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Fine Cooking

Fine Cooking Grilling 2020

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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.
summer celebration

THE HEAT IS ON, and we’re ready to take the cooking outdoors. Whether you’re making speedy weeknight dinners on the deck or feasts for family and friends, this special issue of Fine Cooking has everything you’ll need. When you need something quick to make, look to delicious recipes like the Chorizo with Grilled Potato-Scallion Salad on p. 50; when you have more time, consider low- and slow-cooked favorites, like the Sweet Chili, Ginger, and Soy Baby Back Ribs (p. 46). Round out your meal with a few of our fabulous appetizers and side dishes, and don’t miss one of our tastiest finales—Grilled Peaches with Maple-Cardamom Butter and Ginger Ice Cream (p. 94). Happy grilling! @finecooking @finecookingmag…

1 min.
on the web

2020 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 deliciously charred recipes. Find it at FineCooking.com/grilling. Grilling Tips from the Pros Want to up your grilling game this summer? We asked pitmasters, barbecue book authors, and restaurant chefs for their best tips on cooking food over an open fire. To put their tips into action with some of their best recipes, go to FineCooking.com/pro-grilling-tips. 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:…

7 min.
flavor spike

classic steak rub Yields about ½ cup 2 Tbs. black peppercorns2 tsp. paprika1 tsp. cumin seeds1 tsp. coriander seeds1 tsp. chili powder Kosher salt1 tsp. Old Bay seasoning1 tsp. dry mustard1 tsp. cayenne In a dry skillet over medium heat, toast the black peppercorns, paprika, cumin seeds, coriander seeds, and chili powder, shaking the skillet occasionally, until fragrant, about 1 minute. Grind to a powder in a spice grinder or mortar and pestle. Transfer to a small bowl and mix in ¼ cup salt, the Old Bay seasoning, dry mustard, and cayenne. star anise and rosemary rub Yields about ¼ cup, enough for 1½ to 2 lb. meat 1 Tbs. chopped fresh rosemary2 tsp. kosher salt2 tsp. olive oil1 tsp. ground star anise or ½ tsp. five-spice powder1 tsp. freshly ground black pepper Combine all of the…

3 min.
the grill pantry

Bacon. It makes everything taste better. Try wrapping a thin piece around a piece of halibut or a chicken breast before grilling. Barbecue sauce. Tasty when homemade, a quality purchased one is always good to have on hand, too. Beer. Refreshing to drink while grilling, it can also be brushed on food to add a little flavor and keep the meat moist. Apple juice makes a fine non-alcoholic substitute. Bourbon and other booze. Bourbon is a southern favorite for mops and sauces, and tequila often adds flavor to marinades with a southwestern feel. Brown sugar. When you want delicious caramelization, add a little brown sugar to your spice rub or marinade. It’s also a key component in many homemade barbecue sauces. Citrus fruit, especially lemons, limes, and oranges. Use both the juice and zest to…

2 min.
summer eats

Harissa-Grilled Eggplant Whisk harissa and olive oil, and brush it over thickly sliced eggplant. Grill until cooked through. Top with Greek yogurt and chopped fresh mint; serve with grilled lamb. Grilled Apricot Sundae Pit and quarter apricots. Grill over direct heat until tender. Top vanilla ice cream with the apricots, caramel sauce, granola, and a pinch of flaky sea salt. Grilled Cucumber-Melon-Prosciutto Rolls Prepare a hot gas or charcoal grill fire. Peel, seed, and cut a cucumber and some cantaloupe into sticks. Wrap a cucumber stick, melon stick, and two chives in a piece of prosciutto. Grill on two sides until crisp. Grilled Fingerling Potato ‘Bruschetta’ Halve fingerling potatoes lengthwise and toss with olive oil, salt, and pepper. Grill cut side down on a sheet of aluminum foil over a medium-hot grill fire, flipping occasionally, until tender.…

15 min.
small plates

grilled beets with lemon crème fraîche dip Grilling the beets in a foil packet with garlic, beer, and fresh thyme infuses them with extra flavor. Serves 6 to 8 10 medium beets (about 4 lb.), trimmed and washed1 head garlic, halved crosswise3 fl. oz. (¼ cup plus 2 Tbs.) pale ale3 Tbs. extra-virgin olive oil3 sprigs fresh thyme Kosher salt1 cup crème fraîche4 tsp. fresh lemon juice In a large bowl, toss the beets and garlic with the ale, oil, thyme, and 2 Tbs. salt. Transfer to a large square of heavy-duty aluminum foil and seal into a packet. Prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat (see Test Kitchen, p. 87). Grill the packet over the cool zone of the grill until the beets are completely tender when…