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Fine Cooking

Fine Cooking Family Meals 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.
food fun

WHETHER YOU’RE SITTING DOWN TO DINNER TOGETHER, packing lunchboxes, or making snacks for your kids and their friends, this special issue of Fine Cooking has all the recipes you’ll need. Planned with children’s tastes in mind, we’ve got delicious ideas for supper, such as Mini-Meatloaves with Chili Sauce on p. 27, fresh and healthy options like Cloud Eggs with Spinach Salad on p. 43, and quick snacks like Cinnamon Toast Popcorn on p. 61, to name a few. You’ll also find our Kids Cook section, pp. 10–21, filled with recipes and information that encourage kids and grown-ups to cook together. So read on, and discover the flavor and fun in cooking for, and with, the kids in your life. —The Fine Cooking Editors…

1 min.
on the web

The 15 Best Recipes for Kids’ Birthday Parties Our recipe collection includes all shapes and sizes of delicious birthday cakes that are blank canvases to style however you like, plus savory snacks that will let the kids fill up on something BESIDES the candy table. Find it at FineCooking.com/birthday-recipes. 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. Don’t miss our fall podcast on cooking for picky eaters! 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 like videos and search. Download the app at FineCooking.com/app.…

3 min.
fruit leather

SUMMER BERRIES AND STONE FRUIT make great jellies and jams, but we’ve discovered that making fruit leather (that quintessential lunchbox staple) is an equally delicious way to preserve them. Dehydration transforms your favorite fruit into a sweet, chewy snack that’s amazingly easy to make and lasts for months. Pick your fruit (strawberries, blueberries, cherries, and apricots all work well), purée it, and then simmer it until glossy. Spread the purée on a baking sheet and dry it in an oven at low heat for several hours. This process removes moisture slowly, preserving the fruit and concentrating its flavor. When the purée has dried to a firm but pliable leather, roll it up. You’ll have a convenient, portable treat that tastes just like summer. homemade fruit leather Use this recipe to make several kinds…

3 min.
french toast

FRENCH TOAST IS A SUNDAY MORNING CLASSIC, in part because it’s a crowd-pleaser, but also because it’s quick, unfussy, and made with ingredients you likely have on hand. Just grab some fresh bread, slice it into thick pieces, soak it in a mixture of milk and eggs, and fry it until golden. Simple as that sounds, there are still a few pointers to keep in mind, like choosing the right bread and using the correct proportion of milk to eggs (see Need to Know, below). Follow the recipe and tips here, and you’ll have warm, slightly sweet French toast that’s crisp and browned on the outside and creamy on the inside. Serve it drizzled with maple syrup, and you’ll wish every day were Sunday. Need to Know Choose bread with a fine,…

3 min.
fudgy brownies

YOU WON’T FIND THE SECRET TO RICH, fudgy chocolate brownies in a box: Make them from scratch for the best flavor and texture. This one-pot batter (fewer dishes to do!) comes together in minutes and requires no special equipment. And there’s a good chance that the ingredients are already in your kitchen: cocoa powder, sugar, flour, butter, and eggs. With the helpful tips below and this foolproof recipe, moist, dense brownies are about to become your specialty. Need to Know Cocoa choice This recipe calls for natural unsweetened cocoa powder, which has a much stronger chocolate flavor than melted bittersweet chocolate. (Cocoa powder is chocolate with most of its cocoa butter pressed out, hence its big chocolate punch.) Don’t substitute Dutch-processed cocoa; it has a milder flavor and so will your brownies. Pan…

4 min.
scrambled eggs

MOST PEOPLE THINK THEY KNOW how to scramble an egg, but for truly tender, creamy results, there are a few things you need to learn—key among them is when to remove the eggs from the heat so they’re neither runny nor overcooked and rubbery. You also have to know how to treat the eggs in the pan, since the more attention you give them, the better they’ll be. What follows are some simple scrambled egg tricks. Put them to use and you’ll get soft, creamy results every time, even in the wee hours of the morning. Need to Know Scramble slowly over low heat. This reduces the risk of browning and overcooking and gives you more control over the eggs’ consistency. Stir, stir, stir. Egg proteins coagulate into curds as they cook. Constant stirring,…