Get ready, seafood lovers! The most delicious time of the year is here.
Grilling lends a smoky note to the sweet crabs and scallions in these tacos, while the tangy avocado mash brightens each bite. If you have tender, fresh corn tortillas, use…
New York Times columnist Mark Bittman came up with this brilliant method of cooking soft shells low and slow so they release all their delicious juice, creating a briny-sweet sauce…
A light coating of seasoned flour gives the crabs’ tender shells a little extra snap; boost the flavor with Old Bay, cayenne, or any other seasoning, if you like. You…
The must-have cookbook for 2015
So you've bought a bottle of peach liqueur to make the Peach-Almond Icebox Cake...what else can you do with it? Try this refreshing cocktail, which brings a sweet, herbal twist…
Calling all foodies; join Fine Cooking at Eat Drink SF 2014! We're taking our tastiest recipes and talented contributors to super-cool San Francisco for an epic food, wine, and spirits…
If you like paella, you’ll love this rich Spanish pasta dish, chock full of chorizo, mussels, and chicken.
Here's how to give your skin-on pork roast a deliciously crisp, bubbly crust.
Filled with genius tips, strategies, menu ideas, and of course, recipes (130 of them), this book really does answer the age-old question "What's for dinner?"
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