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Fine Cooking

Fine Cooking CookFresh Summer 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.
summer bounty

WE’RE READY FOR ALL THAT THE SEASON HAS TO OFFER: juicy, ripe berries, flavorful tomatoes, crisp-tender green beans, and more. To help you make the most of the farmers’ market’s fresh produce, we’ve developed this special issue of Fine Cooking. Here, you’ll find the season’s best in every recipe: Try our Summer Corn Chowder (p. 62), Heirloom Tomato and Peach Salad (p. 30), Chicken Cutlets with Bell Pepper Ragout (p. 60), or Peach-Vanilla Cobbler (p. 80), to name a few. To make healthier eating even easier, we’ve provided icons to help you identify which recipes fit your eating and cooking style, from quick to vegetarian to make-ahead (see below). So, turn the page and read on to discover countless ideas for turning that summer bounty into delicious dishes all season…

1 min.
on the web

30 Main-Course Salads That Sing of Summer At this time of year, with the heat and humidity at seemingly record highs and with farmers’ markets at their peak, there is no better time to whip up a fast salad for lunch or dinner. So we’ve rounded up our 30 favorite salad recipes, hearty enough to be the main attraction, starring summer’s best produce paired with grilled chicken or steak, seafood, beans, or hard-cooked eggs. Find them at FineCooking.com/main-course-salads. MEET THE FINE COOKING PODCAST In each episode of our new podcast, FC editors chat with food writers, chefs, and bakers to bring the pages of Fine Cooking to life—highlighting what we’re cooking now, our hits, misses, and those “aha” moments. Find it at FineCooking.com/podcast. Digital Editions Fine Cooking’s tablet editions—available for iPad, Windows, and Android devices—are…

9 min.
make it tonight

pasta niçoise In this riff on the classic composed salad from the south of France, spaghetti is tossed with seared tuna, green beans, olives, and, of course, ripe tomatoes. Serves 4 3 Tbs. olive oil2 Tbs. sherry vinegar2 tsp. Dijon mustard Kosher salt and freshly ground black pepper12 oz. dried spaghetti6 oz. green beans, trimmed and cut on the diagonal into 1-inch pieces1½lb. large tomatoes, cored and cut into ½-inch pieces¼ cup Niçoise olives, pitted and halved3 Tbs. capers in vinegar (don’t drain)3 Tbs. thinly sliced fresh basil, plus small leaves for garnish1 lb. fresh tuna steak (1½inches thick), cut into 1½-inch-wide strips In a large bowl, whisk 2 Tbs. of the olive oil with the vinegar, mustard, ½tsp. salt, and ½tsp. pepper. Set aside. Bring a large pot of well-salted water to a…

10 min.
make the most of summer’s bounty

Strawberries Cheerfully red, heart-shaped, and sweet as can be, strawberries are easy to love. They’re irresistible when fresh, as their flavor strikes the perfect balance of sweetness and brightness, and they don’t have annoying seeds like many other berries. Prep is a breeze—just scoop out the green tops and enjoy. Picking the best Look for berries that are deep red. Varieties that are red all the way through are the sweetest. They should look shiny and taut, not soft or wizened, with fresh-looking green calyxes. Take a big sniff, because fragrance is the best indicator of prime fruit. They should smell like sweet strawberries. Look for locally grown berries at your farmer’s market, which are likely to have the best flavor and a more succulent texture than varie ties grown for shipping. And…

17 min.
heirloom tomatoes

CALL A TOMATO AN HEIRLOOM, and folks may think it means local, organic, juicy, and delicious. While an heirloom tomato can indeed be all of those things, it must meet only one requirement to be called heirloom: Its propagation must rely on natural, or open, pollination, such as from insects or the wind. Why does this matter? Most supermarket tomatoes are hybrids, hand-pollinated to ensure certain traits, such as thick skins that help the tomato resist pests or diseases and allow the fruit to be harvested whole by machine and shipped long distances intact. By contrast, heirlooms may be irregular in shape and color and tend to have thin skins that require hand-picking and careful shipping. Th ough many heirloom tomatoes are grown organically, that is not part of the…

1 min.
easy ways to showcase heirlooms

Caprese salad: Slice different color heirlooms and alternate with slices of fresh mozzarella. Sprinkle wiThextra-virgin olive oil and torn fresh basil. No-cook pasta sauce: Seed and dice a variety of heirlooms and mix wiThextra-virgin olive oil, chopped fresh thyme, parsley, minced garlic, salt, and freshly ground black pepper. Let sit at room temperature for at least 30 minutes and then toss with just-cooked pasta. Chunky salsa: Seed and dice an assortment of heirlooms and mix with finely chopped red onion, chopped cilantro, extra-virgin olive oil, a squeeze of fresh lime juice, minced garlic, finely chopped jalapeño or serrano chile, salt, and freshly ground black pepper. Bread salad: Dice an assortment of heirlooms and toss with diced English cucumber, diced red bell pepper, and cubes of stale country bread. Dress with a vinaigrette of…