Blanching the basil before puréeing it will help the herb retain some of its bright green color. The purée gets layered with slow-roasted tomatoes in the Tomato Confit, Basil &…
I prefer the texture you get when you grind with a mortar and pestle, but a food processor works well, too. This dip tastes best when made ahead; it keeps…
Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated chocolate flavor. The consistency is fudgy but not gooey or underdone.
This is a delicious way that Indian and Pakistani cooks prepare roasted or grilled eggplant, and it tastes best made a day or two ahead. It's good as a light…
This sauce recipe will cover two pounds of pasta, so you can freeze half to enjoy later. The sauce is also delicious over tortellini, gnocchi, or even polenta.
To fry a whole chicken, you’ll need one very large, heavy skillet, preferably cast-iron, or two medium skillets. The cream gravy is a classic Southern accompaniment, especially if you're serving…
Toni Elling makes elegant crystallized flowers, a painstaking process that takes the mindset of a true artisan. Fine Cooking visits her company and reports on the work.
Crispy wisps of batter and a speckling of black sesame seeds give these shrimp and vegetable tempura textural as well as visual appeal. Though the amount of cornstarch in the…
This cobbler is a terrific way to combine all the juicy summer stone fruits that are in season together. I like to include a mix of apricots, white peaches, nectarines,…