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Fine Cooking

Fine Cooking CookFresh Fall 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.
fresh takes

THE AUTUMN HARVEST IS BELOVED for its juicy pears, deeply flavored squash, hearty greens, and so many more delicious fruits and vegetables. For all that this season has to offer, turn to this special issue of Fine Cooking. You’ll discover many new reasons to pull out the soup pot (Middle Eastern Chickpea Soup, p. 56); find easy weeknight dinners (Pork Chops with Thyme-Scented Apples over Cheddar Polenta, p. 20); fall in love with flavor-packed side dishes (Roasted Turnips with Maple and Cardamom, p. 30); impress your guests with simple, elegant desserts (Cardamom-Peach Galette with Toasted Hazelnuts, p. 81); 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…

1 min.
on the web

SWEET & SAVORY WAYS with Grapes Maybe your favorite way to enjoy grapes is a good bottle of wine, but these sweet and savory recipes will inspire you to put more of this fragrant fall fruit on a plate than in a glass. In this collection, you’ll find grapes enhancing everything from a Tuscan flatbread to wild rice to a gorgeous tart. Plus, you’ll find main dishes, since grapes pair so well with chicken, seafood, and pork. Maybe pour that glass of wine after all. Go to FineCooking.com/sweet-savory-grapes. For the Love of Brussels Brussels sprouts have gone from traditional to trendy over the past several years, thanks in part to chefs who have embraced the petite cabbages. In this collection, you’ll find them shaved, caramelized, pickled, and fried. They’ll even be able to…

7 min.
make it tonight

quick chicken pho The authentic version of this fragrant Vietnamese noodle soup starts with a broth made from scratch. Here, purchased broth is simmered with charred ginger and onion and lots of spices for a quick flavor boost. Serve with hot sauce if you like a little heat. (See the photo on p. 14.) Serves 4 1 5-inch piece fresh ginger, unpeeled, halved lengthwise1 large sweet onion, skin on, halved lengthwise6 whole cloves3 whole star anise1 3-inch cinnamon stick, broken in half1 tsp. fennel seeds1 tsp. black peppercorns6 cups lower-salt chicken broth1 clove garlic, smashed and peeled8 oz. thin rice noodles1 Tbs. Asian sesame oil4 cups shredded cooked chicken, such as from a store-bought rotisserie chickenKosher salt2 cups torn fresh basil, mint, and cilantro1 cup mung bean sprouts2 limes, cut into wedges Position a…

4 min.
haricots verts

THE LONG, THIN GREEN BEANS known as haricots verts (ah-ree-koh vehr) are prized for their delicately grassy, slightly sweet bean flavor. They are a bit more expensive than common beans, but they come trimmed, too, so you can start cooking as soon as you get the bag home. The recipes here—a deliciously fresh update of the iconic green bean casserole, a simple side dish enlivened by a spicy pancetta vinaigrette, and a crunchy-salty-sweet bean salad presented in tender lettuce cups—are perfect destinations for these beans. haricots verts with spicy pancetta dressing A tasty combination of salty, spicy, and fresh, this flavorful side dish is quick enough to make for a weeknight supper, or you can double it for a festive gathering—just use the same pot to blanch the beans, cook the pancetta,…

23 min.
10 ways to celebrate fall vegetables

THE AUTUMN HARVEST IS UPON US, so it’s time to transform this season’s produce—from cauliflower and carrots to parsnips and sweet potatoes—into delicious dishes. For inspiration, look to the recipes here—we’ve got soups, stews, sides, and even sweets that turn vegetables into standouts at any meal. roasted celery and garlic soup with crisp prosciutto Sweet roasted garlic harmonizes with salty celery and prosciutto in this creamy soup. Since the soup is strained, there’s no need to peel the celery. Yields about 5½ cups; serves 4 to 6 1½ lb. celery (about 1½ heads), ribs trimmed and coarsely chopped (about 6 cups), ¼ cup inner leaves reserved for garnish20 cloves garlic, peeled3 Tbs. olive oil1 Tbs. sherry vinegar1 tsp. celery seedsKosher salt and freshly ground black pepper1 oz. thinly sliced prosciutto, finely chopped (about ¾…

8 min.
roast pork replay

A SUCCULENT ROAST with meltingly tender vegetables, slow-cooked for hours in the oven? Sounds like a delicious weekend dinner. Imagine seasoning the roast the night before, popping it in the oven in the morning, and letting it cook slowly all day long. In the afternoon, you’d add some vegetables and continue to cook the roast until dinnertime. The result: meat with an amazing fall-off-the-bone texture. While it’s easy to appreciate this simple slow-cooking technique and its delicious results, there’s another reason we love this recipe: its promise of leftovers. The shredded pork easily becomes another meal or two later in the week (see the recipes on pp. 39–41), making it both a tasty and time-saving choice for busy cooks. MASTER RECIPE slow-roasted pork shoulder with carrots, onions, and garlic Start this recipe at least…