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Fine Cooking

Fine Cooking CookFresh Summer 2018

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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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United States
Meredith Corporation
R 144,93
R 434,51
6 Issues

in this issue

1 min.
fruit and vegetable love

FROM APPETIZERS TO DESSERTS, this special issue of Fine Cooking has everything you need to make the most of the season’s freshest bounty. Expand your vegetable repertoire with our seasonal salads (pp. 48–57); discover many new reasons to keep your soup pot on hand when the weather warms up (pp. 70–77); find easy weeknight dinners like Pistachio Pesto Pasta Primavera (p. 12); and more. To make healthier eating even easier, we’ve provided icons to help you identify which recipes fit your eating and cooking style, from quick to vegetarian to make-ahead (see below). Start cooking today and turn the recipes in this collection into your new favorites. A guide to making healthy choices These icons are located throughout this issue of CookFresh to help you choose recipes that match your needs. QUICK: Under…

1 min.
on the web

2018 GRILLING GUIDE Heat up your grill for summer! Our grilling guide has everything you need: how-tos, videos, seasonal entertaining menus, and more than 600 smoked-kissed recipes. Find it at FineCooking.com/grilling. 11 Homemade Ice Pops Keep guests cool at your next cookout or summer cocktail party with a selection of homemade icy treats. Our boozy chocolate pops make for a decadent, grown-up dessert, and our fresh fruity pops are the ultimate frosty indulgence. Get the recipe collection at FineCooking.com/ice-pops. Digital Editions Fine Cooking’s tablet editions—available for iPad, Windows, and Android devices—are the same gorgeous issues you love but full of interactive extras like videos and search. Download the app at FineCooking.com/app. Access is free with your print subscription. Connect with Fine Cooking! Follow us on:…

1 min.

spring feast Radish and Avocado Salad with Buttermilk Dressing page 55 Braised Lamb Shanks with Garlic and Vermouth page 43 New Potatoes with Butter, Shallots, and Chervil page 31 Peas and Carrots with Lemon, Dill, and Mint page 44 Classic Crème Brûlée FineCooking.com mediterranean menu Pea and Ricotta Toast page 25 Dandelion Salad with Pancetta, Eggs, and Croutons page 53 Pistachio Pesto Pasta Primavera page 12 Strawberry Balsamic Cobbler page 33 busy weeknight Potato-Chip-Crusted Cod with Shallot-Tarragon Sauce page 59 Butter-Braised Radishes page 25 Bittersweet Chocolate Pot de Crème FineCooking.com sunday brunch Spring Tonic page 35 Melons with Ginger Syrup page 52 Grilled Grapefruit Halves with Honey, Brown Sugar, and Pistachios page 31 Cinnamon-Rhubarb Muffins FineCooking.com Quail Egg-in-a-Hole page 20 Lemony Frozen Yogurt with Mascarpone and Maple page 32 soup & salad supper Leek, Chicken, and Rice Soup page 26 Chickpea, Arugula, and Pita Bread Salad page 50 Pistachio Meringues with Toasted Coconut page 47 dinner on the deck Thai Watercress and Steak Salad page 39 Lemony Egg Soup with Peas page 74 Grilled Corn with Miso, Panko, and Sesame FineCooking.com Lemon-Vodka Cream Pops page…

11 min.
make it tonight

spinach and artichoke salad with couscous cakes and feta Quick-to-cook couscous cakes make this meatless main-course salad satisfying. Serves 3 FOR THE DRESSING 2 Tbs. fresh lemon juice1 Tbs. sour cream1 tsp. finely chopped fresh mint5 Tbs. extra-virgin olive oil Kosher salt and freshly ground black pepper FOR THE COUSCOUS CAKES ¾ cup couscous Kosher salt1 large clove garlic, peeled¼ cup packed fresh flat-leaf parsley leaves½ cup canned chickpeas, rinsed and drained2 large eggs, lightly beaten Finely grated zest of 1 medium lemon (about 1½ tsp.)3 Tbs. vegetable or canola oil FOR THE SALAD 8 oz. baby spinach, washed and dried (about 6 lightly packed cups)1 14-oz. can artichoke bottoms, drained, rinsed, and sliced15 cherry tomatoes, halved Kosher salt and freshly ground black pepper1 oz. crumbled feta (about ¼ cup) MAKE THE DRESSING In a small bowl, combine the…

6 min.
quail eggs

These tiny speckled eggs have the familiar flavor of chicken eggs, but they’re a little creamier due to their higher proportion of yolk to white. Their relative rarity in North America makes them feel like a fancy treat, and their small size is perfect for cocktail party food. But don’t let the air of luxury fool you: They’re perfectly affordable, especially during the spring laying season. Gaining ground in the U.S. Quail (birds in the Coturnix genus, closely related to the partridge) and their eggs have been farmed and eaten around the world for millennia. Quail have a lot of pluses as a food source, particularly in places without much farmland. They require little grazing area and mature quickly, and females lay around 220 eggs per year. They’ve long been a staple…

14 min.
in season now

BRIGHT LEMONS, flavorful shelled peas, and aromatic green garlic are among the joys of produce. Shop for the freshest and highest-quality ingredients, and then transform them into flavorful seasonal dishes. TOP TOAST WITH PEAS pea and ricotta toast Use up a loaf of almost-stale crusty bread with this great no-fuss dinner. It’s also a lovely snack with cocktails. Serves 4 (2 toasts per person) 2 cups shelled fresh peas or frozen peas, thawed Juice of ½ lemon2 Tbs. chopped fresh dill1 Tbs. extra-virgin olive oil; more for brushing Kosher salt and freshly ground black pepper¾ cup whole-milk ricotta1 tsp. finely grated lemon zest8 slices ciabatta (or other crusty bread), ½ to ¾ inch thick1 clove garlic, halved Flaky sea salt Cook the peas in boiling salted water until bright green and tender, about 2 minutes.…