If you don’t have fresh basil, you could use mint or even a tiny sprig of fresh thyme. The most important thing is to get the berries nice and juicy.…
Tender beef gets a flavor infusion with a butter-mustard coating and blue cheese finish. If serving with a salad, such as the Fresh Herb Salad shown here, try some of…
To celebrate Fine Cooking's 25th anniversary, we figured a signature cocktail was in order. This little beauty is sure to get any party started. Bubbly Champagne, floral gin, and the…
Flecked with tart cherries and crunchy toasted almonds set against a creamy backdrop of white chocolate, this crisp candy bar is a study in contrasts. For best results, use a…
This chewy bar cookie is like a cross between blondies and a coffee cake spiked with white chocolate. Finely chopped white chocolate melts to give the batter a fudgy richness,…
With a full pound of white chocolate split between the fluffiest yellow cake and the creamiest vanilla frosting, this ain’t no weeknight dessert. Seek out the right ingredients, take the…
Tropical fruits are at their best in winter. Mangos and avocados, however, may need some time to ripen, so keep that in mind when shopping. You can purchase prepared granola,…
This sunshiny salad with subtle Moroccan spices is a colorful addition to any meal. Making candied kumquats is easier than you might think. Briefly blanching the fruit slices removes excess…
Thoughtfully selected cheeses mingle to create a delicate, silky sauce that allows the lobster to shine. With a touch of truffle oil, this dish is a huge hit at Steve…
Think eggs Benedict is decadent? Wait until you taste this lobster-centric version from Matt Jennings of Townsman restaurant in Boston.
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