef King Phojanakong teaches us how to make crisp, irresistible lumpia

  • Pasta with Garlicky Raw Tomato Sauce

    Got tomatoes? Then this is the pasta to make. An added bonus: The sauce is "no cook."

  • pasta carbonara

    Summer Squash Pasta “Carbonara”

    Bacon and ricotta team up in a summery interpretation of the Italian pasta classic.

  • No-Bake Chocolate Mousse Pie

    This impressive and insanely delicious dessert requires only six ingredients, but that can be your little secret. Italian chocolate-filled sandwich cookies make a crust reminiscent of a Kit Kat bar;…

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