Fine Cooking

February/March 2018

How to Make Ramen from Scratch

Chef Mamie Nishide shares her secrets for this classic Japanese noodle soup.

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The Magazine

Features

Pie for Dinner

This collection of savory recipes goes beyond the classic pot pie with delicious results.
Winterize Your Salad

Make the most of hearty greens, citrus, and root vegetables with these fresh, colorful in-season salads.
In Love with Lemons

Bright, tangy, and fragrant, lemon—a lot of it—adds lively flavor to pizza, seafood, and gnocchi.
How to Create Your Own Pot Roast

An easy braising method allows for many different flavors
How to Make Homemade Sweetened Condensed Milk

Make this favorite pantry staple at home with just 4 ingredients, then use it to transform baked goods (or coffee) into indulgent treats.
Milky Swirl Brownies

These rich, almost creamy brownies are an amazing treat for chocolate lovers. The condensed milk lightly caramelizes at the brownie edges during baking. You might not want to share those…

Departments

Make It Tonight

Shrimp and Edamame Fried Rice

Edamame gives this mellow-flavored version of the take-out favorite a nice pop of color, flavor, and texture.
Fish Sticks with Quick Tartar Sauce

With apologies to Mrs. Paul, homemade fish sticks are so much fresher-tasting than frozen. Paired with a quick-to-make tartar sauce, they’re a treat for kids and grown-ups alike.
Pasta with Kale, Currants, Pine Nuts, and Garlic Butter

The sweetness of both butter and currants is a tasty complement to earthy kale. Look for 5-oz. packages of baby leaves to skip the usual stemming and shredding.
Baja Chicken Sandwich

Cooking a flattened chicken breast over low heat keeps it tender and juicy, making a perfect bite in this south-of-the- border sandwich. Serve with your favorite type of fries or…
Pork Medallions with Whisky-Marmalade Sauce

Pork and fruit are natural partners, made even better with the addition of bittersweet orange marmalade and a splash of Scotch. Serve with Cauliflower and Couscous Pilaf, which will soak…
Cauliflower and Couscous Pilaf

Cauliflower rice is often a stand-in for grains, but that doesn't mean it can only be in grain-free dishes. Here, it combines beautifully with couscous for a quick and tasty…
Roasted Potatoes and Green Beans with Lemon-Dill

In this easy, hands-off side, the potatoes and beans roast together on the same sheet pan while you whisk together a quick vinaigrette.
Red Cabbage with Shallots and Crispy Capers

Braised red cabbage is often paired with sweet elements, like the pomegranate molasses used here. But it also gets a hit of brininess from the crunchy, salty capers.
Linguine with Shrimp and Green Olive Pesto

The green of spinach linguine sets the pink shrimp off in a pretty way in this quick and easy pasta dish, but regular linguine works great, too.
Cod, Sausage, and Fennel Cioppino

This version of the Italian-American tomato and fish stew gets a deeper flavor thanks to the addition of sausage and red wine instead of white. Serve it with bread to…
Gingery Pork and Bok Choy Soup

Ground pork makes this otherwise light and bright soup hearty enough for dinner. You won’t believe how quick and easy it is to pull together.

Good Spirits

Stout: from Pub to Pantry

Next time you open a bottle of this hearty brew, save a splash for your cooking, too.
Chocolate Stout Chili

Chocolate stout beer gives this chili rich, complex flavors that get even better with time. If you can resist the urge to devour the chili the day you make it,…

Try This

Mustard-Glazed Roasted Broccoli Romanesco

The nutty notes of this otherwise mild vegetable are accentuated by the spicy flavors in the mustard glaze.

books that cook

Book Review: The Dinner Plan

The Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule By Kathy Brennan and Caroline Campion (Abrams; $29.99) When these two authors, friends and former editors at Saveur magazine,…
Quick Homemade Condensed Milk

Making this pantry staple at home (just 4 ingredients!) is totally worth it; the smooth, rich texture is unlike anything you'll get from a can. Use it in baked goods…
All-Purpose Pie Dough

I like to use a couple of tablespoons of vegetable shortening (Crisco) in my basic pie dough. It adds a measure of workability and tenderness that’s hard to beat. However,…
Roasted Tomato Pie

I often prepare this pie on a weekend, making the dough and roasting the tomatoes on Saturday, then assembling and baking it on Sunday for dinner. (Of course, it’s easy…
Chicken and Vegetable Pies with Curried Sweet Potato Topping

Think of this deliciously creative recipe whenever you have leftover chicken (or turkey) and veggies in the fridge in need of a higher purpose.
Shepherd's Pot Pie

In this classic British staple, red wine adds a deep mellow richness to a hearty beef filling. The creamy mashed potato topping, seasoned with sour cream and Parmigiano, is brightened…
White Bean Chili Cornbread Pie

This pie is best served about 20 minutes after it comes out of the oven; while the dish will still be hot, the sauce will have cooled enough to thicken.
Roast Chicken and Vegetable Salad with Greens, Gorgonzola, and Balsamic Vinaigrette

Chicken and tender-sweet roasted vegetables are heavenly served atop piquant dandelion greens. If dandelion greens aren’t your thing, try baby spinach instead.
Kale and Radicchio Salad with Pancetta, Pears, and Figs

This is the perfect winter salad to pair with your favorite grilled cheese sandwich. If you prefer, substitute toasted walnut oil and walnuts for the hazelnuts and oil.
Red Quinoa and Lentils with Fried Goat Cheese, Citrus and Pomegranate

Packed with protein and fiber, this sprightly salad is a balance of sweet and savory. Pan-frying the goat cheese creates crisp edges and creamy centers, but if you’re short on…
Warm Brussels Sprout Caesar Salad with Multigrain Croutons

Need a winter salad to serve with your favorite soup? Try this warm version of the steakhouse classic. Warning: This may become your favorite way to enjoy Brussels sprouts.
Chashu Ramen

The key to the success of this traditional ramen is the slow-cooked, intensely savory Japanese-style broth. Paired with the full-flavored braised pork belly, marinated eggs, and noodles, it makes a…
Roasted Lemons with White Beans, Olives, Herbs, and Shrimp

Because this dish uses all of the lemon, it may, on first bite, taste a bit bitter. Still, the mix of flavors—the sweet shrimp, creamy beans, and briny olives—conspires to…
Lemon Ricotta Gnocchi

Light and lemony, this pasta would make a great first course or a light supper served with a salad. If you’re very ambitious, serve the gnocchi as a side with…
Pizza with Lemon and Burrata

Creamy cheese and paper-thin slices of lemon make an incredible bite of pizza; the tang of the fruit marries well with the mellow cheese. Use a large serrated bread knife…
Poached Fluke in Lemon Brodo

Fragrant with lemon, this light, utterly simple fish dish is a joy to cook and eat. Serve it with some good crusty bread to dunk in the broth.
Classic Sunday Pot Roast

When you want a hearty dinner of meltingly tender meat, turn to pot roast. Though it takes a few hours to make from start to finish, there’s little work involved,…
Milk-Braised Pork Shoulder with Fennel and Cannellini

In Italy, particularly the Emilia-Romagna region where dairy reigns supreme, they've been braising pork in milk for centuries. The lactic acid in the milk helps tenderize the meat, giving it…
Asian-Style Beef Pot Roast

Though the classic pot roast formula is a classic for a reason, it's fun to change it up to make it more boldly flavored. In this version, for instance, beef…