Blog Archives for tag Fine Cooking magazine

‘Grilled Tomatoes with Burrata & Parsley Salad’

The main reason this recipe is works is because of the mixture of textures.  You start with thick, grilled slices… Continue reading »

‘Fennel ‘Confit’ with Grilled Lamb’

The culinary term ‘confit’ comes from the French verb confire which means ‘to preserve.’  It involves slowly cooking food, surrounded by… Continue reading »

‘Salmon with Tomato-Anchovy Vinaigrette’

Yum, yum, yum, yum, yum. And did I mention yum?  Anyone for wild salmon fillets baked or grilled until flaky,… Continue reading »

‘Roasted Celery & Garlic Soup with Crispy Prosciutto’

This incredibly smooth and satisfying soup has two unique ingredients: celery seeds and sherry vinegar. Both of which are added… Continue reading »

‘Pear & Watercress Salad with Cashews and Honey-Ginger Vinaigrette’

The combination of flavors and textures in this Asian-inspired salad is simply irresistible.  Ripe, sweet pears tossed with peppery watercress,… Continue reading »

‘Persian-Style Carrots & Black-Eyed Peas’

This fragrant Persian-inspired side dish was… simply put, decadent.  A hearty mixture of tender black-eyed peas, carrots, herbs, onions, garlic… Continue reading »

‘Pork Chops with Thyme-Scented Apples over Cheddar Polenta’

A fragrant mixture of apple cider, fresh thyme, apples and a touch of brown sugar make an incredibly simple yet… Continue reading »

‘Roasted Cauliflower & Arugula Salad with Sumac Dressing’

Ground sumac is becoming more readily available in supermarkets these days and if you’ve never had it, it is a… Continue reading »

‘Garlicky Stir-Fried Eggplant’

If you can find smaller Japanese or Chinese eggplant for this dish, I recommend using those for their small size,… Continue reading »

‘Crêpe Cannelloni’

This is Italian comfort food at its best. Traditionally made with long, round pasta tubes or cannelloni, this filled and… Continue reading »