NEW! Google Custom Search

Loading
whatscooking's picture

As I was making the Garlicky Tortellini Soup yesterday, I was thinking that the recipe is now part of my repertoire.  I make it about once a month because it is so easy and we seem to always have the necessary ingredients.  I started thinking about what other Fine Cooking recipes I make often. 


All of us here try many of the recipes from the mag,  but I'm wondering what recipes people just love so much that they keep going back to them over and over again.  Here's a short list of mine, I'd love to hear from others on this. 


Fruit Crisp from 51


Stir fry recipes from 58


Pizza dough and goat cheese pizza from 49


Acorn Squash from 49


Garlicky Spinach Tortellini Soup from 47


Greek Salad from 51


Orecchiette with Caramelized Garlic, Sausage & Broccoli from 60


Cod in Tarragon Tomato Broth from 36


Grilled chicken with Maple-Bourbon glaze from 52


Short rib ragu from 78


I'm sure there are more, but this is what I came up with quickly.  If it wasn't for Index Guy I'd never have been able to list the issue :)  (edited to add a couple more)


Edited 4/13/2006 8:07 pm by whatscooking

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

case4's picture

(post #39036, reply #1 of 67)

I know what you mean about the garlicky spinach tortellini soup. I made it last week.


I have to say the paella from FC #33 is our all time favorite. I've had to photocopy the recipe (although I know it off by heart) because the page is too splattered. It has sort of become the "house specialty."


Yes, the pizza dough is great and easy, but I much prefer the pizza dough from BBA. Cheers


 

whatscooking's picture

(post #39036, reply #5 of 67)

I just copied that BBA recipe but have yet to try it since I need to plan a day ahead.  I am looking forward to it since it has gotten such great reviews.

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

cosmo55's picture

(post #39036, reply #30 of 67)

Can you post the paella recipe? It's my favorite dish. This was pre-my FC days and it's not available to purchase via back issue. Thanks!

case4's picture

(post #39036, reply #37 of 67)

It is already posted on the FC site. Here is the link:)


http://www.taunton.com/finecooking/pages/c00113_rec01.asp


cheers

ouzo's picture

(post #39036, reply #2 of 67)

Not a full list.  And the back cover always inspires me.



  • Carrot and Coriander soup #32

  • ITA - Grilled chicken #52

  • Apple crisp #41

  • Pancake primer #34

  • Brownies #34

  • Polenta #31

  • Butternut squash soup with cumin and coriander #60

  • Savory baklava #67

  • Galettes #40

  • Tiramisu#77 - actual born-in-italy italians raved about this one

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

butterscotch's picture

(post #39036, reply #3 of 67)

-roasted vegetable minestrone and lentil soups--#62


-*Carolyn Weil's blueberry/cream cheese poundcake ( I make with cranberries)


-chicken tacos Alambres


-Alice Medrich's cocoa brownies


-Spanish tortilla


-orange/ricotta torte (from one of the Holiday Baking issues)


 


*This is our all-time favorite and, IMO, the best FC recipe of all time.


 

Adele's picture

(post #39036, reply #4 of 67)

I've got a list at home so I can go right to the particular mag, but off the top of my head:


Duck Confit
Pizza Dough
Gratins
Marinara from Handkerchief Pasta recipe
Handkerchief Pasta
Gallettes (sic)
Chocolate Sauce


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

beebuzzled's picture

(post #39036, reply #6 of 67)

I don't know the numbers, but the summer rolls with shrimp and herbs and the pho are my favourite recipes, hands down.

Why is the rum always gone?  Captain Jack Sparrow
Biscuit's picture

(post #39036, reply #7 of 67)

I dont' know the issue numbers off-hand, but here's a partial list:



  • Arroz Verde (green rice) - make this ALL the time, a family favorite

  • the chicken piccata with fried capers - its in the very back of one of the older issues

  • The brined pork chops

  • the barbeque chicken article

  • baked chocolate pudding (amazing, really amazing)

  • lemon & blueberry tea bread

  • Almond Confetti crunch chiffon cake

  • the black bean & goat cheese quesadilla - unbelievably good

  • oven fries

 


"I wouldn't shop at Walmart.com if they were the last online retailer on earth and they shipped everything using chocolate chips as packing material. "  - Miss Alli of TWoP

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

MEANCHEF's picture

(post #39036, reply #8 of 67)

If I had to pick my top 2 FC recipes of all time:


Summer Squash Salad with Lemon, Capers and Parmesan


Almond Crunch & Chocolate Confetti Chiffon Cake


beebuzzled's picture

(post #39036, reply #9 of 67)

That is a very good cake. Now I know what I'm going to bring to the potluck on Monday.  :)

Why is the rum always gone?  Captain Jack Sparrow
pamilyn's picture

(post #39036, reply #11 of 67)

MC, do you know what issue the salad is from or could you post the recipe? That sounds like it would go good with my pork chops on Sunday. Thanks, Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Syb's picture

(post #39036, reply #12 of 67)

Just looked it up in the Index Guy's Index.   # 72  page 46.


That's one I had overlooked.  But I'll be trying it now.

pamilyn's picture

(post #39036, reply #14 of 67)

Thanks Mean, I really appreciate it!! Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Heather's picture

(post #39036, reply #32 of 67)

I made the Summer Squash Salad for the first time tonight--delicious. When I read the ingredients I thought, well OK, I like all those things but it doesn't sound so special. But something happens when they all get together!

meowow's picture

(post #39036, reply #33 of 67)

Sorry, don't have the mag # for these:

summer squash gratin
braised vegetables (from last year's may issue)...just made braised green beans and asparagus tonight!
Almond Crunch Chiffon cake
blue cheese and butternut squash risotto

ETA the pizza dough, of course!


Edited 4/16/2006 11:21 pm ET by meowow

pamilyn's picture

(post #39036, reply #10 of 67)

Biscuit, could you post the brined pork chop recipe? I have some organic thick cut rib chops waiting to be Sunday dinner. TIA.....Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

ICDOCEAN1's picture

(post #39036, reply #15 of 67)

Garlicky Spinach Tortellini Soup from 47?  I was not a dedicated FC'er, just scattered numbered copies.  Can you or someone post the recipe as it sounds like just the ticket for after Easter feasting?

Jean's picture

(post #39036, reply #16 of 67)

An easy and quick Advanced Search turned it up. Here's the link.


http://forums.taunton.com/tp-cookstalk/messages?msg=25575.3




Good judgment comes from experience, and a lot of that comes from bad judgment.  Will Rogers


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
ICDOCEAN1's picture

(post #39036, reply #19 of 67)

Thank you so much!  sounds good and just might be on the menu soon!

Tuck's picture

(post #39036, reply #20 of 67)

These are some of my favorites


Crusty French Bread Rolls #48 pj. 68


Baking Light & Flaky Croissants #36 pj. 60


Saturday Morning Puff Pancakes #CF4 pj. 76          


Chocolate Banana Swirl Cake #54 pj. 44


Raspberry Linzer Cookies #54 pj. 18G


Chocolate Sauce #QD3 pj. 95


Chicken Medallions Sautéed with Tarragon & Vermouth #DC6 pj. 74


Spicy Capellini with Peperoncini & Bacon #QD3 pj. 37


Handkerchief  Pasta Dough #13 pj. 57


Corn Soufflé Puddings #52 pj. 42



~tuck
If you can't be kind, at least have the decency to be vague.”

Adele's picture

(post #39036, reply #22 of 67)

Puff pancakes!  Yes, that's another one.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Tuck's picture

(post #39036, reply #27 of 67)

I especially love them when the fresh berries come out.  I go to the market and come home to make this filled with a variety of berries and/or fruits.


~tuck
If you can't be kind, at least have the decency to be vague.”

hsnow73's picture

(post #39036, reply #17 of 67)

I'm not sure if this is the one that others are talking about.  This one is from their cookbook.  It's very easy and very good.


Garlicky Tortellini, Spinach & Tomato Soup


 


SERVES 2 TO 3


 


Make this practically instant soup the moment you feel a cold coming on. It tastes soothing and delicious, and the healthful properties of chicken broth, garlic, and spinach are bound to make you feel better faster.


 


2 Tablespoons unsalted butter


6 to 8 cloves garlic, chopped


4 cups homemade or low-salt chicken broth


6 ounces fresh or frozen cheese tortellini


14 ounces canned diced tomatoes, with their liquid


10 ounces spinach, washed and stemmed; coarsely chopped if large


8 to 10 leaves basil, coarsely chopped


Grated Parmesan, preferably Parmigiano Reggiano


 


Melt the butter in a large saucepan over medium-high heat.  Add the garlic and saute until fragrant, about 2 minutes.  Add the broth and bring to a boil.  Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.  Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender.  Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.  Serve sprinkled with the grated cheese.


 

elizaram's picture

(post #39036, reply #18 of 67)

I cook a lot from FC, but these are the recipes I can think of whose pages are crusted from repeated use:

Pizza dough, #49
Fusilli with sausage and sun-dried tomato in vermouth cream sauce, #50
Su-Mei Yu's peanut satay sauce, #52
Chicken Marsala with pancetta and cream, #42
Summer succotash, #52
Cream scones, #61
Strawberries with balsamic sabayon, #27
Orzo with shiitakes, caramelized onions and spinach, #51
Moroccan grilled chicken sandwiches with onion marmalade, #73
Korean-style pork with Asian slaw, #78




Food-forward parents like mine served dinners of homemade falafel, Mediterranean fish stew or stir-fried beef with broccoli. To me, dishes like spaghetti and meatballs, mashed potatoes with gravy and macaroni and cheese seemed exotic and unattainable. --Julia Moskin (NYT)



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

Wolvie's picture

(post #39036, reply #21 of 67)

this is odd. I do make recipes from the mag, and enjoy them - a lot. But - I can't think of anything that I make over and over again. Not that I haven't made something more than once, but nothing has entered a repertoire, as it were.


I guess what is odd is that I just discovered I don't have one of those. A  repertoire, I mean.  I make chicken, pastas, pork, veggies and such every week, but - generally not quite the same way.


I will try the soup - I haven't yet - but with so  many rave reviews, this is now a must. :-)


 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

whatscooking's picture

(post #39036, reply #23 of 67)

I don't know if repertoire is the right word.  I mix it up a lot too.  Seldom do I make a dish twice in a month.  But there are dishes that I make without needing to see the recipe to assemble ingredients (I'm sure you have those too.)  The ones I fall back when I want to make sure there will be no surprises (like for guests.)  If I ever wrote a cookbook, they are the ones I'd put in.  Fine Cooking has been the source of many of these recipes. 

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

Wolvie's picture

(post #39036, reply #28 of 67)

I understand. It's the right term - I was just thinking 'out loud', or in print, as it were. No offence meant. :-)


For the most part I don't use/cook with a recipe - even though I own tons of cookbooks.  I peruse them for ideas, inspiration if you will. I do make specific recipes as well, of course - like yesterday's Easter lamb( we had dinner yesterday due to travel schedules today) - it was from Artisanal. 


 


 


 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

whatscooking's picture

(post #39036, reply #29 of 67)

No offense taken.  I was just making conversation :) 


For Easter, we're having a very untraditional pot roast for dinner.  Pot roast is one of those things that I never seem to make the same way twice when I'm cooking for my immediate family.  But if I'm cooking for others I do the traditional recipe from Joy of Cooking which always turns out a super-savory gravy, that I could just eat with potatoes and be happy.


Happy Easter!

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/