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Fine Cooking

Fine Cooking Holidays 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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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Bimonthly
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6 Issues

in this issue

1 min.
savor the season

WITH THE HOLIDAYS UPON US, it’s time to plan family get-togethers, elegant parties, marathon cookie-baking sessions, and more. No matter the occasion, this special issue of Fine Cooking is designed to help. Here, you’ll find options for every course of the meal, from crowdpleasing starters (Zucchini Casino, p. 16) and standout traditional mains (Mustard-and-Herb-Butter-Rubbed Prime Rib, p. 34) to flavorpacked sides (Cornbread Stuffing with Chorizo, Wild Mushrooms, and Scallions, p. 72) and scrumptious desserts (Cranberry Spice Cake, p. 86). With this issue on hand, you’ve got everything you need to spread some cheer, so enjoy all of the planning, shopping, cooking, entertaining, and, of course, eating this holiday season. —The Fine Cooking Editors @finecooking @finecookingmag…

3 min.
simple starters

Stock your pantry with Mutti®, Italy’s premier tomato brand, to enjoy the taste of sun-ripened summer tomatoes any time of the year. Mutti® starts with Italy’s best tomatoes, grown by the best farmers and packed within hours of harvest. Try these delicious, easy recipes and experience the difference fresh flavor can make. Herbed Tomatoes & Baked Goat Cheese with Crostini Serves 4 2 Tbs. extra virgin olive oil; more for the baguette⅓ cup grated carrot (on medium holes of box grater)¼ cup finely chopped sweet onion¼ cup finely chopped pitted Castelvetrano olives1 14-oz. can Mutti® Finely Chopped Tomatoes (Polpa) Kosher salt and freshly ground black pepper1 7-oz. wheel of goat cheese brie, rind removed or 4 oz. goat cheese4 tsp. mixed herbs, such as basil, parsley, and oregano¼ tsp. granulated garlic Sliced baguette,…

1 min.
on the web

Make FineCooking.com your destination for holiday recipes, how-tos, videos, and more. BEST. THANKSGIVING. EVER Make it happen with our 2019 Thanksgiving Guide: menus, videos, how-tos, and some 600 crowd-pleasing recipes. Find it at FineCooking.com/thanksgiving. Cookie Guide From intricate cutouts to decadent bars, you’ll find new inspiration for Instagram-worthy recipes in our holiday cookie guide (plus, our favorite tools, ingredients, and more). Find it at FineCooking.com/holiday-cookies. 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. Access is free with your print subscription. Connect with Fine Cooking! Follow us on:…

14 min.
decked out

THE TRICK TO THESE TEMPTING BITES? Layers of flavor and texture, from sweet and salty to creamy and crunchy. The starters here are a host’s dream, since they’re both easy to prepare and fun for entertaining—get ready for rave reviews from your guests. marinated feta and olive skewers Each skewer has it all: salty cheese and olives balanced with the tang of orange and fennel seed, a kick from cracked pepper, and a cooling effect from cucumber and mint. Yields 24 skewers 2 tsp. fennel seeds2 tsp. finely grated orange zest3 Tbs. fresh orange juice1 tsp. cracked black peppercorns4 oz. feta, cut into twenty-four½-inch cubes24 fresh mint leaves¼ large English cucumber (seeded, if desired), cut into ½-inch chunks12 pitted green olives, cut in half 24 6-inch skewers In a medium bowl, combine the fennel…

14 min.
soups & salads

roasted beet caprese salad with garlicky black olive toasts Garlic oil–bathed toasts slathered with decadent black olive tapenade add richness to this salad. (See the photo on p. 24.) Serves 6 to 8 1 lb. 2 oz. beets ¾ cup plus1 Tbs. extra-virgin olive oil2 Tbs. chopped garlic¼ cup plus 1 Tbs. balsamic vinegar2 Tbs. finely chopped shallots1 tsp. honey About¾ tsp. coarse salt 8 thin slices plain country bread About ⅔ cup black olive tapenade (make sure it doesn’t include anchovy) 5 oz. wild arugula (rocket), about5 cups, washed and spun dry1 lb. fresh mozzarella ball, thinly sliced About15 grinds black pepper About 16 large fresh basil leaves, washed and dried between paper towels Heat the oven to 400°F. Wrap the beets tightly in aluminum foil, and roast until tender, about 1…

24 min.
beef, pork & lamb

roasted uncured ham with mustardherb crust Dress up ham with this simple sweet-savory topping. You can use leftovers in wraps, sandwiches, casseroles, and stews. (See the photo on p. 32.) Serves 6 to 1 9-lb. spiral-sliced ham (preferably uncured)¼ cup plus1 Tbs. apricot preserves or apple jelly6 Tbs. whole-grain mustard2 tsp. dried herbes de Provence3 large yellow onions, each cut into ½-inch wedges1½ cups unfiltered apple cider or unsweetened apple juice Put the ham cut side down in a 9x13-inch roasting pan. Let stand at room temperature for up to 4 hours before roasting. Position a rack in the lower third of the oven and heat to 375°F. In a small saucepan or microwavable bowl, warm the preserves. Using a small offset spatula, spread onto the rounded top side of the ham; spoon the…