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April/May 2015

Fava Beans with Mushrooms and Crispy Pancetta

Salty, crunchy bits of pancetta and earthy cremini mushrooms add richness without overwhelming the beans. Serve with chicken or toss with pasta. For tips on peeling the beans, see How to…


    Books That Cook

  • Book Review: Food 52 Genius Recipes

    I’ve often felt as if Fine Cooking and the website Food52 are kindred spirits, specifically the site’s Genius column, created by executive editor Kristen Miglore. Not only does it publish…

  • Fresh Homemade Ricotta

    Freshly made ricotta is so good, you'll want to eat it by the spoonful. With so few ingredients, the quality of each is very important. The better your milk and…

  • Grapefruit Slaw

    This tangy slaw packs a bit of heat from jalapeño and red pepper flakes. Pepitas sprinkled on top add a salty crunch. Try serving it with grilled seafood.

  • Grilled Grapefruit Halves with Honey, Brown Sugar, and Pistachios

    These honeyed grapefruit halves have brunch written all over them. Grilling caramelizes the sugar in the fruit, accentuating its sweetness, while pistachios add warm, toasty flavors, and mint and créme…

  • Grapefruit Curd

    This sunny curd is the perfect consistency to pour over ice cream or spread on toast.

  • Korean Soy and Red Chili Fried Rice

    This vegetarian fried rice doubles down on the soy with tofu and edamame (and sprouts, if you like). The sweet-and-spicy Korean chile paste gochujang gives it a kick.

  • Kale with Burst Grape Tomatoes

    This quick side dish is a great way to add color to a winter dinner plate. Pair it with seared or roasted chicken breasts or steak.

  • Lime-Scented Rice

    A little fresh lime zest and juice elevate your typical rice pilaf. Try it with salmon or grilled steak.

  • Lemony Egg Soup with Peas

    Adding lemon and egg to broth—like in the Greek soup avgolemono—makes it velvety. Peas lend a sweet, springy flavor.

  • Lemon Brûlée Pie

    Inspired by Thomas Keller’s lemon sabayon tart, this pie gets finished with a sprinkling of sugar and a flame for a sweet, toasty, crackly top.

  • New York Strip Steak with Peppercorn-Brandy Cream Sauce

    Green peppercorns punch up the flavor of a creamy, tomatoey sauce for steak. Though we think this recipe serves 4, serious steak eaters (you know who you are) may think…

  • Mustard Chicken with Deviled Crumbs

    Crunchy, buttery, cayenne-spiked “deviled” crumbs are actually heavenly when sprinkled over mustardy grilled chicken. Serve with some wilted greens to round out the plate.

  • Overnight English Muffins

    Toasted (or not) and slathered with butter and jam, fresh homemade English muffins are a real treat. For a flavor twist, try the cinnamon-raisin and rye variations below.

  • Quick French Onion Soup

    It normally takes ages to caramelize onions for this classic soup. Starting with sweet onions means they need less time to become, well, sweet. But the real secret to this…

  • Roasted Broccoli with Aïoli

    Lemon juice, garlic and hot sauce add zip to a super-fast sauce for roasted broccoli. Serve with roast chicken or shrimp.

  • Quinoa and White Bean Burgers

    These crispy, mildly sweet patties are delicious with lightly dressed arugula.

  • Radishes with Caraway Butter

    Sometimes the simplest food is the best. Here, crisp radishes are meant to be swiped through soft butter for a predinner nibble. When trimming the radishes, leave a little of…

  • Roasted Beet Muhammara

    The traditional way to make muhammara, a classic Syrian spread, is with roasted peppers, but this delicious version swaps in earthy beets. Its vibrant color, matched by its deep flavor,…

  • Ricotta-Stuffed Pork Chops

    Ricotta mixed with garlic and roasted red pepper flavors chops from the inside out. When some oozes into the pan and mixes with the juices, it becomes even tastier.

  • Shrimp Scampi

    Bright and full of flavor, shrimp scampi is quick enough for a weeknight meal, but it’s also sophisticated enough for a dinner party. Serve it with pasta, rice, or crusty…

  • Smoked Salmon Salad with Soft-Boiled Eggs

    This dish combines favorite bagel toppings like capers, dill, and smoked salmon in a light yet satisfying salad. Serve with pumpernickel toast.

  • Scrambled Egg Torta

    Tortas are big, flavorful, overstuffed Mexican sandwiches. This one—filled with scrambled eggs, mild cheese, bright cilantro, creamy avocado, and tangy lime juice—makes a tasty and hearty meal for any time…

  • Snap Peas with Turkish Tarator Sauce

    Sometimes a vegetable is so perfect that you don’t want to do much to it. Such is the case when local snap peas arrive in the spring—just blanch them briefly…

  • Shredded Romaine and Cucumber Salad with Yogurt Dressing

    This is one of the most requested recipes at Oleana, thanks in no small part to the fresh herbs, which make each bite an explosion of flavor. Don’t be stingy…

  • Spinach-Ricotta Gnocchi

    Light and lovely, thanks to the homemade ricotta, these dumplings have a deep spinach flavor that needs little more than a simple sage-butter sauce. Serve as a first course or…

  • Stuffed Pasta Shells

    Forget what you know about baked shells: The creamy texture of homemade ricotta makes all the difference. The multiple elements, including a take on Marcella Hazan’s tomato sauce, can be…

  • Salted Sesame Caramel Macaroons

    These were originally created for Urbanbelly,a restaurant in Chicago. Tahini in the macaroons and seeds on top give a double dose of rich sesame flavor.

  • Shrimp Risotto with Bacon and Tarragon

    This outstanding risotto is a fabulous way to use homemade shrimp stock left over from making shrimp scampi. In fact, the stock is so easy, you might find yourself making…

  • Vietnamese Caramel Salmon

    Dark caramel is so commonly used in Vietnamese kitchens that it’s often made in batches and kept by the stove. While it adds a hint of sweetness, it’s prized more…

  • Wild Mushroom Salad with Fried Eggs

    Sunny-side-up eggs top savory mushrooms and greens dressed in a rosemary-laced Champagne vinaigrette. Adding water and covering the eggs while cooking is a hybrid fry-and-steam method that prevents rubbery whites.

  • Chinese Black Pepper and Shrimp Fried Rice

    You might be surprised at just how much heat freshly ground black pepper can bring to this dish. Green cabbage, corn, and cucumber add freshness and crunch.

  • Chinese Garlic Black-Bean Pork Fried Rice

    Salty-sweet fermented black bean sauce elevates this quick stir-fry to something extraordinary. But it's a great way to use up what you have. No carrots or cabbage in the fridge?…

  • Curried Egg Salad and Cucumber Sandwiches

    Believe it or not, you can make this mildly spicy egg salad in less than 10 minutes. The trick to quickly hard-cooking eggs is to boil water in the microwave,…

  • Crispy Potatoes with Lemon and Lots of Oregano

    Few flavors evoke the Mediterranean as intensely as oregano. Here, a small handful of the dried herb adds an intoxicating aroma to crisp fried potatoes in a lemony vinaigrette. If…

  • Chocolate-Orange Cannoli Cheesecake

    Cheesecake made with a combination of cream cheese and ricotta is creamy and light. David Beer, the pastry chef at my restaurant Nostrana, fashioned this one after a cannoli, adding…

  • Classic Coconut Macaroons

    The best macaroons have a soft, chewy center with a slightly crisped exterior. Think gently toasted marshmallow kissed by coconut. Though these plain vanilla versions are delicious in their own…

  • Cinnamon-Chocolate-Cayenne Macaroons

    These spicy-sweet concoctions are inspired by chile-spiked Mexican chocolate.

  • Cherry-Lime Macaroons

    Lime and coconut are a natural pair, and cherry adds a rich, jammy element.

  • Cappuccino Macaroons

    You know what goes great with a macaroon? A cup of coffee. So why not combine them?

  • Chocolate Stout Macaroons

    You might be surprised how well a dark, bitter beer like stout complements sweet coconut. Melted dark chocolate helps marry the contrasting flavors.

  • Arugula Salad with Dried Cherries and Pistachios

    The deep, sweet flavor of dried cherries contrasts a bright orange vinaigrette and peppery greens for a salad that gets better and better with each bite.

  • Pineapple Matzo Brei

    Matzo brei (rhymes with “fry”) is a traditional Passover dish made from matzo fried with eggs in a sort of pancake or a looser scramble, like this one. Here, it’s…

  • Pasta with Lamb Ragù

    The broth for this ragù is infused with dark spics like star anise and peppercorns. Though subtle, they give the meaty ragù an intriguing undertone.

  • Persian-Style Carrots and Black-Eyed Peas

    A mix of sweet, warming spices and a burst of saffron complement the carrots while peas absorb and reinforce the flavors in this evocative dish. I like to serve this…

  • Pistachio Macaroons

    Ground pistachios add a light green hue and toasty, nutty flavors to the classic coconut macaroon.

  • Prosciutto and Arugula Pizza

    If you’ve never had salad-topped pizza, you’re in for a real treat. Lightly dressed arugula, with its peppery bite, counters salty slices of prosciutto and creamy cheese. To keep its…

  • Thai Spicy Duck & Pineapple Fried Rice

    Rich roast duck (available at an Asian market), fragrant basil and chunks of sweet pineapple make this quick dish a cut above your everyday fried rice.

  • Thai Lemongrass Roast Chicken Fried Rice

    This quick, colorful stir-fry, punched up with spicy sriracha and fragrant lemongrass, is an excellent use for leftover chicken and rice.

  • Tuna, Escarole, and Chickpea Salad with Warm Herb-Garlic Vinaigrette

    Good-quality tuna is a fabulous secret weapon for easy but satisfying meals. Its silky texture and slightly briny flavor makes this salad feel substantial.

  • Honey-Balsamic Pulled Pork with Avocado Relish

    Throw a few things in the slow cooker in the morning and come home to fork-tender pork simmering in a rich, sweet sauce. Serve the relish alongside or use it…

  • Imam Bayaldi (Stuffed Eggplant)

    The name of this famous Turkish dish implies it was so good that “the imam fainted.” I hope you won’t keel over, but you’re sure to delight in the contrast…

  • A Spring Dinner in Brooklyn

    A casual, colorful dinner springs to life with inspiration from local purveyors

  • How to Make Coconut Macaroons

    Dan Cohen makes playfully flavored, utterly delicious versions of a classic coconut treat.

  • How to Make Shrimp Scampi

    Buttery, garlicky, lemony, and delicious, this quick-to-make dish is a classic for good reason.

  • How to Make Ricotta

    When chef Cathy Whims went to Italy, she fell for freshly made ricotta. Then she found out just how easy (and fun) it is to make at home. Our Test Kitchen's Julissa Roberts demonstrates Cathy's technique.

  • Mediterranean Makeover

    Upgrade your vegetables with bold Middle Eastern flavors.

  • How to Make English Muffins

    A simple make-ahead dough means you can start your day with toasty, fresh-from-the-oven English muffins.

  • Chocolate-Dipped Macaroons

    Bitterswweet dark chocolate is the perfect foil for sweet coconut, but if milk chocolate is your thing, that’s delicious, too.

  • Ramen Noodle Soup with Spinach and Poached Eggs

    Instant ramen, that old dorm-room standby, gets a massive upgrade when you ditch the artificial flavor packet in favor of fragrant aromatics and fresh spinach.

  • Shrimp, Bacon, and Egg Pancake

    Inspired by Japanese okonomiyaki, a thick, overstuffed egg pancake, this dish is satisfying enough for a meal, or you can cut it smaller for a delicious appetizer.

  • Tomato-Harissa Poached Eggs

    This is a quick version of a Middle Eastern dish called shakshuka. Harissa, a spicy North African pepper paste, adds a complex, mellow heat in place of the more traditional…

  • Poached Egg and Asparagus Toasts with Beurre Blanc

    This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…

  • Create Your Own Fried Rice

    Choose the vegetables, meats, and seasonings to make this take-out favorite your way

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