Recipes using Chinese brown sugar
Made from unrefined cane sugar, Chinese brown sugar is the behind-the-scenes ingredient that gives red-cooked dishes their deep, complex flavor. Don't confuse it with palm sugar, which may look... Made from unrefined cane sugar, Chinese brown ... [... more]
Fine Cooking |
Sear-Roasted Halibut with Blood Orange Salsa - Fine Cooking
In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes. Let cool. In a medium bowl, combine the reduced orange juice, blood orange segments, onion, cilantro, olive oil, and orange zest. Season to ... [... more]
Fine Cooking |
Miso-Glazed Cod
This recipe, excerpted from The Food You Crave, brings home the mouthwatering taste of the haute Japanese restaurant favorite. You need a few specialty ingredients, but they are worth getting because you will make this easy, five-ingredient dish ... [... more]
Fine Cooking |
Vietnamese Tilapia with Turmeric & Dill
Sugar, lime juice, fish sauce, and chile make a simple yet classic sauce-one that's practically requisite at any Vietnamese meal. Here it's drizzled over fish fillets.Serves two. In a small bowl, combine the sugar and lime juice and stir until ... [... more]
Fine Cooking |
Fresh Tuna Burgers with Ginger & Cilantro
The key to a good tuna burger is to avoid overprocessing and overcooking. Cook them on the stovetop so you have better heat control and can ensure that they stay a nice, moist medium rare inside.Serves four. Heat the oil in a 12-inch skillet over ... [... more]
Fine Cooking |
Salmon, Wild Rice & Mushrooms en Papillote
Experiment with various wild and cultivated mushrooms. You also might try a blend of wild rice and fragrant long-grain brown rice varieties.Serves four. Melt the butter in a skillet over medium heat. When the foam subsides, add the scallions and ... [... more]
Fine Cooking |
Basic Lemon & Herb Fish en Papillote
Gremolata, a simple but delicious mixture of parsley, lemon zest, and garlic minced together, will work with anything from trout or sole fillets to mackerel or bluefish.Serves four. To make the gremolata, mince the parsley, garlic, and lemon zest ... [... more]
Fine Cooking |
Cornmeal-Fried Skate Wings
The crispy coating of cornmeal keeps the skate moist on the inside. Serve these wings with lots of cold beer and your favorite cole slaw.Serves four. Cut the skate into four equal pieces and let them soak in the buttermilk for a few minutes. In a ... [... more]
Fine Cooking |
Blackened Tilapia with Cilantro-Lime Slaw
Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef's knife. Finely grate the zest from half of the lime and then juice the whole lime. In a medium bowl, whisk the garlic, lime zest, 1 Tbs. of the ... [... more]
Fine Cooking |
Smoked Salmon & Cucumber Tea Sandwiches
In a small bowl, mix the crème fraîche with the dill and season to taste with salt and pepper. Peel the cucumber. Then, using the peeler, shave 16 wide strips from several sides of the cucumber (discard the seed core). In a medium bowl, toss [... more]
Fine Cooking |
Herb-Buttermilk-Marinated Salmon with Cucumber Salad
The salmon is delicious either warm or at room temperature.Serves twenty-four. In a food processor, combine the buttermilk, basil, cilantro, scallions, vinegar, honey, ginger, 1 tsp. salt, and 1/8 tsp. pepper. Process until smooth, about 30 ... [... more]
Fine Cooking |
Fresh Salmon Croque Madame
A classic Croque Madame is a grilled cheese sandwich with a fried egg on top. In this version, excerpted from the cookbook Panini Express, the soft yolk becomes a delicious sauce for an open-faced sandwich of grilled salmon on a bed of Swiss ... [... more]
Fine Cooking |
