A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...
Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...
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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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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Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.
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If you have an oval roaster with a cover (either an old-fashioned speckled enameled one or a newer model), this is an ideal time to use it. If your roaster doesn’t have a cover, you can use heavy-duty aluminum foil instead. You’ll need to prepare the goose, make the broth, and prepare the bread and prunes a day ahead.
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