The rich but bright marinade on this swordfish would work well with shrimp, scallops, or tuna. Or use them all to make a mixed-seafood brochette.
An easy-to-make spice rub gives tenderloin a savory, smoky flavor. Brush with Ancho Chile BBQ sauce, or your own favorite barbecue sauce.
This sweet, peppery, salty, tangy pizza is best eaten with a knife and fork. If you have a convection oven, use it so that the oven is as hot as…
Finely chopped tomatoes, bell peppers, and garlic bathed in oil and sherry vinegar call to mind the flavors of the summery Spanish soup. This no-cook sauce brightens up seared fish…
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,…
At The Purple Pig in Chicago, they skewer squares of skin-on boneless chicken thighs and pan-fry them to perfect crispness. Though a delight to eat, it’s not so fun boning…
Deeply flavored chicken thighs are a perfect match with this gingery, chile-spiked soy marinade. If you like things really spicy, add another teaspoon of sambal oelek to the marinade.
My husband and I were saddened when our favorite Indian restaurant switched from making their saag with chicken thighs to making it with chicken breasts. What had been a deeply…
Chicken thighs create a very chickeny broth, but during cooking, they’re not sapped of all their flavor. Croutons take the place of noodles in this hearty soup; be sure the…
I’ve often felt as if Fine Cooking and the website Food52 are kindred spirits, specifically the site’s Genius column, created by executive editor Kristen Miglore. Not only does it publish…
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?
