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Out of stock online Not available in stores. When it comes to cooking authentic cuisine, who better to follow than the most trusted name in cooking -- Fine Cooking.
This collection of Italian dishes has it all, from appetizers to soups, pastas to pizzas, and mains to desserts. Readers will enjoy the…. Kobo ebook. Available for download Not available in stores. Buy a delicious ingredient in bulk, save money, and cook delicious meals. It's not as easy as it sounds--if you want to make creative dishes" and" use all the food you buy.
With the expertise of "Fine Cooking "you can do both. This cookbook is not about cooking…. Paperback sold out. Hello, pie. You're a symbol of good ole' American tradition In stock online Not available in stores. Good things come in small packages. Combo Offer.
Page 18 of 3, Previous 14 15 16 17 18 19 20 21 22 23 Next. Did you find what you were looking for? Yes No. Reviews for Popular Books. Anil Arya Certified Buyer 5 months ago. Rajan's style of writing is fantastic and attractive. Good insights into what happens at the helm of Central Bank and the various interests he has to satisfy.
Of the dozens of apple pie recipes published in the past 40 years, this is hands-down the best. This pie gets its intensely apple-y flavor from macerating the apples in sugar for an hour. The liquid drained from the apples is simmered with a hit of butter until a syrup forms.
Fine Cooking Cakes & Cupcakes | Cakes | Baking
That rich syrup is mixed with the apples, piled into the crust, and baked until tender and delicious. Not convinced? Try a slice. Twenty years ago, way before Korean food was mega-trendy, Los Angeles food writers Linda Burum and Linda Merinoff were singing the praises of kalbi, the flanken-cut beef short ribs typical of Korean barbecue. The short ribs are marinated overnight in a simple mix of sake, soy, sugar, garlic, and sesame oil. Cooked quickly on a hot grill, the juicy meat is tender with a satisfying chew.
They make a stunning main course served alongside kimchi, lettuce leaves, and steamed rice. The marinade is also delicious with chicken or pork.
Alice Waters used to say that she would rather make salads than almost anything else, which explains how she is responsible for one of the most iconic dishes of the decade, her baked goat cheese salad. Legendary culinary historian, teacher, and author Jessica B. Harris has spent years documenting the foodways of the African diaspora. The myriad vegetables in the recipe—corn, spinach, shiitakes, and tomato—sing of late summer. This recipe serves three to four as a main course and can easily be doubled.
The secret is pricking holes in the fish so the lemony dressing seeps in. There are as many takes on jerk chicken in Jamaica as there are cooks on the island, but most share the same method: Chicken is coated in a seasoning mixture dominated by spices and chiles, then grilled. But what puts this one above all others? For best results, let the chicken marinate overnight, so the seasoning has time to thoroughly penetrate the meat.
The chicken can also be roasted in the oven if desired.
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In a regular column on low-fat cooking, chef and author Eileen Yin-Fei Lo shared her recipes for Chinese food and how to avoid hidden fat in marinades, sauces, and soups. Dried lily buds, also called tiger lily buds or golden needles, are nutritious and slightly sweet. In Chinese dishes, they are often used with the dried fungi known as tree ear, or wood ear, mushrooms.
Although both add layers of chewy texture to this dish, they can be omitted.
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The simple act of cutting a tomato and rubbing it on bread creates a magical bite. Assemble it in the kitchen, or provide your guests with garlic cloves, halved tomatoes, a cruet of oil, and a bowl of salt, and let them do the work. Working with chefs and their recipes has always been inspiring, from the most challenging dishes to the simple ones that become instant home classics.
We asked Charles Phan, executive chef and owner of The Slanted Door in San Francisco, what he liked to cook at home, and he shared this take on caramelized black pepper chicken, a sweet and hot Vietnamese dish. It comes together in just minutes using ingredients that are common kitchen staples. In his original recipe, Puck called for black or golden caviar to top this delectable pizza.
Chef Scott Peacock first met the venerable Edna Lewis when they cooked a fundraising dinner together in Georgia in The two shared a love for Southern cuisine and went on to forge a deep friendship, eventually publishing a book together called The Gift of Southern Cooking. Taste and authenticity were paramount for both cooks, and this spectacular fried chicken speaks to that.
The bird is double brined; dredged in a mix of flour, cornstarch, and potato starch; and fried in a trinity of lard, butter, and bacon fat.
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