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Fine Cooking

Fine Cooking CookFresh Fall 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.
the flavors of fall

harvest time, from indian summer to the first chilly days of December, is a special period for cooks. Late-season tomatoes lead to squash, pumpkin, apples, pears, and more. This special issue of Fine Cooking has everything you need to transform your horn of plenty into delicious dishes. Expand your vegetable repertoire with ideas for cooking root-to-stem (pp. 30–37). Find warming soups, stews, and braises; try easy, flavor-packed weeknight dinners such as Pasta Shells with Spinach and Cannellini Beans (p. 16); learn to make your own condiments (pp. 70–75); 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 from this issue and turn the flavors of fall…

1 min.
on the web

USE-IT-OR-LOSE-IT RECIPES Take root-to-stem cooking to the next degree with these recipes that make clever—and delicious—use of stems, peels, rinds, and other tasty tidbits you might normally throw away. From crisp potato-skin curls to candied orange peel to corn cob–enhanced chowder, it’s the ultimate in upcycling. Find the recipes at FineCooking.com/collections/use-it-or-lose-it. Everything You Need For Apple Season There’s no better way to celebrate fall than a trip to a local orchard. Check out our top tools for turning your sweet, juicy haul into apple pies, crisps, doughnuts, and more. Happy picking! See the collection at FineCooking.com/apple-season-tools. 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…

9 min.
make it tonight

speedy sausage, tomato, and white bean soup Colorful and comforting, this stewlike soup satisfies, especially on a cold day. There’s a lot of rosemary in the dish, but it doesn’t overwhelm; the sausage and hearty vegetables can more than handle it. Serves 4 to 6 2 Tbs. olive oil1 lb. bulk sweet Italian sausage1 medium yellow onion, coarsely chopped1 large carrot, coarsely chopped1 medium russet potato, peeled and coarsely chopped3 medium cloves garlic, coarsely chopped1 Tbs. minced fresh rosemary1 15.5-oz. can Great Northern beans, drained and rinsed1 14.5-oz. can diced fire-roasted tomatoes6 cups unsalted chicken stock2 oz. curly kale, tough stems removed and leaves coarsely chopped (about 2 packed cups)Kosher salt and freshly ground black pepperGrated Grana Padano or Parmigiano-Reggiano, for servingCrusty bread (optional) In a 5- to 6-quart Dutch oven or similar…

3 min.
kale sprouts

Created in a British lab Kale sprouts first came on the market in England in 2012 under the name Flower Sprouts. They were developed using natural breeding processes by British company Tozer Seeds. In 2014, both seeds and vegetables became available in the U.S. under the name Kalettes. Seeing the little vegetables’ potential star power, American farmers started growing them and giving them names like Lollipop Kale and BrusselKale. But because the plants require a lot of care to grow, they’ve been slow to take off. Demand is increasing, though, and kale sprouts are gradually becoming available in many well-stocked grocery stores. Firm is better Kale sprouts are often sold in sealed bags, so keep an eye out for sturdy-looking leaves with bright color and no wilting. They’ll keep for up to five…

4 min.

A Rutabaga Is Not a Big Turnip Rutabagas may be labeled wax turnips (because they’re often coated in paraffin to prevent drying) or yellow turnips (their flesh is yellow), but they’re not turnips. Turnips are mostly white-fleshed with white or white and purple skin. Rutabagas usually have yellow flesh and a purple-tinged yellow skin and are much bigger. They taste a little milder, too. SMOOTH TALK When shopping for rutabagas, choose ones that are smooth, without blemishes or wrinkles. They should be firm and feel heavy for their size. Rutabagas can be refrigerated for up to two weeks. Before using, peel off the wax, if there is any, and the skin. roasted rutabaga, mushrooms, and onions with mustard seeds and maple syrup Whole mustard seeds add a crunchy pop of flavor to maple syrup–sweetened vegetables,…

4 min.
heavenly hummus

HUMMUS IS A GREAT STAPLE IN MANY DIETS, but you can easily make it the star of the meal when you use the right ingredients. This creamy, ethereal, smooth, fluffy chickpea-and-tahini spread can have a mild, nutty, toasty flavor and delicate texture that can be elevated with flavorful toppings. Most importantly, start with dried chickpeas, which result in better flavor than canned. For the best texture, you’ll need to remove the chickpea skins. To make the job of removing the skins easier, you’ll cook the chickpeas with baking soda, which scrubs the skin to loosen it, so a lot comes off during cooking. Then you’ll rinse the cooked chickpeas under cold water to dislodge the majority of the skins. It’s the perfect compromise—a little bit of extra work, but the…