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Fine Cooking

Fine Cooking November/December 2020 No.167

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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.
the importance of gathering

The holiday season—the weeks from Thanksgiving in late November to New Year’s—is defined by many things, but the common thread that runs through these days is that it is a time of gathering. The question has to be asked, though: During this period of heightened caution due to COVID-19, what does “gathering” look like? It is different for everyone and every personal situation, to be sure, but we have not given up on the idea of getting together with loved ones—even if that means hosting a virtual cocktail party with friends, simultaneously sitting down to a turkey dinner over Zoom with your family in the next state, or sharing a casual Sunday supper with your social “pod” to catch up and maybe commiserate a bit. This issue offers recipes for all of…

1 min.
masthead

CONTRIBUTING EDITOR Lisa Kingsley DESIGN DIRECTOR Tempy Segrest PHOTOGRAPHY DIRECTOR Paden Reich ART DIRECTOR Emily Johnson OPERATIONS EDITOR Diane Rose Keener CONTRIBUTING COPY EDITOR Carrie Truesdell CONTRIBUTING PROOFREADER Michael Olivo CONTRIBUTING PHOTOGRAPHER Ken Carlson, Waterbury Publications, Inc. CONTRIBUTING FOOD STYLIST Jennifer Peterson ADMINISTRATIVE ASSISTANT Renae Mabie SENIOR VICE PRESIDENT & GROUP PUBLISHER Mark Josephson mark.josephson@meredith.com MEREDITH NATIONAL MEDIA GROUP PRESIDENT, MEREDITH MAGAZINES Doug Olson PRESIDENT, CONSUMER PRODUCTS Tom Witschi PRESIDENT, CHIEF DIGITAL OFFICER Catherine Levene CHIEF BUSINESS & DATA OFFICER Alysia Borsa CHIEF REVENUE OFFICER Michael Brownstein MARKETING & INTEGRATED COMMUNICATIONS Nancy Weber SENIOR VICE PRESIDENTS CONSUMER REVENUE Andy Wilson CORPORATE SALES Brian Kightlinger DIRECT MEDIA Patti Follo RESEARCH SOLUTIONS Britta Cleveland STRATEGIC SOURCING, NEWSSTAND, PRODUCTION Chuck Howell DIGITAL SALES Marla Newman THE FOUNDRY Matt Petersen PRODUCT & TECHNOLOGY Justin Law VICE PRESIDENTS FINANCE Chris Susil BUSINESS PLANNING & ANALYSIS Rob Silverstone CONSUMER MARKETING Steve Crowe BRAND LICENSING Toye Cody, Sondra Newkirk CORPORATE COMMUNICATIONS Jill Davison VICE PRESIDENT, GROUP EDITORIALDIRECTOR Stephen Orr DIRECTOR, EDITORIAL OPERATIONS…

3 min.
contributors

Liz Pearson (“Turkey by the Clock,” p. 29) is a food writer, recipe developer, food stylist, and former NYC test kitchen director now based out of her home state of Texas. • My favorite Thanksgiving sides are … my mother’s cheddar carrots and the precious, rich stuffing cooked inside the bird. • My favorite cold-weather meal is … a deep bowl of my mother- and father-in-law’s braised chicken in pipián, a silky, roasted pumpkin seed mole, served with blistered corn tortillas. Diane Morgan (“The Root of the Matter,” p. 48) is the James Beard Award-winning cookbook author of Roots: The Definitive Compendium with More Than 225 Recipes. In fall, I look forward to eating … celery root in all its delicious ways—as a soup, gratin, and purée. • My favorite childhood meal was … my…

4 min.
in season

POMEGRANATES Starting at the end of September and often into January, these globe-shaped crimson fruits create colorful mounds in supermarkets. Native to Iran and northern India, the fruit was adapted and cultivated all over the Mediterranean for thousands of years. Today, most of the pomegranates produced in the United States are grown in California and Arizona, as they thrive in a semi-arid climate with cool winters and hot, dry (not humid) summers. This regal fruit, with its leathery red skin and miniature crown, is a complex one. It houses hundreds of arils (small seeds)—as many as 800 per fruit—encased in juicy, brilliant red pulp separated into clusters by a bitter cream-colored membrane. Rich in antioxidants and vitamin C, they deliver good health and cheer this season. It takes a bit of…

3 min.
the reading list

The Rise: Black Cooks and the Soul of American Food by Marcus Samuelsson (Voracious; $38.00) Chef Marcus Samulesson’s latest book, The Rise: Black Cooks and the Soul of American Food, celebrates the contributions of Black cooks from America and far beyond, all relating in some way to the African diaspora. The book is structured not by course or type of food but by exploration of a theme. “Next,” takes a look at where Black food is headed—chefs on the cutting edge. “Legacy” takes a look at “Old and new journeys from Africa to the Americas and stories of Black figures in food reclaiming their history.” Recipes are presented in clusters in honor of a Black chef who inspired Samuelsson to create them. A profile of the honored chef precedes each set of recipes. Samuelsson sets down…

2 min.
gifts for the cook

Stir It Up A glint of light off these stainless steel bar tools from Old Dutch International adds to the anticipation and magic of a well-made cocktail. The 6-piece Diamond Bar Set includes an ice bucket, a bottle opener, a strainer, a double jigger, tongs, and a stirrer. Just add fresh ingredients, good spirits, and good friends. $62.99; createmyplace.com Dazzle with a Drizzle Spurred by a move from New York to Los Angeles and the discovery that most olive oils are “rotten, rancid … or adulterated,” Aishwarya Iyer left the tech industry to create Brightland, maker of olive oils pressed from heirloom Coratina and Frantoio olives harvested from a single family farm in California’s Central Coast and milled on-site using organic methods. “Awake” is ideal for pasta, roast chicken, and drizzling over crusty…