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Fine Cooking

Fine Cooking Mediterranean 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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United States
Meredith Corporation
R 144,93
R 434,51
6 Issues

in this issue

1 min.
mediterranean tonight

WITH THIS SPECIAL ISSUE OF FINE COOKING, it’s easy to bring the flavorful, exotic tastes of the Mediterranean into your kitchen. Here, you’ll find a whole host of delicious dishes from the region: classic starters, like the tasty Pine Nut, Currant, and Rice-Stuffed Grape Leaves on p. 20; refreshing salads, such as the bright Chickpea, Arugula, and Pita Bread Salad on p. 34; traditional main courses, like the rich Moussaka on p. 42; standout side dishes such as the addictive Snap Peas with Turkish Tarator Sauce on p. 65; and sweet finales, like the Classic Baklava on p. 76, to name a few. We hope they’ll inspire you to start cooking Mediterranean tonight!…

1 min.
on the web

Heavenly Hummus Learn the secrets to making the smoothest, most ethereal hummus you’ve ever tasted. It takes a little more time than whirring a few ingredients in a blender, but the results are well worth it. Find the tips, plus five delicious ideas for topping your hummus, at FineCooking.com/hummus. How to Make Homemade Feta Briny feta cheese is an essential ingredient in countless Mediterranean recipes…and it’s easier to make at home than you might guess. Give this fun weekend project a try with our step-by-step video recipe. Find it at FineCooking.com/feta. 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:…

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…

24 min.
small bites

crispy potatoes with tangy tomato sauce (patatas bravas) Roasting the potatoes in a good amount of olive oil gives them a crispy fried flavor without the hassle of deep frying. The sauce can be made up to three days ahead. (See the photo on p. 12.) Serves 8 FOR THE SAUCE 1½ Tbs. extra-virgin olive oil⅓ cup chopped onion (½ small)⅓ cup chopped carrot (1 small)2 medium cloves garlic, smashed and peeled1 Tbs. dry white wine¼ tsp. sweet pimentón (or paprika)¼ tsp. ground cumin1½ cups canned tomatoes with juice, chopped coarsely3 large sprigs thyme1 tsp. granulated sugar¼ tsp. Tabasco; more to tasteKosher salt and freshly ground black pepper to taste¼ tsp. sherry vinegar FOR THE POTATOES 2½ lb. (about 8 medium) Yukon Gold, white, or red potatoes, scrubbed and cut into 1-inch pieces (no need…

24 min.
soups & salads

lemon chicken soup with spinach and dill Instant rice means this comforting soup, shown on p. 24, is ready to eat in just about 30 minutes. Serves 4 to 6 2 Tbs. extra-virgin olive oil1 large yellow onion, cut into medium dice1 lb. boneless, skinless chicken thighs1 quart lower-salt chicken broth½ cup instant rice1 tsp. dried oregano5 oz. (6 cups lightly packed) baby spinach2 Tbs. minced fresh dill2 Tbs. fresh lemon juice; more to tasteKosher salt and freshly ground black pepper Heat the oil in a small (3-quart) Dutch oven or soup kettle over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Add the chicken thighs, broth, rice, and oregano. Cover, raise the heat to medium high, and bring to a full boil; turn off the heat and…

38 min.

moussaka Beloved by Greeks and non-Greeks alike, this hearty casserole, shown on p. 40, is one of the best things you’ll ever eat. Like many good things, moussaka takes time to make, but it feeds a crowd. Plus, leftovers are a treat. Serves 8 FOR THE MEAT SAUCE 2 Tbs. extra-virgin olive oil2 medium yellow onions, finely chopped (about 2½ cups)Kosher salt and freshly ground black pepper1 lb. 80% lean ground beef½ cup dry red wine½ cup canned crushed tomatoes¼ cup finely chopped fresh flat-leaf parsley1 Tbs. tomato paste¼ tsp. freshly grated nutmeg FOR THE EGGPLANT 3 lb. eggplant (about 2 medium or 5 to 6 baby eggplant), trimmed and sliced crosswise about ¼ inch thickKosher salt3 Tbs. extra-virgin olive oil; more as neededFreshly ground black pepper FOR THE POTATOES 1 cup extra-virgin olive oil3 medium russet…