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One of our favorite things about Moveable Feast is the cocktails. This smoky cranberry one wi make your Saturday night better.
Nick Roberts, Chef Williamson’s husband and co-chef at the couple’s L.A. restaurants, uses both tequila and mezcal in this colorful cocktail with a kick. While tequila is made from the blue agave plant, mezcal can be made from any number of agave varieties, and often has a smokier flavor.
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Fine Cooking

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Zucchini and the Mexican squash called chayote make up the vegetarian filling for these soft tacos. If you can't find chayote, substitute additional zucchini and yellow squash.
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Nothing wrong with this. #MakeItTonight
This spice-rubbed steak get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s too hot. If you want more heat, add a minced jalapeño along with the poblano.
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Serve with rice—you're going to want to soak up all that sauce.
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This salad breaks a lot of rules (shrimp and cheese, honeydew and shrimp), but we say those rules were made to be broken. #MakeItTonight
This refreshing main course salad offers contrasts of all kinds—warm and cold, sweet and savory, herbal and spicy—but it’s the addition of cracked whole coriander seeds that really makes it sing.
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It's got a fancy name, but this Italian sauce is simple and delicious. #MakeItTonight
Salmoriglio, a garlicky southern Italian herb and lemon sauce, is a great match for seared or grilled fish. Any leftover sauce will keep for a couple of days in the fridge.
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Fine Cooking

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There's bacon in and on the burgers. We call that double-baconing.
We all know bacon on a burger is great; this recipe goes a step further and put the bacon
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#TBT Gordon Hamersley's portabella burger is still a favorite.
In this recipe, the portabella is served whole, like a hamburger. If a whole cap doesn’t fit on your bread, slice the cap on the diagonal, put the slices on the bread, top with cheese, and then broil.
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It's the bomb.
This is an exceptionally "meaty" veggie burger, thanks to the deep, savory flavor in the mushrooms and soy sauce, the richness of the cashews, and the pleasantly chewy texture of the rice. Even meat-eaters will be satisfied by this one. For a match made in heaven, top it with
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Sometimes you just need a chocolate-y pie in the middle of the week.
This impressive and insanely delicious dessert requires only six ingredients, but that can be your little secret. Italian chocolate-filled sandwich cookies make a crust reminiscent of a Kit Kat bar; you can also use chocolate wafer cookies. For the spiky chocolate garnish shown here, see the video
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Somewhere between a falafel and a veggie burger, this is a perfect tzatziki vehicle.
Toasty spices and chickpeas give this burger a flavor evocative of falafel. Serve it in or on a pita with some store-bought or homemade tzatziki and a salad of chopped tomato, red onion, parsley, lemon, and olive oil.
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These are nothing like hamburgers, and we like it that way.
Don’t hide this pretty, veggie-packed patty in a bun; serve it on a Thai-inspired salad of chopped lettuce tossed with bean sprouts, grated carrot, and chopped fresh mint and cilantro. Thin some
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Have them in circles
1,584 people
Jonathan Howlette's profile photo
Maria Cespedes's profile photo
Gilles Martin's profile photo
Philip Anton's profile photo
Myesha Hooper's profile photo
Kitchenette's profile photo
Larrissa Gunn's profile photo
Peter PanWine's profile photo
Sam Said's profile photo
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The official page for Fine Cooking Magazine and FineCooking.com
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