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Fine Cooking

Fine Cooking April/May 2020 No.164

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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

1 min.
spring awakening

After a mild winter, it feels unseemly to be so happy for the arrival of spring, but it’s hard to break old habits. It’s also hard not to be excited about the return of short sleeves, longer days, and—most of all—fresh local produce. In this issue of Fine Cooking, we’re celebrating the season with several features. Chef Traci Des Jardins offers a collection of recipes that display her love of seafood and seasonal herbs and vegetables (p. 62). Pastry chef Nicole Rees will get you ready for brunch with her take on four classic Easter breads (p. 66); she’s streamlined the process so that you can use one master dough for each bread. And if you’ve never hosted a Kentucky Derby party, chef Samantha Fore might get you on board. Her…

3 min.
contributors

Nicki Sizemore (“Sheet-Pan Showstoppers,” p. 44) is the author of Fresh Flavors for the Slow Cooker and Build-a-Bowl. Find her on social media @fromscratchfast. • In spring, I look forward to eating… all the green things! After a long winter in New York’s Hudson Valley, all I want are tender greens, peas, asparagus, and fresh herbs. • The food I’m surprised to discover that I love is… the super salty, umami-forward foods like anchovies, miso, kimchi, and olives. As a kid, I had a massive sweet tooth and hated anything salty, but my palate totally changed in my early 20s (I credit culinary school). • I like to relax by… as clichéd as it sounds, cooking truly is my relaxation. When I’m not in the kitchen, you can find me hiking with my…

1 min.
finecooking.com

@FineCooking @finecookingmag Instagram @aeterpstra A drizzly, dreary Chicago day calls for soup. Made @finecookingmag’s Indonesian Chicken and Peanut Soup tonight. It’s a quick recipe loaded with flavor—definitely give it a try. @ magpies_pa Coconut Cream Pie love! I used a recipe from @finecookingmag that has a whipped cream topping instead of meringue, and I loved it! Sprinkle some toasted coconut flakes on top, and you’re in for a treat. Check out our delicious Cinco de Mayo ideas: open click on and tap Cooking for Passover Our guide to Passover includes top-rated recipes, easy-to-execute menus, and essential how-tos. Find it all at FineCooking.com/Passover. Scan for more delicious Passover ideas. Hover your smartphone camera over the icon—no special app required. Listen to our chat with Lior Lev Sercarz, who creates bold spice blends for some of the best chefs in the country and wants…

8 min.
sweet & savory spring brunch

Menu Strawberry-Basil Cinnamon-Toast Crostini with Balsamic Accent Brunch Galette with Spring Greens, Herbs, and Feta Old-Fashioned Lemon-Lime Pudding Cake As we all know, brunch combines two meals into one: breakfast + lunch = brunch. Brilliant. I’m not much of a breakfast person (meaning not a morning person), so I lean toward the “-unch” part of brunch. My guests may arrive when it’s still morning, but rather than sweet breakfast treats, I serve up dishes with plenty of savory notes and only hints of sweetness. In this menu, a galette plays this balancing act beautifully: It’s full of healthful greens and tangy cheese, yet the crust nods to the buttery pastries we love with early-morning coffee. Strawberry crostini hold the same sweetsavory tension, with a hint of fresh basil to balance the cinnamon toast. One key aspect…

1 min.
more menus to try

Mother’s Day Lunch Hot Brown Bites in Turmeric-Black Pepper Pastry p. 54 Salmon with Roasted Beets p. 64 Roasted Asparagus with Almond-Thyme Crumbs FineCooking.com Pavlova with Rhubarb Fool and Strawberries p. 74 Rose Spritz p. 35 Spring Holiday Celebration Wild Salmon Quenelles with Herb Salad FineCooking.com Roasted Leg of Lamb with Quinoa-Pistachio Stuffing FineCooking.com Spring Salad with Sugar-Snap Peas and Radishes FineCooking.com Dark Chocolate and Mint Coconut Macaroons FineCooking.com To drink: Syrah April Weeknight Dinner Broiled Flank Steak, Asparagus, and Radishes with Green Goddess Sauce p. 46 Creamy Garlic Mashed Potatoes FineCooking.com Apricot Slab Pie p. 37 To drink: American IPA Weekend Japanese Dinner Karaage with Yurinchi Tare p. 59 Charred Shishito Peppers with Sesame FineCooking.com Miso-Glazed Eggplant FineCooking.com Double Ginger Ice Cream FineCooking.com To drink: Prosecco…

3 min.
the reading list

Kitchen Remix 75 Recipes for Making the Most of Your Ingredients by Charlotte Druckman (Clarkson Potter; $28) As part of a project in which she was teaching her brother how to cook, Charlotte Druckman realized that she could start with a trio of familiar core ingredients (say, Arborio rice, onions, and Parmesan) and mix them up to get three different, engaging dishes (Onion Risotto, Rice Fritters, and Onion Tart). flat epiphany became a clever cookbook with plenty of great ideas and ingenious twists. With each set of recipes, Druckman provides a handy chart describing characteristics of each ingredient as well as substitutes, complementary ingredients, and tips. She also provides advice on stocking a pantry. All that knowledge and know-how is sure to inspire you to take your own ingredient trios and dream up ways…