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Fine Cooking

Fine Cooking

August/September 2021 No.171

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.

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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Bimonthly
$13.43
$40.26
6 Issues

in this issue

3 min
saving summer

Our tomato gardens are overflowing with sun-ripened heirlooms, we’re up to our ears in fresh sweet corn, and the peaches have never been juicier. Bumper crop season has arrived—and we’re here for it. Are you hitting up the farmers market on the regular or constantly searching for ideas about what to do with your weekly CSA? A fresh Swiss chard salad, blistered green beans, and grilled zucchini steaks (“Peak Season,” p. 34) highlight the best of summer cooking, reminding us that simple preparations and ingredients that amplify a just-picked vegetable’s natural flavor are often the best way to go. But sometimes not cooking at all is the way to go! The most blistering days call for whirling up a chilled soup to keep you (and your kitchen) cool. And once you try…

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 Sarah Schuster 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

FIGS Available from early summer into fall, these teardrop-shape jewels are ripe for both sweet and savory preparations—or for eating straight out of hand. FRESH FIGS HAVE A SWEET, honeyed aroma and soft, jammy flesh studded with small, crunchy seeds. They grow on Ficus carica trees in Mediterranean climates, and in fact the trees are among the earliest known domesticated plants dating back 11,000 years. There are hundreds of fig varieties—Black Mission, Brown Turkey, Calimyrna, and Kadota are a few of the most popular in the U.S. Their natural syrupy taste makes them delicious on their own, but they are also a fantastic partner for salty cured meats and rich sharp cheeses and therefore a welcome addition to any cheese and charcuterie plate. Tangy ingredients like yogurt, crème fraîche, and mascarpone make…

3 min
the reading list

GOOD READS Three new books take an insightful look at cooking mishaps, wine, and canning. BURNT TOAST AND OTHER DISASTERS by Cal Peternell, William Morrow Cookbooks; $29.99 For anyone who spends significant time in the kitchen, the occasional mishap—regardless of culinary experience—comes with the territory. Perhaps that element of risk is even part of the fun of cooking itself. In his latest cookbook, Cal Peternell, whose best-selling Twelve Recipes has been deemed required reading for both beginners and seasoned cooks alike, suggests that fine cooking can be achieved even in the least of fine circumstances. Sure, he offers some more rudimentary suggestions for how to turn burnt toast or mushy rice into something delicious (think onion panade or savory spiced rice pancakes), but it’s not just a book about rescuing seemingly ruined dishes. Rather, his personal…

1 min
kitchen upgrade

Ditch the Cord Cordless convenience is reason enough for upgrading a kitchen workhorse like a hand mixer. Cuisinart’s EvolutionX Cordless Hand Mixer charges via USB in less than 2 hours and will run for up to 20 minutes so you don’t need to feel tethered to an outlet while moving about your kitchen. $79.95; cuisinart.com Versatile Grater GEFU’s 2-in-1 Fine and Coarse Grater makes smart use of limited kitchen drawer storage space, and the super sharp laser-cut blades shred everything from citrus zest to hard cheeses or chocolate flawlessly. $26.95; createmyplace.com Hold On Style meets function in Food52’s Five Two Silicone Oven Mitts. The longer design ensures full forearm coverage, and platinum-grade silicone protects up to 650°F. Available in pretty muted tones, the display-worthy mitts also have magnets for hanging on the oven, fridge, or…

12 min
make it tonight

SPICE-RUBBED LAMB SKEWERS WITH LEMON A raid of the spice cabinet is all you need for this bold, smoky rub. Serve alongside a mixture of Greek yogurt and lemon juice for a quick tzatziki. Grilled pita also makes a welcome accompaniment. SERVES 4 2 tsp. packed brown sugar2 tsp. smoked paprika2 tsp. ground turmeric½ tsp. kosher salt½ tsp. ground cinnamon¼ tsp. cayenne pepper1½ lb. lean boneless lamb or beef sirloin steak, trimmed1 Tbs. vegetable oil2 lemons, halvedPita bread rounds, toasted½ cup thinly sliced red onion½ cup crumbled feta cheese (2 oz.)¼ cup small fresh mint leaves¼ cup pine nuts, toasted (optional)Greek yogurt (optional) In a small bowl, combine the brown sugar, paprika, turmeric, salt, cinnamon, and cayenne. Thinly slice the meat diagonally across the grain into long strips, and thread it accordion-style onto the skewers.…