Fine Cooking Magazine

There’s no easy way to say it so we’ll just come out with the news: On July 31, FineCooking.com will be shutting down for good. But we want to give you an opportunity to save all those recipes you’ve loved over the years. Here’s what to do: Log into your Recipe Box (top right corner of the page) to go to your saved recipes. Select the recipe you wish to save.

Is Dad a spice fanatic? Treat him to a Father’s Day brunch that really brings the heat. It starts with a switch up from the usual brunch bloody Marys…instead try a different beverage: A sangrita combines tomato juice with fruit juices, namely mango and blood orange (plus habanero chile), and is served alongside shots of tequila. For the main event, enjoy Spicy Egg and Chorizo Tostadas, topped with avocado, queso fresco, and chopped tomatoes.

This Mexican feast hits all the crowd-pleasers: tacos, margaritas, green rice and black beans. But it’s all meat-free, thanks to some clever twists on the classics. Sopa de Hongos con Guajillo is a rustic, mountain-style soup featuring fresh mushrooms (choose what’s best in season) and dried guajillo chiles. There are also fresh, simple tacos loaded with sweet vegetables from the grill: corn, tomatoes, and scallions.

Fine Cooking Moveable Feast Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon Magazine Don't get us wrong—We love butter, and lots of it. But baking with oil has its own merits.

Fine Cooking Moveable Feast Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon Magazine Trying to eat more plant-based meals but avoiding your favorite Mexican foods because you just can’t go for another plate of black beans and rice or another...

Give mom a day in paradise with this bright, sunny menu, featuring the flavors of lime, rum, chiles, and tropical fruits. Whether you’re cooking with Mom or for Mom this Mother’s Day, this eclectic menu combines tropical favorites like passion fruit with brunch favorites such as frittatas, potatoes, and mimosas. These elevated recipes will show Mom and Grandma just how special they are.

Regional cakes are the stuff of legends, and they say as much about a community’s taste as they do about its personality, perseverance, and sense of humor. Cakes like the chocolate-and-pecan Texas Sheet Cake or ooey, gooey St. Louis Butter Cake enjoy some degree of national fame and are often made outside of the region from which they originate, but others are secrets that seem to stay more tightly within state lines.

As simple as it may seem, cooking rice can be challenging. The timing and water ratios are hard to nail down, impacting the consistency in ways that range from buoyant and loose to watery mush. This is all critical, because a pot of rice can feed a family—or a village. Preparing it properly is an art form, and one that eluded me for years. In Puerto Rico, rice is religion.

Servings: 12 Rich and buttery, this Depression-era classic uses hot milk to thin the batter. Whether you dress it up or down, this easy, moist sponge cake is a classic. Ingredients 10 Tbs. unsalted butter, plus more for the pan 2 cups all-purpose flour 2 tsp. baking powder 3/4 tsp. kosher salt 4 large eggs, room temperature 2 cups granulated sugar 1 Tbs.