Fine Cooking Fans, we challenge you to cook this issue, and the next, and the next. In fact, we challenge you to cook every issue the whole year long and we’ll load you up with goodies along the way.
Here’s how Cook the Issue 2010 works:
Take a photo of every Fine Cooking recipe you make starting with the April/May issue (#104) through the February/March issue (#109). Upload a photo and a note describing the dish, tell us what you think, and your tally begins.
Be one of the first 25 people to submit:
100 posts for a Fine Cooking Special Interest Publications (your pick).
150 posts for a copy of Fine Cooking’s cookbook Fresh.
200 posts for a trio of Taunton’s dessert cookbooks: Cake Keeper Cakes, Dessert Express, and Absolutely Chocolate (one of our personal favs!).
And finally, if you are one of the first 10 super fans to submit 250 posts, you’ve more than earned every recipe Fine Cooking has ever published, and we’ll be happy to thank you with the 2010 Fine Cooking Archive DVD (2009’s DVD retails at $149.95).
Before we go, a quick shout-out to two amazing cooks we predict will make it all the way to the end, Pielove and ICDOCEAN1. Keep going ladies; we love seeing what you’ve made every week!