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December 2009/January 2010
Issue Number 102

On Sale: November 10, 2009

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		Feature Articles
46		DRESSED UP, DRESSED DOWN by Bruce Aidells and Nancy Oakes Pick your holiday meal: Elegant and sophisticated, or casual and relaxed Online extra: Recipe: Meyer Lemon Drop Cocktails
58		DUCK, DUCK, GOOSE! (AND HENS) by Molly Stevens Turkey is so Thanksgiving. This holiday season, set your table with a bird of another feather
66		PARSNIPS, UPROOTED by David Tanis Sweet and earthy, with a touch of spice, the parsnip may well be winter's most exciting root vegetable. Try it in six tasty diwshes&dessert included Online extra: Recipe: Parsnip and Carrot Pickles with Chiles
72		TRUE TAMALES by Daniel Hoyer Making tamales is a holiday tradition in Latin American homes. Try your hand at this festive food with our step-by-step guide to preparing, wrapping, and steaming Online extra: Menu: A Tamale-Making Party (coming soon)
80		CAKE FANCY by Rebecca Rather Three impossibly delicious cakes, plus the secrets to their good looks Online extras: Recipe: Pear Ginger Cake with Whipped Cream and Rum Caramel Glaze Video: How to Make Chocolate Leaves Video: How to Pull and Torch Meringue Frosting
88		OH, FUDGE! by Bonnie Gorder-Hinchey How to make the smoothest, creamiest chocolate fudge ever, plus four variations that up the flavor ante Online extra (for CooksClub members): Video: How to Make Chocolate Fudge
92		COOKIE SWAP by Kimberly Y. Masibay Our readers share their best holiday recipes
		Departments
17		MARKETPLACE Try this: Chestnuts What we're cooking now Preserving the season: Clementines Big buy cooking: Cold-Smoked Salmon
26		GREAT FINDS Go shopping special edition: Gift ideas for every cook
32		BOOKS THAT COOK Give the gift of a good read
36		THE FOOD GEEK The Science of Baking Soda and Baking Powder
38		REPERTOIRE How to Make Pancakes
40		THE GOOD LIFE The New Geometry of the Plate
42		TEST DRIVE Wine Openers
44		DRINKS Warm as a Toast
99		TEST KITCHEN Piquillo peppers Salt crusting How to make a lemon twist Coring a parsnip Kitchen torch Cake success Dulce de leche How to toast dry chiles and spices Adobo sauce Cooking with duck and goose fat
106		MAKE IT TONIGHT Noodle Soup with Kale & White Beans Honey-Lemon-Glazed Cauliflower Quick Veal Cacciatore Orecchiette with Brussels Sprouts, Gorgonzola & Brown-Butter Pecans Sweet Potato, Ham & Goat Cheese Salad Chicken Adobo with Rice Chopped Steak Sandwiches
118		FOOD FOR THOUGHT Janet Clarkson
		In every issue
6		FROM THE EDITOR
8		READERS' LETTERS
10		CONTRIBUTORS
14		FINECOOKING.COM
110		ADVERTISER SHOPPING GUIDE
112		WHERE TO BUY IT
114		NUTRITION
116		MENUS
117		RECIPE INDEX