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Fine Cooking

Fine Cooking One-Pot Meal 2019

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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.
warm up winter

AT THIS TIME OF YEAR, nothing beats slow-cooked, fork-tender meat with vegetables, a steaming bowl of chunky soup, or a hearty oven-baked casserole layered with creamy goodness. That’s why we’ve developed this special issue of Fine Cooking magazine, with its tried-and-true repertoire of delicious, easy-to-make one-pot suppers. Here, you’ll find classics like Slow-Cooker Southern-Style Short Ribs (p. 52), comfort foods like Macaroni and Cheese with Asparagus and Prosciutto (p. 74), and quick weeknight meals like Pork Chops Stuffed with Pine Nuts and Herbs (p. 42). Add one of our fabulous side dishes to round out your dinner (pp. 16–23), and you’ll have dozens of ways to warm up winter. —The Fine Cooking Editors…

1 min.
on the web

Make FineCooking.com your destination for hearty comfort recipes, how-tos, videos, and more. Instant Pot Recipes That Save Dinner Discover our collection of chef-inspired Instant Pot recipes that save the weeknight from a last-ditch takeout call. With a multicooker, you can get seared flavor and slow-cooker tenderness, while keeping the kitchen clean. Find them at FineCooking.com/instant-pot-recipes. Skillet Desserts to Make Right Now Cast-iron skillets are the heroes of quick weeknight dinners, but they’re often overlooked for their ability to work magic on desserts. Their versatility to go from stovetop to oven makes them ideal for baking cobblers and crisps, not to mention cookies, Dutch baby pancakes, and the ultimate skillet dessert, tarte Tatin. Find recipes at FineCooking.com/collection/skillet-desserts. Digital Editions Fine Cooking’s tablet editions—available for iPad, Windows, and Android devices—are the same gorgeous issues you love but full…

1 min.
getting the most from our recipes

How to follow a recipe • Before you start, read the recipe from beginning to end so there are no surprises. • Before actually starting to cook or bake, gather all the necessary ingredients and equipment. Prepare the ingredients according to the directions in the ingredient list (see “Watch those modifiers” at right for more on this). • For determining doneness, always rely first on the recipe’s sensory descriptor, such as “cook until golden brown.” Consider any times given in a recipe merely as a guide for when to start checking for doneness. Ingredients Unless otherwise noted, assume that: • butter is unsalted. • eggs are large (about 2 oz. each). • flour is unbleached all-purpose (don’t sift unless directed to). • sugar is white granulated. • fresh herbs, greens, and lettuces are washed and dried • garlic, onions, and fresh…

2 min.
stock up

The pantry—with a little planning—is a great source of quick weeknight meals. And soup is one of the easiest things to whip up if you have the right ingredients at the ready. The trick is to keep the cupboard, fridge, and freezer stocked so that all you need is on hand—no last-minute grocery runs required. Soup and Stew Success With these items in your kitchen, you’ll have everything you need to make the soups in this issue and do a little improvising, too. IN THE PANTRY Canned or boxed chicken broth Canned diced tomatoes Canned beans and dried lentils Dried herbs and spices Small pasta shapes like orzo, tubettini, acini de pepe, and ditalini Quick-cooking grains like rice, pearl barley, and bulgur Tomato paste Onions Garlic Potatoes Winter squash Coconut milk Thai curry paste Dried chiles Chile pastes and hot sauces Canned chipotle chiles in adobo Canned roasted green chiles Dried…

10 min.
on the side

Side dishes for stews, soups, chilis, and more typically have one main purpose—to sop up any delicious juices. Whether you’re serving flavorful rice, light and fluffy mashed potatoes, or spiced couscous, the onepot meal you’ll place it on top of or alongside will be the better for it. Here are eight slam-dunk sides you’ll turn to again and again. basic rice pilaf It’s easy to tailor a rice pilaf to your taste. For example, add minced garlic or other aromatics with the onion, and fold in fresh herbs just before serving. Serves 4 to 6 1½ cups basmati or other long-grain rice 3 Tbs. unsalted butter or mild vegetable oil1 small yellow onion, finely diced2 ⅔ cups hot lower-salt chicken broth or water1 tsp. fine sea salt½ tsp. freshly ground black or white…

1 min.
soup toppers

A bowl of soup is the perfect meal solution year-round. And with just a few extra minutes, you can elevate any bowl with these toppings, garnishes, and dippers. rustic croutons Yields 2 cups 2 Tbs. extra-virgin olive oil2 cups ¾-inch cubes of bread Kosher salt Heat the olive oil in a nonstick skillet over medium-high heat. Add the bread cubes and stir to coat them with oil. Season with salt and sauté, stirring constantly, until crisp and browned on most sides, 2 to 4 minutes. garlic toasts Yields 8 2 Tbs. extra-virgin olive oil1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste⅛ tsp. crushed red pepper flakes½ baguette, cut into eight½-inch-thick slices on the extreme diagonal so they’re about 6 inches long Heat the oven to 425°F. In a small…