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Fine Cooking

Fine Cooking Grill It 2017

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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.
grill magic

THE GRILLING SEASON IS HERE, and we’re excited to take the cooking outside and taste the alchemy that happens when food meets fire. When it’s time to light up the grill at your house, turn to this special issue of Fine Cooking. All of the dishes you’ll want for smoke-kissed meals are included, no matter the occasion. Hosting a crowd? Treat everyone to flavorful Spice-Rubbed Pork Loin with Jalapeño-Lime Salsa (p. 42) or slow-cooked Hickory-Smoked Baby Back Ribs with Apricot-Bourbon Barbecue Sauce (p. 44). Quick weeknight supper? Surprise the family with flavorful new takes on burgers, like Middle Eastern Turkey Burgers (p. 77). Round out the meal with tasty salads like Grilled Hearts of Romaine with Blue Cheese Dressing (p. 26), delicious sides like Grilled Onions with Thyme and Cream…

1 min.
on the web

Grill It on a Stick Every cuisine has its own version of meat on a stick. And why not? Kebabs pack a big flavor punch, are easy to make, and are quick to cook. These twists on classic kebabs use marinades, spice pastes, rubs, and dipping sauces to bring the flavors of Japan, Turkey, India, and Mexico—to name a few—to your own backyard. See FineCooking.com/kebabs. Digital Editions Fine Cooking’s tablet editions—available for iPad, Windows, and Android devices—are the same gorgeous issues you love, but with bonus recipes and extras, including videos and a search feature. Download the app at FineCooking.com/app. Access is free with your print subscription. Connect with Fine Cooking! Follow us on:…

9 min.
flavor enhancers

chimichurri (argentinean garlic herb sauce) You can make this sauce several hours ahead, but try to serve it the same day. It will keep for several days, but the parsley will lose its bright green color. Yields about 2 cups 4 cloves garlic1 tsp. kosher salt; more as needed1 bunch flat-leaf parsley, stemmed and chopped (about 1½ cups, lightly packed)1 tsp. dried oregano1 small carrot, finely grated½ tsp. freshly ground black pepper½ tsp. dried red chile flakes½ tsp. grated lemon zest5 Tbs. white-wine vinegar or distilled white vinegar; more to taste5 Tbs. cold water; more as needed1 cup extra-virgin olive oil Finely chop the garlic on a cutting board. Sprinkle the salt over it and repeatedly scrape the flat side of the knife over the garlic to mash it to a paste. Scrape…

10 min.

grilled steak and potato salad We’ve all eaten steak and potatoes, but the classic combination generally means steak with some sort of potato side dish. Let’s be honest, though—the best bites always include a bit of both elements. In this version, grilled rib-eyes and grilled red potatoes come together in a spectacular single dish, tossed with green onions, salad greens, and a variety of fresh herbs. (See the photo on p. 20.) Serves 6 2 lb. small red potatoes9 Tbs. extra-virgin olive oilKosher salt and freshly ground black pepper½ cup chopped fresh flat-leaf parsley3 Tbs. chopped fresh chives2 tsp. chopped fresh oregano2 cloves garlic, minced2 rib-eye steaks (about 2 lb. total), fat trimmed4 cups tender baby salad greens Heat the oven to 375°F. Wash the potatoes and place in a 9x13-inch baking dish.…

17 min.
steaks + chops

grilled top sirloin Figure 5 to 7 oz. of steak per person. Buy two smaller steaks if you can’t find one big enough to serve 6. If you aren’t able to season the meat at least 12 hours in advance, do it right before cooking, but use only ¾ tsp. kosher salt. (See the photo on p. 28.) Serves 6 1 2½- to 3-lb. top sirloin steak, 1½ to 2 inches thick1½ tsp. kosher salt; more as neededOlive or vegetable oil for the grillFreshly ground black pepper (optional)Shallots Braised in Red Wine (recipe at right) The day or morning before you plan to cook the steak, sprinkle both sides of it with the salt. Set it on a large plate, cover loosely (waxed paper works well), and refrigerate for 12 to 24 hours. About…

19 min.
ribs + roasts

barbecue-braised vietnamese short ribs with sweet vinegar glaze These ribs are great served with rice noodles or steamed rice. (See the photo on p. 40.) Serves 4 FOR THE RIBS 1 Tbs. mild pure chile powder, such as ancho (or substitute hot Hungarian paprika)1 tsp. five-spice powder1 tsp. dark brown sugarKosher salt and freshly ground black pepper4 lb. English-style beef short ribs (see Test Kitchen, p. 96) FOR THE BRAISING LIQUID AND GLAZE 2 Tbs. peanut oil2 cups chopped yellow onion1 Tbs. chopped garlic2 tsp. minced fresh ginger3 cups lower-salt chicken broth¼ cup plus 2 tsp. rice vinegar3 Tbs. dark brown sugar2 Tbs. Asian fish sauce1 Tbs. soy sauce1 whole star anise FOR SERVING 3 scallions, thinly sliced (¼ cup)Cilantro sprigs SEASON In a small bowl, combine the chile powder, five-spice powder, brown sugar, 2 tsp. salt, and 1…