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February/March 2012
Issue Number 115

On Sale: January 10, 2012


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Feature Articles
36 Macaroni & Cheese
by Tasha De Serio Cooking without recipes It’s creamy, crunchy, undeniably addictive, and easy to customize—just follow a simple method to tailor it to your taste.. Online extra: Recipe Maker: Macaroni & Cheese

44 How To Turn One Roast Chicken into Many Meals
by Jeanne Kelley Roasting two chickens gets you three (or more) delicious meals. The key to using the leftovers lies in treating the breast and leg meat differently.
Online extra: Slide Show: Roast Chicken Redux
50 Pure Gold: Pineapple
by Dabney Gough Add tropical flair to your cold-weather cooking with juicy, sweet-tart pineapple.
57 Olive Oil Braised Vegetables
by Tamar Adler The flavor? Deep and complex. The cooking? Dead easy. Try this simple technique for meltingly tender vegetables.
62 Beef Stroganoff
by Rick Rodgers and Graham Elliot Bowles Classic/Classic Update Make the home-style beef sauté or recreate it as a restaurant-worthy steak dinner.
68 The New Beans on the Block
by Lori Longbotham Discover four varieties worth getting to know, plus recipes that’ll make you glad you did.
74 How to Make Cinnamon Raisin Bread
by Daniel Leader Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please. Online extra: More Homemade Bread Recipes
78 Quick Chocolate Fix Slide show
Got 30 minutes? Try these irresistible—and instant—chocolate treats.
Departments
10 MAKE IT TONIGHT
Steak Salad with Shaved Fennel and Dried Cherries
Prosciutto, Apple, and Brie Monte Cristos
Crispy Flounder with Pears, Endive, and Meyer Lemon
Triple-Sesame Jasmine Rice
Chicken Meatball and Escarole Soup
Beer-Batter Chicken and Waffles
Cavatappi with Cilantro-Pistachio Pesto

17 MARKETPLACE
Try this: Starfruit
What we're cooking now: Avocados, Butternut Squash, Celery Root, Kale, Mangos, Oranges, Parsnips, Potatoes, and Radicchio
Big buy cooking: Cabbage

22 GREAT FINDS
Our latest buys for the kitchen and table
24 BOOKS THAT COOK
New must-reads for food lovers Reviews with recipes The Food of Morocco
Masala Farm
Basic to Brilliant, Y'all
more reviews...

26 THE GOOD LIFE
The Dish on Fish
28 FOOD SCIENCE
Make the Most of Your Slow Cooker

30 REPERTOIRE
How to Make Lobster Bisque
32 DRINKS
The Truth About Burgundy
85 TEST KITCHEN
Freeze Citrus Zest for Later
How to Tell the Sex of a Lobster
Three Ways to Crush Whole Seeds
Meet the Spaetzle Makers
How to Wash Leeks
Homemade Garam Masala has the Freshest Flavor
Choose the Right Oats for the Best Results
Test Kitchen Tip: Use Aluminum Foil Shiny Side Up or Down
How to Prep a Pineapple

90 TEST DRIVE
Waffle Makers

In every issue

6 READERS' LETTERS

8 CONTRIBUTORS

9 FINECOOKING.COM

93 NUTRITION

95 WHERE TO BUY IT

96 ADVERTISER SHOPPING GUIDE

97 MENUS

98 RECIPE INDEX
Finecooking Warehouse Sale