Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roll

  • Recipe

    Lemon-Rosemary Christmas Trees

    Rosemary gives these holiday cutout cookies a subtle piny touch, and lemon adds brightness.

  • Recipe

    Shrimp Salad Rolls with Tarragon & Chives

    Full of bright flavors, this shrimp salad is delicious on its own, too. If you’re in a hurry, you can use precooked shrimp for an easy weeknight dinner. The shrimp…

  • Recipe

    Lobster Rolls

    It almost doesn't feel like summer until you've had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a…

  • How-To

    How to Make Stromboli

    Take a flat pizza, roll it into a tight spiral and you have the pizzeria classic stromboli. Pizza expert Peter Reinhart demonstrates how it's done.

  • Article

    Easy-to-roll cracker dough

    I love the Seeded Crackers recipe in Fine Cooking's December 2007 issue, but had trouble achieving an even thickness when I rolled out the cracker dough by hand. The second time…

  • Article

    Bread Baking Guide

    Baking recipes, techniques, and tools for novices and experts alike

  • Article

    How to roll out perfect piecrust

    There’s no denying it: Piecrusts are one of the hardest things for a home cook to master. When it comes to rolling them out, experience counts for a lot, but…

  • How-To

    Make a Quick and Easy All Butter Pie Dough

    An all-butter dough gives you a flaky crust, perfectly balanced for a fruit filling

  • Menu

    Spring Fling

    Relax…this fresh, flavorful menu is practically stress-free

  • Recipe

    Brioche à Tête

    You can bake this dough in any loaf pan, but fluted molds will give you that fetching shape. Try 75-gram molds; they’re 2-7/8 inches in top diameter and 1-1/4 inches…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.