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Fine Cooking

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Not your average loaded baked potato. #MakeItTonight
Creamy, earthy, fragrant, and filling, this would make a fantastic vegetarian option at the Thanksgiving feast.
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Fine Cooking

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A quick, light dinner just when you need it most. #MakeItTonight
Short on time? Rotisserie chicken is a time saver in this hearty dinner salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens.
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Fine Cooking

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Put a little mussel into your Monday. #MakeItTonight
Shellfish and pasta are always great companions. A touch of sherry and burst of smoky paprika give this dish a Spanish flavor.
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Fine Cooking

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Brunch should be cute AND delicious.
Two-bite mini quiches are perhaps the most versatile savory recipe in any baker’s repertoire. They are perfect for a brunch buffet, holiday party hors d’oeuvres, or Super Bowl snack, and leftovers heat up quickly for a delicious breakfast treat. The rich, custard filling can be easily customized; and best of all, these bite-sized gems can be made well ahead of time.
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Mmmm fantastic brunch recipe.
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Fine Cooking

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These are the ones that you make for a cookie swap but end up eating yourself.
These two-bite cookies pack just the right amount of chocolaty richness and minty freshness to cure whatever ails you. With their natural cocoa powder, buttery bittersweet chocolate, and a dash of crunchy peppermint candy, they are the perfect triple-threat treat to satisfy a chocolate-loving crowd.
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Start your weekend on a warm, gooey, cheesy note. #MakeItTonight http://www.finecooking.com/recipes/quick-french-onion-soup.aspx
It normally takes ages to caramelize onions for this classic soup. Starting with sweet onions means they need less time to become, well, sweet. But the real secret to this soup’s deep flavor is infusing the broth with dried porcini. Save the plumped porcini for scrambled eggs or risotto.
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Why drink your coffee when you can brûlée and eat it?
Chef John Folse describes this dessert as a cold Café Brûlot, the classic New Orleans drink made with coffee, brandy, citrus peel, and spices that's served flambé style. By far the easiest method of caramelizing sugar on a crème brûlée is with a propane blowtorch. Blowtorches are sold in most hardware and kitchenware stores. Enjoy these desserts as is or topped with whipped cream, raspberries, and fresh mint leaves.
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Be the host who makes the roast guests like the most.
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These are so worth the time they take.
Separating Brussels sprouts into individual leaves is more time-consuming than simply cutting them in half, but the super-tender texture that results is worth it. Fortunately, you can do the work well ahead of cooking. For a simpler, more casual variation on this recipe, see
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Make ahead, feed a crowd.
This dish is nothing like the marshmallow-topped Thanksgiving sweet potato casserole of old. Sautéed apples, a crunchy pecan crust, and spicy mashed sweet potatoes make for a sophisticated update.
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One sip takes you to Nashville.
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These are the kinds of treats that await in #EverydayBaker.
The secret to the filling’s deep, rich flavor begins with cooking half of the pears with maple syrup until they are caramelized and reduced to a thick purée. Folding in lemon, ginger, and more pears injects bright, fresh notes that balance out the richness. The buttery cream cheese dough is laced with cornmeal and poppy seeds, giving it a subtle, nubby texture and making it a perfect complement to the filling.
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The official page for Fine Cooking Magazine and FineCooking.com
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We bring out the cook in you.