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Fine Cooking

Fine Cooking Holidays 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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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Bimonthly
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6 Issues

in this issue

1 min.
on the web

FESTIVE FEASTS Make your holidays unforgettable with our 2018 Holiday Guide: menus, videos, how-tos, and 900+ perfectly festive recipes. Find it at FineCooking.com/holidays. Cookie Guide Find new inspiration for Instagramworthy cookies with our Holiday Cookie Guide, including our favorite tools, ingredients, and top-rated recipes, from intricate cutouts to decadent bar cookies. Find it at FineCooking.com/holiday-cookies. 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:…

16 min.
all hallows’ eats

pumpkin and cornmeal cake with orange syrup This moist cake is equally good first thing in the morning and last thing in the evening. This is great with vanilla ice cream. The syrup can be made up to a week ahead. Serves 8 to 10 FOR THE CAKE ½ lb. (1 cup) unsalted butter, at room temperature; more for the pan1 cup granulated sugar1 Tbs. finely grated orange zest1 large egg2 large eggs, separated8 oz. (1 cup) canned pure solid-pack pumpkin (not pumpkin pie filling)1 tsp. pure vanilla extract6¾ oz. (1½ cups) all-purpose flour2 tsp. baking powder¼ tsp. table salt½ cup (3¼ oz.) fine-ground yellow cornmeal (don’t use coarse) Sifted confectioners’ sugar for garnish (optional) FOR THE SYRUP AND FOR SERVING ½ cup fresh orange juice (from 1 to 2 medium juice oranges)½ cup granulated…

13 min.
cocktail party

kir royale This festive cocktail is a popular aperitif in France. A classic kir consists of white wine and crème de cassis (black currant liqueur). Replace the wine with Champagne, and it becomes a kir royale. Serves 1 To a glass of Champagne or other sparkling wine, add a splash of crème de cassis (black currant liqueur). Gar nish with a lemon twist. negroni This classic Italian cocktail (shown on p. 32) combines Campari, gin, and vermouth. Serves 1 1 fl. oz. (2 Tbs.) Campari1 fl. oz. (2 Tbs.) gin½ fl. oz. (1 Tbs.) sweet vermouth½ fl. oz. (1 Tbs.) dry vermouthLemon slice or twist, for garnish Combine the Campari, gin, and vermouths. Serve over ice or up in a martini glass. Garnish with a lemon slice or twist. warm marinated olives Turkish bay leaves have a more…

19 min.
roasts to boast about

apricot-and-herb-stuff ed leg of lamb Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. For the best flavor, stuff the lamb the day before you roast it. Garnish the platter of lamb with some of the same herbs from the filling, if you like. Serves 6 to 8 ⅓ cup small-diced dried apricots3 medium cloves garlic, peeled1 cup loosely packed fresh flat-leaf parsley leaves½ cup loosely packed fresh mint leaves1 Tbs. chopped fresh rosemary1 Tbs. Dijon mustardKosher salt and freshly ground black pepper3 Tbs. extra-virgin olive oil1 3½- to 4½-lb. boneless leg of lamb1 cup lower-salt chicken broth¼ cup dry white wine or dry vermouth In a small bowl, cover the apricots with ¼ cup boiling water; let soak for 5 minutes. Meanwhile, pulse…

21 min.
bring on the bird

roasted turkey breast, porchetta style This centerpiece dish, shown on p. 54, starts with a boned breast (do this yourself or ask the butcher to do it for you) or two boneless breast halves. It’s rubbed with a spice paste and topped with pancetta for a clever take on porchetta, a traditional Italian preparation (see Test Kitchen, p. 87, for more information). Serves 7 to 9 1 tsp. coriander seeds1 tsp. fennel seeds1 Tbs. chopped fresh rosemary2 tsp. chopped fresh sage3 medium cloves garlicKosher salt and freshly ground black pepper3 Tbs. olive oil1 whole skin-on turkey breast (5 to 7 lb.), boned (see Test Kitchen, p. 88) or2 boneless skin-on turkey breast halves (2 to 3 lb. each)8 ⅛-inch-thick pancetta slices, unrolled into strips, or 8 strips thick-cut bacon In a large mortar,…

13 min.
rounding out the plate

brussels sprouts with lemon, thyme, crème fraîche, and pistachios Separating Brussels sprouts into individual leaves is more time-consuming than simply cutting them in half, but the super-tender texture that results is worth it. Fortunately, you can do the work well ahead of cooking. (See the photo on p. 66.) Serves 6 1¼ lb. Brussels sprouts2 Tbs. unsalted butter⅓ cup finely chopped shallot (from 1 large shallot)Kosher salt1 tsp. finely grated lemon zest2 tsp. finely chopped fresh thyme½ cup crème fraîcheFreshly ground black pepper½ cup shelled salted pistachios, lightly toasted and coarsely chopped Trim the bases and separate the leaves of the Brussels sprouts by hand. Melt the butter in a 12-inch skillet over medium heat. Add the Brussels sprouts and shallots, stirring occasionally until just tender and browned in spots, 5 to 8…