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Articles

FOODIE PAM

What's Cooking September, 2010

Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...

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Cookbooks

HEATHER JONES

Summer's End Foodie Reading List

Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.

Spoon...

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From the Chef

SOPHIA MARKOULAKIS

In Season: Grapes

When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I...

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Cookbooks

PEGGY FALLON

Style with Substance

When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...

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ChefLife

FOODIE PAM

Brewmaster Kirk Hillyard

Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results.  But how often do...

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Fine Cooking

MAGAZINE

December/January, 2009

October/November

February/March

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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.
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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.
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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. 
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Chopped Steak Sandwiches

(Fine Cooking, December/January, 2009)

The steak is “chopped” by pulsing it quickly in a food processor into tender little pieces.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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).
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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.
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Iceberg Wedges with Blue Cheese Buttermilk Dressing

(Fine Cooking, December/January, 2009)

 
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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.
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