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October 2014

  • Article

    Fine Cooking Special Issue: Thanksgiving

    It's time to start planning Thanksgiving 2014. Are you ready? Our special issue devoted to every cook's favorite food holiday can help. And, it's free for subscribers.

  • Article

    Week of October 27, 2014

    It was a chilly week here at Fine Cooking HQ, so we embraced it, testing and shooting recipes for hearty greens and roasted root vegetables—plus a little bit of carby…

  • Moveable Feast

    Stryjewski: Cooking Advice: Ep 209

    Stryjewski: Cooking Advice: Ep 209

  • Moveable Feast

    Pete and Crew: Behind the Scenes – Crawfish Boil: Ep 209

    Pete and Crew: Behind the Scenes - Crawfish Boil: Ep 209

  • Moveable Feast

    Stryjewski: Downtime: Ep 209

    Stryjewski: Downtime: Ep 209

  • Moveable Feast

    Grilled Oysters with Cajun Compound Butter

    If you need to store your fresh oysters, says Chef Stryjewski, put them in the refrigerator with a wet towel draped over them so the shells don’t dry out. And…

  • Moveable Feast

    SoCo Woodland Punch

    Serving Southern Comfort is in Woodland Plantation’s DNA. An image of the stately plantation in West Point a La Heche, Louisiana, has graced the Southern Comfort bottle since 1934, and…

  • Moveable Feast

    Grilled Redfish with Onions

    Four cloves of garlic give the fish robust flavor—but feel free to adjust the amount of garlic cloves to taste. For the red chile flakes, you can use either the…

  • Moveable Feast

    Jalapeño Crab and Tomato Salad

    Get your hands on the freshest crab available for this brightly flavored salad—Chef Link used just-caught crab from Louisiana’s Lake Hermitage. The crabmeat may ‘weep’ a bit, but that’s just…

  • Recipe

    Boiled Crawfish and Crabs

    Live blue crabs and crawfish require cleaning before you cook them. To clean the live crabs, hold each one with tongs and rinse under cold running water, being careful not…