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Devour the Latest Issue of Fine Cooking, Then Tweet with Us!

The October/November issue of Fine Cooking could be our yummiest yet. Do you agree?

The October/November issue of Fine Cooking could be our yummiest yet. Do you agree?

By Fine Cooking Editors, editor

September 24th, 2010

Update: Thanks to everyone who participated in this afternoon's Tweetup. We had a blast and we appreciate all your feedback. Stay tuned for information about our Thanksgiving Tweetup, where we'll talk turkey (and pie, and sweet potatoes, green beans, and anything else you'd like to put on your holiday table). It's sure to be a good time!

Our Tweetup on the last issue of Fine Cooking was so much fun, we’ve decided to do it again on Tuesday, September 28 at 2:30 EST. The October/November issue (#107) has been out for a few weeks now, so we’re ready to dish about the issue and hear what you’ve made so far and what you’re planning to make in the weeks ahead.
 
Did our Ultimate Turkey story live up to its name? Is anyone changing it up this Thanksgiving by serving Bruce Aidells’s Roasted Turkey Breast, Mexican Turkey Drumstick Mole, or Stuffed Turkey Thighs for the holiday? Speaking of holidays, who doesn’t want to make Fany Gerson’s amazing Pan de Muerto to celebrate Day of the Dead this year?
  
We’re also curious to know who gets your vote in our Classic/Classic Update French Faceoff: Dorie Greenspan’s Classic Tarte Tatin or François Payard’s Upside-Down Apple-Cheddar Tarts? (We confess, we loved them both, of course!).

There’s a lot to talk about this issue, so we hope you’ll devour it, if you haven’t already, and join us to tell us what you think. You’ll find us by using the hashtag #FCdish.

posted in: Blogs, Tweetup, Fine Cooking 107
Comments (2)

tamglas writes: According to the recipe you want 1-1/2 cups of pumpkin puree for the cake. If you have extra you can refrigerate or freeze the rest. I made it the other day and the family went crazy over it! Posted: 12:18 pm on September 28th

granny_smith writes: The article"brown butter pumpkin layer cake" looks lovely and I wanted to get all the ingradients today to make it but there is a problem . . .what is a medium-large sugar pumpkin? I am very aware of the pumpkin as I am growing them, but what on earth do I compare a medium-large to?? This would be much more helpful noting a weight or dimensions that gives me somewhere to start. Of the medium-large pumpkin, approx. how many cooked cups if the pumpkin might I expect.

GS Posted: 1:55 pm on September 27th

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