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Fine Cooking

MAGAZINE

June/July, 2013

April/May

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Recipes in Tags:

pasta

Fusilli with Peas and Feta

(Fine Cooking, June/July, 2013)

Flavored with a good dose of dill and tangy feta, this bright green pasta is a delicious way to celebrate spring.
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Pork with Rice Noodles, Scallions, and Chile

(Fine Cooking, June/July, 2013)

A riff on larb, a vibrant ground-meat salad from Laos, this dish has sour, salty, and spicy flavors from lime juice, fish sauce, and chile, balanced by a fragrant hit of fresh mint and cilantro.
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