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All-Time Favorites

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All-Time Favorites
by Editors of Fine Cooking

Our most raved-about recipes in one collection: If you've ever wished that the best encore-worthy recipes from Fine Cooking magazine were in one handy place, your wish just came true. All-Time Favorites features a star-studded cast of our top performing recipes.

Starring our best-in-category winners! Now some of the most outstanding dishes for every course are right at your fingertips, any time you need them. Whether it's super starters, soups and salads, the most popular beef, pork, lamb, and chicken dishes, classic seafood, or if you're looking for the very best pasta or side dishes or the ultimate finale —– the perfect dessert.

Take your cues from cooks who know! Sprinkled throughout All-Time Favorites, you can enjoy behind-the-scenes reviews, called —“Cook's Quotes" that explain why these recipes are worthy of inclusion in this amazing collection:

  • Classic Tomato Soup: "Beats the canned version by a long shot"
  • Slow-Roasted Standing Rib Roast with Brown Ale Butter Sauce:  "The slow roasting gives you a perfect pink all the way through and the beer sauce adds complexity."
  • Grill-Roasted Honey Barbecued Chicken: "My summer barbecue go-to with perfect blend of spice rub and basting sauce.... It is hard to mess this one up!"
  • Campanelle with Broccoli Raab, Sausage, and Olives:  “This is the best thing in the world to make with broccoli raab."
  • Double-Crust Jumble Berry Pie:  “I thought nothing could be better than Mom's apple pie, but this is my new favorite (sorry, Mom). Truth be told, it's her favorite now too!"

Get ready to take a bow! With All-Time Favorites, you'll never have to cook unscripted because it's your ticket to show-stopping meals. Order your copy of All-Time Favorites and very soon, right in your own kitchen —– a star will be born!

Order your copy now.

by Editors of Fine Cooking
PDF Download

Our most raved-about recipes in one collection: If you've ever wished that the best encore-worthy recipes from Fine Cooking magazine were in one handy place, your wish just came true. All-Time Favorites features a star-studded cast of our top performing recipes.

Starring our best-in-category winners! Now some of the most outstanding dishes for every course are right at your fingertips, any time you need them. Whether it's super starters, soups and salads, the most popular beef, pork, lamb, and chicken dishes, classic seafood, or if you're looking for the very best pasta or side dishes or the ultimate finale —– the perfect dessert.

Take your cues from cooks who know! Sprinkled throughout All-Time Favorites, you can enjoy behind-the-scenes reviews, called —“Cook's Quotes" that explain why these recipes are worthy of inclusion in this amazing collection:

  • Classic Tomato Soup: "Beats the canned version by a long shot"
  • Slow-Roasted Standing Rib Roast with Brown Ale Butter Sauce:  "The slow roasting gives you a perfect pink all the way through and the beer sauce adds complexity."
  • Grill-Roasted Honey Barbecued Chicken: "My summer barbecue go-to with perfect blend of spice rub and basting sauce.... It is hard to mess this one up!"
  • Campanelle with Broccoli Raab, Sausage, and Olives:  “This is the best thing in the world to make with broccoli raab."
  • Double-Crust Jumble Berry Pie:  “I thought nothing could be better than Mom's apple pie, but this is my new favorite (sorry, Mom). Truth be told, it's her favorite now too!"

Get ready to take a bow! With All-Time Favorites, you'll never have to cook unscripted because it's your ticket to show-stopping meals. Order your copy of All-Time Favorites and very soon, right in your own kitchen —– a star will be born!

Order your copy now.

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Details

Details

Our most raved-about recipes in one collection: If you've ever wished that the best encore-worthy recipes from Fine Cooking magazine were in one handy place, your wish just came true. All-Time Favorites features a star-studded cast of our top performing recipes.

Starring our best-in-category winners! Now some of the most outstanding dishes for every course are right at your fingertips, any time you need them. Whether it's super starters, soups and salads, the most popular beef, pork, lamb, and chicken dishes, classic seafood, or if you're looking for the very best pasta or side dishes or the ultimate finale —– the perfect dessert.

Take your cues from cooks who know! Sprinkled throughout All-Time Favorites, you can enjoy behind-the-scenes reviews, called —“Cook's Quotes" that explain why these recipes are worthy of inclusion in this amazing collection:

  • Classic Tomato Soup: "Beats the canned version by a long shot"
  • Slow-Roasted Standing Rib Roast with Brown Ale Butter Sauce:  "The slow roasting gives you a perfect pink all the way through and the beer sauce adds complexity."
  • Grill-Roasted Honey Barbecued Chicken: "My summer barbecue go-to with perfect blend of spice rub and basting sauce.... It is hard to mess this one up!"
  • Campanelle with Broccoli Raab, Sausage, and Olives:  “This is the best thing in the world to make with broccoli raab."
  • Double-Crust Jumble Berry Pie:  “I thought nothing could be better than Mom's apple pie, but this is my new favorite (sorry, Mom). Truth be told, it's her favorite now too!"

Get ready to take a bow! With All-Time Favorites, you'll never have to cook unscripted because it's your ticket to show-stopping meals. Order your copy of All-Time Favorites and very soon, right in your own kitchen —– a star will be born!

Order your copy now.

Details

Our most raved-about recipes in one collection: If you've ever wished that the best encore-worthy recipes from Fine Cooking magazine were in one handy place, your wish just came true. All-Time Favorites features a star-studded cast of our top performing recipes.

Starring our best-in-category winners! Now some of the most outstanding dishes for every course are right at your fingertips, any time you need them. Whether it's super starters, soups and salads, the most popular beef, pork, lamb, and chicken dishes, classic seafood, or if you're looking for the very best pasta or side dishes or the ultimate finale —– the perfect dessert.

Take your cues from cooks who know! Sprinkled throughout All-Time Favorites, you can enjoy behind-the-scenes reviews, called —“Cook's Quotes" that explain why these recipes are worthy of inclusion in this amazing collection:

  • Classic Tomato Soup: "Beats the canned version by a long shot"
  • Slow-Roasted Standing Rib Roast with Brown Ale Butter Sauce:  "The slow roasting gives you a perfect pink all the way through and the beer sauce adds complexity."
  • Grill-Roasted Honey Barbecued Chicken: "My summer barbecue go-to with perfect blend of spice rub and basting sauce.... It is hard to mess this one up!"
  • Campanelle with Broccoli Raab, Sausage, and Olives:  “This is the best thing in the world to make with broccoli raab."
  • Double-Crust Jumble Berry Pie:  “I thought nothing could be better than Mom's apple pie, but this is my new favorite (sorry, Mom). Truth be told, it's her favorite now too!"

Get ready to take a bow! With All-Time Favorites, you'll never have to cook unscripted because it's your ticket to show-stopping meals. Order your copy of All-Time Favorites and very soon, right in your own kitchen —– a star will be born!

Order your copy now.

Additional Information

Additional Information

SKU FCG50052082
Table Of Contents

Starters
Spicy Potato Samosas, Julie Sahni, #25 (Cook's quote: This dough is well explained, easy to make, and produces fantastic flakiness. Garam Masala provides great flavor in the filling. And they freeze well; reheating via a toaster oven developed good as new results!! )

Crabmeat-Avocado Quesadillas, Paula LeDuc, #14 (Cook's quote: All I can say about this hors d_—Èoeuvre is that if they are put down in front of me, I cannot stop eating them.)

Tiny Twice-Baked Potatoes, Tony Rosenfeld, Fine Cooking Appetizers issue, 2007

Vegetarian Chopped Liver, Melissa Clark, #108, (Cook's quote: Don_—Èt let the name fool you; this is a sleeper hit with tremendous flavor that vegetarians and carnivores alike will love.)

Hummus with Mellow Garlic and Cumin, Jennifer Armentrout, #62

Tri-Color Polenta Cups, #14

Frico Cheese Crisps, John Ash, #40

Spring Vegetable & Potato Frittata, David Bonom, #71 (Cook's quote: When my wife and I got our first chickens, we wanted to find ways to incorporate eggs into our dishes. This frittata is a delicious way to enjoy the eggs, and it's simpler to make than omelets or quiches.)

Soups, Salads & More
Grilled Steak and Arugula Salad with White Beans and Shiitake, Kate Hays, #105

Cool Rice Noodle Salad, Mai Pham, #27 (Cook's quote: This is one of my go-to summer entertaining recipes. Its flavors are vibrant and refreshing and much of it can be made ahead. I usually make the pork version. It_—Ès also beautiful to look at.)

Escarole and White Bean Soup with Rustic Croutons, Susie Middleton, #42 (Cook's quote: This soup is a regular Sunday afternoon meal in my house. It_—Ès quick and easy to prepare and so good. )

Classic Tomato Soup, Perla Meyers, #91 (Cook's quote: Beats the canned version by a long shot.)

Baked Potato Soup with Cheddar and Bacon, Jennifer Armentrout, #57

Beef, Pork & Lamb
Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce, Bruce Weinstein & Mark Scarbrough, #120 (Cook's quote: The slow roasting gives you a perfect pink all the way through and the seed crust and beer sauce add complexity.)

Lambs Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange, Molly Stevens, #110

Cottage Pie with Beef and Carrots, Molly Stevens, #81 (Cook's quote: This delicious pie is always a big hit with guests and it_—Ès easy for entertaining because it can be made several days ahead.)

Mediterranean Sausage Ragout, Nancy Verde Barr, #63 (Cook's quote: The ultimate comfort food for a cold night, this dish is hearty and easy to make, and its warm spices add intense depth of flavor.)

Spinach and Mushroom-Stuffed Pork Tenderloin, Tony Rosenfeld, #78

Roast Beef with a Classic Breadcrumb, Garlic, and Herb Crust, #76

Lamb Chops with Lemon, Thyme, and Mustard Butter, #84

Chicken
Fastest Barbecued Chicken, Susie Middleton, #65 (Cook's Quote: I make this all the time. I make extra for the leftovers because it's so good on sandwiches or in salads.)

Red Pozole with Chicken (pozole rojo con pollo), Robert Santibenez, 120 (Cook's quote: A great way to feed a crowd. Don_—Èt forget the margaritas.)

Citrus Marinated Roasted Chicken, Jeanne Kelley, #115 (Cook's quote: Not only is the chicken itself delicious, I could just about drink the pan sauce! The leftover ideas for it are also brilliant.)

North Indian Chicken Curry, Suneeta Vaswani, #58 (Cook's quote: Authentic flavors and makes a lot, so is great for leftovers.)

Braised Mediterranean Chicken, Arlene Jacobs, #55 (Cook's quote: This is my mom's default dinner party dish, because its complex flavors always impress, and all she has to do once guests arrive is reheat. I_—Ève adopted it because it_—Ès also a great one to cook on a Sunday and reheat individual portions for meals throughout the week.)

Grill-Roasted Honey Barbecued Chicken, Tony Rosenfeld, #94 (Cook's quote: My summer barbecue go-to with the perfect blend of spice rub and basting sauce. Tangy, spicy, & sweet. It is hard to mess this one up!)

Moroccan Chicken with Preserved Lemons, #53

Coq au Vin, Dannis Baker, #17

Fish & Shellfish
Sichuan Braised Cod, Tony Rosenfeld, #77

Indian-Spiced Mussels or Clams, Joyce Goldstein, #27

Lemony Sole with Capers, #70

Baked Shrimp with Fennel and Feta, Molly Stevens, #73 (Cook's quote: Super easy, but tastes like it_—Ès not.)

Seared Halibut with Tomatoes and Capers, Tony Rosenfeld, #93

Five-Spice Glazed Salmon and Sesame Green Bean, Ive Manning, #107 (Cook's quote: I'm a sucker for five-spice powder and love that this meal comes together on one baking sheet--it's so easy and so flavorful!)

Classic Maryland Crab Cakes, Susie Middleton, #99

Pasta
Campanelle with Broccoli Raab, Sausage, and Olives, David Bonom, #71, (Cook's quote: This is the best thing in the world to make with broccoli raab.)

Beef & Pork Ragu Lasagne, Joyce Goldstein, #82

Spaghetti and Meatballs, Frank Pellegrino, #71

Linguine with Clam Sauce, #88

Spaghetti alla Carbonara, Connaughton, #92

Side Dishes
Balamic-Glazed Brussels Sprouts with Pancetta, Ruth Lively, #74 (Cook's quote: The salty notes of the pancetta and the bright vinegar bring out the nutty, sweet side of the sprouts.)

Potato Gratin, Martha Holmberg, #36 (Cook's quote: This gratin has infiltrated my town. I made it for friends who made it for friends and now when I am invited to dinner at someone_—Ès house, this very gratin is often on the table.)

French-Style Potato Salad, Jean-Louis Gerin, #27 (Cook's quote: I have also made this recipe since 1998. It is a wonderful, different potato salad. I love the fact there is no mayo and love the addition of the white wine.)

Risotto with Peas and Porcini, #76

Maple Pan-Roasted Baby Carrots, Dan Barber, #85

Grilled Asparagus and Onions with Balsamic Vinegar and Blue Cheese, Tony Rosenfeld, #86 (Cook's quote: This is one of my favorites. Everytime I think asparagus I think this dish. I have also made this with goat cheese and it works great.)

Miso-Honey-Glazed Turnips, Michael Ruhlman, #122 (Cook's quote: Sweet, savory, full of umami_—”I can make a whole meal out of this side. The turnips come out tender and fluffy every time, and the flavor combination is killer.)

Zucchini and Summer Squash Gratin with Parmesan and Fresh Thyme, Susie Middleton, #33

Dessert
Blueberry-Streusel Bars with Lemon-Cream Filling, Nicole Rees, #93 (Cook's quote: Whenever I make this, it is always a hit. It is easy (despite the number of steps) and very yummy) (A great summertime dessert, almost like a crumb- topped pie but in a handy bar-cookie format. Also, equally as good if you use lime juice and zest in place of the lemon.)

Chewy Cranberry Oatmeal Cookies, Nicole Rees, #74

Double-Crust Jumble Berry Pie, Carolyn Weil, #46 (Cook's quote: I thought nothing could be better than Mom_—Ès apple pie, but this Jumble Berry Pie is my new favorite (sorry Mom). Truth be told, it_—Ès Mom_—Ès favorite now, too!)

White Molten Chocolate Souffle Cakes, Alice Medrich, #68 (Cook's Quote: Whenever I serve this recipe people think I am a much better cook than I really am and tell me that _—“I shouldn_—Èt have gone to so much trouble._—ù What they don_—Èt know is that I made this dessert for me! They just were lucky enough to be in the right place at the right time to enjoy it too.)

Chocolate-Strawberry Shortcakes, Katherine Seeley, #58 (Cook's quote: The double dose of chocolate makes these biscuits very flavorful, and that deep chocolate combines to really dance with the berries and cream. Once baked, freezing leftovers is a fine idea. Reheating later in a toaster oven makes it easy to have memorable spur of the moment desserts.)

Ultimate Carrot Cake, Greg Case, #63 (Cook's quote: I am a huge fan of carrot cake. I even had it as my wedding cake. This carrot cake is simply the best one I have ever had. It_—Ès moist with the perfect amount of crunch from toasted nuts and a little chew from the currents, the spices are perfectly balanced, and the ratio of cream cheese frosting to cake is spot on.)

Cafe con Tres Leches Cake, Fany Gerson, #117 (Cook's quote: This heavenly cake is a triple threat _—– it_—Ès easy to make, the flavor and texture are like eating a sweet, fluffy cloud (in a good way), and you can and should make it a day ahead, so it_—Ès perfect for parties and gatherings. This is my go-to dessert.)

Ultimate Fudgy Brownies, Abigail Johnson Dodge, #105 (Cook's quote: I don't think I'd be off the mark in saying that I've averaged at least one pan of these a month since this recipe was published. This recipe supplanted my other go- to brownie recipe immediately. The recipe assembles easily from on-hand ingredients, and it's amazingly adaptable and flexible. I've made these brownies with various flavorings, I've made them on cookie-crumb crusts (for textural variety), I've frosted them. I cannot say enough good things about this recipe.)

Video No
Author Editors of Fine Cooking
Publication Year 2013
Dimensions No
Pages 148
Photo No
Drawings No
Extra No
Other Formats No
Format Magazine
Cover No

Additional Information

SKU FCG50D52082
Table Of Contents

Starters
Spicy Potato Samosas, Julie Sahni, #25 (Cook's quote: This dough is well explained, easy to make, and produces fantastic flakiness. Garam Masala provides great flavor in the filling. And they freeze well; reheating via a toaster oven developed good as new results!! )

Crabmeat-Avocado Quesadillas, Paula LeDuc, #14 (Cook's quote: All I can say about this hors d’oeuvre is that if they are put down in front of me, I cannot stop eating them.)

Tiny Twice-Baked Potatoes, Tony Rosenfeld, Fine Cooking Appetizers issue, 2007

Vegetarian Chopped Liver, Melissa Clark, #108, (Cook's quote: Don’t let the name fool you; this is a sleeper hit with tremendous flavor that vegetarians and carnivores alike will love.)

Hummus with Mellow Garlic and Cumin, Jennifer Armentrout, #62

Tri-Color Polenta Cups, #14

Frico Cheese Crisps, John Ash, #40

Spring Vegetable & Potato Frittata, David Bonom, #71 (Cook's quote: When my wife and I got our first chickens, we wanted to find ways to incorporate eggs into our dishes. This frittata is a delicious way to enjoy the eggs, and it's simpler to make than omelets or quiches.)

Soups, Salads & More
Grilled Steak and Arugula Salad with White Beans and Shiitake, Kate Hays, #105

Cool Rice Noodle Salad, Mai Pham, #27 (Cook's quote: This is one of my go-to summer entertaining recipes. Its flavors are vibrant and refreshing and much of it can be made ahead. I usually make the pork version. It’s also beautiful to look at.)

Escarole and White Bean Soup with Rustic Croutons, Susie Middleton, #42 (Cook's quote: This soup is a regular Sunday afternoon meal in my house. It’s quick and easy to prepare and so good. )

Classic Tomato Soup, Perla Meyers, #91 (Cook's quote: Beats the canned version by a long shot.)

Baked Potato Soup with Cheddar and Bacon, Jennifer Armentrout, #57

Beef, Pork & Lamb
Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce, Bruce Weinstein & Mark Scarbrough, #120 (Cook's quote: The slow roasting gives you a perfect pink all the way through and the seed crust and beer sauce add complexity.)

Lambs Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange, Molly Stevens, #110

Cottage Pie with Beef and Carrots, Molly Stevens, #81 (Cook's quote: This delicious pie is always a big hit with guests and it’s easy for entertaining because it can be made several days ahead.)

Mediterranean Sausage Ragout, Nancy Verde Barr, #63 (Cook's quote: The ultimate comfort food for a cold night, this dish is hearty and easy to make, and its warm spices add intense depth of flavor.)

Spinach and Mushroom-Stuffed Pork Tenderloin, Tony Rosenfeld, #78

Roast Beef with a Classic Breadcrumb, Garlic, and Herb Crust, #76

Lamb Chops with Lemon, Thyme, and Mustard Butter, #84

Chicken
Fastest Barbecued Chicken, Susie Middleton, #65 (Cook's Quote: I make this all the time. I make extra for the leftovers because it's so good on sandwiches or in salads.)

Red Pozole with Chicken (pozole rojo con pollo), Robert Santibenez, 120 (Cook's quote: A great way to feed a crowd. Don’t forget the margaritas.)

Citrus Marinated Roasted Chicken, Jeanne Kelley, #115 (Cook's quote: Not only is the chicken itself delicious, I could just about drink the pan sauce! The leftover ideas for it are also brilliant.)

North Indian Chicken Curry, Suneeta Vaswani, #58 (Cook's quote: Authentic flavors and makes a lot, so is great for leftovers.)

Braised Mediterranean Chicken, Arlene Jacobs, #55 (Cook's quote: This is my mom's default dinner party dish, because its complex flavors always impress, and all she has to do once guests arrive is reheat. I’ve adopted it because it’s also a great one to cook on a Sunday and reheat individual portions for meals throughout the week.)

Grill-Roasted Honey Barbecued Chicken, Tony Rosenfeld, #94 (Cook's quote: My summer barbecue go-to with the perfect blend of spice rub and basting sauce. Tangy, spicy, & sweet. It is hard to mess this one up!)

Moroccan Chicken with Preserved Lemons, #53

Coq au Vin, Dannis Baker, #17

Fish & Shellfish
Sichuan Braised Cod, Tony Rosenfeld, #77

Indian-Spiced Mussels or Clams, Joyce Goldstein, #27

Lemony Sole with Capers, #70

Baked Shrimp with Fennel and Feta, Molly Stevens, #73 (Cook's quote: Super easy, but tastes like it’s not.)

Seared Halibut with Tomatoes and Capers, Tony Rosenfeld, #93

Five-Spice Glazed Salmon and Sesame Green Bean, Ive Manning, #107 (Cook's quote: I'm a sucker for five-spice powder and love that this meal comes together on one baking sheet--it's so easy and so flavorful!)

Classic Maryland Crab Cakes, Susie Middleton, #99

Pasta
Campanelle with Broccoli Raab, Sausage, and Olives, David Bonom, #71, (Cook's quote: This is the best thing in the world to make with broccoli raab.)

Beef & Pork Ragu Lasagne, Joyce Goldstein, #82

Spaghetti and Meatballs, Frank Pellegrino, #71

Linguine with Clam Sauce, #88

Spaghetti alla Carbonara, Connaughton, #92

Side Dishes
Balamic-Glazed Brussels Sprouts with Pancetta, Ruth Lively, #74 (Cook's quote: The salty notes of the pancetta and the bright vinegar bring out the nutty, sweet side of the sprouts.)

Potato Gratin, Martha Holmberg, #36 (Cook's quote: This gratin has infiltrated my town. I made it for friends who made it for friends and now when I am invited to dinner at someone’s house, this very gratin is often on the table.)

French-Style Potato Salad, Jean-Louis Gerin, #27 (Cook's quote: I have also made this recipe since 1998. It is a wonderful, different potato salad. I love the fact there is no mayo and love the addition of the white wine.)

Risotto with Peas and Porcini, #76

Maple Pan-Roasted Baby Carrots, Dan Barber, #85

Grilled Asparagus and Onions with Balsamic Vinegar and Blue Cheese, Tony Rosenfeld, #86 (Cook's quote: This is one of my favorites. Everytime I think asparagus I think this dish. I have also made this with goat cheese and it works great.)

Miso-Honey-Glazed Turnips, Michael Ruhlman, #122 (Cook's quote: Sweet, savory, full of umami—I can make a whole meal out of this side. The turnips come out tender and fluffy every time, and the flavor combination is killer.)

Zucchini and Summer Squash Gratin with Parmesan and Fresh Thyme, Susie Middleton, #33

Dessert
Blueberry-Streusel Bars with Lemon-Cream Filling, Nicole Rees, #93 (Cook's quote: Whenever I make this, it is always a hit. It is easy (despite the number of steps) and very yummy) (A great summertime dessert, almost like a crumb- topped pie but in a handy bar-cookie format. Also, equally as good if you use lime juice and zest in place of the lemon.)

Chewy Cranberry Oatmeal Cookies, Nicole Rees, #74

Double-Crust Jumble Berry Pie, Carolyn Weil, #46 (Cook's quote: I thought nothing could be better than Mom’s apple pie, but this Jumble Berry Pie is my new favorite (sorry Mom). Truth be told, it’s Mom’s favorite now, too!)

White Molten Chocolate Souffle Cakes, Alice Medrich, #68 (Cook's Quote: Whenever I serve this recipe people think I am a much better cook than I really am and tell me that “I shouldn’t have gone to so much trouble.” What they don’t know is that I made this dessert for me! They just were lucky enough to be in the right place at the right time to enjoy it too.)

Chocolate-Strawberry Shortcakes, Katherine Seeley, #58 (Cook's quote: The double dose of chocolate makes these biscuits very flavorful, and that deep chocolate combines to really dance with the berries and cream. Once baked, freezing leftovers is a fine idea. Reheating later in a toaster oven makes it easy to have memorable spur of the moment desserts.)

Ultimate Carrot Cake, Greg Case, #63 (Cook's quote: I am a huge fan of carrot cake. I even had it as my wedding cake. This carrot cake is simply the best one I have ever had. It’s moist with the perfect amount of crunch from toasted nuts and a little chew from the currents, the spices are perfectly balanced, and the ratio of cream cheese frosting to cake is spot on.)

Cafe con Tres Leches Cake, Fany Gerson, #117 (Cook's quote: This heavenly cake is a triple threat – it’s easy to make, the flavor and texture are like eating a sweet, fluffy cloud (in a good way), and you can and should make it a day ahead, so it’s perfect for parties and gatherings. This is my go-to dessert.)

Ultimate Fudgy Brownies, Abigail Johnson Dodge, #105 (Cook's quote: I don't think I'd be off the mark in saying that I've averaged at least one pan of these a month since this recipe was published. This recipe supplanted my other go- to brownie recipe immediately. The recipe assembles easily from on-hand ingredients, and it's amazingly adaptable and flexible. I've made these brownies with various flavorings, I've made them on cookie-crumb crusts (for textural variety), I've frosted them. I cannot say enough good things about this recipe.)

Video No
Author Editors of Fine Cooking
Publication Year 2013
Dimensions No
Pages 148
Photo No
Drawings No
Extra No
Other Formats 52082
Format eBook (PDF)
Cover PDF Download
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