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Fine Cooking

Fine Cooking August/September 2020 No.166

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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

2 min.
now’s the time

Suffice it to say the summer of 2020 is unlike any that’s come before. COVID-19 kept us all at home and inside for months. Now, with the warmer weather, socializing outdoors (and at a distance) is more popular than ever—and that involves cooking and dining, too. With local farm stands bursting with just-picked produce and gardens overflowing with vegetables and herbs (seems everyone has a green thumb these days), late summer is a dream time for cooks. This issue capitalizes on all the season has to offer—from sizzling grilled dishes to vibrant sides to sweet desserts. Dine alfresco with author Anna Gass’s regional Italian menu (p. 42) that celebrates the season with bold, fresh flavors. Her blueberry sauce for grilled filet mignon is incredible. Take a cue from Jessica Bard (p.…

4 min.
contributors

Marisa McClellan (“Jam Session,” p. 60) is the author of four books on canning and preserving, and is the cohost of the home-cooking podcast Local Mouthful. She lives in Center City, Philadelphia, with her husband and twin sons. You can find more of Marisa’s jams, pickles, and preserves (all cooked in her 80-square-foot kitchen) at FoodinJars.com. • The most underrated kitchen tool is… an old-fashioned box grater. I reach for mine all the time because it’s so much easier to clean and less cumbersome than the food processor.• My favorite late-summer produce is… the humble Italian prune plum. They are meaty and sweet, and they make some of the best jam I’ve ever tasted.• The jam flavor that didn’t work is… tomato vanilla. It tasted like ketchup on a birthday cake. David…

4 min.
in season

Eggplant The time is now to cook with peak-season eggplant. The many varieties available in late summer provide opportunities to savor this versatile produce in soups, salads, dips, and more. A member of the nightshade family (which includes tomatoes, peppers, and potatoes), eggplant—a fruit—is cooked and eaten like a vegetable. Eggplant varieties range in color from pale green and lavender to fiery orange and bright white, and they are largely interchangeable in recipes. Shapes vary from long and skinny to bulbous, oblong, and round. Most commonly grown and consumed are deep purple globe (American) eggplants; their thick skins can turn leathery when cooked, so recipes often call for thin strips or slices. Other varieties include Asian (Chinese or Japanese), which have tender skins and creamy flesh. They are either long and slender or…

3 min.
the reading list

The World Eats Here Amazing Food and the Inspiring People Who Make It at New York’s Queens Night Market By John Wang and Storm Garner (The Experiment; $19.95) Noshing on street food is a perfect way to discover new cuisines, and there’s no better place to do that than the Queens Night Market on a summer Saturday night. Spared the agony of having to choose one restaurant, you can sample foods with roots around the globe, from Russia to Singapore, from Trinidad to Malaysia. (And you can sample away without breaking the bank: Most dishes cost $5.) If you can’t get to the Queens Night Market, I recommend this joyous new book written by the event’s founder, John Wang, and its historian, Storm Garner. Of course, the book is filled with recipes, but it’s also…

1 min.
hot days, cool buys

Sea Stars Delicious in salads or on crusty bread, Bacalaos Alkorta’s poached cod fillets in olive oil are exceedingly tender and rich, with a flavor that’s milder than tuna. $13.95; markethallfoods.com Coastal Fennel Traditionally eaten in the Marche region of Italy, sea fennel is an aromatic coastal plant that tastes a little bit capery; it pairs wonderfully with seafood, pasta, eggs, and more. Try it pickled (jarred with olive oil and wine vinegar), blended into a pesto (with olive oil, cashews, and lemon juice), or in a slightly sweet, creamy vegan mayo. From $16.95; markethallfoods.com Grate Job The blades on Shun’s Pure Komachi handheld graters are manufactured with a special photo-etched technology that makes them extra sharp, so you can apply less pressure and still get a smooth, effortless grating experience. We also appreciate the…

10 min.
make it tonight

WEEKNIGHT MEALS HERBED RED POTATO, ZUCCHINI, TOMATO, AND BEAN SHEET-PAN GRATIN, P. 14 Pair With: Pinot Noir GRILLED COCONUT-LIME HALIBUT, P. 14 Pair With: Gewürztraminer GRILLED BBQ CHICKEN FLATBREADS, P. 15 Pair With: Sparkling rosé TUNA PANZANELLA, P. 16 Pair With: Rosé BRAISED LAMB MEATBALLS IN SPINACH CURRY, P. 17 Pair With: Shiraz PINTO BEAN, CHAYOTE, AND CORN STEW, P. 18 Pair With: Mexican amber lager SWEET-AND-SOUR SOBA NOODLES WITH SNOW PEAS AND GROUND PORK, P. 18 Pair With: White IPA PASTA WITH GRAPE TOMATOES, BASIL, AND OREGANO, P. 19 Pair With: Rosé (photo, p. 14) SHEET-PAN DINNER herbed red potato, zucchini, tomato, and bean sheet-pan gratin Spreading out this gratin on a sheet pan allows for quicker baking (and more crispy bits). It is an ideal shortcut for a weeknight meal. Serves 6 to 8 Olive oil cooking spray4 plum tomatoes, cored and cut into ¼-inch-thick rounds (about ¾ lb.)3…