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Fine Cooking

Fine Cooking Side Dishes 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.
on the side

LOOKING TO UP YOUR SIDE DISH GAME? In this special issue of Fine Cooking, you’ll find recipes for any occasion—weeknight suppers (Roasted Root Vegetables with Meyer Lemon on p. 71), dinners with friends (Carrot, Fingerling Potato, and Pea Ragoût, p. 43), and backyard potlucks (Bulgur Salad with Herbs, Apricots, and Pistachios on p. 48), to name a few. You’ll also learn about ancient grains and other ingredients, how to make versatile sauces and toppings, and the tricks for choosing and prepping a whole host of vegetables. Serving suggestions throughout the issue make it easy to pair recipes with your favorite main courses. So read on, and discover dozens of easy, delicious ways to round out your meals.…

1 min.
on the web

5-Ingredient Sides, Perfect for Weeknights Sometimes you’re in such a rush to get dinner on the table that you forget about side dishes … never again with these simple recipes! They all rely on five or fewer ingredients (not counting salt and pepper), and many are pantry staples, so you can turn a quick recipe into a real meal in no time. Find the collection at FineCooking.com/5-ingredient-sides. 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 the same gorgeous issues you love but full of interactive extras…

6 min.
buttery dinner rolls

IT MAY BE A SURPRISE, but dinner rolls truly are simple to make and unfailingly delicious. You begin by preparing a yeast-based dough that’s enriched with ingredients like sugar for caramelization, oil for a soft texture, butter for flavor, and milk and eggs for moisture. The resulting dough is richer and a touch sweeter than regular bread dough and incredibly easy to work with. In fact, shaping it into knotted rolls, as illustrated on pp. 10–11, is a cinch. When baked to a beautiful golden hue, these tender, buttery rolls will be a hit at any table. knotted dinner rolls You can prepare this dough up to four days in advance; just shape and bake it the day you plan to serve the rolls. Yields 18 rolls FOR THE DOUGH 1½ cups whole milk; more…

12 min.

arugula with hearts of palm, grapefruit, and oil-cured olives The soft crunch and mild artichoke flavor of hearts of palm beautifully complement the bite of arugula. (See the photo on p. 12.) Serves 4 1 large Ruby Red grapefruit¼ cup extra-virgin olive oil1½ Tbs. Champagne vinegar1 tsp. finely chopped fresh rosemary¼ tsp. crushed red pepper flakes Kosher salt and freshly ground black pepper3 hearts of palm, rinsed, halved lengthwise, and cut on a diagonal into ¾-inch pieces (about ¾ cup)¼ cup pitted black oil-cured olives, halved lengthwise7 oz. arugula (preferably bunched), trimmed (about 5 loosely packed cups)¼ cup loosely packed fresh flat-leaf parsley leaves Finely grate ½ tsp. zest from the grapefruit; set aside. Slice just enough off the top and bottom of the grapefruit to expose the fruit. Stand the grapefruit on one…

4 min.
creamed spinach

CREAMED SPINACH IS A STEAKHOUSE TRADITION—a comforting, elegant side that sits perfectly between a juicy rib-eye and a fluffy baked potato. Want to skip the steakhouse? Making creamed spinach at home is as simple as wilting big leaves of fresh spinach, mixing them with a rich béchamel sauce (a white cream sauce, infused here with a bit of garlic), and stirring in some Parmigiano-Reggiano. It’s a delicious dish that’s worth staying in for. Better with age These days, baby spinach—harvested early for small, sweet, tender leaves and stems—dominates supermarkets’ spinach selection. While it’s great for salads and juices when it’s raw, it cooks down to almost nothing, and the stems get stringy. Mature spinach tends to be more flavorful and doesn’t wilt as much, so it’s more suited for cooking. Look for…

14 min.
garden basics

COVER RECIPE lemon and garlic green beans This remarkably simple, bright side is quick to prepare. (See the photo on p. 22.) Serves 6 to 8 Kosher salt1½ lb. green beans, preferably a mix of green and yellow wax, trimmed2 Tbs. extra-virgin olive oil1 Tbs. finely grated lemon zest1 Tbs. fresh lemon juice; more to taste½ tsp. crushed red pepper flakes½ tsp. granulated garlicSliced almonds, toastedFlaky sea salt and freshly ground black pepperLemon wedges, for serving Bring a large pot of well-salted water to a boil. Blanch the beans, stirring occasionally, until crisp-tender, about 6 minutes. Drain and return to the pot. Add the oil, lemon zest and juice, 1 tsp. kosher salt, the pepper flakes, and granulated garlic. Toss well, and season to taste with lemon juice and kosher salt. Transfer to a serving platter,…