We sat down with one of our culinary heroes to get the inside scoop on his latest book—and we snagged a few of his new recipes, too.
This versatile veggie shines in satisfying holiday sides.
My nana’s latkes were just too good to update, but I’ve given them a modern twist by garnishing with watermelon radishes and serving them as a base for a first-course…
Expert advice on how to set up an impressive spread, with four inspiring international takes
Insipired by his grandma, Tony Rosenfeld's Hanukkah menu puts inventive (but respectful) twists on traditional offerings. The challah toasts that lead off the meal, for example, are reminiscent of the…
Brown butter and malted milk powder enhance the warm, rich, toasted flavors in these crisp yeast-raised waffles. Make most of the batter ahead, then cover and refrigerate overnight. The next…
The bell peppers, onion, ham, and cheese in this dish call to mind a Denver omelet. But instead of serving the hash browns on the side, they’re combined with the…
For a spicier, more filling take on conventional avocado toast, layer avocado with chile butter, refried beans, and tomato. Serve eggs alongside or on top.
松饼总感觉特别。在这里,它是成对的话d with potato and pancetta for a breakfast turnover that will turn heads. You can assemble the pastry the night before and bake…
A true crowd pleaser, this dish offers the best of two breakfast favorites: the classic flavor of French toast packaged in the easy grab-and-go shape of muffins. Since the preparation…
This easy 2-ingredient syrup beats store-bought anytime as an affordable alternative to maple syrup, whether you're serving it with pancakes, waffles, or French toast.
Making oatmeal in a multicooker—a multipurpose electric pressure cooker—lets you keep it warm without overcooking it, perfect for feeding houseguests waking up at different times. If you don’t have one,…
This sweet-and-spicy salad is a perfect way to wake up palates for a winter brunch or breakfast.
This colorful frittata makes a perfect brunch entrée, especially when paired with Radish, Celery & Frisée Salad. A little baking soda added to the onions helps them to brown faster.
This light, refreshing salad pairs perfectly with frittatas for breakfast or brunch, and rich stews or braises for dinner.
Aperitif: Cocktail Hour The French Way by Rebekah Peppler (Clarkson Potter, $18.99) Handsomely photographed and thoughtfully laid out with a how-to section, an aperitif primer, and a chapter on equipping your…
Everyday Dorie: The Way I Cook By Dorie Greenspan (Houghton Mifflin Harcourt; $35) Dorie Greenspan admits to burning down her parents’ kitchen at age 12, that she couldn’t cook when…
Eat What You Love: Everyday Comfort Food You Crave By Danielle Walker (Ten Speed; $35) As you might imagine, being diagnosed with celiac disease (or any other condition that requires…
Estela By Ignacio Mattos with Gabe Ulla (Artisan, $35) Chef Ignacio Mattos’s food is wildly delicious, and his downtown Manhattan bistro, Estela, wildly popular, especially among NYC’s culinary cognoscenti, who’ve…
The Noma Guide to Fermentation: Foundations of Flavor By René Redzepi and David Zilber (Artisan; $40) René Redzepi may be the most obsessed upon and obsessive chef on the planet.…
Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake By Kristin Miglore (Ten Speed Press; $35) If Genius Desserts were a recording, it would be titled Now That’s…
Butche的秘密r: How to Select, Cut, Prepare, and Cook Every Type of Meat By Arthur Le Caisne (Black Dog & Leventhal; $27.99) Anyone who loves to cook or…
All About Cake By Christina Tosi (Clarkson Potter; $35) I’d love to hang out in the kitchen with Christina Tosi. After spending time with her new book, All About Cake,…
These are the books the Fine Cooking editors are planning to give (or hope to receive) this holiday season.
These Äggcøddlers are a handy way to have a healthy breakfast in a flash: Just butter them, add your egg and other flavorful ingredients (think bacon, cheese, chopped spinach...), secure…
Brins’s fruit preserves are all natural, are made in small batches, and have just the right amount of herb or spice. Try the bright, edgy rosemary-grapefruit and lemon-saffron marmalades or…
These buttery cookies are a traditional Italian treat and easier to make than they look. The recipe uses one dough divided onto three portions and flavored with almond, mocha, and…
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