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

RECENTLY ADDED RECIPES

RECIPE SEARCH

- or -

Tell me more about Project Foodie recipe search

HolidayBaking appetizers bars bass beef biscuits bread breakfast cake chicken clams cookies crab cupcakes dip dressing dressings drinks duck eggs fish frosting frozen fruit halibut ham ice cream lamb lasagna lobster misc muffins mussels nuts oysters pasta pie pizza pork poultry pudding rolls salad salmon salsa sandwiches sauce sausage scallops scones shrimp snacks sorbet soup spread st-patricks-day stew thanksgiving trout try tuna turkey veal vegetarian vietnamese

Cookbook Award Finalists

IACP

It's cookbook award season!


Browse our IACP Finalists' Guide for your favorite (or perhaps soon to be favorite) cookbooks and vote in our IACP Cookbook awards straw poll.


Check back from now until the IACP awards on April 22nd to enjoy our cookbook finalists' profiles.


Foodie Talk

PEGGY FALLON

Feeding the Famished O'Foodie

I received this assignment by default. Well, okay, maybe I sort of begged for it. St. Patrick's Day is the only time of year when my people take center...

continue reading >

Articles

FOODIE PAM

What's Cooking March, 2010

While it may not seem like Spring yet, the official start of Spring is just a few weeks away.  For the March magazines, the transition from winter to spring...

continue reading >

Cookbooks

FOODIE PAM

Rose's Heavenly Cakes

continue reading >

From the Chef

SOPHIA MARKOULAKIS

In Season: Cauliflower

Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates...

continue reading >

Cookbooks

HEATHER JONES

Do you know any vegetarians? Of course you do.  There's your temperamental teen-age niece, boomer parents, or in my case a four-year old who leans towards vegetarian eating habits...

continue reading >

Fine Cooking

MAGAZINE

December/January, 2009

October/November

February/March

Index

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

Learn more about the Project Foodie Recipe Box


Recipes in All Tags

Narrow Display to Recipes with Tag:
Fine Cooking(1) | appetizers(1) | beef(3) | biscotti(1) | cake(5) | candy(5) | chicken(1) | cookies(3) | desserts(14) | drinks(4) | fish(3) | main(10) | misc(1) | pork(2) | salad(2) | salmon(3) | sandwiches(2) | sides(14) | soup(4) | try(7)

show more tag choices

Sort Recipes by:
Name | Rating

Bourbon Hot Toddy

(Fine Cooking, December/January, 2009)

While a hot toddy can’t cure a cold or the flu—as it was thought to do when the drink was invented in the late 19th century—it sure can soothe the soul.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Bow Tie Cookies with Apricot Preserves

(Fine Cooking, December/January, 2009)

I treasure these cookies because they’re one of the first things my mom taught me to bake when I was a child. She found the recipe in an old regional cookbook (we’re from Chicago). We made the cookies every year, and over time, we tweaked the recipe to make it our own. Although the original recipe had a different name, we always called our version “klotchies” because they were just like the kolache cookies we loved from a small Polish bakery down the street.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Broccolini with Olives and Capers

(Fine Cooking, December/January, 2009)

Broccolini is a more delicate version of its larger cousin, broccoli (which is just fine to use in this recipe if you can’t find broccolini). The entire stalk is edible, and there’s no need to trim it. 
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Brown Rice with Walnuts and Golden Raisins

(Fine Cooking, December/January, 2009)

Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The toasted walnuts and raisins in this dish add texture and substance to an otherwise basic brown rice.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Candied Ginger

(Fine Cooking, December/January, 2009)

You can use store-bought ginger instead of making your own, but homemade candied ginger isn’t hard to make and it has a couple of advantages: feisty ginger flavor and a less sticky texture that’s easier to chop.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish

(Fine Cooking, December/January, 2009)

If you can find it, use orange cauliflower; it won’t change the soup’s flavor but will give it a lovely golden color.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Chestnut Soup with Crisp Prosciutto

(Fine Cooking, December/January, 2009)

 For an ultra-silky texture, use a regular blender rather than a hand blender to purée the soup.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Chicken Adobo with Rice

(Fine Cooking, December/January, 2009)

Based on traditional Filipino chicken adobo, or chicken stewed in vinegar, this is a perfect weeknight dish, as most of the ingredients come from the pantry. Serve with a fresh green salad.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Chocolate Soufflés with Brown Sugar and Rum Whipped Cream

(Fine Cooking, December/January, 2009)

The anxiety of making soufflés is gone forever with this freezer-to-oven recipe. The whipped cream is delicious, but you can also serve pieces of English toffee and fresh, dried, or candied fruit with the soufflés so your guests can garnish as they please.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Chocolate-Coconut Fudge

(Fine Cooking, December/January, 2009)

You start with the smoothest, creamiest chocolate fudge recipe ever, then sprinkle on the toasted sweetened coconut flakes.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)

(Fine Cooking, December/January, 2009)

My wife is from Argentina, and the first time I traveled there with her, I fell in love with alfajores—delicate shortbread cookies with a gooey dulce de leche filling and a coating of dark chocolate. Several years—and many cookies—later, I was finally able to recreate them at home, just the way they tasted in Argentina. They’ve been our holiday go-to cookie ever since.Web extra: As part of Fine Cooking's Virtual Cookie Exchange, Andy demonstrates the technique behind these cookies. Watch the playback to learn why Andy doesn't temper the chocolate, why he uses an offset spatula, and how he makes relatively quick work of dipping the cookies.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Chopped Steak Sandwiches

(Fine Cooking, December/January, 2009)

The steak is “chopped” by pulsing it quickly in a food processor into tender little pieces.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Classic Buttermilk Pancakes

(Fine Cooking, December/January, 2009)

You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour. This recipe can be easily doubled or tripled.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Coconut Chocolate Almond Biscotti

(Fine Cooking, December/January, 2009)

I was thinking about my favorite candy bar, Almond Joy, and wondering if I could add those flavors—the almond, chocolate, and coconut combination—to biscotti. It worked! Now, these cookies are a holiday favorite in my family.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Coriander-Crusted Pork Tenderloin

(Fine Cooking, December/January, 2009)

To be fit and healthy, we need to shift our focus toward more fruits and vegetables and away from refined grains and high-fat meats. The meat in this dish is a succulent and lean pork tenderloin. It takes up only a quarter of the plate but still satisfies.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Creamy Chocolate Fudge

(Fine Cooking, December/January, 2009)

Give the gift of fudge! This melt-in-your-mouth chocolate fudge is simple to make and keeps for up to 10 days in an airtight container.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Crushed Potato and Watercress Cakes

(Fine Cooking, December/January, 2009)

Yukon Gold potatoes bring extra buttery flavor to these cakes, and their waxy texture (as opposed to a russet’s floury texture) helps hold the cakes together.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Gingerbread Cake with Root-Beer-Poached Pears

(Fine Cooking, December/January, 2009)

Root beer’s aromatic, spicy sweetness makes it a great poaching liquid for pears. Serve both the gingerbread cake and the pears warm or at room temperature.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Gingersnap Snowflakes

(Fine Cooking, December/January, 2009)

I wanted to capture the flavor of gingersnaps in a cookie that I could roll out and cut into festive shapes. Every Christmas, I make these with my niece and nephew, who love to cut them into snowflakes. After we bake them, I fill a couple of pastry bags with the icing and let the kids go to town.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

(Fine Cooking, December/January, 2009)

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Honey-Lemon-Glazed Cauliflower

(Fine Cooking, December/January, 2009)

Use whatever variety of honey that you like best—a mild variety such as clover, or one with a stronger flavor like chestnut.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Honey-Preserved Clementines

(Fine Cooking, December/January, 2009)

Jars of preserved clementines make great gifts at this time of year (if you can bear to part with them).
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Hot Chocolate Layer Cake with Homemade Marshmallows

(Fine Cooking, December/January, 2009)

All the rich flavor of hot chocolate—in cake form. Homemade marshmallows piled on top seal the deal.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show tags | share

Iceberg Wedges with Blue Cheese Buttermilk Dressing

(Fine Cooking, December/January, 2009)

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

Lamb Stew with Parsnips, Prunes, and Chickpeas

(Fine Cooking, December/January, 2009)

North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.
My Rating:
1 2 3 4 5
View:
finding recipe...
*Some Fine Cooking recipes require an on-line subscription to view recipes
More Actions:
add comment  | show notes | show 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!

Recipes

BY ACTIVITY



Privacy Policy - Terms of Use - Site Index
Copyright © 2007, 2008 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.