Dorie's Cookies by Dorie Greenspan (Houghton Mifflin Harcourt; $35) As the holidays approach, I begin scouring cookbooks and magazines (I’m old school) to pick the cookies I want to bake.…
Hot apples right out of the skillet soften the escarole in this warm salad. The nutty extra-aged Gouda and smoky bacon pair well with the bitter greens and sweet maple…
Can something taste like Christmas? Embedded with candied oranges, almonds, and gingerbread-spiced figs, this chocolate bark embodies the season.
A bit of ginger adds tingly warmth to this bark.
“My Nan always made the crispiest potatoes,” recalls Thomas. “She’d add a little bacon or beef drippings, which made it savory, too.” In his version, the potatoes get coated in…
Lemon zest and juice contribute bright flavor to a quick and easy pasta, making it the perfect antidote to a cold wintry day.
These chewy, gooey cookies pack a double dose of chocolate and a hint of coffee. The better the quality of the chocolate, the better the cookies will be.
Whole mustard seeds add a crunchy pop of flavor to maple syrup-sweetened vegetables, while fresh dill brightens the dish.
When he was 16, Thomas met grilling expert Adam Perry Lang and was inspired: “It was not only about a great piece of meat but how he prepared it before…
These cookies fill the house with an amazing aroma as they bake. Cake flour in the dough keeps the cookies tender, while a garnish of rosemary, which looks like pine…
Baking macaroni and cheese on a sheet pan creates some deeply golden crispy bits. For even more crunch, sprinkle the top with breadcrumbs tossed in melted butter before baking, and…
The rich, tangy sauce for these chops could not be easier to make; simply add cream to the skillet in which you cooked the chops to harness all the tasty…
Crisp-edged cubes of the Greek cheese halloumi turn this basic arugula salad into something special.
It's amazing how much flavor a dab of spicy harissa paste will do for these simple roasted winter vegetables.
The humble look of this stew belies its complex flavor: a mix of spicy heat and earthy legumes, topped with a cooling, creamy lemon-flecked yogurt.
At most Sunday roasts, the green vegetable can feel like an afterthought, just some peas or green beans for color. Not so for this lemony chard. Studded with pine nuts…
Chock full of scallops, this thick, creamy, classically flavored chowder showcases the mollusks’ silken texture.
This riff on the classic three-bean salad coaxes an amazing amount of flavor out of canned beans with the addition of pancetta, jalapeño, and garlic.
Chef Thomas doesn’t mess much with Yorkshire puddings, the classic partner for a roast in England. Though the popoverlike side is often made with fat from the roast, this one…
This colorful bark explodes with tart, toasty flavors.
These tender slice-and-bake cookies are inspired by the flavors in the classic German Christmas bread of the same name. Studded with dried fruit and candied citrus zest, they're like a…
Rutabaga gives this elegant soup nice body and a peppery undertone that works well with the smoked-almond garnish.
Rutabagas add an attractive golden hue and rustic texture to mashed potatoes.
“I really love seafood as a starter, and these crostini are great to nibble on,” says chef Luke Thomas. Rich but also light-feeling, they make a perfect small bite before…
For those too full from dinner to eat a sticky pudding, this drink, reminiscent of a white Russian but with a subtle fruit flavor, makes a nice sweet alternative. For…
Pink peppercorns add a not–too–hot fruity flavor to this nutty chocolate bark.
Tropical flavors brighten up this bark; a little heat keeps things interesting.
Made with ginger, black pepper, and hot sauce, this gingerbread cookie is sure to help warm up a wintry day.
A drizzle of pomegranate molasses adds tangy-sweet flavor to garlicky pan-fried chicken.
Sweet scallops nestled in a dreamy, creamy cauliflower purée make a simple but elegant dish. Crisped capers add just the right bit of briny pop.
Perfectly seared scallops stand out in this fragrant curry. There are a lot of ingredients involved in making the curry paste, but they all go right into a blender, which…
Scallops add welcome richness to a brightly flavored main-course salad.
Reminiscent of a Chunky bar, this bark is widely appealing.
Celebrate with a contemporary version of the classic Sunday roast, courtesy of British chef Luke Thomas.
You likely know turmeric best in its dried, ground form; the orange-hued spice, which can stain fingers, is often included in curry blends. But more supermarkets are now carrying turmeric…
Mix and match your favorite vegetables for a delicious side dish, your way.
Some of the best come from ice-cold New England waters and are harvested just in time for a holiday splurge; here’s how to buy them and sear them perfectly.
When it comes to making brunch for a crowd, the Fine Cooking staff gets cracking with these easy yet impressive dishes—Bloody Marys optional.
An easy tempering technique and colorful toppings bursting with flavor make these treats perfect for gift-giving.
Eggs and spinach are often paired together for baked eggs, but here, the spinach is flavored with fresh ginger and garam masala (a spice mix available at most supermarkets) for…
Put a fun holiday spin on these delicate French meringue sandwich cookies by rolling them in crushed peppermint candies. As with any macaron, they require a bit of work and…
In this Reuben-style dish, potatoes with gloriously crisp edges cradle just-set eggs. Serve with rye toast and Russian dressing for the full Reuben effect.
This spin on pipérade, the chile-laden French Basque dish, includes nutty chickpeas and meltingly creamy mozzarella along with eggs.
Serve this gorgeous, aromatic rice with roast chicken or braised lamb.
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