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December 2009

  • Article

    Video Series: How to Make Chinese Dumplings

    Food writer, instructor, and founder of the Asian Culinary Forum, Thy Tran, teaches you how to make authentic pork-and-shrimp-filled jiao zi dumplings from start to finish.

  • Article

    Big Buy Cooking

    From the Editors of Fine CookingTaunton Press, $19.95 A favorite column in the magazine, Big Buy Cooking, is now a must-have book. It’s packed with great ideas for using up…

  • Article

    Turkey Redux

    The Christmas turkey makes a curtain call. Not once, but four times.

  • Magazine

    Flex Your Meals

    These hearty main courses will satisfy both vegetarians and meat lovers.

  • Recipe

    Thai Red Curry with Tofu & Vegetables

    This fragrant quick curry uses canned or jarred curry paste; if you want this curry to be truly vegetarian, be sure to check the label, as some curry pastes contain shrimp…

  • How-To

    How to Make Duck Confit

    Learn how to poach and cure duck legs in duck fat for silky confit, an essential ingredient in cassoulet and other winter dishes.

  • Article

    Gary Vaynerchuk's Hidden-Gem Wines

    The host of Wine Libary TV finds six underappreciated and underpriced wines you should be drinking. Now.

  • Article

    Test Drive: Electric Skillets

    It’s time to bring back this handy countertop appliance

  • Article

    How to Make Scalloped Potatoes

    A classic side dish for your recipe collection

  • Article

    The Next Evolution of Rice Cookers: The One-Pot Multicooker

    Multicookers are the latest trend in countertop appliances. Fine Cooking editors weigh in on the newest models from Krups, VitaClay, Deni, Cuisinart, and Sanyo