This version of cole slaw is versatile—it can be served as a salad, a side, or a condiment. It’s especially good with steak.
The combination of cornmeal and buttermilk offers both texture and tang.
Fregola is a tiny toasted pasta from Sardinia. It can be found at Italian specialty stores, or ordered online at GourmetSardinia.com. You can also substitute Israeli couscous or any tiny pasta,…
This is a take on Steak Diane, the famous tableside dish served for eons in fancy French and “Continental” restaurants. Instead of the traditional pounded steaks for Steak Diane, I…
我喜欢这些无花果就像晚餐windi烧烤ng down. They take only a couple of minutes to prepare and since they're cooked over a low flame, you…
I like to use a combination of cherry tomato varieties for great flavor and color. This is a perfect destination for those cute baskets of Sweet 100s on display at…
This dipping sauce is the perfect complement for Shrimp & Scallop Cakes, or for homemade or store-bought Asian dumplings. Sambal badjak and sambal oelek are Indonesian hot chile pastes. You…
Apricots or pluots can also work in this recipe.
This dish is also delicious served cold or at room temperature over salad greens.
If you’ve never had a bread salad, you’re missing out on a great way to both use up leftover bread and showcase summer tomatoes. Bread salads are common in the…
Add some Mediterranean flair to tonight's grilled steak. These kebabs are simple yet flavorful; the ginger and garlic dressing drizzled over the meat and vegetables adds plenty of zing to…
Giardiniera is an Italian-style mixed pickle that typically contains pearl onions, cauliflower, hot peppers, cucumbers, carrots, and celery. You can find it in glass jars in the supermarket.
This recipe makes more flavored butter than you’ll need; freeze the rest for another steak. Chorizo is a spicy, cured sausage often used in Spanish cooking. Be sure to buy…
This slaw also makes a tasty topping for fish or chicken soft tacos.
This wonderfully fragrant oil is the flavor base for many of the dishes in the Tuscan grilling menu. It involves little more than heating the oil so that the garlic…
This salad is perfect with grilled pork chops or roasted pork tenderloin.
Here’s a mostly hands-off version of ratatouille that’s different in character from my sautéed one but also delicious. It yields a bit less, but by using two sheet pans, you’ll have…
This freeform tomato tart makes a great appetizer, lunch, or light supper. Use the best-tasting, locally grown farmstand beefsteak tomatoes you can lay hands on.
This ratatouille takes a bit of time, but the deep, rich flavors are worth the effort, and it yields enough for delicious leftovers. Try it in a Provençal Vegetable Tart or…
Leftover ratatouille gets a flaky base from store-bought puff pastry in this savory tart. Serve big squares for dinner or smaller ones for appetizers.
In an unusual but inspired twist, this recipe combines the decidedly Eastern flavor of star anise with a very Western herb: fresh rosemary. For a quick and delicious second meal, grill…
Peppery, bitter radicchio mellows a bit when it's grilled, and, when tossed with baby spinach and shavings of Pecorino Romano, it's the perfect counterpoint to the rich grilled chicken and…
These roasted potatoes couldn’t be easier. Spread the potato chunks on a heavy-duty rimmed baking sheet, drizzle on some olive oil, sprinkle with salt and pepper, and roll them around…
The tangy flavor of the green mango in this slaw goes really well with fish or shrimp.
The crisp, intensely flavored sage leaves are delicious eaten with the chicken and sausage on these skewers.
How to season and care for and cook in a cast-iron skillet
There's a surprising range of options among hand-held juicers, from reamers to funnels
Sauté or roast—but don't simmer—to make this classic Provençal vegetable dish truly delicious
Though halloumi is perfectly tasty when eaten fresh, the coolest thing about halloumi is that, when heated, it softens but doesn't melt, so you can grill it, pan-fry it, or…
1. Using a paring knife, start at the stem end of the fruit and cut through to the pit. Run the knife all the way around the fruit, keeping the…
To make crab cakes, you don’t need to cook and pick the crabmeat yourself; fresh or pasteurized picked meat is fine. But picking and eating crabs can be a lot…
These meaty, succulent tomatoes are one of summer's most flavorful gifts
Find out about chorizo and learn how to tell if it is ready to eat or needs to be cooked first.
What are cornichons? Find out here.
Fregola: find out where to buy it, how to use it in your cooking, and how to mimic its flavor with pasta or Israeli couscous.
Homemade gelatin desserts are not just for kids. In this article, you'll find tips on getting a perfect gel and learn what fruits to avoid.
In a blind tasting, Fine Cooking staffers sample six widely available brands of mayonnaise. Get the results, along with a recipe for making your own mayo.
Kimberly Y. Masibay reviews the Foodloop.
Kimberly Y. Masibay reviews the GarlicCard grater.
Read a review of the KWC Waterstation, the food-prep station of your dreams, if not of your means.
Read a review of two hinged cast-iron cookers that can be used over a campfire to grill toasted sandwiches.
Tony Rosenfeld reviews Kyocera's 6-1/4-inch chef knife and 5-1/2-inch santoku knife.
做出最好的鱼和海鲜饼食谱from Seattle’s favorite chef
Laura Giannatempo visits Suzuki Farm in Delaware, wheere Ken Suzuki grows hand-farmed Japanese produce.
For great flavor, roast first and then toss with fresh summer vegetables
Here’s an easy method for incredibly moist cakes with pretty fruit toppings.
Tim Gaiser suggests red, white, pink, and sparkling wines that go well with summertime fare.
Strawberries make this quintessential summer beverage as dazzling to look at as it is refreshing to drink
With meat, the cut matters as much as how you cook it
A few tricks will give slaw a crisp texture and fresh, balanced flavor
In 1980, I was hired as the chef for a brand-new restaurant called Café Sport, and from the first draft of the menu, Dungeness crab cakes were a centerpiece. I…
The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like…
Strawberries lend a bright pink color and a sweet berry contrast to the tart lemon flavor in this quintessential summer drink. Find more quintessential summer drink recipes on our Guide to…
Head outdoors for a relaxed feast of chicken skewers, bruschetta, and salads—all cooked on the grill.
The best steak you’ve ever tasted might not be from the grill
Phõ is a classic Vietnamese soup made from a long-simmered spiced beef broth poured over cooked rice noodles and thinly sliced raw beef (the heat of the broth cooks the beef). The…
This salad is satisfying enough to work as a main course, but if you're expecting weeknight dinner guests, take the "small plates" approach and serve it with other quick and…
Read a short review of the Weber grill basket.
You don't have to beat a whisk until your arm aches to enjoy homemade mayonnaise: whipping up a fresh batch takes just a few minutes with a hand mixer.
The trick to making great fish cakes is to buy fresh ingredients, handle them gently, season with restraint, and pan-fry until you’ve got a crisp, brown crust and a succulent…
This is fabulous next to a simple lamb chop or roast chicken, and it can even stand on its own as a vegetarian main dish.
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?
