ZINIO logo
EXPLOREMY LIBRARY
Fine Cooking

Fine Cooking June/July 2020 No.165

Add to favorites

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.

Read More
Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Bimonthly
BUY ISSUE
R 144,93
SUBSCRIBE
R 434,51
6 Issues

in this issue

2 min.
why cooking is important

Midway through the production of this issue, the world changed. Like so many people across the country and around the world, we followed government guidelines and began working from home to social-distance and quarantine in response to the pandemic. For us, that meant (and may still mean) writing, editing, testing, and developing recipes; filming videos; taking photos; and tending to all the other activities that keep our business humming. While at home, we’ve been spending more time cooking to feed our families and ourselves, just like everyone else. Cooking has become a central rallying point for us during this crisis, providing not just sustenance but also distraction and comfort in a time of uncertainty. Fine Cooking’s social channels have been flooded with photos of “isolation cooking” and “quarantine baking,” and we’ve…

1 min.
masthead

Editorial Director Kathy Kingsley Art Director Jodie Delohery Managing Editor-Copy/Production Chris Hoelck Food Editor/Test Kitchen Manager Diana Andrews Test Kitchen Assistants Sarah Jeffrey Tinsley Morrison Mary Jo Romano Joan Velush Noah Velush-Rogers Administrative Assistant Marjorie Brown Special Projects Senior Special Projects Editor Sarah Opdahl FineCooking.com Senior Web Producer Sarah Breckenridge Video Director Colin Russell Editors at Large Susie Middleton Jennifer Armentrout Contributing Designer Kimberly Adis Contributing Editor Rebecca Freedman Contributing Writers Abigail Johnson Dodge Jill Silverman Hough Nanette Maxim Tony Rosenfeld SVP, Group Publisher Renee Jordan rjordan@finecooking.com Associate Publisher, Advertising Alina Light 203-304-3501 alight@finecooking.com Midwest Account Director Susan Welter 773-425-3485 swelter@finecooking.com Northeast Account Director Erin Rijo 203-304-3529 erijo@finecooking.com Integrated Marketing Director Robina Lewis Social Media and Events Marketing Erin Dubuque Social Media and Marketing Coordinator Megan Alderman-Person President & CEO Dan McCarthy CFO Mark Fernberg CTO Brian Magnotta VP, Human Resources Carol Marotti SVP, Group Publisher Renee Jordan…

3 min.
contributors

Domenica Marchetti (“Crostatas,” p. 66) is the author of seven books on Italian home cooking. She teaches Italian cooking across the U.S. and leads culinary tours in Italy. • The next big food trend will be… I feel like more and more of us will be learning more “survival” skills: planting gardens, putting up preserves, keeping a bread starter, using up scraps. • The most underrated kitchen tool is… your own hands. I like to use my hands for everything from mixing, say, meatball ingredients to kneading bread and pasta dough. Nothing is more satisfying than rolling up your sleeves and letting your hands do the work. • My favorite summer produce is… zucchini. I love it cooked slowly in cream and then tossed with pasta; sliced into batons and fried in a…

1 min.
fine cooking digital

Instagram @amerryrecipe Brunch at home: Kale & Herb Galette! Inspired by a recipe I saw in @finecookingmag. #wecandothis #covid19baking @theimpatientfuturist I don’t often repeat recipes because I’m a fairly new cook. That being said, this recipe is worth coming back to: Cocoa-Rubbed Rack of Lamb with Gremolata from @finecookingmag. Yes, you read that right … cocoa! Check out our tasty Father’s Day ideas: open click on and tap JULY 4TH Festivities Our Fourth of July guide includes our top grilling and BBQ recipes, alfresco menus, and red-white-and-blue desserts. Find it all at FineCooking.com/fourth-of-july. Click here for more fun, delicious ideas for the 4th. Listen to our chat with Toni Tipton-Martin, whose books are dedicated to chronicling African-American contributions to culinary history. Have a question for our editors or a topic idea you’d like us to cover on an upcoming episode? Leave…

3 min.
tomatillos

Tangy, vibrant tomatillos are famous for the zing they bring to salsa verde and the zesty, citrusy flavor they impart to many other dishes. Indigenous to Mexico and Central America, where they have been cultivated for thousands of years, these small, round fruits, encased in parchment-like husks, are staples in Mexican cooking, adding a sharp tartness to dishes when used raw or a slightly sweeter flavor when cooked. Tomatillos are particularly delicious with chile peppers, onions, and cilantro—often their fellow ingredients in classic Mexican sauces and salsas. Pair tomatillos with avocados, corn, lime, and scallions for a fresh salad or topping for seafood or grilled meat. shop » Tomatillos are in season from early summer through fall. Look for firm fruits without blemishes and with their dry, papery husks firmly attached and almost…

3 min.
the reading list

Fresh from Poland New Vegetarian Cooking from the Old Country By Michel Korkosz (The Experiment; $19.95) When my Polish grandmother bought a head of cabbage and pound of hamburger at the A&P, I knew I was in for a treat: stuffed cabbage. Braised in a tomatoey sauce and stuffed with beef and rice, those tender cabbage rolls are a favorite childhood food memory. As was the case for most of my grandmother’s generation, a meal wasn’t a meal unless an animal protein was somehow involved (even her pierogis had bacon in them), so I wonder what she’d make of Michel Korkosz’s inventive new book, Fresh from Poland. Indeed, Korkosz has stuffed cabbage, but he fills them with potatoes and buckwheat. His pierogis feature, among other appealing fillings, lentils and dried tomatoes; and spinach, goat…