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Fine Cooking

Fine Cooking February/March 2020 No.163

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

in this issue

3 min.
dig in

For most of us at Fine Cooking, there’s no better way to spend a blustery winter weekend than digging in to a cooking project. When the weather outside is frightful, nothing warms the home (or our spirits) more than a day well spent in the kitchen. Sure, we tackle plenty of cooking projects during the workday here, but off hours, we get to experiment and indulge in our passions: mastering macarons, home-curing bacon, perfecting soup dumplings, or conquering the flaky croissant. In this issue, we offer several culinary projects that are fun and satisfying, but the best part, aside from bragging rights, is that you get to eat the end results. If you’re game—and being a Fine Cooking reader, our guess is that you are—start by turning to p. 44. Making homemade…

3 min.
contributors

Erin Jeanne McDowell (“Make It Baked,” p. 54) grew up in Kansas before relocating to the New York City area. She loves to bake and cook, and has styled desserts for more than 60 cookbooks. Her next book, The Book on Pie, is due out this fall. • My current pie-flavor obsession is… I’m forever obsessed with concord grape pie—I freeze tons of prepared fruit so I can make it well beyond its short fall season. • When I’m not making pies, I like to… take long walks with my pup, Brimley. • My pie-making heroes are… Rose Levy Beranbaum, Stella Parks, and Yossy Arefi. Perry Santanachote (“Curry Flavor,” p. 58) is a recipe developer, food stylist, and writer based in New York City. Perry is currently working on her first cookbook, a collection of stories…

1 min.
finecooking.com

Game On! Our guide to game-day party food includes everything you need: videos, menus, and hundreds of recipes that may just outshine the game. Find it at FineCooking.com/super-bowl. Instagram @aylajadelondon Chashu Ramen, slow-cooked and intensely savory Japanese broth. Preparation starts two days before eating! Adapted recipe from @fine cookingmag #finecooking. @cindyjattias “Mom, can you show me how to make________?” Today, the blank was filled in with SCONES, which made daddy a very happy man. The base of my go-to scone recipe came from @finecookingmag. Visit our website and follow us on…

3 min.
what we’re cooking now

Turmeric Braised Cabbage Cook shredded cabbage, minced garlic, minced fresh ginger, and a pinch of salt in vegetable oil until the cabbage begins to soften. Stir in some ground turmeric and freshly crushed cumin and coriander seeds, plus a few tablespoons of water. Cover and continue to cook, stirring occasionally, until the cabbage is cooked through. —Sarah Breckenridge Creamy Baby Spinach and Mushroom Pasta Cook orecchiette according to package directions until al dente. Drain the pasta, reserving ½ cup of the cooking water. Return the pasta to the pot. In a nonstick skillet, cook sliced brown mushrooms and chopped shallots in butter and oil. Add white wine, and cook until almost evaporated. Stir in heavy cream, and cook until just heated through. Remove from the heat, and add a few handfuls of baby spinach,…

6 min.
lunar new year dinner party

This Lunar New Year-themed dinner features a delectable wok-seared scallop appetizer; rich, saucy chicken and greens; a zippy ginger cocktail; and a bright, flavor-packed custard dessert. In a nod to tradition, the menu includes scallops, which are auspicious for the New Year. The shells are said to look like Chinese money, so they represent good fortune. The classic Three-Tea-Cup Chicken is updated for this meal, with just the right amount of sweet and heat in the sauce. The recipe has come a long way from its folk origins, which called for a teacup each of rice wine, soy sauce, and sesame oil. The Good Fortune Cocktail brings cheer and spice to the party. And the meal closes with a quick-to-make silky steamed custard. All of the recipes in the menu are relatively…

2 min.
the reading list

Joy of Cooking 2019 Edition Fully Revised and Updated By Irma Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott (Scribner; $40) Weighing in at nearly 5 lb., the latest revision to the timeless Joy of Cooking offers updates throughout its collection of 4,000 recipes and then adds 600 of-the-moment new ones, including the savory Vietnamese pancakes Bánh Xèo, Snapper Veracruz, and Vegan Chocolate Cake. Although the presentation is a classically no-frills affair—mostly words, with some illustrations along the way—authors Megan Scott and John Becker (the great-grandson of Joy author Irma Rombauer) present content appealing to cooks across the skill-level spectrum. The book starts with information on nutrition and food safety, entertaining, and menus, and finishes with appendices including a glossary of cooking terms and ingredients, recommended cookbooks, cooking methods and…