Fine Cooking

Issue 19

面包布丁与薄熙来urbon Sauce

To bake this in one large dish instead of individual custard cups, simply add 10 minutes to the cooking time.

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The Magazine

Gumbo Ya Ya

Bone-in chicken gives the stew more flavor; the meat becomes so tender that it falls from the bone. If, however, you don’t feel like fishing out the bones later, you…
Shrimp Rémoulade on Tender Greens

New Orleans rémoulade is a spiced-up version of the classic French mayonnaise-style sauce. The cool, fresh, briny flavors of boiled shrimp dressed in remoulade make this dish a good starter…
Steamed Vegetable Dumplings

The delicately flavored mushroom, celery, and bok choy filling is well-suited to the steam-cooking method, which produces tender dumplings known as cheng jiao in Mandarin.
Pan-Fried Pork and Cabbage Pot Stickers

These little dumplings are an essential part of many Chinese festivities, including the Lunar New Year. The fry-and-steam cooking method makes them crunchy on the outside and juicy inside.
Homemade Limoncello

The ingredients for limoncello are simple and few, and making a batch doesn't require much work, but you do need patience; limoncello must steep for 80 days.
您可以提前做的轻果蛋奶酥

Italian meringue makes luscious, low-fat soufflés that are delicate yet stable enough to assemble ahead
For a Delicious Cake, Turn It Upside Down

Buttermilk makes a tender cake crumb; caramel and fruit make it tangy-sweet
Baking French Bread at Home

Craft chewy loaves with the crispest crust using the right flours and good shaping technique
Think Cabbage for Comforting Winter Meals

Stuffed with sausage, braised in wine, or tossed in a warm salad, cabbage tastes sweeter when it’s cold outside
Fun-to-Make Chinese Dumplings

Fold and cook these tasty take-out favorites with friends and family
Cook to Perfection with an Instant-Read Thermometer

From inexpensive dial models to digital probes, thermometers give you more control over your cooking
Cooking Salmon Simply for Full, Rich Flavor

Easy to find and quick to prepare, salmon tastes great baked, braised, or sautéed
Stirring up a Spicy Creole Menu

Pair chicken gumbo with tangy shrimp and buttery bread pudding for a deeply satisfying, do-ahead dinner
Simmer a Pot of Beans for Good, Hearty Fare

Master the basics and enjoy soulful black bean soup, savory gratins, and white beans fragrant with rosemary
A New Twist on Classic Pot Roast

Fork-tender braised meats get a flavor boost from herbs, vegetables, and even subtle fruits
Making Italy’s Easy, Refreshing Lemon Liqueur

Simply steep vodka with lemon zest and sugar and then taste the citrusy zip of limoncello in desserts or on its own
Prizewinning Cheese from Sheep's Milk

Sheep’s milk makes a uniquely rich and flavorful cheese but, until eight years ago, no sheep’s milk cheese was made in this country. Then a small sheep dairy in New…
How to Make and Use a Roux

The classic thickener can be dark and flavorful or light and delicate.
Choosing the Best Whisk

It's worth having more than one style of whisk for different tasks
Leg of Lamb with Apricot-Orange Stuffing

If you butterfly the leg of lamb yourself, hang on to the bones and cook them with the pot roast -- they'll boost the sauce's flavor. If your lamb is…