Favorite

Recipes

F I N E C O O K I N G .C O M 3
FROM THE EDITORS OF
 Favorite
Recipes CONTENTS
LE T TER FROM THE EDITOR

Dear Subscriber, Crabmeat-Avocado Quesadillas . . . . . . . . . . . 4

Escarole and White Bean Soup with

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Rustic Croutons . . . . . . . . . . . . . . . . . . . . . . . 6
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Almond-Crusted Chicken and
Nectarine Salad . . . . . . . . . . . . . . . . . . . . . . . 8
To get you started, here are a handful of our all-time favorite recipes.
You’ll find delicious and flavorful starters, mains, sides, and desserts. Mediterranean Sausage Ragoût . . . . . . . . . . . 10
Plus, with each recipe you’ll discover “a cook’s quote” which were
culled from reader comments. The quotes get to the heart of why Citrus-Marinated Roasted Chicken . . . . . . . . . 12
these recipes are turned to time and again.
Beef and Pork Ragù Lasagne . . . . . . . . . . . . . . 14

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Shrimp in Spicy Thai Coconut Sauce . . . . . . . 22
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Grilled Asparagus and Onions with
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Ultimate Carrot Cake . . . . . . . . . . . . . . . . . . . 28

Café con Tres Leches Cake . . . . . . . . . . . . . . 31

Jennifer Armentrout How to Follow a Recipe . . . . . . . . . . . . . . . . . 34

Editor, Fine Cooking magazine

2 F I N E C O O K I N G • FAV O R I T E R E C I P E S • 2 0 1 4 F I N E C O O K I N G .C O M 3
 crabmeat-avocado quesadillas
a cook’s quote This recipe makes individual two-bite hors d’oeuvres, but you can
“All I can say about this make a full-sized quesadilla and simply cut it into wedges after frying—
hors d’oeuvre is that if it it’s not as pretty, but quicker.
is put down in front of me, Yields sixty 2-inch quesadillas
I cannot stop eating it.” FOR THE MANGO SALSA FOR THE QUESADILLAS
1 ripe mango, peeled, 12 8-inch flour tortillas
pitted, and diced into 11/2 cups cooked crabmeat,
1/4-inch cubes picked over to remove
1/2 red bell pepper, seeded any bits of shell
and finely chopped 11/2 cups shredded
1 large ripe tomato, peeled, Monterey Jack cheese
seeded, and diced 2 ripe Hass avocados, pitted,
2 Tbs. finely chopped peeled, and mashed
fresh chives 1/3 cup finely chopped
2 Tbs. chopped fresh cilantro scallion
2 Tbs. fresh lime juice 1/3 cup lightly packed, finely
1 fresh jalapeño, seeded and chopped cilantro leaves
finely chopped 2 Tbs. fresh lime juice
Kosher salt and freshly Kosher salt and freshly
ground black pepper ground black pepper
Grapeseed or canola oil,
for frying
MAKE THE SALSA
Combine all of the salsa ingredients and let stand for at least an hour at
room temperature so the flavors can develop. Chill until ready to serve.
MAKE THE QUESADILLAS
With a 2-inch cookie cutter, cut out 120 rounds from the tortillas
(you’ll get about 10 per tortilla).
In a large bowl, gently mix the crab, cheese, avocados, scallion,
cilantro, lime juice, salt, and pepper. Spread the crab mixture onto
60 of the tortillas (about 1 Tbs. each) and top with the other tortillas.
(You can assemble these a couple of hours ahead; refrigerate them
until ready to fry.)
To cook, heat a little oil in a nonstick sauté pan over medium heat and
cook the quesadillas in batches until lightly browned and the cheese is
melting, about 2 minutes per side. Serve warm with a bit of salsa on top.
Paula LeDuc, Fine Cooking issue 14
Photo: Scott Phillips

6 F I N E C O O K I N G • FAV O R I T E R E C I P E S • 2 0 1 4
4 F I N E C O O K I N G .C O M 5
 escarole and white bean soup
a cook’s quote with rustic croutons
“This soup is a regular
This is a variation on a classic Italian soup that traditionally has more
Sunday afternoon meal escarole and beans than broth. Escarole is one of the easiest greens
in my house. It’s quick to prepare since you don’t need to stem it; just slice the whole head
and easy to prepare across into ribbons before washing.
and so good.” Serves 4

1/4 cup extra-virgin olive oil Kosher salt and freshly

1 medium onion (about
6 oz.), diced
1 Tbs. minced garlic
1 medium to large head
escarole (about 14 oz.),
trimmed of outer leaves,
2 inches of root end cut
off, leaves sliced across
into 3/4-inch wide strips (to
yield about 9 to 10 cups),
thoroughly washed
ground black pepper
2 cups homemade or
lower-salt vegetable broth
1 cup cooked small white
beans (if canned, drained)
1 Tbs. fresh lemon juice
1/4 cup freshly grated
Parmigiano-Reggiano
Rustic Croutons (see the
recipe below)

Heat the olive oil in a 4-quart low-sided soup pot or Dutch oven over
medium to medium-high heat. Add the onion and sauté until softened
and browned, about 12 minutes. Add the garlic, stir, and sauté until
fragrant, about 1 minute. Add the escarole and stir thoroughly to coat
the leaves (and to deglaze the pan slightly with their moisture). Season
with 1/2 tsp. salt and a few grinds of pepper. Add the broth, stir well,
and bring to a boil; cover the pot, lower to a simmer, and cook 8 to 10
minutes. Uncover the pot, add the beans, and simmer another 2 to 3
minutes. Add the lemon juice and turn off the heat.
Ladle the soup into 4 shallow soup bowls and top each with 1 Tbs. of
the cheese and a quarter of the croutons.

rustic croutons
Yields 2 cups
2 Tbs. extra-virgin olive oil
2 cups 3/4-inch cubes of bread cut
from a country-style loaf like ciabatta
Kosher salt

Heat the olive oil in a nonstick skillet over medium-high heat.

Add the bread cubes and stir to coat the cubes with the oil. Season
Photo: Scott Phillips

with salt and sauté, stirring constantly, until crisp and browned on
most sides, 2 to 4 minutes.
Susie Middleton, Fine Cooking issue 42

8 F I N E C O O K I N G • FAV O R I T E R E C I P E S • 2 0 1 4
6 F I N E C O O K I N G .C O M 7
 almond-crusted chicken and nectarine
salad with buttermilk-chive dressing a cook’s quote
If you can’t find chicken tenderloins, look for thin cutlets,
“Absolutely lovely! It
which work just as well. worked so well. We loved
Serves 4 the freshly made, simple
FOR THE DRESSING 1½ lb. chicken tenderloins, dressing, and the crunch
¼ cup buttermilk pounded 1/4 inch thick and flavor of the almonds
1 Tbs. sour cream Kosher salt and freshly was so nice. This is a keeper.”
ground black pepper
1 Tbs. white balsamic vinegar
2 to 3 Tbs. vegetable oil
½ tsp. honey
FOR THE SALAD
2 Tbs. extra-virgin olive oil
6 cups torn tender lettuce
1 Tbs. thinly sliced fresh (such as butter lettuce,
chives oakleaf, Red Sails) or arugula,
 Kosher salt and freshly or a mix
ground black pepper 2 small to medium ripe
FOR THE CHICKEN nectarines (or peaches),
2 large eggs halved, pitted, and sliced ¼
inch thick
13/4 cups sliced almonds
Kosher salt and freshly
1/2 cup all-purpose flour ground black pepper

MAKE THE DRESSING

In a medium bowl or liquid measuring cup, combine the buttermilk, sour
cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives
and season to taste with salt and pepper.
COOK THE CHICKEN
Lightly beat the eggs in a wide, shallow dish. Pulse the almonds and flour
together in a food processor until the almonds are chopped; transfer
the almond mixture to another wide, shallow dish. Season the chicken
on all sides with 1 tsp. salt and 3/4 tsp. pepper. Dip one piece of chicken
at a time in the eggs. Shake off the excess and dredge in the almond
mixture, pressing lightly to help it adhere. Set aside on a wire rack.
Heat 2 Tbs. of the oil in a large skillet over medium heat until
shimmering hot. Working in batches, cook the chicken until light
golden brown on both sides and just cooked through, 3 to 4 minutes
per side. Transfer the chicken to a paper-towel-lined plate when done.
Between batches, remove any stray almonds from the pan and add
more oil if necessary.
ASSEMBLE THE SALAD
In a large bowl, toss the lettuce or arugula and the nectarines with
about half of the dressing. Season to taste with salt and pepper.
Photo: Scott Phillips

Portion among 4 dinner plates. Portion the chicken among the plates,
overlapping the pieces on top of the salad. Drizzle more dressing over
the chicken and serve.
Maryellen Driscoll, Fine Cooking issue 99

8 F I N E C O O K I N G • FAV O R I T E R E C I P E S FFIINNEECCOOOOKKIINNGG. .CCOOMM 11

9
 Stir in the onion, garlic, and ginger with the sausages. Season with salt
a cook’s quote and cook until the onion is softened, about 5 minutes. Add the paprika,
coriander, red chile flakes, and cinnamon, and cook, stirring often, for
“The ultimate comfort 2 minutes. Add the carrots and continue to cook, stirring often,
food for a cold night, for 2 minutes.
this dish is hearty and Pour in the chicken broth, increase the heat to medium high, bring to
easy to make, and its a boil, and then reduce the heat to a simmer. Cover and simmer until
the carrots are almost tender (they should still have a bit of resistance
warm spices add intense when pierced with a fork), about 10 minutes. Transfer the sausages
depth of flavor.” to a cutting board.
Add the marinara sauce and the chickpeas to the pot, bring to a boil,
and reduce to a simmer. Simmer uncovered until the carrots are fully
tender and the chickpeas are hot, 3 to 5 minutes.
Meanwhile, cut the sausages into bite-size pieces and return them
to the pot. Stir in the lemon juice, season to taste with salt, and serve.

marinara sauce

Photo: Scott Phillips

Freeze extra sauce in small plastic containers or freezer bags and thaw
for various recipes. Once it’s thawed, the sauce lasts in the refrigerator
for three to four days.
Yields 91/2 to 10 cups

61/2 lb. canned whole Italian
plum tomatoes (three 35-oz.
mediterranean sausage ragoût cans), with their juices
Serve this with toasted pita bread seasoned with olive oil, lemon juice, 3 Tbs. olive oil; more if needed
garlic, and parsley. It’s also delicious spooned over couscous. 5 large cloves garlic, thinly
sliced, or 1 medium-large
Serves 4 to 6 onion, finely chopped
1/2 tsp. red chile flakes
1 Tbs. kosher salt
1/4 cup lightly packed fresh basil
leaves, torn into small pieces
Pinch granulated sugar, only
if needed

1 Tbs. olive oil 1/2 tsp. red chile flakes Empty a can of tomatoes with their juices into a food processor;
1 lb. Italian sausages 1/4 tsp. ground cinnamon pulse until coarsely chopped. Transfer to a bowl and repeat with the
(sweet or hot) 5 medium carrots, peeled remaining two cans of tomatoes (or empty all the tomatoes into a
1 large onion, finely chopped and sliced on the diagonal large bowl and break them up with your hands).
4 large cloves garlic, finely 1/4 inch thick Heat the oil in a large (at least 4-quart) saucepan or Dutch oven over
chopped 2 cups homemade or low-salt medium-low heat. Add the garlic or onion. Cook, stirring often, until the
2 Tbs. finely chopped canned chicken broth garlic or onion is golden and softened, 5 to 10 minutes for garlic (don’t
fresh ginger 1½ cups Marinara Sauce (at right) let it burn); about 20 minutes for onion. Stir in the red chile flakes, let
Kosher salt to taste 3 cups (two 151/2-oz. cans) them heat for 15 seconds to release their flavor, and then pour in the
1 Tbs. sweet paprika cooked or canned tomatoes with their juices. Bring to a boil over medium high, stirring
chickpeas, rinsed frequently, and then reduce the heat to maintain a simmer. Add the
1 tsp. ground coriander
2 Tbs. fresh lemon juice salt and basil, and simmer, stirring occasionally, until the sauce is
full-flavored and has reduced to a thick, saucy consistency, 20 to 40
In a Dutch oven or large heavy pot, heat the olive oil over medium
minutes (some brands of tomatoes take longer to cook down). Pools
heat. Prick the sausages in several places so they release their fat as
of orange may appear on the surface, which means the sauce is done.
they cook, and put them in the pot.
Taste and add the pinch of sugar only if the sauce lacks the natural
Cook until browned well on all sides, 8 to 10 minutes. If there’s more
sweetness of perfectly ripe, fresh tomatoes.
than 2 Tbs. of fat in the pan, spoon out the extra.
Nancy Verde Barr, Fine Cooking issue 63

10 F I N E C O O K I N G • F AV O R I T E R E C I P E S F I N E C O O K I N G .C O M 11
 citrus-marinated roasted chicken
You can refrigerate the leftovers for up to 4 days. Store the
a cook’s quote
“Not only is the chicken
chicken, pan juice, and citrus wedges separately.
itself delicious, I could just
Serves 6
about drink the pan sauce!”
¼ cup extra-virgin olive oil 3 Tbs. chopped fresh oregano
2 4-lb. whole chickens, each (or 1 Tbs. dried, crumbled)
cut into 6 pieces (4 breasts 3 Tbs. soy sauce
with rib bones, 4 leg-thigh 1 Tbs. honey
pieces, 4 wings)
½ tsp. crushed red pepper
4 large lemons flakes
2 large oranges Kosher salt and freshly
8 medium cloves garlic, ground black pepper
chopped

Pour the olive oil into a heavy-duty nonreactive roasting pan large
enough to accommodate the chicken pieces in one layer. Arrange
the chicken in the pan with the breasts in the center and the legs and
wings around the edge.
Cut 1 of the lemons into 6 wedges. Finely grate the zest from another
lemon to yield 1 tsp. and then squeeze the remaining lemons to yield
2/3 cup juice; transfer the zest and juice to a small bowl. Cut 1 of the
oranges into 8 wedges. Finely grate the zest from the remaining orange
to yield 1 tsp., and then squeeze the orange to yield 1/2 cup juice; add to
the bowl with the lemon juice and zest. Scatter the lemon and orange
wedges around the chicken pieces, but don’t put them on top of the
chicken or they’ll interfere with browning.
Stir the garlic, oregano, soy sauce, honey, and pepper flakes into
the citrus juice. Pour the marinade evenly over the chicken. Cover with
plastic and refrigerate, turning the chicken pieces occasionally, for at
least 6 hours and up to 12 hours.
Position a rack in the center of the oven and heat the oven to 425°F.
Turn the chicken so all the pieces are skin side up. Sprinkle with 1 tsp.
salt and ½ tsp. pepper. Roast for 20 minutes, and then reduce the heat
to 375°F and continue to roast until the chicken is golden-brown and
cooked through, about 30 minutes.
Transfer the chicken and the lemon and orange wedges to a platter.
Pour the pan juice into a fat separator and let sit until the fat rises to the
top. Discard the excess fat and pour the juice into a 10-inch skillet.
Boil over medium-high heat until reduced to 1½ cups, about 10 minutes.
Serve the chicken with the citrus wedges, passing the reduced pan
juice at the table.
Photo: Hector Sanchez

Jeanne Kelley, Fine Cooking issue 115

12 F I N E C O O K I N G • F AV O R I T E R E C I P E S F I N E C O O K I N G .C O M 13
15
 beef and pork ragù lasagne
A rich and meaty ragù sets this lasagne apart from most recipes that a cook’s quote
are heavy on cheese and tomato sauce.The extra step of making your “I will never layer a meat
own cream sauce is worth the depth of flavor that results. lasagne with ricotta ever
Serves 8 to 10 again. Beschamel is so
FOR THE RAGÙ 1/2 cup canned tomato purée much more fantastic, so
3 oz. (6 Tbs.) unsalted butter 1/4 cup tomato paste diluted in light, creamy, ethereal . . .”
1/4 cup extra-virgin olive oil 1/2 cup water
2 medium ribs celery, finely 2 cups homemade or lower-
chopped (11/3 cups) salt beef or chicken broth;
more as needed
2 medium carrots, peeled and
finely chopped 1 cup whole milk
(2/3 cup) Kosher salt and freshly
2 small yellow onions, finely ground black pepper
chopped (11/3 cups) TO ASSEMBLE
1 lb. boneless beef brisket or 1/2 oz. (1 Tbs.) unsalted butter,
chuck, finely diced or ground cut into small cubes; more
(2 cups) for the pan
1 lb. boneless pork shoulder, 1 lb. homemade or dried
finely diced or ground (11/2 lasagne noodles, cooked
cups) Basic Cream Sauce (see
8 oz. pancetta, finely diced recipe page 17)
(11/4 cups) 1 cup freshly grated
2 cups dry red wine Parmigiano-Reggiano

MAKE THE RAGÙ

In a 5- to 6-qt. Dutch oven, melt the 6 Tbs. butter with the oil over
medium heat. Add the celery, carrots, and onions and cook, stirring
occasionally, until softened and lightly golden, about 15 minutes.
Add the beef, pork, and pancetta and cook, breaking up the meats with
a spoon and stirring often, until the meats lose their redness, 5 to 8
minutes. Stir in the wine, tomato purée, and tomato paste and simmer
vigorously until the liquid is almost evaporated, 15 to 20 minutes. Add
the broth and milk, cover with the lid ajar, reduce the heat to low, and
simmer gently until you have a rich, concentrated sauce, about 21/2
hours. Check every 30 minutes to see if more liquid is needed, adding
more broth if necessary to prevent scorching. Season to taste with
salt and pepper, if needed. Let cool. Skim off the fat from the top, if
desired. You should have about 6 cups.
continued on p. 16
Photo: Scott Phillips

14 F I N E C O O K I N G • F AV O R I T E R E C I P E S F I N E C O O K I N G .C O M 15
17
 ASSEMBLE THE LASAGNE
Position a rack in the center of the oven and heat the oven to 350°F.
basic cream sauce
Choose a baking dish that’s about 9x12 inches and 3 inches deep, or A good, rich cream sauce, or beschamel, is the secret to a great
about 10x14 inches and 2 inches deep. Butter the baking dish. Spread lasagne. Make it once the other components are ready, since it requires
1/2 cup of ragù in a sparse layer on the bottom of the dish. Then cover you to whisk it frequently and should be used rapidly once done.
with a slightly overlapping layer of cooked noodles, cutting them as Yields about 3 cups
needed to fill the gaps. Spread one-third of the remaining ragù (about
3 oz. (6 Tbs.) unsalted butter Kosher salt and freshly ground
11/2 cups) over the first layer of noodles. Drizzle on one-third of the black pepper
6 Tbs. unbleached all-purpose
cream sauce (about 1 cup) and spread it with a spatula or the back flour Pinch of freshly grated nutmeg
of a spoon. Sprinkle with 1/3 cup of the Parmigiano. Add a new layer of
31/2 cups whole milk, heated
noodles, overlapping them slightly.
Repeat the layers until all of the filling ingredients are used, to make a In a 2- or 3-quart saucepan, melt the butter over medium-low heat.
total of three layers (you may not need all the pasta). Dot the top with Add the flour and cook, whisking constantly for 2 to 3 minutes. Don’t
the butter cubes. let the mixture brown. Slowly whisk in the hot milk and bring just to a
Put the baking dish on a baking sheet and bake until heated through simmer, whisking frequently. Reduce the heat to low and cook,
and bubbling at the edges, 45 to 50 minutes. Remove from the oven whisking often, until the sauce has thickened to a creamy, gravy-like
and let rest for 10 to 15 minutes before serving. consistency and no longer tastes of raw flour, 10 to 12 minutes.
Remove from the heat and whisk in 1 tsp. salt, 1/4 tsp. pepper, and the
nutmeg. If not using right away, transfer to a bowl and press a piece of
layering is quick plastic wrap directly on the surface of the sauce to keep a skin from
After all the lasagne components forming. Plan to use the sauce within 30 minutes because it thickens
if it’s left to sit for too long. If that should happen, add a little warm milk
are prepared and the noodles are
and whisk well to thin it.
cooked, the final assembly is fast
and gratifying. Start by clearing a Joyce Goldstein, Fine Cooking issue 82
good-size space on the counter to cream sauce
lay out all the components. secrets
If one noodle doesn’t cover the Frequent whisking and
whole dish, cut a second noodle to gentle heat are the
fit, overlapping it slightly with the keys to a smooth, thick
previous noodle. cream sauce.
Spread the ragù over each layer
of noodles, followed by the cream
sauce and a sprinkle of Parmigiano.

bake, refrigerate, or freeze

You can bake your assembled lasagne right away or refrigerate it
for later. It will keep for at least a day in the fridge. Alternatively,
you can freeze it for up to four months (make sure you wrap the
dish tightly with plastic). Thaw the lasagne in the fridge and bring
it to room temperature before baking.

16 F I N E C O O K I N G • F AV O R I T E R E C I P E S F I N E C O O K I N G .C O M 17
 lemony sole with capers and croutons
a cook’s quote in brown butter sauce
“This recipe’s a keeper . . .
With their honey-tinged flavor and mild acidity, Meyer lemons,
the beurre noisette (brown available through late winter, are a wonderfully seasonal swap for the
butter) sauce is terrific.” regular lemons in this recipe.
Serves 2

41/2 Tbs. unsalted butter All-purpose flour

1 slice white bread, cut into for dredging
1/4-inch cubes 2 Tbs. corn or canola oil
Kosher salt and freshly (or vegetable oil)
ground black pepper 2 Tbs. capers, rinsed and
11/2 medium lemons drained
4 sole fillets (2 to 3 oz. each) 1 Tbs. chopped fresh
flat-leaf parsley

Heat the oven to 200°F. Melt 11/2 Tbs. of the butter in a 10- to 12-inch
nonstick skillet over medium heat. Add the bread cubes to the pan,
stirring and tossing almost constantly with a wooden spoon, until the
cubes are golden brown and crisp, 3 to 5 minutes. Drain on paper
towels and sprinkle with salt. Wipe out the skillet.
Slice the ends off the whole lemon with a paring knife. Standing the
lemon on one of its cut ends, slice off the skin in strips, removing all
the white pith. Working over a bowl, cut the segments free from the
membrane, letting each segment fall into the bowl. Remove any seeds.
Cut each segment into four pieces. Transfer to a small bowl and add 1
Tbs. juice squeezed from the lemon half. Season the sole fillets lightly
on each side with salt and pepper and dredge the fillets in the flour,
shaking off any excess. Heat the oil in the skillet over medium-high heat.
Working in batches to avoid crowding the pan, cook the fillets until the
first side is light golden, about 2 minutes. Using two spatulas to support
the delicate fish, flip the fillets and cook until the second side is light
golden and the fillets are opaque, another 2 minutes. Transfer to two
dinner plates and keep warm in the oven.
Wipe out the skillet with a paper towel and add the remaining 3 Tbs.
butter. Over medium-high heat, melt the butter and cook, swirling the
pan until the butter turns a medium brown, about 2 minutes.
Immediately remove the skillet from the heat and add the lemon
segments and lemon juice, the capers, and the parsley; season to taste
with salt and pepper. Drizzle the sauce over the fish and sprinkle on the
croutons. Serve with herbed rice pilaf or steamed new potatoes.

Arlene Jacobs, Fine Cooking issue 70

Photo: Scott Phillips

20 FFIINNEE CCO
18 OOOKKIIN
NGG •• FFAAV
V OORRI T
I TEERREECCI PI PEESS • 2 0 1 4 F I N E C O O K I N G .C O M 1 9
 classic maryland crab cakes
a cook’s quote You can find Old Bay seasoning in most supermarkets and seafood
“I’ve been making the stores. Use just enough to give a hint of its presence or it will
same crab-cake recipe for overpower the crab.
the past 10 years. Not any Serves 4

longer! This is my new 1 lb. jumbo lump or backfin Kosher salt

lump crabmeat, fresh or 11/4 cups fresh breadcrumbs
favorite crab-cake recipe!” pasteurized (from soft white sandwich
1 large egg bread, such as Pepperidge
1/4 cup mayonnaise Farm)
11/2 tsp. Dijon mustard 1 Tbs. chopped fresh
flat-leaf parsley
11/2 tsp. Old Bay seasoning
2 Tbs. unsalted butter
1 tsp. fresh lemon juice
1 Tbs. olive oil
1/2 tsp. Worcestershire sauce
Lemon wedges for serving
Drain the crabmeat, if necessary, and pick through it for shells
( jumbo lump will not have shells). Put the crab in a medium
mixing bowl and set aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay
seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape
the mixture over the crab and mix gently until well combined. Gently
break up the lumps with your fingers but do not overmix.
Sprinkle the breadcrumbs and the parsley over the mixture, and mix
them in thoroughly but gently; try not to turn the mixture into a mash—
it should still be somewhat loose. Cover with plastic wrap and
refrigerate for 1 to 3 hours.
Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch
nonstick skillet, heat the butter with the olive oil over medium heat.
When the butter is frothy, add the cakes to the pan (8 should fit
comfortably). Cook until dark golden brown on the underside, about 4
minutes. Flip the cakes, reduce the heat to medium low, and continue
cooking until the other side is well browned, 4 to 5 minutes. Serve with
lemon wedges on the side for squeezing over the cakes.
Susie Middleton, Fine Cooking issue 99

breadcrumb binder
Fresh breadcrumbs (and eggs) are
used as binders to hold the cakes
together when frying. But here we
use just enough bread to hold the
Photo: Scott Phillips

crabmeat together. Cook’s hint:

White sandwich bread yields the
absolute best cakes—soft and
flaky at the same time.

22 F I N E C O O K I N G • F AV O R I T E R E C I P E S • 2 0 1 4
20 F I N E C O O K I N G .C O M 21
 shrimp in spicy thai coconut sauce
This succulent shrimp stir-fry is quick to make and big on flavor.
Serve with rice or noodles to soak up the spicy coconut sauce.
If you can’t find galangal root, double the amount of fresh
ginger used in the recipe.
Serves 6

2 Tbs. canola oil 1 Tbs. finely chopped garlic

1 Tbs. finely chopped
fresh ginger
1 Tbs. finely chopped fresh
galangal root or powder
1 Tbs. finely chopped
lemongrass (use the tender
interior only)
1 Tbs. finely chopped seeded
Thai bird chiles or serranos
2 lb. jumbo (21 to 25 per lb.) or
extra-large (26 to 30 per lb.)
shrimp, peeled and deveined
3/4 cup unsweetened coconut
milk, well shaken
1/4 cup fresh lime juice
1 Tbs. fish sauce
1/4 cup coarsely chopped fresh
cilantro

Heat the oil in a 12- to 14-inch wok or 12-inch skillet over medium-high
heat until shimmering hot. Add the ginger, galangal powder, lemongrass,
chile, and garlic and cook, stirring constantly, until fragrant, about
30 seconds. Add the shrimp and cook, stirring, until opaque on the
outside and partially cooked, about 2 minutes. Stir in the coconut milk,
lime juice, and fish sauce and cook, stirring, until the shrimp are just
opaque in the center, about 1 minute more.
Spoon the shrimp onto 6 dinner plates, and top with any sauce
remaining in the wok. Garnish with cilantro and serve.

Jeffrey Saad, Moveable Feast with Fine Cooking, season 1

a cook’s quote
“This stir-fry has all the
intense, balanced flavor
of a complicated Thai
Photo: Scott Phillips

dish, yet it’s incredibly

simple to make and comes
together in minutes.”

22 F I N E C O O K I N G • F AV O R I T E R E C I P E S F I N E C O O K I N G .C O M 25
23
 grilled asparagus and onions with
balsamic vinegar and blue cheese a cook’s quote
“This is one of my
This warm salad with its rich ingredients is just the thing for a cool
early- or late-summer get-together. The tanginess of the balsamic favorites. Every time I
adds some bounce to the blue cheese and complements the think of asparagus, I
sweetness of the grilled vegetables and figs. think of this dish. I have
Serves 10 to 12 also made this with goat
21/2 l b. asparagus (about 2 large 2 Tbs. balsamic vinegar cheese and it works great.”
bunches), trimmed 2 tsp. chopped fresh thyme
8 Tbs. extra-virgin olive oil 3 oz. good-quality blue cheese,
Kosher salt and freshly crumbled (3/4 cup)
ground black pepper 1/3 cup thinly sliced dried Black
1 large sweet onion (such as Mission figs (preferably small
Vidalia), cut into 1/2-inch ones)
disks and threaded onto 1/4 cup pine nuts, toasted

Photo: Scott Phillips

metal skewers

Heat a gas grill to medium or prepare a medium-hot charcoal fire.

Put the asparagus on a rimmed baking sheet, drizzle with 2 Tbs.
of the oil, and season with 1/2 tsp. salt and a few generous grinds of
pepper. Turn to coat. Grill the asparagus (covered on a gas grill) until it
has nice grill marks, about 4 minutes. Turn and continue cooking until
tender and browned, about 4 more minutes; transfer to a large platter.
Reduce the heat on the gas grill to medium low or let the charcoal burn
down a bit.
On a rimmed baking sheet, coat the onions with 2 Tbs. of the oil,
1/2 tsp. salt, and several grinds of pepper. Grill, covered, until tender
and browned, 8 to 10 minutes per side. Return the onions to the
baking sheet.
In a small bowl, whisk the remaining 1/4 cup olive oil with the vinegar
and thyme. Toss the asparagus with about half of the vinaigrette and
then transfer to a platter.
Scatter the onions over the asparagus and drizzle with the
remaining vinaigrette. Sprinkle with the blue cheese, figs, and pine
nuts, and serve. This salad can sit for up to 1 hour at room temperature.

Tony Rosenfeld, Fine Cooking issue 86

24 F I N E C O O K I N G • F AV O R I T E R E C I P E S F I N E C O O K I N G .C O M 25
27
 french-style potato salad
a cook’s quote Wine is a subtle but delicious addition to this salad, so use a wine you
“I have made this recipe wouldn’t mind drinking, like a Viognier or an Albariño from Spain.
since 1998. It is a wonderful, Serves 4
different potato salad. I love 2 lb. Yukon Gold potatoes, Kosher salt and freshly
the fact there is no mayo scrubbed but not peeled ground white pepper
11/3 cups dry white wine 1/2 cup extra-virgin olive oil
and love the addition of the (or 1/2 cup white-wine 1 Tbs. minced shallot
white wine.” vinegar)
2/3 cup chopped scallions

Boil the whole unpeeled potatoes in generously salted water until

fork-tender, 20 to 30 minutes, depending on size. As soon as you can
handle the potatoes but while they’re still warm, slice them just under
1/2 inch thick with a very sharp knife.
In a small saucepan over medium heat, boil the wine until it’s
reduced by half. (If using vinegar, don’t cook it.) Sprinkle the salt, pepper,
and hot reduced wine (or the vinegar) over the warm potatoes; toss
gently.
Add the olive oil, tossing just until combined, and then add the
shallots and scallions. Taste and adjust the seasonings. Serve at
room temperature.
Jean-Louis Gerin, Fine Cooking issue 27

Photo: Scott Phillips

28 F I N E C O O K I N G • F AV O R I T E R E C I P E S • 2 0 1 4
26 F I N E C O O K I N G .C O M 27
 ultimate carrot cake
Here is the carrot cake of your dreams: rich and moist with a satiny
cream cheese frosting. It travels well and makes an excellent birthday
cake. Any leftover cake is still yummy days later if kept refrigerated.
Serves 12 to 15
FOR THE CAKE
Softened butter for the pan
1/2 cup dried currants
1 lb. carrots, peeled and cut
into 1-inch pieces
10 oz. (21/4 cups) all-purpose
flour; more for the pan
2 tsp. baking soda
1 tsp. table salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground mace
1/4 tsp. ground cloves
3 oz. (3/4 cup) walnuts or
pecans, coarsely chopped
4 large eggs, at room
temperature
a cook’s quote
“This carrot cake is
simply the best one I have
ever had. It’s moist with
11/2 cups granulated sugar
the perfect amount of
1/2 cup packed dark brown
sugar crunch from toasted nuts
1 cup vegetable oil and a little chew from the
1/4 cup walnut oil (preferably currants. The spices are
toasted)
perfectly balanced, and
FOR THE FROSTING
1/2 lb. (1 cup) unsalted butter,
the ratio of cream cheese
cut into 1/2-inch pieces and frosting to cake is spot on.”
completely softened at room
temperature
1 lb. cream cheese, cut into
pieces and softened at room
temperature
41/4 oz. (1 cup) confectioners’
sugar, sifted
1 Tbs. pure vanilla extract
1 oz. (1/2 cup) chopped
walnuts or pecans for
garnish (optional)

MAKE THE CAKE

Position a rack in the bottom third of the oven and heat the oven to
350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan. Soak
the currants in 1/2 cup hot tap water for 15 minutes. Drain and set aside.
In a food processor (use the steel blade), chop the carrots very finely.
Transfer to a small bowl and rinse the food processor bowl (you’ll need
it again).
In a large bowl, combine the flour, baking soda, salt, and spices. Whisk
to blend thoroughly. Transfer 1/4 cup of this mixture to a small bowl and
add the drained currants and the nuts. Toss to combine.
In the food processor (use the steel blade), mix the eggs and both
sugars until blended. With the machine running, slowly add the oils in a
steady stream until combined. Scrape this mixture into the flour
mixture. Stir with a wooden spoon or rubber spatula to combine.
Add the carrots and the currant-nut mixture; stir to combine. Scrape
the batter into the prepared pan.
Photo: Scott Phillips

Bake until a toothpick inserted in the center of the cake comes

out clean, about 50 minutes. Let cool on a rack to room temperature
before inverting the pan to remove the cake. Let cool completely
before frosting.
continued on p. 30

28 F I N E C O O K I N G • F AV O R I T E R E C I P E S FFIIN
NEEC
COOO
OKKIIN
NGG..C
CO M 29
OM 31
 MAKE THE FROSTING
With the paddle attachment on a stand mixer or using a hand mixer,
café con tres leches cake
beat the butter on medium speed until it’s quite light, fluffy, and This coffee-spiked dessert tastes like a delicious cross between classic
resembles whipped cream, about 3 minutes. Mexican tres leches cake and tiramisu.
Add the cream cheese one piece at a time, beating well after each Serves 12 to 16
addition. When all of the cream cheese is incorporated, reduce the
speed to medium low and gradually add the sugar and vanilla. Mix FOR THE CAKE FOR THE SOAKING LIQUID
just enough to remove any lumps; scrape the bowl as needed. If the Unsalted butter, softened, 1 14-oz. can sweetened
frosting seems a bit loose, refrigerate it for a few minutes until it seems for the pan condensed milk
spreadable. 41/2 oz. (1 cup) unbleached 1 cup evaporated milk
all-purpose flour 1/2 cup heavy cream
FROST THE CAKE 11/2 tsp. baking powder 1/2 cup strong brewed coffee
Scrape about two-thirds of the frosting onto the center of the cake.
1/4 tsp. kosher salt Pinch kosher salt
With a narrow metal offset spatula, push the frosting from the center
5 large eggs, at FOR THE TOPPING
out to and just over the cake’s edges. Spread with as few strokes as room temperature
possible to prevent crumbs from catching in the frosting. Cover the 1 tsp. instant coffee
1 cup granulated sugar
top of the cake first, then use the remaining frosting along with what’s 21/2 cups heavy cream
1/3 cup whole milk
creeping over the edges of the cake to cover the sides. 2 Tbs. confectioners’ sugar
Once the cake is covered, drag the front tip of the spatula back and 3/4 tsp. pure vanilla extract
1/2 tsp. pure vanilla extract
forth from end to end to create a textured surface on the top of the Chocolate curls or toasted
cake. If you like, sprinkle the nuts on top of the cake and press them slivered almonds, for garnish
into the sides.
Greg Case, Fine Cooking issue 63 BAKE THE CAKE
Position a rack in the center of the oven and heat the oven to 350°F.
Butter the bottom and sides of a 9x13-inch Pyrex baking dish or a
nonreactive metal pan. Line the bottom of the baking dish or pan with
parchment and lightly butter the parchment.
Sift the flour, baking powder, and salt into a medium bowl and set
aside.
Separate the eggs, putting the whites in a medium bowl and the
yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup
of the sugar on medium speed until the mixture is pale and creamy,
about 2 minutes. Add the milk and vanilla and beat until combined,
1 minute more.
Clean and dry the beaters and then beat the egg whites, gradually
increasing the speed to high, until they reach soft peaks, 2 to 3 minutes.
Add the remaining 1/4 cup sugar in a stream, continuing to beat on high,
until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third
of the dry ingredients into the yolk mixture until thoroughly combined.
Gently fold in a third of the egg whites with a rubber spatula. Fold in
the remaining dry ingredients and egg whites, alternately, in two more
batches each, until fully incorporated.
Pour the batter into the prepared dish or pan and bake until a
toothpick inserted in the center comes out clean, 20 to 25 minutes.
continued on p. 33

30 F I N E C O O K I N G • F AV O R I T E R E C I P E S F I N E C O O K I N G .C O M 31
 Let the cake cool in the pan on a rack for 10 minutes, then invert the
a cook’s quote cake onto the rack, remove the parchment, and let cool completely.
Return the cake to the baking dish or pan (the cake will soak up
“This heavenly cake is a more of the liquid if returned to the pan it was baked in), or invert it
triple threat—it’s easy onto a rimmed platter.
to make, the flavor and SOAK THE CAKE
texture are like eating a In a 2-quart saucepan, stir together the condensed milk, evaporated
sweet, fluffy cloud (in a milk, heavy cream, coffee, and salt until the condensed milk is well
blended.
good way), and you can
Cook over medium-low heat, stirring to avoid scorching, until it
and should make it a day begins to bubble around the edges, 3 to 5 minutes. Remove from the
ahead, so it’s perfect for heat and pour into a heatproof 4-cup measuring cup.
parties and gatherings. With a toothpick, prick the cake to the bottom in 1/2-inch intervals.
Pour the soaking liquid slowly over the cake, starting at the edges and
This is my go-to dessert.” pausing to let it soak in before adding more. Cover loosely with plastic
wrap and refrigerate until the cake is well chilled, at least 2 hours and
up to 24 hours.
TOP THE CAKE
In a large bowl, stir the instant coffee into 2 Tbs. of the heavy cream
until dissolved. Add the remaining cream and beat with an electric
mixer on medium speed. When it begins to thicken, slowly add the
sugar and vanilla and continue to beat just until it holds firm peaks, 3 to
4 minutes (be careful not to overbeat).
Spread the whipped cream all over the top of the cake, sprinkle the
chocolate curls or almonds over the top, and serve.
Fany Gerson, Fine Cooking issue 117

Photo: Scott Phillips

34 F I N E C O O K I N G • F AV O R I T E R E C I P E S • 2 0 1 4
32 F I N E C O O K I N G .C O M 33
 how to follow a recipe
• Before you start, read the recipe
from beginning to end so there
are no surprises.
• Before actually starting to cook
or bake, gather all the necessary
ingredients and equipment.
Prepare the ingredients
according to the directions in
the ingredient list (see “Watch
those modifiers” at right for
more on this).
• For determining doneness,
always rely first on the
recipe’s sensory descriptor,
such as “cook until golden
brown.” Consider any times
given in a recipe merely
as a guide for when to start
checking for doneness.
Ingredients
Unless otherwise noted,
assume that:
• butter is unsalted
• eggs are large (about 2 oz. each)
• flour is unbleached all-purpose
(don’t sift unless directed to)
• sugar is white granulated
36 F I N E C O O K I N G • F AV O R I T E R E C I P E S • 2 0 1 4
34
• fresh herbs, greens, and
lettuces are washed and dried
• garlic, onions, and fresh ginger
are peeled
Watch those modifiers
A recipe ingredient list contains
words such as “diced” and
“chopped” that tell you how to
prepare each ingredient for the
recipe, but what you may not
realize is that the placement of
these “preparation modifiers” in
the ingredient line is as important
as the modifier itself. Take, for
example, the following two similar
lines that you may see in a recipe
ingredient list:
1 cup rice, cooked
1 cup cooked rice
The first line is telling you to take 1
cup of rice and cook it; the
second line is calling for 1 cup of
rice that has already been cooked.
The difference between the two is
about 2 cups of cooked rice, and
that can make a big difference in
the outcome of a recipe.
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