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Fine Cooking

October/November 2021 No.172

Fine Cooking offers knowledge and inspiration for passionate cooks. The November/December 2020 issue contains recipes featuring seasonal ingredients such as pomegranates, root vegetables, and cool-weather greens, plus easy weeknight dishes for a busy holiday season. Other special sections include three perfect turkeys for Thanksgiving—from a classic brined bird to an asado-style spatchcocked turkey, to soy-miso-glazed breasts—a classic Christmas menu, and a selection of beautiful maple desserts. Every issue of Fine Cooking includes numerous unique and delicious recipes as well as helpful tips and guidelines to ensure that each recipe you try at home turns out as beautiful and tasty as it appears in the magazine photos.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Bimonthly
$14.48
$43.42
6 Issues

in this issue

3 min
comfort zone

The cool signs of fall encourage us to seek out warm comforts—chunky knit sweaters, oversize throws, wooly socks—simple pleasures that help ease the transition from summer to winter. We crave the same in the kitchen—hearty soups and stews, hot and bubbly casseroles, spice-laden cakes—familiar favorites that invite us back into our homes after a season spent outdoors. This issue is all about the simple cozy dishes we know and love. But we’re not afraid to upgrade our favorites. We’re thinking beyond potatoes with a collection of hot, cheesy, and bubbly gratins (p. 38), fine-tuning brisket so it comes out meltingly tender (p. 10), and incorporating the last hurrah of harvest fruits into an Oktoberfest menu starring Roasted Chicken with Grapes (p. 25). Our baked treats are also getting an aromatic breath…

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2 min
masthead

CONTRIBUTING EDITOR Maggie Glisan DESIGN DIRECTOR Tempy Segrest PHOTOGRAPHY DIRECTOR Paden Reich ART DIRECTOR Emily Johnson OPERATIONS EDITOR Diane Rose Keener CONTRIBUTING DRINKS EDITOR Jill Silverman Hough CONTRIBUTING COPY EDITOR Andrea Cooley CONTRIBUTING PROOFREADER Carrie Truesdell CONTRIBUTING PHOTOGRAPHER Ken Carlson, Waterbury Publications, Inc. CONTRIBUTING FOOD STYLIST Jennifer Peterson SENIOR VICE PRESIDENT & GROUP PUBLISHER Mark Josephson mark.josephson@meredith.com MEREDITH PREMIUM PUBLISHING EDITORIAL ADMINISTRATION EDITORIAL DIRECTOR Jill Waage EXECUTIVE CREATIVE DIRECTOR Michael D. Belknap ASSISTANT MANAGING EDITOR Jennifer Speer Ramundt BUSINESS MANAGER, EDITORIAL Cindy Slobaszewski LEAD BUSINESS OFFICE ASSISTANT Gabrielle Renslow DIRECTOR, MEREDITH FOOD STUDIOS Allison Long Lowery DIRECTOR, MEREDITH TEST KITCHEN Lynn Blanchard MEREDITH PREMIUM PUBLISHING SENIOR VICE PRESIDENT & GROUP PUBLISHER Scott Mortimer VICE PRESIDENT, MARKETING Jeremy Biloon DIRECTOR, BRAND MARKETING Jean Kennedy BRAND MANAGER Kate Roncinske ASSOCIATE DIRECTOR, BRAND MARKETING Bryan Christian SENIOR BRAND MANAGER Katherine Barnet ASSOCIATE BRAND MANAGER Samantha Lebofsky CONSUMER MARKETING MANAGER Laura Krogh ASSOCIATE BUSINESS DIRECTOR Jenna Bates BUSINESS MANAGER Lisa Carlson DIRECTOR, PREMEDIA SERVICES Amy Tincher-Durik DIRECTOR, QUALITY Joseph Kohler PREMEDIA TRAFFICKING SUPERVISOR Taylor Thomas COLOR QUALITY ANALYST Jill M. Hundahl MEREDITH NATIONAL MEDIA GROUP PRESIDENT Catherine Levene PRESIDENT, MEREDITH MAGAZINES Doug Olson PRESIDENT, CONSUMER PRODUCTS Tom Witschi PRESIDENT, MEREDITH DIGITAL Alysia Borsa EVP, STRATEGIC…

4 min
in season

WINTER SQUASH Acorn and butternut and delicata…oh my! An array of sculptural gourds in an autumn-hue palette of yellows, oranges, and greens is a hallmark of fall. THEY’RE SWEETER AND DENSER than their summer squash counterparts, and a favorite ingredient for warming cold-weather meals. Some—like delicata and acorn—merely need to be split, seeded, and roasted with butter and spices. Others, such as pumpkin and butternut, are perennial favorites for whirling into velvety soups, pies, and purées. Sweet spices such as cinnamon and cloves enhance the squash’s natural sweetness, as do toasty earthy spices such as fennel, cumin, chile, and curry powder. SHOP Choose winter squash that feel heavy for their size, and avoid those with any soft spots, bruises, or nicks. STORE One of the many advantages of winter squash is their long shelf life. Store…

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2 min
the reading list

GOOD COOKIES A few of our star bakers invite you to (cake) batter up with these decadent new cookbooks. LIFE IS WHAT YOU BAKE IT by Vallery Lomas, Clarkson Potter; $29.99 As Vallery Lomas puts it, sometimes you have to turn life’s lemons into lemon curd. And it’s the perfect metaphor coming from someone whose career has been marked by adversity. In 2017, Lomas won the third season of The Great American Baking Show only for it to be abruptly canceled after the first episode. But instead of drowning in a puddle of tears, she made the most of a tough situation, and her debut cookbook, Life Is What You Bake It, is a celebration of resilience and fortitude as much as it is about breads, cakes, and doughnuts (though there are plenty of those,…

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1 min
baker’s delight

Bowled Over Mason Cash mixing bowls have been a home-baker favorite since they were developed in 1901. Known for their classic design featuring a rimmed earthenware bowl for easy gripping and embellished exterior, the Forest Collection bowls feature a whimsical patterned exterior of woodland embossments that will bring a little extra joy to your baking endeavors. $17.99 to $37.99; createmyplace.com Gold Winner Can a cake speak louder than words? Maybe it can. Designed during the history-making year of 2020, Nordic Ware created a pan to celebrate its 75th birthday in 2021: A simple interwoven design symbolizing togetherness, continuity, and strength. Nordic Ware Cast Aluminum 75th Anniversary Bundt Pan, $39.95; surlatable.com Put Your Stamp On It A good set of round cutters is a must for any biscuit baker. And if you’re baking Southern-style biscuits like…

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3 min
repertoire

HOLIDAY BRISKET How to achieve a Jewish-style brisket that’s moist and tender—never dry and tough—for Hanukkah, or any occasion. BRISKET MIGHT BE A TOUGH cut of meat, but when cooked low and slow, especially with moist heat, it’s not tough to transform it into a meltingly tender main dish for Hanukkah dinner or any holiday celebration. There are a few steps that make the difference between a juicy, flavorful brisket and one that’s tough and dry. First, choose a cut that has nice marbling (intramuscular fat) and hasn’t been trimmed too much (ideally you’d have about ¼ inch of external fat). Fat equals flavor, and it helps to baste the meat as it cooks. Leave a bit, and you can easily trim before serving. Second, it’s important to add the smallest amount of…

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