Crisp-skinned bone-in chicken thighs braise in a stew of fragrant Indian spices, onion, and chickpeas, each flavoring the other, in this simple and satisfying main course.
The guys behind Wise Sons deli share their recipe for tender, smoky homemade pastrami.
Take a trip through Vermont to discover what turns humble maple sap into tawny, luscious syrup
This recipe satisfies a craving for comforting stews, but without the laborious chopping and long cooking that so many stews require. Cod's mild flavor takes readily to the tomato and tarragon…
Rich, full-bodied chili in 30 minutes? Artichokes in 10? You can do it with a pressure cooker.
"This speedy recipe is one of my favorites for the pressure cooker," says Abigail Johnson Dodge, Fine Cooking's former test kitchen director. "In less than ten minutes I've got a…
If you use canned chickpeas in place of dried, don’t cook them. Add the turmeric and salt to them (but not the onion or bay leaves) and continue with the…
Use the biggest white beans you can find. I like fat Emergo beans; they’re creamy and mellow, with a rich, nutty flavor.
If you like spicy heat, leave the ribs of the chile intact; cut them out for less incendiary flavor.
Tossed with fragrant herbs and a bright dressing, beans make a light yet filling dish
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Person
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
