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Articles by Robert Hellen
Sweet on Buttermilk
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 The not-so-secret ingredient to tender and tasty baked goods, custards, and puddings.
Culture Hero - Magazine - FineCooking
For as long as I can remember, my diet has revolved around yogurt. It was one of the first foods I ever ate. It has long been a fixture in my fridge (when I was younger, my dad made it fresh every week). It is what I eat after every meal to digest. Yogurt was an essential part of my upbringing in the U.S. because it was an essential part of my parents’ upbringing in India. In Indian cuisine, yogurt isn’t just a snack, like it is in America. It’s an ingredient in and of itself.
Everything But The Lettuce
We all grab for a head of romaine or prewashed baby lettuces when tasked to bring “the salad” to a backyard gathering. But if there were ever a time of year to get creative and think outside of that bag of spring mix, it’s now! Pick produce at its prime—like beets, cabbage, green beans, sweet peppers, tomatoes, and zucchini—and you will discover all that a vegetable-forward salad can be.
Cool Escape - Magazine - FineCooking
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 The tropics are calling. Let these bright and fruity ice cream sandwiches and bars transport you.
A Fourth of July Rib-Fest
Get your grill on! This crazy-good menu stars two kinds of ribs...plus corn, cocktails, and more. When it comes to ribs, you don’t want to skimp. That’s why this party menu has two finger-licking-good recipes: sticky, sweet and spicy root beer-glazed baby backs and savory, cornmeal and peppercorn crusted spareribs. Start with the little ones and move on to the big ones (which can be made ahead and heated up on the grill right before serving).
Braised Country-Style Pork Ribs with Mustard-Beer Sauce
Scott Phillips Servings: 4 to 6 Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they’re broiled until browned and then braised with beer and aromatic vegetables so they absorb tons of flavor. The braising liquid is then reduced into a sweet-and-salty sauce for glazing the ribs and drizzling over them before serving. Ingredients For the ribs 6-1/2 lb. bone-in country-style pork ribs, cut into individual ribs (12 to 16 large, meaty ribs) 2 12-oz.
Cornmeal and Green Peppercorn Crusted Spareribs
Lisa Romerein Servings: six to eight. Prepare this recipe the day before you plan to serve it; that way, the ribs will absorb more flavor from the crust as they rest overnight. Ingredients 3/4 lb. (2 cups) medium-grind yellow cornmeal 2 oz. (3/4 cup) dried green peppercorns 1 oz. kosher salt (1/4 cup if using Diamond Crystal brand; 2 Tbs. if using Morton) 1/2 cup pure maple syrup 1/3 cup vegetable oil or melted bacon fat 1 Tbs.
Grilled Butter Lettuce with Buttermilk-Chive Dressing
Lisa Romerein Servings: eight. This is so much better than your average green salad. The grilled lettuce has crisp, caramelized edges offset by a cool, tangy dressing. Ingredients 1/2 cup buttermilk 1/4 cup crème fraîche 2 Tbs. mayonnaise 2 Tbs. thinly sliced fresh chives 1 Tbs.
Grilled Beets with Lemon Crème Fraîche Dip
Lisa Romerein Servings: six to eight. Grilling the beets in a foil packet with garlic, beer, and fresh thyme infuses them with extra flavor. Ingredients 10 medium beets (about 4 lb.), trimmed and washed 1 head garlic, halved crosswise 3 fl. oz. (1/4 cup plus 2 Tbs.) pale ale 3 Tbs. extra-virgin olive oil 3 sprigs fresh thyme Kosher salt 1 cup crème fraîche 4 tsp.
Grilled Corn with Spiced Tasso Butter
Lisa Romerein Servings: eight. Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that’s been grilled and scraped off the cob. If you can’t find tasso ham, substitute another smoked ham. Ingredients 2 oz. (4 Tbs.) unsalted butter, softened 1 oz. tasso (smoked Cajun pork), minced (1/4 cup) 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. sweet pimentón (smoked paprika) 1/2 tsp. honey 1/4 tsp. ground mace 1/4 tsp. dried sage 1/8 tsp. cayenne 1/8 tsp.
Limoncello-Gin Cocktail with Grilled Thyme
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 Lisa Romerein Servings: one. If you’re firing up the grill already, throw some thyme sprigs over the fire to coax out the herb’s floral qualities.
Sweet Chili and Root Beer Baby Back Ribs
Meanwhile, prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat. Lightly oil the grill grates. Sprinkle the meat side of the ribs with 2 tsp. salt. Arrange the ribs bone side down in a single layer over the cool zone of the grill. Close the lid and cook the ribs until tender, about 2 hours. To test if they’re done, insert a knife into the rib meat—if it slides out without pulling at the meat, they’re ready. The meat should be tender but not falling off the bone.
Grilled Vegetable Salad with Creamy Lemon-Mustard Dressing
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Strawberries and Cream Semifreddo
Featured in our 2019 Easter Guide Lisa Romerein Servings: eight to ten. Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse. Ingredients For the semifreddo 1/2 lb. fresh strawberries, hulled and sliced 1/4 inch thick (1-1/2 cups) 1/2 cup granulated sugar 3 large egg yolks plus 1 large egg 1-3/4 cups heavy cream, chilled For serving 1-1/2 lb.
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