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February/March 2010
Issue Number 103

On Sale: January 12, 2010


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Feature Articles

36 BRAISED SHORT RIBS
by Susie Middleton The slow-cooking technique is easy; the flavor combinations are many Online extra: Create Your Own Recipe: Braised Short Ribs

44 GREEN GODDESS
by Deborah Madison Guacamole—you bet. But just wait until you meet the avocado in soup, salads, frozen yogurt, and more
52 PARTY OF TWO
by Nicole Rees This Valentine's Day, celebrate with a breakfast menu that's as quick and easy as it is special
56 THE CLASSIC CASSOULET (for CooksClub members)
by Martha Holmberg A step-by-step guide to mastering this legendary French stew, homemade duck confit included Online extra: Video: How to Make Duck Confit

62 FLEX YOUR MEALS
by Ivy Manning Here's a strategy for creating dishes that satisfy both the vegetarian and the meat lovers at your table
Online extras: Recipe: Basic Vegetable Broth

70 CHINESE DUMPLINGS (for CooksClub members)
by Thy Tran A cooking teacher shows us how to make classic Chinese dumplings and pot stickers, plus a variety of fillings and dipping sauces Online extra (for CooksClub members): Video Cooking Class: How to Make Chinese Dumplings

76 DEVIL'S FOOD CAKE
by David Guas and Elizabeth Falkner The original sinful chocolate dessert faces off against a contemporary reinvention. Which will take the cake? Online extra: Vote for your favorite



Departments

15 MARKETPLACE
Try this: Sunchokes
What we're cooking now: Broccoli, grapefruit, sweet onions
Preserving the season: Pickled ginger
News: Track your food
News: How to prevent a fish-flavored martini
News: Fresh food from a vending machine
News: Coconut is the new soy
Big buy cooking: Olives

22 GREAT FINDS
Go shopping: Our latest buys for the kitchen and table
24 REPERTOIRE
Scalloped potatoes (for CooksClub members)
26 COUNTER CULTURE
One-pot wonders
28 BOOKS THAT COOK
New must-reads for food lovers
30 THE GOOD LIFE
Dream muffins
32 TEST DRIVE
Electric skillets (for CooksClub members)
34 DRINKS
Six underappreciated and underpriced wines (for CooksClub members)
81 TEST KITCHEN
Duck confit
Mini rolling pin
Bay leaves: fresh and dried
Quicker beans
Pomegranate molasses
Making quenelles
Young ginger
Black vinegar
Red vinegar
Make your own tortilla chips
Shaoxing wine

88 MAKE IT TONIGHT
Smoky Rib-Eye Steaks with Loaded Mashed Potatoes
Marmalade Soufflés
Orange & Soy Glazed Chicken Thighs
Quick Skillet Mac and Cheese
Stir-Fried Brussels Sprouts with Red Pepper
Slow-Cooker Osso Buco
Crispy Catfish Po’ Boys

98 FOOD FOR THOUGHT
Scott Gold


In every issue

6 FROM THE EDITOR

10 READERS' LETTERS

12 CONTRIBUTORS

14 FINECOOKING.COM

92 ADVERTISER SHOPPING GUIDE

93 WHERE TO BUY IT

94 NUTRITION

96 MENUS

97 RECIPE INDEX