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Fine Cooking

Fine Cooking Grilling 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.
cooking outdoors

IT’S THAT TIME OF YEAR—we’re ready to take the cooking outside. Warmer weather allows for longer evening and weekend get-togethers in the backyard—perfect settings for grilled dishes. For whatever menu you’re planning, you’ll find the right recipes in this special issue of Fine Cooking. For quick and simple-to-prepare weeknight fare, look to Grilled Steak Skewers with Arugula Chimichurri (p. 56) or Grilled Lamb Chops with Watermelon-Feta Salad (p. 25). Having friends over for dinner? We’ve got dozens of delicious steak, chicken, and pizza recipes. And when there’s more time at hand, you can opt for lowerand slower-cooked meals like the Cornmeal and Green Peppercorn Crusted Spareribs on p. 36. No matter the occasion, here’s where you’ll find the recipes you need all season long.…

1 min.
on the web

2019 Grilling Guide Heat up your grill for summer! Our grilling guide has everything you need: how-tos, videos, essential grilling tools, and more than 600 smoked-kissed recipes. Find it FineCooking.com/grilling. Teach an Old Grill New Tricks If you’re a veteran griller, it’s easy to get into a grilling rut…just slap the same old burgers or chicken breasts onto the fire. But why do that when your grill is capable of so much more? Experiment with grilling directly on the coals or smoking foods with tea. Or try braising short ribs, baking bread, and making paella outside. This recipe collection will inspire you to try something new. Find it at FineCooking.com/old-grill-new-tricks. 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…

7 min.
grilling steak

Know your cuts Tender steaks come from the muscles that get the least amount of exercise, which run along the back of the cattle—the rib, short loin, and sirloin. Steaks that are cut from here—tenderloin, T-bone, porterhouse, rib-eye, and strip—have thin, diaphanous connective tissue that tenderizes easily on the hot, dry heat of a grill. Tougher cuts of meat come from the areas that move or support the body. They usually require low, slow cooking with moist heat to become tender. However, there are a few tougher steaks, such as skirt, hanger, flank, and flat iron, that, when sliced against the grain a_ er grilling, yield tender meat with an added benefit: a richer flavor that comes from a more exercised muscle. Tender at the bone? The honeycomb structure of bone slows heat transfer…

3 min.
the toast bar

grilled toast Grilling and broiling are two favorite methods for making toasts that are crisp on the outside and still a bit chewy on the inside. A conventional toaster makes the bread too crunchy. Serves 6 to 8 24 slices ciabatta (½ to ¾ inch thick); multigrain or other peasant bread (½ inch thick); or naan (24 mini-naans or 12 large naans sliced into two half-moon-shaped pieces) Extra-virgin olive oil, as neededKosher salt Prepare a medium-high (400°F to 475°F) gas- or charcoal-grill fire, or heat the oven broiler on high. Brush both sides of the bread generously with oil, and sprinkle one side with salt. If grilling, oil the grate, and place the bread on the hot grill grate; if broiling, arrange the bread on one or two baking sheets. Grill or broil, one…

5 min.
the toppings

CRISPY SHIITAKE Supereasy to make, roasted shiitake have endless uses. Experiment with thin slices that get crisp quickly and thicker slices that retain a bit of meatiness. Makes about 1 cup 10 oz. large shiitake caps, stemmed and sliced into pieces about ½ inch thick¼ cup extra-virgin olive oilKosher salt Position a rack in the center of the oven, and heat the oven to 425°F. Line a large rimmed baking sheet with parchment. Toss the sliced shiitake with the oil and a pinch of salt, and spread on the sheet. Bake, rotating the pan once, until the shiitake are shrunken, golden brown, and crisp, 12 to 16 minutes, depending on the size and thickness of the mushrooms. Serve immediately. BALSAMIC GLAZE It’s easy to make balsamic glaze by simmering balsamic vinegar with a bit of…

13 min.
steaks & chops

COVER RECIPE grilled chili-garlic flank steak with avocado butter You don’t have to use all of the butter on this steak, but it’s so good, you just might. Any leftover would be great on fish, breaded chicken cutlets, baked potatoes, or rice. Serves 4 to 6 4 oz. (8 Tbs.) unsalted butter, at room temperature½ large ripe Hass avocado, cut into small dice2 Tbs. finely chopped fresh cilantro2 tsp. fresh lime juice1 tsp. finely chopped serrano1 tsp. toasted ground corianderKosher salt2 Tbs. olive oil2 tsp. granulated garlic2 packed tsp. dark brown sugar1 tsp. chili powder Freshly groundblack pepper1½ to 2 lb. flank steak In a medium bowl, combine the butter, avocado, cilantro, lime juice, serrano, coriander, and ½ tsp. salt, and mix well. Cover with plastic wrap and refrigerate. In a small saucepan over medium…