Blog Archives for tag Fine Cooking magazine
‘Orecchiette with Leeks, Spinach, Sausage & Peas’
This healthy Spring-green pasta pairs some of the finest veggies of the season: sweet green peas, sliced leeks and baby… Continue reading »
‘North African Spiced Salmon over French Lentils’
Oh what a glorious dish! Flaky salmon filets coated in a mixture of Moroccan spices that are served over a… Continue reading »
‘Bucatini with Peas, Wild Mushrooms, & Creamy Tarragon Sauce’
I’m a sucker for bucatini. The thick, long strands of spaghetti-like pasta that is unique in that each strand has… Continue reading »
‘Pasta with Roasted Fennel & Tomatoes’
The beauty of this recipe lies in its cooking method. Roasting the sliced fennel and tomatoes in a hot oven… Continue reading »
‘Mushroom Ragoût with Cheese Ravioli’
A traditional ragoût is a French stew (of meat and vegetables but also sometimes just vegetables) traditionally served as a main course…. Continue reading »
‘Chicken & Cabbage Salad with Basil, Cilantro & Cashews’
A simple vinaigrette of rice vinegar, fish sauce, garlic and crushed red pepper flakes really livens up this Asian-inspired salad. … 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 »
‘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 »
‘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 »
‘Roasted Trout with Lemon & Walnut-Browned Butter’
Any variety of flaky white fish lends itself well to a lemony browned-butter sauce like this one. A fragrant mixture… Continue reading »