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December 2018/January 2019

Editors' Favorite Holiday Cookies

Few things are more synonymous with the holidays than cookies. They speak of sweet moments, our own memories and backgrounds, and a promise of sharing and caring. Simple and fun to…


  • Ottolenghi Simple Book

    Simple: A Taste of Yotam Ottolenghi's New Book

    We sat down with one of our culinary heroes to get the inside scoop on his latest book—and we snagged a few of his new recipes, too.

  • Cool Beans

    This versatile veggie shines in satisfying holiday sides.

  • Potato Latkes

    Nana's Classic Latkes

    My nana’s latkes were just too good to update, but I’ve given them a modern twist by garnishing with watermelon radishes and serving them as a base for a first-course…

  • American Cheese Platter

    How To Build The Perfect Cheese Platter

    Expert advice on how to set up an impressive spread, with four inspiring international takes

  • Hanukkah Menu

    A Hanukkah Feast To Remember

    Insipired by his grandma, Tony Rosenfeld's Hanukkah menu puts inventive (but respectful) twists on traditional offerings. The challah toasts that lead off the meal, for example, are reminiscent of the…


    Books That Cook

  • Aperitif book

    Book Review: Aperitif

    Aperitif: Cocktail Hour The French Way by Rebekah Peppler (Clarkson Potter, $18.99) Handsomely photographed and thoughtfully laid out with a how-to section, an aperitif primer, and a chapter on equipping your…

  • Everyday Dorie book

    Book Review: Everyday Dorie

    Everyday Dorie: The Way I Cook By Dorie Greenspan (Houghton Mifflin Harcourt; $35) Dorie Greenspan admits to burning down her parents’ kitchen at age 12, that she couldn’t cook when…

  • Eat What You Love Book

    Book Review: Eat What You Love

    Eat What You Love: Everyday Comfort Food You Crave By Danielle Walker (Ten Speed; $35) As you might imagine, being diagnosed with celiac disease (or any other condition that requires…

  • Estela cookbook

    Book Review: Estela

    Estela By Ignacio Mattos with Gabe Ulla (Artisan, $35) Chef Ignacio Mattos’s food is wildly delicious, and his downtown Manhattan bistro, Estela, wildly popular, especially among NYC’s culinary cognoscenti, who’ve…

  • Noma Guide to Fermentation

    Book Review: The Noma Guide to Fermentation

    The Noma Guide to Fermentation: Foundations of Flavor By René Redzepi and David Zilber (Artisan; $40) René Redzepi may be the most obsessed upon and obsessive chef on the planet.…

  • Genius Desserts cookbook

    Book Review: Food52 Genius Desserts

    Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake By Kristin Miglore (Ten Speed Press; $35) If Genius Desserts were a recording, it would be titled Now That’s…

  • Secrets of the Butcher book

    Book Review: Secrets of the Butcher

    Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat By Arthur Le Caisne (Black Dog & Leventhal; $27.99) Anyone who loves to cook or…

  • All About Cake book

    Book Review: All About Cake

    All About Cake By Christina Tosi (Clarkson Potter; $35) I’d love to hang out in the kitchen with Christina Tosi. After spending time with her new book, All About Cake,…

  • holiday cookbooks

    Our 2018 Holiday Cookbook Wishlist

    These are the books the Fine Cooking editors are planning to give (or hope to receive) this holiday season.

    Great Finds

  • Aggcoddler

    Äggcøddler Egg Poaching Cups

    These Äggcøddlers are a handy way to have a healthy breakfast in a flash: Just butter them, add your egg and other flavorful ingredients (think bacon, cheese, chopped spinach...), secure…

  • Brins Marmalades and Jams

    Brins’s fruit preserves are all natural, are made in small batches, and have just the right amount of herb or spice. Try the bright, edgy rosemary-grapefruit and lemon-saffron marmalades or…

  • Neapolitan cookies

    Italian Neapolitan Cookies

    These buttery cookies are a traditional Italian treat and easier to make than they look. The recipe uses one dough divided onto three portions and flavored with almond, mocha, and…

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