This old-fashioned dessert is essentially a stovetop cobbler; it's called a grunt supposedly because of the sound the berries make as they simmer. You can substitute blueberries for the blackberries if…
I tried this terrific ice cream in Campeche and was fortunate enough to find a recipe for it in the Guía Gastronomía series (published several years ago by the magazine…
These cheese crisps can be made in a nonstick sauté pan one by one, but it's more efficient to make them in batches on baking sheets in the oven. The…
Combine in blender or small food processor.
This tart and spicy butter really brings out the sweet, smoky flavors of grilled corn. Get grilling tips and recipes on the Guide to Grilling and watch the How to Grill Corn…
Allspice, nutmeg and rum give these kebabs of strawberries, pineapple, kiwi and mango a lilting Caribbean accent.
This is an ice cream for those who luxuriate in the creaminess of milk chocolate, which is enhanced by the cream in the custard base. Dress yours up for company…
Hearty and thick from chopped tomatoes, herbs, and roasted peppers (but not a speck of bread), this soup uses lemon juice instead of the traditional vinegar. It’s almost as thick…
Freeze any unused dough well wrapped in plastic; defrost the frozen dough in the refrigerator for a day before using it.
This recipe, adapted from the Wine Spectator Greystone Restaurant, is based on traditional tapas from Spain. The spice rub that's used in this recipe can also be used to flavor…
At the farmers’ market, choose a mix of young, firm, spicy greens that will hold up to the warm vinaigrette in this salad. The cheese I like for this recipe…
浅绿色,令人满意的块状的纹理,这s version of gazpacho looks lovely when garnished with red grape halves, green or purple basil, diced cucumber, and an ice cube or two.
Use the biggest white beans you can find. I like fat Emergo beans; they’re creamy and mellow, with a rich, nutty flavor.
A refreshing agua fresca is a popular drink in Mexico and all over Latin America. Agua frescas are basically fresh ripe fruit juices, sweetened and served over or blended with…
The texture of this dough makes it a little more prone to tearing, especially as you fold it up and over a filling. If this happens, simply pinch the dough…
If you use canned chickpeas in place of dried, don’t cook them. Add the turmeric and salt to them (but not the onion or bay leaves) and continue with the…
I like the combination of “New World” vegetables—corn, beans, squash, and tomatoes—in this summer recipe, but feel free to choose any good-looking vegetables at the market to top the polenta;…
This chocolate ice cream has a distinctive, almost roasty flavor. You can substitute semisweet chocolate for the Mexican chocolate, increasing the sugar to 3/4 cup and adding a scant 1/2…
A few minutes over a hot fire adds subtle smokiness, a perfect accent to today's super-sweet varieties of corn
I like straining this soup so it’s absolutely smooth; if you’d rather not strain it, purée it more coarsely so the soup is chunky and tiny fibers aren’t an issue.…
Frangipane is a rich almond-flavored pastry cream. I make this version using almond paste, which is available in the baking section of the supermarket.
I originally developed this recipe using amaretti—very sweet, very light, very crisp almond meringue cookies. You can often find them in Italian and specialty groceries. Almond biscotti work well, too.…
Because this dough has the added crunch and texture of cornmeal, it's a bit more difficult to roll out, so be a little more generous when flouring your work surface.…
Even when fully frozen, this very coconutty ice cream remains soft and looks almost sticky. Coconut flakes go from toasted to burnt quite fast, so keep an eye on them.
You’ll find green mangos, lemongrass, and fish sauce at Asian grocery stores and some supermarkets. Look for unripe mangos that are still very firm.
Take advantage of sweet summer melons (use any variety) with this refreshing drink.
A fresh produce guru shares his shopping strategies and six recipes for a sensational summer dinner
Whether sweet or savory, a galette is less fussy than a traditional tart and offers more crisp crust
A few minutes over a hot fire adds subtle smokiness, a perfect accent to today's super-sweet varieties of corn
See how to mince garlic in two easy steps.
There’s a smoker out there to suit your needs and your budget
Two mellow flavors—chocolate and coconut—owe their soft, lush texture to evaporated milk
Tossed with fragrant herbs and a bright dressing, beans make a light yet filling dish
Joanne Smart likes to use vegetables and herbs from her garden in a summer vegetable strata. Here, she explains the technique and offers a recipe for this quiche-like light meal.
These chilled soups get their sparkle from olive oil, vinegar, bread, and garlic
Try grilling fruit for an irresistible smoky sweetness that's right for dinner or dessert
A fun summer project that gives you salmon with a fabulous smoky flavor and a superb texture
Amy Albert reviews RinQuinQuin, a peach apéritif from the south of France.
Fine Cooking visits Forman Vineyard in California's Napa Valley, where wine is made using artisan techniques.
James Peterson explains how to make a classic tomato concassée and suggests ways to use it raw (or cooked, for a more intense flavor).
Turkish olives are hard to find, but now one family business, the Olive Farm, is bringing a light, crisp olive to American tables directly from the southwest coast of Turkey.…
Whatever the flavor, Shirley Corriher liker her homemade ice cream to have a creamy, smooth texture, a soft consistency, and a full body. In this article, she explains how different…
Here's a primer on garlic: how to select and store it, and how to separate, peel, mince, chop, and crush the cloves.
Sage can be more than a once-a-year addition to stuffing, says Sophia Schweitzer, who sings the praises of fresh sage as a culinary herb. Learn about the plant and how…
Learn all about olives: olive trees, what to look for at the market, brining vs. dry curing, and the range of flavors available from kalamata, picholine, niçoise, lucque, Sicilian, manzanilla,…
Molly Stevens talks about spareribs, back ribs and other cuts of pork ribs.
Part of the thrill of grilling is learning to manage all the surprises that come your way. With so many variables— the heat of the fire, the way your food…
Pancetta is cured Italian bacon; unlike American bacon, it isn’t smoked. You’ll find it at specialty stores, Italian markets, and some supermarkets. Don’t use American bacon: It takes too long…
This dessert is especially good with caramel-flavored ice cream, but vanilla is also delicious.
The character of this sauce depends on the contrast of sweet and smoky flavors. For sweetness, use only the ripest summer (beefsteak) tomatoes. For smokiness, smoke the tomatoes in an…
Be sure to brown the squash for the best flavor.
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