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Extreme Chocolate Cheesecake

(Fine Cooking, April/May, 2010)

You can't get more chocolate than this cheesecake: a chocolate-wafer crust, melted dark chocolate in the filling, and chocolate shards scattered over the top. Create your own customized cheesecake recipe with our Recipe Maker.
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Farro Salad with Marinated Artichokes, Watercress, and Feta

(Fine Cooking, April/May, 2010)

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.
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Fresh Mamie Taylor Cocktail

(Fine Cooking, April/May, 2010)

The classic Mamie Taylor cocktail calls for ginger ale or ginger beer, but Thad Vogler, owner of Bar Agricole in San Francisco, uses a fresh ginger syrup made with organic evaporated cane juice sugar in this version.
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Garden Party Cocktail

(Fine Cooking, April/May, 2010)

Ted Kilgore, the beverage manager of Taste by Niche in St. Louis, Missouri, based this cocktail on the natural pairing of agave nectar and tequila, which come from the same plant.
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Garlic-Butter Croutons

(Fine Cooking, April/May, 2010)

Scatter these buttery croutons over a classic Caesar salad  or onto a creamy soup for a dash of crunch.
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Garlic-Infused Mashed Potatoes and Celery Root

(Fine Cooking, April/May, 2010)

Don't be afraid of all the garlic that goes into this creamy mash; the garlic simmers with the milk, infusing it with a mellow, sweet flavor.
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Grilled Vegetable Salad with Feta

(Fine Cooking, April/May, 2010)

This fresh, colorful, Greek-inspired salad is perfect with grilled or roast chicken, steak, or lamb, and a slice of crusty bread.
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Indian Lamb Curry with Green Beans and Cashews

(Fine Cooking, April/May, 2010)

An Indian-style curry of onion, garam masala, and potatoes is a delicious and quick way to use leftover roast lamb. For spicier results, leave the ribs in the chile when you remove the seeds.
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Irish Cream Caramel Cheesecake

(Fine Cooking, April/May, 2010)

A shot of Irish cream in the creamy filling and a luscious caramel topping make this cheesecake the perfect way to cap off a St. Patrick's Day menu. Create your own customized cheesecake recipe with our Recipe Maker.
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Lamb Niçoise Salad with Potatoes and Fava Beans

(Fine Cooking, April/May, 2010)

Leftover roasted lamb replaces the more typical tuna in this take on the classic Niçoise salad.Watch the video How to Shell Fava Beans for tips and tricks on how to easily get fava beans out of their tough skins.
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Lemon Bar Cheesecake

(Fine Cooking, April/May, 2010)

This cheesecake gets a double-dose of citrus from the lemon zest stirred into the filling and a layer of tangy lemon curd spread on top. Create your own customized cheesecake recipe with our Recipe Maker.
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Linguine with Roasted Asparagus and Almond Pesto

(Fine Cooking, April/May, 2010)

This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It’s delicious on crostini for a quick bite, or served with roast chicken or salmon.
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Moussaka Gratinée

(Fine Cooking, April/May, 2010)

Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is baked in individual ramekins. You can prepare the filling ahead and top with the sauce just before baking.
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On April 9, 2010, 5:02 pm pam said:

I was literally licking the bowl after eating this moussaka. Thankfully we have more of the leg of lamb left cause I can't wait to make this again!


Olive Oil Poached Halibut with Fennel and Saffron

(Fine Cooking, April/May, 2010)

The olive oil poaching technique gives the halibut an incredibly tender, silky texture. It's important to let the fish sit at room temperature for about an hour before poaching; straight-from-the-fridge halibut will dramatically lower the temperature of the oil and throw off the cooking time.
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Olive Oil Poached Salmon with Indian Spices

(Fine Cooking, April/May, 2010)

Poaching salmon in olive oil gives it a tender, silky texture and a pure flavor. Serve with basmati rice and sautéed spinach or watercress.CooksClub Members:Watch the Olive Oil Poached Salmon Video Recipe to see how this dish comes together, step by step.
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Olive Oil Poached Shrimp with Ginger-Tomato Sauce

(Fine Cooking, April/May, 2010)

Orzo flecked with fresh basil makes a delicious accompaniment to these tender shrimp. It's important to let the shrimp sit at room temperature for about an hour before poaching; straight-from-the-fridge shrimp will dramatically lower the temperature of the oil and throw off the cooking time.
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Olive Oil Poached Tuna with Caper and Olive Vinaigrette

(Fine Cooking, April/May, 2010)

The olive oil poaching technique gives the tuna an incredibly tender, silky texture. It's important to let the fish sit at room temperature for about an hour before poaching; straight-from-the-fridge tuna will dramatically lower the temperature of the oil and throw off the cooking time.
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Peanut Soba with Stir-Fried Beef and Broccoli

(Fine Cooking, April/May, 2010)

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.
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Queen Bee Mojito

(Fine Cooking, April/May, 2010)

Camper English uses honey to flavor this combination of three classic cocktails in one glass: the Air Mail (rum, honey, citrus, and Champagne), the Champagne Cocktail, and the Mojito.
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Quick Chocolate Bread Pudding

(Fine Cooking, April/May, 2010)

Though sourdough bread is particularly good in this recipe, you can use any leftover crusty bread you have on hand. Whipped cream or your favorite flavor of ice cream is a perfect accompaniment.
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Quick-Braised Baby Artichokes with Garlic, Mint, and Parsley

(Fine Cooking, April/May, 2010)

This classic Roman dish includes two of the artichoke’s best friends: fresh herbs and lemon juice. Its simplicity requires the freshest artichokes you can find.
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Rice Noodles with Shrimp and Cilantro

(Fine Cooking, April/May, 2010)

This colorful variation on pad Thai skips the bean sprouts, eggs, and peanuts in favor of fresh red bell pepper and cilantro.
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Sautéed Spinach with White Beans and Pine Nuts

(Fine Cooking, April/May, 2010)

This side dish is a fine partner for roast pork or fish. For a simple vegetarian meal for two, serve a larger portion topped with a poached or fried egg. If you can’t find small white beans, you can use cannellini beans.
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Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

(Fine Cooking, April/May, 2010)

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.Need some guidance from our Test Kitchen? Read How to Clean and Trim Artichokes and watch the video How to Use a Mandolin for expert advice on pulling this recipe together.You can also browse our Guide to Easter Dinner for more holiday-worthy salads like this one. 
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Skirt Steak Tacos with Spicy Sour Cream

(Fine Cooking, April/May, 2010)

Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos. 
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