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Duck Sausage Rolls With a Twist from Full of Flavor

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Avocado Frozen Yogurt

(Fine Cooking, February/March, 2010)

Rich, creamy, and the prettiest pale green, this frozen treat is a surprisingly delicious showcase for avocados.
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Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

(Fine Cooking, February/March, 2010)

A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.
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Baked Eggs with Chives and Cream

(Fine Cooking, February/March, 2010)

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.
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Broccoli & Shiitake Stir-Fry with Black Bean Sauce

(Fine Cooking, February/March, 2010)

Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.
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Broiled Lamb Loin Chops with Olive-Mint Salsa

(Fine Cooking, February/March, 2010)

This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking.
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Candied Bacon

(Fine Cooking, February/March, 2010)

What's not to love about maple syrup-coated, brown sugar-crusted bacon? It adds a welcome sweet-and-salty note that makes any breakfast special.
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Cannellini Bean and Kale Soup

(Fine Cooking, February/March, 2010)

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.
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Cassoulet of White Beans with Braised Pork, Sausage, and Duck Confit

(Fine Cooking, February/March, 2010)

Making this legendary southern French casserole is definitely a project. For the best flavor, Prepare the duck confit at least one week (or up to two months) before making cassoulet—the flavor and texture improve as the duck legs cure in their fat. For more tips on breaking up the work over a few days, see Make-Ahead Tips, below.And, since you'll need only about half the confit, check out our Test Kitchen blog for ideas on how to use the rest.
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Chicken Paillards with Avocado and Pomegranate Salsa

(Fine Cooking, February/March, 2010)

Chicken paillards are breasts that have been pounded very thin. They cook quickly and provide a delicious canvas for this inspired tart-sweet salsa. Sprinkle the leftover pomegranate seeds over a mixed green salad.**pf**Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.
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Chinese Duck and Shiitake Dumplings (Jiao Zi)

(Fine Cooking, February/March, 2010)

Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the thighs and legs, makes a fine substitute for the duck.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Chinese Egg and Scallion Dumplings (Jiao Zi)

(Fine Cooking, February/March, 2010)

One of the easiest dumpling fillings to prepare, this version is a favorite with vegetarians and children.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Chinese Pork and Shrimp Dumplings (Jiao Zi)

(Fine Cooking, February/March, 2010)

Butcher counters in Asian markets often offer several grinds of pork. For dumplings, use a coarser grind with more fat to ensure a tender, juicy filling. Hand-minced or ground beef or lamb, both typical in northern Chinese cooking, can be substituted for the ground pork and shrimp.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Classic Scalloped Potatoes

(Fine Cooking, February/March, 2010)

Equal amounts of heavy cream and whole milk result in the perfect tender texture and creamy consistency. Resist the urge to use lighter versions of either ingredient if it’s the real thing you’re after.**pf**If you’re going to use a mandoline to slice the potatoes, be sure to watch our video for tips on applying even and consistent pressure while running your potato over the blade.
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Cold Avocado Soup with Chile-Lime Pepitas

(Fine Cooking, February/March, 2010)

Sumptuous yet light (hint: use yogurt instead of cream), this soup makes an elegant starter. Skillet-roasted pepitas with lime and chile add a welcome crunch.
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Crispy Catfish Po’ Boys

(Fine Cooking, February/March, 2010)

Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.
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Comments:

On February 19, 2010, 4:35 pm foodieprincess said:

Reminiscent of the New Orleans Shrimp Po' Boys, Catfish is a flavorful and less expensive alternative.


Devil’s Food Cake Verrine

(Fine Cooking, February/March, 2010)

This deconstructed take on devil's food cake gets its name from a French dish where various components are layered in a glass (verre is the French word for glass). Here, those components are a dense chocolate cake, creamy chocolate mousse, a rich chocolate sauce, and a crunchy, salty cocoa nib streusel.
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Fennel, Pepper, and Saffron Stew with Garlic Toast

(Fine Cooking, February/March, 2010)

A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.
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Ginger Vinegar Sauce

(Fine Cooking, February/March, 2010)

Serve this tangy sauce with Chinese Pork and Shrimp Dumplings or Duck and Shiitake Dumplings. You can find Chinese black and red vinegar at an Asian market.
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Good-For-You Blueberry Muffins

(Fine Cooking, February/March, 2010)

Applesauce keeps these muffins tender and moist, allowing me to reduce the overall fat and sugar in the recipe. And using half whole-wheat flour and half white flour adds antioxidants, fiber, and essential minerals, while maintaining the tender lightness produced by white flour. These muffins are at their tastiest while still warm from the oven.Read the post Dream Muffins for more of Ellie's tips on making your favorite bakery-style treats both healthful and delicious.
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Guacamole with Roasted Chile, Cumin, and Feta

(Fine Cooking, February/March, 2010)

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.
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Halibut and Mussel Stew with Fennel, Peppers, and Saffron

(Fine Cooking, February/March, 2010)

This seafood stew, brimming with some of Spain's most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.
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Homemade Duck Confit

(Fine Cooking, February/March, 2010)

Prepare the duck confit at least one week before serving—the flavor and texture improve as it sits.
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Homemade Pickled Ginger

(Fine Cooking, February/March, 2010)

When you think of pickled ginger, the sweet and sour neon-pink pile served alongside sushi at Japanese restaurants probably comes to mind. But did you know it's easy to make an all-natural version at home? Be sure to use unseasoned rice vinegar here; the seasoned kind contains added sugar and salt. If you like, you can use cider vinegar or white wine vinegar instead.
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Homemade Tortilla Chips

(Fine Cooking, February/March, 2010)

Nothing beats warm, salty, homemade tortilla chips when you're serving guacamole or other dips, and they couldn't be easier to make. In fact, they're so good, you might want to make a double batch while the oil is hot.
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Hunter's-Style Braised Short Ribs

(Fine Cooking, February/March, 2010)

Mushrooms and vermouth make these short ribs hunter's style, and the mushroom flavor is boosted even further by using the mushroom soaking liquid to braise the ribs. Serve these ribs over fresh wide pasta noodles, like pappardelle. You can also customize your own braised short ribs with the Recipe Maker
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