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RecipeRoasted Uncured Ham with Mustard-Herb Crust
Dress up ham with this simple sweet-savory topping. You can use leftovers in wraps, sandwiches, casseroles, and stews.
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RecipePersonal Pavlovas
Individual-sized pavlovas are a simple-yet-festive gluten-free dessert, and this recipe illustrates how easy they are to customize just the way you like them, with options for flavoring the meringue shell,…
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RecipeApricot-and-Herb-Stuffed Leg of Lamb
Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. For the best flavor, stuff the lamb the day before you…
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RecipePesto-Crusted Racks of Lamb
The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and…
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RecipePoached Egg and Asparagus Toasts with Beurre Blanc
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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How-ToHow to Peel Hard-Boiled Eggs
Peeling a lot of hard-cooked eggs can seem to take forever. But this tip will have you on your way to deviled eggs in no time flat.
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How-ToHow to Make a Croquembouche
A classic French croquembouche—a tower of caramel-coated cream puffs with a halo of spun caramel threads—is a fixture at weddings and holidays. It's definitely a bit of a project, but it's a fun one. Learn how to build this sweet and salty cream puff tower from the bottom up.
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How-ToHow to French a Rack of Lamb
Frenching a rack of lamb—that is, removing the meat, fat and membranes that connect the individual rib bones—gives the rack a clean look for an elegant meal, and is a…
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How-ToHow to Make Classic French Macarons
Pastry chef Joanne Chang takes us step by step through her foolproof recipe for these delectable (and charming) French sandwich cookies
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How-ToHow to Make Lemon Meringue Pie
Fine Cooking's senior food editor demonstrates Carole Walter's secrets to getting luscious, billowy homemade lemon meringue pie just right.
