SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

Recipe

OF THE DAY

Chocolate Mint Shooters from The Pioneer Woman Cooks: A Year of Holidays

Like Us?

SPREAD THE WORD!

RECIPE SEARCH

Tell me more about Project Foodie recipe search

  add another ingredient

- or -



Fine Cooking

MAGAZINE

June/July, 2014

April/May

Index

To save a recipe: Click on the "Save" button next to the recipe and it will be saved into your recipe box.


Narrow Display to Recipes with Tag:
appetizers(1) | beef(4) | breakfast(2) | cake(2) | chicken(3) | desserts(10) | fish(7) | frozen(7) | main(21) | misc(8) | pasta(2) | pork(2) | salad(5) | salmon(5) | salsa(1) | sandwiches(2) | scallops(1) | sides(4) | snacks(1) | turkey(1)

show more tag choices

Sort Recipes by:
Name | Rating

Asian Chicken and Rice Noodle Salad

(Fine Cooking, June/July, 2014)

Although this salad may look like it’ll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy vinaigrette makes you want to keep eating.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Beer-Battered Deep-Fried Pickles

(Fine Cooking, June/July, 2014)

What happens to pickles when you fry them? The same thing that happens to anything else you fry—they only get better! These crunchy, juicy pickles make a fantastic game-day snack. If you don’t have a deep-fat thermometer, try making the Pan-Fried Pickles instead.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Blackberry-Elderflower Sorbet

(Fine Cooking, June/July, 2014)

This gorgeous purple sorbet takes a sophisticated turn by marrying winey-sweet blackberries with floral, fragrant elderflower liqueur. It would be lovely as a last course for a summer supper, served with crisp buttery cookies.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Bread-and-Butter Pickles

(Fine Cooking, June/July, 2014)

These sweet and sour pickles can be eaten as soon as they cool, but the longer they sit, the more flavorful and crunchy they’ll become. Try them on slices of buttered bread in their namesake snack.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Breakfast Quinoa

(Fine Cooking, June/July, 2014)

Quinoa makes a soothing porridge, a perfect choice for a higher-protein breakfast. Top it with your favorite berries, nuts or fruit.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Butter-Basted Spiced Cod with Polenta

(Fine Cooking, June/July, 2014)

Baking cod in melted butter adds a richness to the fish that nicely balances the heat from the harissa, a North African paste made of ground dried chile peppers, garlic, olive oil, and spices.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Cajun Chicken Panini with Spicy Dipping Sauce

(Fine Cooking, June/July, 2014)

Spicy, tender chicken, onion, and cheese make a delicious panini, but what elevates this dish is the cool, creamy jalapeño-and-cilantro sauce served with it. It’s so good that you’ll wonder why more sandwiches don’t come with a sauce on the side. Serve with a salad.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Champagne-Lavender Marinated Grilled Rib-Eye

(Fine Cooking, June/July, 2014)

Lavender may not immediately come to mind when you think of steak, but paired with thyme and Champagne vinegar, it adds a subtle summery note to the meat, as if you were enjoying your steak at a bistro in Provence.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Chicken Paillards with Asparagus, Lemon, Garlic, and Dill

(Fine Cooking, June/July, 2014)

A lemony dill sauce brightens chicken breast and complements asparagus. Though there is quite a bit of the herb in here, it does not overwhelm the rest of the dish. Serve with some boiled new potatoes, if you like.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Chocolate-Orange-Ricotta Trifles

(Fine Cooking, June/July, 2014)

These individual layered desserts combine the flavors of tiramisu and cannoli: rich chocolate, sweet and creamy ricotta, tender coffee-soaked cake, pistachios, and candied orange peel. Leftover sponge cake can be used to make shortcakes.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Classic Boston Baked Beans

(Fine Cooking, June/July, 2014)

These saucy beans will become a year-round favorite. They’re a great foil for smoky barbecue, and they’re comforting in colder weather. Navy beans are commonly used, but in New England, creamy, flavorful heirloom beans like maroon-eyed soldier beans, yellow-eyed beans, and maroon-and-white Jacob’s cattle are popular. They may need to cook longer.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Curried Tomato Soup with Fragrant Quinoa

(Fine Cooking, June/July, 2014)

You can add plain cooked quinoa to soup just as you would plain rice or barley, but this recipe takes that to a whole new level, infusing the quinoa with ginger, star anise, and cinnamon. The soup is delicious hot or cold.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Dill Garden Pickles

(Fine Cooking, June/July, 2014)

You can use any variety of fresh vegetables to make these aromatic sour pickles. The flavor of the pickling spices will intensify the longer they’re refrigerated. Just be sure to let the liquid cool before pouring it over the vegetables to keep everything crunchy.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Flatbread Salad with Tomato, Chickpeas, Feta, and Mint

(Fine Cooking, June/July, 2014)

This take on fattoush, a Middle Eastern bread salad, makes a great summertime meal as there’s no cooking involved (aside from toasting some bread), and the flavors are bold and fresh. Many supermarkets carry lavash; if you can’t find it, substitute pita bread, but split it before toasting.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Fresh Piña Colada Sorbet

(Fine Cooking, June/July, 2014)

Deliciously balanced and not-at-all cloying, this classic combination of sweet pineapple, rich coconut, and rum hits all the right notes.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Fried Pizza with Burrata and Fresh Basil

(Fine Cooking, June/July, 2014)

This pizza, with its tender-crispy fried crust, no-cook tomato sauce, and creamy mozzarella, is swoonworthy. You can fry the crust about 2 hours before topping and baking. Your pizza won’t be as dark in color as Rocky Maselli’s unless you also have access to a wood-burning oven, but it’ll still taste great.
finding ingredients...
Ingredients:
View:

finding recipe...

*Some Fine Cooking recipes require an on-line subscription to view recipes
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Grapefruit-Mint-Campari Sorbet

(Fine Cooking, June/July, 2014)

Think of this sorbet as a less-boozy (and less sweet) frozen cocktail: bittersweet Campari echoes the bittersweet grapefruit, and mint adds a gentle freshness.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Grilled Porterhouse Steak with Chimichurri Sauce

(Fine Cooking, June/July, 2014)

This take on the classic Argentinean condiment includes a little heat in the form of a jalapeño; it’s a perfect pairing for a big, beefy porterhouse steak.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Grilled Spice-Rubbed Hanger Steak

(Fine Cooking, June/July, 2014)

Despite all of the spices in it, this toasty rub doesn’t overwhelm, it enhances the flavorful hanger steak. The recipe makes more spice rub then you’ll need for one steak, but it keeps for up to 1 month in an airtight container.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Grilled Strip Steaks with Miso-Truffle Butter

(Fine Cooking, June/July, 2014)

There’s something about the way salty, savory miso mingles with charred grilled beef that’s impossible to resist.  You’ll have leftover miso butter, but it will keep in the fridge for a week and can even be frozen.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Grilled Whole Wild Salmon with Preserved Lemon and Fennel

(Fine Cooking, June/July, 2014)

This showstopping main course is perfect for a summer cookout or celebration. The salmon comes off the grill juicy and tender, perfumed with the preserved lemon-fennel stuffing and deeply seasoned from the cumin-and-garlic-spiked spice paste rubbed into the skin and cavity. Serve with grilled zucchini and eggplant, and warm flatbread.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Half-Sour Dill Pickles

(Fine Cooking, June/July, 2014)

These crisp, tangy, low-salt pickles, known as “half-sours” in deli speak, are made with a roughly 3.5% salt solution, which is the salinity of seawater.To learn more about the pickling process, including what can go wrong during home pickling, read The Science of Pickles.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Hot Milk Sponge Cake

(Fine Cooking, June/July, 2014)

This versatile cake is a great base for other desserts, from a lemony roulade to chocolate-orange trifles to a decadent White Forest cake. It always comes out light and springy, yet sturdy enough to soak up flavorings without disintegrating. Bake it as a thin sheet, a square, or a round, depending on how you’ll be using it later.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Korean-Style Scallion Pancakes

(Fine Cooking, June/July, 2014)

Known as pa jun in Korean (pa means scallion, and jun refers to battered, fried foods), these savory pancakes are more tender than their crispy Chinese counterparts. Paired with a spicy soy dipping sauce, they make a scrumptious snack, appetizer, or side dish.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Lemon Roulade with Strawberry-Mint Salsa

(Fine Cooking, June/July, 2014)

This sweet and tangy cake is served with a summery topping that combines fresh, ripe strawberries with bright mint and a surprising ingredient: jícama, which adds a wonderful crunch.
Ingredients:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

See more recipes: 1 2 3 Next

Please let us know if you have any comments or feature requests for the Project Foodie Recipe Box. We value your feedback!

Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.