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Fine Cooking

Fine Cooking Grilling 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.
cooking outdoors

warmer weather means that it’s time to take the cooking outside, and if you’re looking for knockout recipes, you’re in the right place. This special issue of Fine Cooking was designed to help you create delicious menus for the grill. Whether you prefer quick recipes—there are dozens here for steaks, chops, and chicken—or have time to invest in smoky ribs (p. 48) or jerk pork (p. 49), there’s something here for every occasion. We’ve also got company-worthy appetizers (pp. 12–16), spectacular meatless main courses (pp. 72–81), a guide to surprising ingredients you can smoke on the grill (pp. 10–11), and more. Happy grilling season! —The Fine Cooking Editors @finecooking @finecookingmag…

2 min.
10 things you didn’t know you could smoke

Though most barbecue fans think of smoked meat, smoky flavor translates well to many things—cheese, shellfish, fruit, nuts, olives, capers. If you know how to smoke meat, you’ll find that the technique for smoking these ingredients is similar. Just follow the chart and instructions here to produce surprisingly delicious smoked snacks and accents to main dishes. WOOD Different types of wood add distinct flavors and varying levels of smokiness. Maple and alder are mild and sweet. Apple, cherry, and peach are also mild and sweet but with fruity notes. Hickory adds a stronger flavor, which is great with foods like capers and nuts. Adjust the amount of wood chips to control the level of smoke. Besides the type of wood, another factor that affects the smokiness of the food is how many…

9 min.
easy apps

It’s time to plan for a summer’s worth of memorable backyard barbecues. Want a surefire way to impress your guests? Turn on the grill right away and fill platters with tasty smoke-kissed appetizers. Try flavorful stuffed endives, take bruschetta to the next level with grilled toppings, or make an ultimate crowd pleaser, such as grilled sliders or mini-pizzas. Start up the grill early at your next cookout; you’ll be glad you did. tomato and olive pizzettas with fennel seeds and aged goat cheese You can find pizza dough in the grocery store, or try your favorite pizzeria—most will sell their dough. Sambuca or Pernod makes a nice sweet contrast with the salty cheese, and it brings out the flavor of the fennel. Serves 6 to 8; yields 16 to 18 mini pizzas Flour for…

13 min.

greek spinach salad with grilled flap steak and marinated feta Grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big punch of flavor. Serve with grilled pita or crusty bread rubbed with fresh garlic to round out the meal. (See the photo on p. 20.) Serves 4 5½ Tbs. extra-virgin olive oil3 medium cloves garlic, minced1 Tbs. chopped fresh oregano or1 tsp. dried2 tsp. red-wine vinegarKosher salt and freshly ground black pepper1 lb. beef flap meat, cut into pieces of even thickness, if necessary2 Tbs. chopped fresh flat-leaf parsley1 Tbs. capers, rinsed and chopped1 Tbs. fresh lemon juice1 tsp. chopped fresh thyme¼ tsp. crushed red chile flakes7 oz. feta (preferably Greek), cut into…

15 min.

grilled hamburgers Classic and simple burgers make an ideal summer supper. Serve with favorite toppings. (See the photo on p. 32.) Serves 4 ¾ lb. ground chuck¾ lb. ground sirloin1 tsp. coarse salt½ tsp. freshly ground black pepper1 Tbs. olive oil Light a charcoal or gas grill: if using charcoal, arrange the coals in an even layer and light one side so that the fire will walk across the coals and will be hotter on one side than the other. If using gas, set one burner to medium high and the other to medium low. When the grill is hot, clean the grate by rubbing it with a grill brush and a wadded-up paper towel. Hand-shape ¾-inch-thick patties from half ground chuck and half ground sirloin; season well with salt and pepper. Brush with the…

14 min.
pork & lamb

garlicky lemon-thyme-marinated lamb chops The bright marinade for these lamb chops is always a surefire hit. Serve some lemon wedges on the side, if you like. (See the photo on p. 42.) Yields a scant 2 cups; enough for 4 servings ⅔ cup olive oil⅔ cup fresh lemon juice; more wedges for serving¼ cup pure maple syrup⅓ cup finely chopped garlic (about 12 cloves)¼ cup fresh thyme leaves, plus sprigs (optional)½ tsp. crushed red pepper flakesKosher salt and freshly ground black pepper12 lamb rib chops, trimmed In a medium bowl, whisk the oil, lemon juice, and maple syrup. Add the garlic, thyme leaves (and a few sprigs, if you like), red pepper flakes, 1¼ tsp. salt, and ½ tsp. black pepper, and stir to combine. Marinate the lamb chops in a zip-top bag for at…