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Fine Cooking

Fine Cooking December 2019/January 2020 No.162

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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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United States
Meredith Corporation
R 144,93
R 434,51
6 Issues

in this issue

3 min.
new beginnings

DURING THE FLURRY OF THE HOLIDAYS, it’s easy to lose sight not just of the season, but of the year that has passed. For me, 2019 was a whirlwind, and I’m happy for this opportunity to reflect on everything I have to be grateful for, and the many resolutions on my list for next year. I’m Heide Lang, the new editor in chief and creative director of Fine Cooking. For the past decade, I’ve owned, taught at, and developed recipes for The Fig Cooking School in Milford, Conn., which I opened aft er more than 20 years as a producer, reporter, and investigative journalist. Named aft er my daughters, Francesca, Isabella, and Gabrielle, Fig celebrates innovative home cooking in the tradition of family and togetherness, so it’s no surprise that Fine…

3 min.

London-based food writer Jenny Linford (“Gratifying Gratins,” p. 70) is the author of books including The Missing Ingredient: the Curious Role of Time in Food and Flavour and Seven Culinary Wonders of the World. •During the holidays, I must eat… roast goose, Brussels sprouts with pancetta, and marrons glacés. •My next travel destination will be… San Sebastián, Spain. •In 2020, I resolve to… make a decent loaf of sourdough bread. Jake Cohen (“Rugelach Reimagined,” p. 76) is a food writer and recipe developer from New York City. He spends his days as the editorial and test kitchen director of Feedfeed, while his nights are spent working on his first cookbook, Jew-ish, due in spring 2021. Follow him on Instagram @jakecohen. •My favorite holiday tradition is… frying up fresh latkes with my mom on Hanukkah. •The ingredient…

1 min.

Christmas Memories Make it a holiday to remember with our 2019 Christmas Guide: menus, videos, how-tos, and 900+ deliciously festive recipes. Find it at FineCooking.com/christmas. Instagram @tracylikestoeat Re-created this summer dish from @finecookingmag: mushroom salad with basil dressing topped with seared rib-eye and crispy onions! #dinner @sobriquett The hubs made Caponata-Stuffed Eggplant. Multiple layers of flavor; your mouth will thank you for eating! Recipe from @finecookingmag. #yum Visit our website and follow us on Top photograph by Scott Phillips; food styling by Ronne Day…

3 min.
what we’re cooking now

Quinoa-Clementine Salad Prepare quinoa according to package directions, and let cool to room temperature. Peel a couple of clementines, and halve the segments. Toss with the quinoa, coarsely chopped dried cranberries, and coarsely chopped salted pistachios. Drizzle with sherry vinegar and extra-virgin olive oil, and season to taste with salt and pepper. —Chris Hoelck Chard Spanakopita Galette Cook ribbons of chard with chopped onion and garlic until tender. Stir in big handfuls of chopped fresh mint and dill, one or two beaten eggs, and some crumbled feta cheese. Fan out a stack of phyllo dough into a pinwheel shape. Brush melted butter between the layers. Pile the chard in the middle, and fold up the edges galette style, leaving an opening in the middle. Brush with more melted butter, and bake at 350°F until…

7 min.
3 ways with… shrimp

shrimp pad thai Sour, salty, and sweet are perfectly balanced in this classic Thai noodle dish. Add to that luscious tofu and tender shrimp, and you’ve got a real crowd pleaser. Serves 4 Kosher salt¼ cup peanut oil¼ cup finely chopped shallots3½ Tbs. lightly packed grated palm sugar or light brown sugar3 Tbs. tamarind concentrate1½ Tbs. fish sauce1½ Tbs. finely chopped garlic1½ Tbs. sambal oelek; more to taste3 Tbs. fresh lime juice1 Tbs. finely chopped fresh lemongrass7 oz. sugar snap peas12 oz. pad thai rice noodles1 14-oz. package extra-firm tofu, rinsed and patted dry1½ lb. extra-jumbo shrimp (16 to20 per lb.), peeled and deveined¼ cup coarsely chopped fresh Thai or Italian basil2 scallions, thinly sliced⅓ cup dry-roasted salted peanuts, coarsely chopped Lime wedges, for serving (optional) Bring a large pot of well-salted water…

12 min.
make it tonight

greek chicken, freekeh, and spinach bowls This speedy dish is half whole-grain salad, half Greek salad featuring baby spinach, dill, and feta. Substitute lamb or fish for the chicken, or top with a fried egg for a vegetarian main dish. For more on freekeh, see Test Kitchen (p. 101). Serves 4 ¼ cup olive oil¼ cup fresh lemon juice, plus lemon wedges, for serving3 small cloves garlic, chopped1 lb. boneless, skinless chicken breast tenders½ cup finely chopped red onion½ cup finely chopped fennel (about ½ small bulb)1 cup cracked freekeh1½ cups lower-salt chicken or vegetable broth3 packed cups baby spinach leaves (about 4 oz.)¼ cup chopped fresh dill leaves; more sprigs for garnish Nonstick cooking spray Kosher salt and freshly ground black pepper¼ cup crumbled feta (about 1 oz.) In a zip-top bag,…