The Zuni Cafe Cookbook by Judy Rodgers (W. W. Norton) Perhaps more valuable than anything else in Judy Rodgers’s impressive Zuni Café Cookbook is the wisdom of her detailed writings,…
The combination of pears and nuts in this crackly-crisp strudel make it the perfect finish to any Meditterranean-themed menu.
Ginger ice cream is delicious on its own or sprinkled with candied ginger. It's also a great accompaniment to just about any seasonal fruit pie or tart.
Fresh ginger and carrots are natural companions, and cilantro gives this dish an added boost. For a simple dinner, serve these carrots with pan-fried fish and a wedge of lime.
I first read about this flavor combination in Elizabeth David’s Italian Food. As she suggests, they’re delicious served with lamb. If you don’t have Marsala, sweet sherry is a fine…
This is a perfect accompaniment to roast beef or chicken with mashed potatoes. Be sure to let the carrots and shallots caramelize and turn golden brown at the end.
These are delicious with roast pork and cornbread. Pure maple syrup is essential.
这些美味的煎饼Fr的萨瓦地区ance are perfect for brunch or a simple dinner. Because of the beaten egg whites in the batter, you’ll need to cook…
Thin matchsticks of ginger roast along with the vegetables, absorbing the butter and maple syrup so that they caramelize and become soft, chewy, and irresistible. Some minced ginger is also…
If your pineapple is very sweet, use a bit less sugar.
The shell for this tart is really easy to make, as it requires no rolling at all, just patting into the tart pan.
Canned coconut milk is available in the Asian food section of most grocery stores (don’t use “cream of coconut”—it isn’t the same thing). Be sure to shake the can of…
For the easiest carving, have your butcher remove the chine or feather bones, which make up part of the spinal column. For a larger crowd, cook a five-bone (10- to…
Garnish to be used with recipe for Braised Mediterranean Chicken.
Studded with flavor, this side dish will make a simple sautéed chicken breast special. To reheat, put the couscous in a heatproof serving dish, cover with foil, and put in…
You can use brown sugar instead of white, but in that case, omit the herbs.
Slices of fresh ginger are simmered with the soup base to gently infuse it with warmth and mellow sweetness. The raita is the perfect cooling counterpart. If you like heat,…
In this recipe, fresh ginger flavors the sauce, and ground ginger and other warm spices are rubbed on the fish to make a flavorful, crisp crust. Be sure to buy…
This cake freezes beautifully: cool it completely, wrap it securely in plastic, and then in aluminum foil.
You’ll have a bit of mint tea syrup left over, but it’s easy to use up: A splash mixed into a glass of sparkling water makes a delicious drink.
Turkey may be the centerpiece of traditional Thanksgivings, but it’s also a tasty weeknight option as well. Cutlets, especially, are quick-cooking and a nice way to add some variety to…
This treat is great out of the oven, stores well, and freezes like a dream.
Add tangy freshness, light spiciness, and mellow sweetness to your everyday dishes
Ginger's tough fibrous flesh makes it ideal for grating. A sharp grater works more quickly than a knife for slicing the aromatic vegetable into juicy grated bits that are perfect…
Panko flakes are Japanese breadcrumbs. In this short article, you'll find out where to buy them and how to use them in your cooking.
1. To wash a bunch of parsley (or any leafy tender herb), hold the stems and dunk the bunch repeatedly in a bowl of cold water, letting the grit settle.…
With their bright sweet-sour flavor and ruby color, pomegranate seeds make a beautiful and flavorful garnish. But they can be a real mess to get out using the traditional method…
In this article, Maryellen Driscoll discusses shears. You'll learn why they are so useful in the kitchen, and what to look for when shopping for a pair. And you'll find out what…
Ruth Lively offers a culinary primer on lemons and limes. You'll learn how to shop for them and store them, and how to use zests and juice in sauces, garnishes,…
Read Tony Rosenfield's short review of the Zyliss food chopper.
A crescent strainer lets you drain pasta and vegetables with ease.
Read Tony Rosenfeld's short review of high-carbon MAC knives.
In this short article, Jennifer Armentrout offers tips that will help you get the most accurate readings from your analog or digital instant-read thermometer.
Maryellen Driscoll decodes the egg-carton USDA grade shield. When you understand what the numbers mean, you can pick the freshest eggs from the display case.
In 1926, the USDA implemented standards for grading the quality of beef, and grading remains an effective tool for assessing beef in terms of tenderness, flavor, and juiciness. The USDA…
Removing the inedible parts of a pineapple isn't such a chore when you know nhow to proceed. In this short article, Jennifer Armentrout demonstrates the four easy steps.
Flo Braker is a big pineapple fan, and she has discovered many ways to use this tart-sweet fruit in desserts. In this article she shares several recipes, along with suggestions…
Like any other product, dried cherries vary in taste and quality. In this short article, you'll find a couple of sources for delicious dried cherries to use for snacks or…
Add spontaneity to your cooking with powdered porcini mushrooms.
If you're partial to artisanal Italian pasta, check out the offerings imported by A.G. Ferrari.
Good things happen when two pastry chefs tinker with chocolate, cherries, almonds, and coffee
The cuisine of Savoie, a French province on the western slope of the Alps, offers hearty mountain food, and the matafan is a prime example. In this article, Madeleine Kamman…
This classic technique works best with complementary flavorings that won’t mask the root’s delicate sweetness
Chicken broth—instead of cream—makes a lighter-style potato gratin with a boost of flavor from browned onions
One easy technique and a few savory fillings make a fast, delicious supper
Get short reviews of some cookbooks that Fine Cooking editors find worthwhile.
Wine makes a great gift, and in this short article (from 2003), Amy Albert offers some suggestions on to bring to your host or hostess.
Amy Albert visits chocolatier Paul Lemieux in Portland, Oregon, and watches as he prepares his luscious confections.
For the best roast beef, splurge on high-quality meat, season it well before roasting, and keep your instant-read thermometer handy
Be sure to prepare the filling before you start cooking the omelet.
Be sure to prepare the filling before you start cooking the omelet.
Saffron, cinnamon, pomegranate and phyllo lend an exotic edge to a laid-back menu.
Saffron, cinnamon, and cumin give this braised chicken depth of flavor, while dried figs and butternut squash provide sweetness and color.
You can make the couscous an hour ahead and keep it in a covered stainless-steel bowl over a pot simmering water.
Be sure to prepare the filling before you start cooking the omelet.
Lemon and herbs turn ordinary olives into something special. Make a batch or two of these ahead of the holiday rush to have on hand when guests drop by; they'll…
Jennifer Armentrout reviews a kitchen gadget that comes in handy for squeezing small amounts of lemon and lime juice.
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 Issue
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
