Magazine Extras

Fine Cooking Issue #123 June/July 2013
•	AUDIO SLIDESHOW: JUDY JOO'S KOREAN BARBECUE AT HOME
•	RECIPE SLIDESHOW: Salads on the Grill
•	Video: How to Chop and Slice Fresh Herbs
•	VIDEO: HOW TO REMOVE FLANS FROM THEIR RAMEKINS (COMING SOON)
•	Video: How to Make Barbecued Chicken
•	GIVEAWAY Win Steven Raichlen's Favorite Grill Tools
•	RECIPES FROM Family Table Buttermilk Panna Cotta with Rhubarb-Strawberry Compote Turkey & Vegetable Potpie with Biscuit Crust Lamb Meatballs with Yogurt Sauce
•	Recipes from Vegetable Literacy Peas with Baked Ricotta and Bread Crumbs Wilted Red Cabbage with Mint and Goat Feta Peanut Butter Cookies Studded with Salted Roasted Peanuts
•	Recipes from The New Persian Kitchen Date-and-Walnut-Filled Cookies (Koloocheh) Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh) Jeweled Brown Basmati Rice and Quinoa (Morassa Polo)
Fine Cooking Issue #122 April/May 2013
•	VIDEO SERIES: THERE'S A BETTER WAY
•	How to Buy a City Ham
•	AUDIO SLIDESHOW: WHEN GLAZING VEGETABLES, USE YOUR EARS
•	Video: Baked Ham with Tangerine-Marmalade Glaze
•	Video: How to Carve a Leg of Lamb
•	Video: How to Make Hollandaise
•	VIDEO: HOW TO WRAP A CHICKEN IN PASTRY
•	VIDEO: HOW TO ROLL A ROULADE CAKE
•	VIDEO: HOW TO MAKE SHAWARMA, WITH ANA SORTUN Tabbouleh (Parsley & Cracked-Wheat Salad) Fattoush (Middle Eastern Bread Salad) Baba Ghanouj (Eggplant & Tahini Purée) Chickpea, Carrot & Parsley Salad
•	RECIPE MAKER: QUICHE
•	SLIDESHOW: REALLY WILD RICE
•	EASTER MENU PLANNING Easter Menu Maker: Easter Dinner Easter Menu Maker: Easter Brunch Easter Menu Maker: Buffet
•	GIVEAWAY Win Melissa Clark's Must-Have Kitchenware
•	RECIPES FROM THE NEW JEWISH TABLE Sweet Noodle Kugel Matzo-Stuffed Cornish Game Hens Apricot Hamantaschen
•	RECIPES FROM THE MIGHTY GASTROPOLIS: PORTLAND Miso-Butterscotch Twinkies Bunk’s Pork Belly Cubano Sandwich Espresso Ganache-Stuffed Chocolate Sandwich Cookies
•	RECIPES FROM Try This at Home Sweet Potato Gnocchi with Kale, Sage, and Balsamic Brown Butter Cinnamon Brioche “French Toast” Skewers Potato Chip Omelet
•	Recipes from The Lee Bros. Charleston Kitchen Summer Peach Cooler Pan-Roasted Okra, Corn, and Tomatoes Butter Beans with Butter, Mint, and Lime
•	Recipes from Roots: The Definitive Compendium Celery Root, Celery Heart, and Celery Leaf Salad Shaved Watermelon Radish and Asparagus Salad with Castelvetrano Olives and Gouda Red Velvet Cupcakes with Orange Buttercream
Fine Cooking Issue #121 February/March 2013
•	FINE COOKING 2012 RECIPE INDEX (ISSUES #115-#120)
•	VIDEO SERIES: THERE'S A BETTER WAY
•	SLIDESHOW: QUICK DINNERS FROM THE BROILER
•	VIDEO: HOW TO MAKE JAMBALAYA WITH POPPY TOOKER
•	WINTER STEWS RECIPE MAKER
•	VIDEO: HOW TO MAKE SOUFFLÉS WITH SHELLEY WISEMAN
•	VIDEO: HOW TO SEGMENT AN ORANGE
•	BONUS PIEROGI RECIPES Beef Short Rib Pierogi (Pierogi z Miesem) Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami)
•	GIVEAWAY Behind the Kitchen Door: Grace Young’s Must-Have Cooking Tools
•	RECIPES FROM SMALL PLATES & SWEET TREATS Autumn Panzanella Salad Banana Carrot Quinoa Bread Candied Sour Orange Cake
•	RECIPES FROM HIROKO'S AMERICAN KITCHEN Spicy Miso Chicken Wings Kale in Peanut Butter-Tofu Sauce Sake-Braised Short Ribs
•	RECIPES FROM Southern Comfort Banana-Rum Crepes with Brown Sugar Whipped Cream Spring Vegetable Salad with Lemon Vinaigrette Deep-Fried Turkey
•	Recipe Excerpts from The Year-Round Slow Cooker Slow-Cooker Pot Roast with Root Vegetables and Red Wine Pulled Slow-Cooker Chicken with Cherry-Chile Barbecue Sauce Turkey and Butternut Squash Chili with Apple-Cilantro Garnish Thai Tofu, Swiss Chard, and Sweet Potato Curry Sticky Toffee Pudding with Cranberries Spicy Slow-Cookier Veggie Chili with Summer Squash and Jalapeños Slow-Poached Pears in Mulled Wine Slow-Cooker Pork Posole with Lime and Avocado Slow-Cooker Oatmeal with Mango and Coconut Chocolate-Ginger Pot de Crèmes with Cointreau Strawberries Slow-Cooker Citrus-Lemongrass Rice Pudding Slow-Cooker Cassoulet with Croûtes and Lemon-Parsley Butter Slow-Cooker Brisket with Pomegranate, Red Wine, and Caramelized Onions Slow-Cooker Braised Chicken with Brandy, Bacon, and Autumn Vegetables Slow-Cooker Braised Apricot Chicken with Carrots Slow-Cooker Bolognese Sauce with Pancetta, Porcini, and Rosemary Slow-Cooker Beef Chili with Beer and Lime Sour Cream Slow-Cooked Spinach Strata with Gruyère and Garlic
Fine Cooking Issue #120 December 2012/January 2013
•	MENU MAKER: CHISTMAS DINNER
•	MENU MAKER: NEW YEAR'S EVE COCKTAIL PARTY
•	HOLIDAY COOKIE RECIPE MAKER
•	RECIPE SLIDESHOW: Our Favorite Ingredients for Quick Dinners
•	RECIPE SLIDESHOW: Quick Shellfish Dinner Ideas
•	TRIPLE TESTED VIDEO SERIES: EVOLUTION OF THE IRISH WHISKEY CAKE (coming soon)
•	THERE'S A BETTER WAY VIDEO SERIES
•	VIDEO: HOW TO MAKE HOLLANDAISE SAUCE
•	BONUS RECIPES Potato and Gruyère Gratin Tostadas with Mashed Black Beans
•	GIVEAWAY Win Abby Dodge's Must-Have Baking Tools
•	RECIPES FROM THE LATIN ROAD HOME Green Hominy Soup with Crab (Pozole Verde con Cangrejo) Braised Shredded Beef Stew with Red Beans (Ropa Vieja con Frijoles Colorados) Yuca Bread with Queso Fresco (Pan de Yuca)
•	RECIPES FROM THE DAHLIA BAKERY COOKBOOK Chocolate Butter Pecan Sandwich Cookies Etta’s Dungeness Crab Eggs Benedict with Lemon Dill Hollandaise Devil’s Food Cupcakes with Vanilla Bean Buttercream
•	RECIPES FROM Secrets of the Best Chefs Red Velvet Cupcakes with Cream Cheese Frosting Swiss Chard and Ricotta Dumplings Steamed Chicken with Preserved Black Beans and Ginger
•	RECIPES FROM PURE VANILLA Glazed Vanilla Bean Doughnuts Twinkie Bundt Cake Vanilla Cloud Cake
•	RECIPES FROM BURMA: RIVERS OF FLAVOR Lemongrass-Ginger Sliders Fried Sesame-Seed Bananas Burma-Style Chicken Salad
•	RECIPES FROM MODERN SAUCES Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise Simple and Delicious Enchiladas Crushed Strawberry-Balsamic Fool Parfait
•	RECIPES FROM THE GREAT MEAT COOKBOOK Italian Wedding Soup (Italian Meatball Soup) Chinese-Style Braised Oxtails with Baby Bok Choy Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce
Fine Cooking Issue #119 October/November 2012
•	MENU MAKER: THANKSGIVING DINNER
•	RECIPE SLIDESHOW: AUTUMN APPLE DESSERTS
•	RECIPE SLIDESHOW: SAVORY WAYS WITH APPLES
•	RECIPE SLIDESHOW: Perfect Thanksgiving Pies
•	RECIPE SLIDESHOW: Favorite Fall Soups
•	RECIPES FOR Thanksgiving Browse our collection of traditional and updated Thanksgiving recipes
•	RECIPES FOR Halloween Browse our collection of deliciously spooky Halloween recipes
•	GIVEAWAY Win Tom Douglas's Must-Have Entertaining Tools
•	RECIPES FROM COOKING OFF THE CLOCK Curry and Black Rice Matzo Ball Soup Tomato-Centric Cobb Salad
•	RECIPES FROM THE SEASONAL BAKER Cousin John's Cafe Belgian Waffles Fourth of July Mixed Berry Cobbler Pumpkin Whoopie Pies with Cinnamon Cream
•	RECIPES FROM SUSAN FeNiGER'S STREET FOOD Coconut Curry Caramel Corn Mango Lhassi Matzo Candy with Caramel, Chocolate, and Halva
•	RECIPES FROM GRAIN MAINS Cornmeal and Oat Waffles Pumpkin-Quinoa Soufflé Vegetable and Grits Pot Pie
•	RECIPES FROM MINI TREATS & HAND-HELD SWEETS Streusel-Topped Double Cherry Slab Pie Almost-Instant Yellow Cupcakes with Strawberry Cream Frosting Black-Bottomed Nutella Swirl Cheesecakes
Fine Cooking Issue #118 August/September 2012
•	GRILLING CENTRAL Check out our grilling guide, your source for recipe collections, videos, and tips on mastering your grill.
•	RECIPE SLIDESHOW: Sophisticated Pasta Salads
•	RECIPE SLIDESHOW: Summer Gazpacho
•	RECIPE SLIDESHOW: ICEBOX DESSERTS
•	RECIPE SLIDESHOW: CUSTARDS 101
•	VIDEO: How to Cut Corn Off the Cob
•	VIDEO: How to Peel Tomatoes
•	VIDEO RECIPE: How to Roll Summer Rolls
•	GIVEAWAY Win Maria Helm's Must-Have Wine Tools
•	RECIPES FROM CHARRED & SCRUFFED Clinched Strip Steak Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon Clinched-and-Planked Chicken Legs
•	RECIPES FROM FLAVOR EXPOSED Thai Basil and Cumin Lemonade Cured Watermelon Crudo with Thyme
•	RECIPES FROM Sinfully Easy Delicious Desserts Milk Chocolate Pudding Pie with Salted Peanut Crust Stout Floats Chocolate Walnut Tweed Torte
•	RECIPES FROM SALAD FOR DINNER Spring Niçoise Salad Farro Salad with Broccoli Rabe and Poached Egg Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds Rice Salad with Asparagus, Favas & Peas Roasted Asparagus and Frisée Salad with Poached Eggs and Romesco Sauce Wild Arugula Salad with Salami Picante and Pecorino
•	RECIPES FROM THE FRESH AND GREEN TABLE Roasted Ratatouille Tart with Goat Cheese and Mint Smoky Chipotle Black Bean Chili with Fresh Salsa Farro with Balsamic-Rosemary–Roasted Shallots and Grapes over Roasted Portobellos
Fine Cooking Issue #117 June/July 2012
•	KNOW YOUR STEAK Download our guide to grilling steaks.
•	RECIPE SLIDESHOW: STEAKS ON THE GRILL
•	RECIPE SLIDESHOW: BACONIZE IT!
•	RECIPE SLIDESHOW: SUMMER VEGETABLE RECIPES (Coming Soon!)
•	VIDEO RECIPE: How to Make Buttermilk Biscuits
•	GIVEAWAY Win Bruce Aidells's Must-Have Grill Tools
•	RECIPES FROM THE FARM Spicy Cilantro Chicken Wings Rhubarb-Sour Cream Crostata Vanilla Bean–Mayonnaise Cupcakes with Chocolate Icing
•	RECIPES FROM homemade pantry Homemade Peanut Butter Cups Homemade Ricotta Homemade Vanilla Extract
•	RECIPES FROM CINDY'S SUPPER CLUB Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas Oysters with Irish Soda Bread and Guinness Stout Raspberry-Currant Linzer Torte
•	RECIPES FROM The Southern Italian Farmer's Table Cassata Deconstructed
•	RECIPES FROM Sweet Cream and Sugar Cones Balsamic Strawberry Ice Cream Great Yellow Cake Balsamic Strawberry Ice Cream Shortcake
Fine Cooking Issue #116 April/May 2012
•	RECIPE MAKER: PIZZA—YOUR WAY, ANY DAY
•	MENU MAKER: EASTER BUFFET
•	MENU MAKER: EASTER DINNER
•	RECIPE SLIDESHOW: QUICK AND EASY ASPARAGUS
•	RECIPE SLIDESHOW: CREATIVE CRÊPES
•	RECIPE SLIDESHOW: The Flavors Behind Beef Rendang
•	RECIPE SLIDESHOW: Passover Dinner
•	RECIPE SLIDESHOW: MOTHER'S DAY BREAKFAST
•	RECIPE SLIDESHOW: MEMORIAL DAY COOKOUT (Coming Soon!)
•	VIDEO RECIPE: HOW TO MAKE LEMON MERINGUE PIE
•	VIDEO RECIPE: HOW TO MAKE CRÊPES
•	Shrimp Cocktail Vote for your favorite version
•	RECIPES FROM PASTA ITALIANA Fusilli con Zucchine alla Scapece Linguine al Tonno Tofe con Fagiolini e Pomodorini
•	RECIPES FROM SIMPLE ASIAN MEALS Five-Spice Quinoa with Toasted Almonds Easy Basil Chicken Salad with Soba Crisp-Toasted Almond Wonton Crisps
•	RECIPES FROM LA TARTINE GOURMANDE Banana, Chocolate, and Hazelnut Muffins Beet and Quinoa Tabouli Blackberry Tartlets with Vanilla-Flavored Mascarpone Cream Salmon and Watercress Quiche
Fine Cooking Issue #115 February/March 2012
•	RECIPE FINDER Our new recipe finder lets you tailor your search to get exactly
•	RECIPE MAKER: MACARONI AND CHEESE
•	MENU MAKER: WINTER BRUNCH
•	MENU MAKER: SUPER BOWL BASH
•	MENU MAKER: VALENTINE'S DAY DINNER
•	RECIPE SLIDESHOW: IDEAS FOR ROAST CHICKEN LEFTOVERS
•	Beef Stroganoff Vote for your favorite version
•	More Homemade Bread Recipes
•	RECIPES FROM The Food of Morocco(Coming Soon!)
•	RECIPES FROM Masala Farm (Coming Soon!)
•	RECIPES FROM Basic to Brilliant, Y'all(Coming Soon!)
Fine Cooking Issue #114 December 2011/January 2012
•	Menu MAKER: Holiday Buffet Open House
•	Menu MAKER: Christmas Dinner
•	Menu MAKER: New Year's Eve Cocktail Party
•	Menu MAKER: Desserts Party
•	HOLIDAY COOKIE CONTEST 2011 Share photos and recipes for your favorite holiday cookies in our CooksTalk Gallery win great prizes!
•	RECIPES FOR CHRISTMAS Browse our collection of traditional and updated Christmas recipes
•	RECIPES FOR New Year's Browse our collection of traditional and updated New Year's Eve recipes
•	RECIPE MAKER: CHICKEN SOUP
•	Recipe slideshow: Weeknight chicken
•	Recipe slideshow: Seasonal soups
•	RECIPE SLIDESHOW: QUICK DESSERTS
•	RECIPE SLIDESHOW: ROASTED RED PEPPERS (Coming Soon!)
•	RECIPE: SWEET POTATO CUPCAKES WITH A MapLE CREAM CHEESE FROSTING
•	VIDEO: How to Make Fresh Pasta Watch Fine Cooking food editor Melissa Pellegrino make homemade pastas. — with Melissa Pellegrino and Matt Scialabba
•	German Chocolate Cake Vote for your favorite version
•	RECIPES FROM Bi-Rite Market's Eat Good Food Sicilian Meatballs with Fresh Basil Marinara Delicata Squash Salad with Fingerling Potatoes & Pomegranate Seeds BLT & E with Harissa Mayo
•	RECIPES FROM COMFORT FOOD FIX Honey-Crisp Oven-Fried Chicken Dark Chocolate Pretzel Clusters Smoked Paprika Potato Chips
•	RECIPES FROM ADVENTURES WITH CHOCOLATE Venezuelan Chocolate Chile Chicken Honey and Tahini Ganache with Toasted Sesame Seeds Venezuelan Chocolate Pancakes with Chocolate Maple Syrup
•	FINE COOKING 2011 RECIPE INDEX (issues #109-#114) Download a pdf file
Fine Cooking Issue #113 October/November 2011
•	Menu MAKER: Thanksgiving
•	RECIPES FOR THANKSGIVING Browse our collection of traditional and updated Thanksgiving recipes
•	PECAN PIE WITH A TWIST David Guas' secrets for a truly southern classic
•	recipe slide show: Cobblers, Crisps, Crumbles & More
•	TEST KITCHEN BONUS VIDEO: HOW TO SLICE AN ONION Learn how to cut an onion into uniformly-shaped pieces so it cooks evenly. — with Nicki Sizemore
•	BONUS DINNER ROLL RECIPES Parker-House Rolls Butterflake Rolls Cloverleaf Rolls
•	BONUS THANKSGIVING DAY RECIPES Sweet Potato and Celery Root Soup Caramelized Pear Upside-Down Cakes with Cognac Whipped Cream
•	RECIPE: Roasted Beet Sandwiches with Herbed Goat Cheese
Fine Cooking Issue #112 August/September 2011
•	GRILLING Videos, recipes, and tips—everything you need to become an expert griller
•	GRILL-LYMPICS
•	RECIPE MAKER: ICE POPS
•	recipe slide show: Cobblers, Crisps, Crumbles & More
•	recipe slide show: Top 10 Fresh Corn Recipes
•	Menu: Taco night (includes web-extra cocktail, tomatillo salsa, and jicama slaw recipes) Roasted Tomato Salsa Spicy Mango Salsa
•	RECIPES FROM MAINE CLASSICS Red, White, and Blue Angle Food Cake Grilled Flank Steak with Mom's Sauce New England Clam Chowder with Thyme
•	RECIPES FROM THE FOOD OF SPAIN Almond Cake Empanadillas with Tomato, Pepper, and Tuna Filling Wrinkled Potatoes with Red and Green Sauces
•	VIDEO RECIPE: CANNING BASICS How to can your own berry syrup, jams, and pickles at home with a hot-water canning method. — with Nicki Sizemore
•	How to freeze 20 fruits and vegetables
•	PRESERVING RECIPES Tomato Puree Berry Syrup Apricot Jam Rhubarb Jam Pickled Cauliflower Pickled Baby Carrots Pickled Beets
•	RECIPE: Apple-Pear Cobbler with Crisp Brown Sugar-Pecan Topping
•	RECIPE: Grilled Arctic Char and Eggplant with Fresh Herb Salsa Verde
•	VIDEO SERIES: Homegrown/Homemade Grow and cook with what's fresh right out of your garden
Fine Cooking Issue #111 June/July 2011
•	GRILLING Videos, recipes, and tips—everything you need to become an expert griller
•	MENU MAKER: Backyard Barbecue
•	RECIPES FOR A MEMORIAL DAY PICNIC
•	RECIPES FOR A FATHER'S DAY COOKOUT
•	RECIPES FOR A FOURTH OF JULY BARBECUE
•	CREATE A FESTIVE BRUNCH FOR MOTHER'S DAY With our interactive menu maker, it's easy to plan a special meal
•	VIDEO SERIES: Homegrown/Homemade Grow and cook with what's fresh right out of your garden
•	INTERACTIVE WINE-PAIRING WIDGET We're excited to announce our new partnership with the wine research and ratings site Snooth.com, to provide wine-pairings on most of our main-course recipes. Learn how it works.
•	VIDEO RECIPE: HOW TO MAKE STRAWBERRY FRUIT LEATHER Take a trip down memory lane with this take on a classic 1980s kiddie treat — with Sarah Breckenridge and Danielle Sherry
•	RECIPES FROM PURPLE CITRUS & SWEET PERFUME Creamy Feta and Caramelized Leek Börek Crimson Beet Falafel Orange and Hazelnut Cake with Orange Flower Syrup
•	RECIPES FROM TENDER: A COOK AND HIS VEGETABLE PATCH Baked Finger Eggplants with Yogurt and Cucumber Spring Leeks with Fava Beans and Bacon Salad of Beans, Peas, and Pecorino
•	RECIPES FROM ITALIAN, MY WAY Pancetta, Cherry Tomato, Burrata and Scallion Pizza Lemon-Raspberry Crostata
•	RECIPE: Watermelon Mule
•	RECIPE: Grilled Watermelon Gazpacho with Lime Crema
•	VIDEO: HOW TO MAKE PAD THAI Cooking teacher Corinne Trang prepares this iconic Thai noodle dish
•	VIDEO: HOW TO MAKE CLASSIC STRAWBERRY SHORTCAKE It's not as complicated as you might think — with Sarah Breckenridge and Danielle Sherry
•	Strawberry Shortcake Vote for your favorite version
•	FINE COOKING SURVEY Tell us a little about yourself so we can cook up a magazine just for you
Fine Cooking Issue #110 April/May 2011
•	VIDEO: HOW TO MAKE CORNED BEEF
•	RECIPES FOR ST. PATRICK'S DAY Browse our collection of traditional and updated Irish recipes
•	VIDEO RECIPE: HOW TO MAKE A SALT-CRUSTED FISH Simple method, impressive result — with Tony Rosenfeld
•	VIDEO: HOW TO MAKE FRENCH MACARONS Pastry chef Joanne Chang takes us step by step through her foolproof recipe for these delectable (and charming) French sandwich cookies — with Joanne Chang
•	VIDEO: CANNING BASICS Learn the basics of hot-water canning, a simple method for sealing your preserved food so it'll keep at room temperature for up to a year — with Nicki Sizemore
•	Chicken Pot Pie Vote for your favorite version
•	MENU MAKER: Easter Brunch
•	MENU MAKER: Spring Buffet
•	MENU MAKER: Easter Dinner
•	CREATE YOUR OWN THAI CURRY
•	FINE COOKING SURVEY Tell us a little about yourself so we can cook up a magazine just for you
•	RECIPES FOR PASSOVER Browse our Passover recipe collection to get ideas for mains, sides, and desserts
•	RECIPE: Asparagus and Spinach Soup with Roasted Garlic Custards
•	RECIPES FROM REVIEWED COOKBOOKS from Joe Yonans Serve Yourself from Judith Fertig's Heartland from Tadashi Ono's and Harris Salat's The Japanese Grill from Skye Gyngell's A Year in My Kitchen
•	INTERACTIVE WINE-PAIRING TOOL
•	CREATE A SPECIAL RECIPE FOR MOTHER'S DAY With our interactive recipe makers, it's easy to create a personalized treat for Mom using her favorite flavors: Chocolate truffles Fruit tart Cheesecake Muffins
Fine Cooking Issue #109 February/March 2011
•	COMFORT FOOD FAVORITES When it's cold outside, warm up the kitchen with our top recipes for one-dish wonders: Macaroni and cheese Hearty chili Fall-off-the-bone short ribs
•	VIDEO: HOW TO MAKE STEAMED PORK BUNS — with Eileen Yin-Fei Lo
•	MENU MAKER: Super Bowl Party
•	MENU MAKER: Valentine's Day Dinner
•	CREATE YOUR OWN VALENTINE'S DAY DESSERTS Cook up a special sweet for your sweetheart: Chocolate truffles Fudgy brownies Four-layer cake
•	MENU MAKER: WINTER BRUNCH
•	FINE COOKING SURVEY Tell us a little about yourself so we can cook up a magazine just for you
•	RECIPE: Kimchi Fried Rice — by Debra Samuels
•	RECIPE: Steamed Black Cod with Scallions and Rice Wine — by Jay Weinstein
•	RECIPE: Kimchi Pancakes with Soy-Vinegar Dipping Sauce — by Debra Samuels
•	RECIPE: Stir-Fried Pork with Kimchi and Shiitake — by Dawn Yanagihara-Mitchell
•	RECIPES USING FARRO
•	RECIPES USING QUINOA
•	RECIPE: SHERRY-MUSHROOM GRAVY
•	RECIPES FROM REVIEWED COOKBOOKS from Joanne Chang's Flour from Pushpesh Pant's India Cookbook
•	CREATE YOUR OWN MEATLOAF You choose the ingredients, and the recipe maker gives you a full recipe with exact amounts and instructions
•	MEATLOAF RECIPES
Fine Cooking Issue #108 December 2010/January 2011
•	VIDEO: How to Make Classic Beef Wellington Beef Wellington makes for an elegant and impressive Christmas dinner. In this video, you'll learn how to make and assemble this holiday showstopper. — with Nicki Sizemore
•	VIDEO: How to Make a Croquembouche A classic French croquembouche—a tower of caramel-coated cream puffs with a halo of spun caramel threads—is a fixture at weddings and holidays. It's definitely a bit of a project, but it's a fun one. Learn how to build this sweet and salty cream puff tower from the bottom up. — with Juli Roberts
•	SLIDE SHOW: Making Tortellini en Brodo — with Biba Caggiano
•	FINE COOKING SURVEY Tell us a little about yourself so we can cook up a magazine just for you
•	FINE COOKING 2010 RECIPE INDEX (issues #103-#108) Download a pdf file
•	RECIPE: Puff Pastry — by Sophie Grigson
•	RECIPE: Veal Chops with Pears & Green Peppercorn Sauce — by Melissa Pellegrino
•	RECIPES FROM MY SWEET MEXICO — by Fany Gerson
•	RECIPES FROM AVEC ERIC — by Eric Ripert
•	RECIPES FROM THAI STREET FOOD — by David Thompson
•	RECIPES FROM CHEWY GOOEY CRISPY CRUNCHY — by Alice Medrich
•	RECIPE: Cherry-Almond-Fig Fruitcake — by Nicole Rees
•	RECIPE: Spiced Pita Chips — by Ellie Krieger
•	VIDEOS: 4-INGREDIENT HOLIDAY COOKIES See how to make nutella fudge brownies, orange-scented mini elephant ears, and peppermint meringue kisses — with Abigail Johnson Dodge
Fine Cooking Issue #107 October/November 2010
•	AUDIO SLIDESHOW: How to Make Pan de Muerto Mexican food expert and pastry chef Fany Gerson shows us how to make an authentic Day of the Dead celebration bread — with Fany Gerson
•	FINE COOKING SURVEY Tell us a little about yourself so we can cook up a magazine just for you
•	RECIPES: Hot Chocolate
•	RECIPES: Buttermilk
•	RECIPE: Cabbage & Apples with Riesling & Caraway — by Tasha DeSerio
•	RECIPE: Rutabaga Gratin with Prosciutto & GruyÈre — by Tasha DeSerio
•	Tarte Tatin Vote for your favorite version
•	THANKSGIVING MENU MAKER Use our interactive menu-maker to design your own personalized Thanksgiving dinner menu: choose your turkey, side dishes, starters, and desserts, and you'll get your own customized shopping list and timeline
•	CREATE YOUR OWN CORNBREAD STUFFING You choose the ingredients, and the recipe maker gives you a full recipe with exact amounts and instructions
•	VIDEO: How to Bone a Turkey Breast Learn how to use a boning knife to free up and remove the bones from a whole turkey breast — with Nicki Sizemore
•	VIDEO: How to Bone a Turkey Thigh Removing turkey thigh bones is not difficult once you know the technique. Watch the video to learn how to use the tip of a sharp boning knife to cut close to the bone, while removing as little meat as possible — with Nicki Sizemore
•	More delicious ways to use leftover turkey
Fine Cooking Issue #106 August/September 2010
•	GUIDE TO GRILLING Hundreds of reipes and dozens of videos packed with grilling tips and expert advice
•	GUIDE TO SUMMER DRINKS Your summer drinks headquarters is just a click away. Find recipes for plenty of sweet, sparkling, thirst-quenching concoctions.
•	VIDEO SERIES: Homegrown/Homemade Grow and cook with what's fresh right out of your garden
•	HOW TO COOK RICE Chart includes 15 varieties and 5 common cooking methods
•	FINE COOKING EPICUREAN CLASSIC Live from St. Joseph's, Michigan on August 27-29: demonstrations by chefs and cookbook authors
•	VIDEO: Tea-Smoking Teach your backyard grill a new trick: Instead of wood, use tea leaves and spices to infuse chicken, salmon, and more — with Robert Danhi
•	VIDEO: Cutting a Chicken into Parts Learn to cut eight equal-sized pieces for even cooking — with Jennifer Armentrout
•	RECIPE from The New Portuguese Table — by David Leite
•	RECIPE: Chocolate-Nut Zucchini Bread — by Maryellen Driscoll
•	RECIPE: Linguine with Squash Blossoms and Lemon Cream Sauce — by Maryellen Driscoll
•	Bananas Foster Vote for your favorite version
•	CREATE YOUR OWN POTATO SALAD You choose the ingredients, and the recipe maker gives you a full recipe with exact amounts and instructions
Fine Cooking Issue #105 June/July 2010
•	COOKOUT FOR THE FOURTH Shopping list and timeline
•	MENU MAKER Create your perfect meal, complete with a customized timeline and shopping list (Father's Day cookout, summer picnic, backyard barbecue)
•	VIDEO SERIES: Homegrown/Homemade Grow and cook with what's fresh right out of your garden
•	CULINARY SCHOOL: Homemade Pasta (for CooksClub members) Make pasta from scratch at home, including authentic Italian recipes for goat-cheese gnocchi, spinach malfatti, and cappelleti in wild mushroom sauce — with Melissa Pellegrino and Matt Scialabba
•	COOK THE ISSUE CHALLENGE Cook as many of the recipes in this issue as you can, upload photos of what you make, and tell us what you love, what you don't love, and anything else you want to know. You could win a prize! Check back soon for details.
•	FINE COOKING EPICUREAN CLASSIC Expert cooking demos, meet-the-pros gatherings, tastings, and seminars to fill three days in late August
•	VIDEO RECIPE: Flank Steak (for CooksClub members) Learn how to grill a flank steak with a cucumber-yogurt sauce to perfection and get recipes for using your leftover steak in several easy, weeknight dinners — with Juli Roberts
•	VIDEO RECIPE: Making Naan (for CooksClub members) When the weather gets hot, you can still bake amazing bread with the help of your grill. Learn how to make toasty naan stuffed with an Indian take on pesto. — with Juli Roberts
•	VIDEO RECIPE: Paella Learn to prepare classic seafood paella: a blanket of saffron-scented rice, a crunchy crust on the bottom, and fresh seafood on top — with Melissa Pellegrino
•	Lemon Icebox Cake Vote for your favorite version
•	FUDGY BROWNIES Variations on the basic recipe, including toppings, stir-ins, and a chocolate glaze — by Abigail Johnson Dodge
Fine Cooking Issue #104 April/May 2010
•	CREATE YOUR OWN RECIPE: CHEESECAKE You choose your cookie crust, flavorings, and toppings, and the recipe maker gives you a full recipe with exact amounts and instructions
•	COOK THE ISSUE CHALLENGE Cook as many of the recipes in this issue as you can, upload photos of what you make, and tell us what you love, what you don't love, and anything else you want to know. You could win a prize! Check back soon for details.
•	FINE COOKING EPICUREAN CLASSIC Expert cooking demos, meet-the-pros gatherings, tastings, and seminars to fill three days in late August
•	AUDIO SLIDESHOW: HOW TO MAKE AUTHENTIC BRIOCHE A step-by-step guide to making this classic French bread — narrated by Sarah Breckenridge
•	VIDEO: HOW TO CARVE A LEG OF LAMB A whole, roasted leg of lamb is an impressive centerpiece for Easter or any special meal. In this video, you'll learn how to carve a whole leg of lamb into perfect slices. — with Nicki Sizemore
•	live event: EGGS BENEDICT SMACKDOWN On March 23 at 4 p.m. Eastern time, see how to make the classic version and a modern take, then vote for your favorite — with Melissa Pellegrino and Samantha Seneviratne
•	AUDIO SLIDESHOW: CARL WARNER'S FOODSCAPES Carl Warner deconstructs his amazing food images one ingredient at a time
•	VIDEO RECIPE: Baked Ham with Tangerine-Marmalade Glaze Learn a simple way to make a plain baked ham even better by brushing it with a sweet, citrusy glaze — with Nicki Sizemore
•	VIDEO: How to French a Rack of Lamb Frenching (removing the meat, fat and membranes that connect the individual rib bones) gives the rack a clean look for an elegant meal. Learn how it's done. — with Jennifer Armentrout
•	VIDEO RECIPE: Classic French Omelet Learn how to make a beautifuly folded omelet with a creamy Gruyere filling — with Nicki Sizemore
•	VIDEO: How to Shell Fava Beans Fava beans are encased in a tough skin that gets more bitter as the bean matures, so you'll need to skin each bean before you cook them. In this video, you'll learn an easy technique for getting those skins off your fava beans. — with Nicki Sizemore
•	VIDEO RECIPE: Olive Oil Poached Salmon with Indian Spices (CooksClub members only) Poaching a rich fish like salmon in olive oil over low, slow heat gives it an incredibly tender, silky texture and a pure flavor that you won't believe until you try it. In this video, you'll learn how to make olive-oil poached salmon with a bold Indian spice rub. — with Nicki Sizemore
•	RECIPES USING DRIED MORELS AND OTHER MUSHROOMS
•	RECIPE: FARRO SALAD WITH MARINATED ARTICHOKES, WATERCRESS & FETA — by Sara Jenkins
•	MENU: A GREEK EASTER DINNER Brighten up a traditional Easter dinner with sunny Mediterranean flavors. An herb-rubbed roasted leg of lamb is the centerpiece, surrounded by simple roasted potatoes, spinach-phyllo pie, and a tangy herb salad with feta and roasted beets. While your guests are waiting for dinner, set out stuffed grape leaves and pita or crudites with creamy yogurt dip. For more options, browse all Easter recipes.
•	MENU: A TRADITIONAL PASSOVER SEDER Matzo ball soup, brisket and a rich flourless chocolate cake celebrate the holiday in style. For more options, browse all Passover recipes.
Fine Cooking Issue #103 February/March 2010
•	CREATE YOUR OWN RECIPE: BRAISED SHORT RIBS You choose your braising liquids, vegetables, and garnishes, and the recipe maker gives you a full recipe with exact amounts and instructions
•	HOLIDAY COOKIE CONTEST Share photos and recipes for your favorite holiday cookies in our CooksTalk Gallery. You might win up to $500 in prizes.
•	VIDEO: HOW TO MAKE DUCK CONFIT Learn how to poach and cure duck legs in duck fat for silky confit, an essential ingredient in cassoulet and other winter dishes — with Nicki Sizemore
•	VIDEO SERIES: How to Make Chinese Dumplings (CooksClub members only) In this video series, cooking teacher Thy Tran teaches you how to make authentic pork-and-shrimp-filled jiao zi dumplings from start to finish — with Thy Tran
•	Devil's Food Cake Vote for your favorite version
•	RECIPE: BASIC VEGETABLE BROTH — by Allison Ehri Kreitler
•	ROAST PORK REPLAY Use up the extra smoked pork shoulder from the Pulled Pork Macaroni and Cheese in these delicious recipes: Pork and Potato Hash with Poached Eggs and Avocado Pork Ragout and Soft Polenta Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw
Fine Cooking Issue #102 December 2009/January 2010
•	CREATE YOUR HOLIDAY MEAL MENU This interactive tool guides your kitchen improvisation. You choose the recipes, and we provide you with the amounts and instructions
•	HOLIDAY COOKIE CONTEST Share photos and recipes for your favorite holiday cookies in our CooksTalk Gallery. You might win up to $500 in prizes.
•	MENU: A TAMALE-MAKING PARTY This menu for six includes a big pot of chili, plus tortilla chips and dips, and for dessert, chocolate ice cream laced with dulce de leche
•	VIDEO: How to Make Chocolate Leaves A simple method for making white chocolate leaves — with Nicki Sizemore
•	EQUIPMENT DEMO: Wine Openers See how to use a waiter-style corkscrew, a lever-style opener, a continuous-turn model, and an electric wine opener — with Denise Mickelsen
•	VIDEO: How to Pull and Torch Meringue Frosting Learn how to make the meringue, sculpt it into peaks and spikes, and finally torch it for a toasty, caramelized finish — with Nicki Sizemore
•	VIDEO: HOW TO MAKE CHOCOLATE FUDGE (CooksClub members only) In this video from Fine Cooking's Culinary School, you'll learn the art of making smooth chocolate fudge from scratch — with Nicki Sizemore
•	Fine Cooking 2009 Annual Recipe Index This recipe index includes the issue and page number of every recipe in Fine Cooking magazine published in issues 97 to 102
•	RECIPE: Parsnip & Carrot Pickles with Chiles Try these delicately spiced, slightly sweet pickles with cheese and crackers, cold cuts, sandwiches, pork chops, or hamburgers — by David Tanis
•	RECIPE: PEAR-GINGER CAKE WITH RUM-CARAMEL GLAZE — by Rebecca Rather
•	RECIPE: MEYER LEMON DROP COCKTAILS — by Nancy Oakes
•	WHAT'S FOR THANKSGIVING DINNER? Our Thanksgiving planning guide
Fine Cooking Issue #101 October/November 2009
•	VIDEO: How To Crimp Pie Crust Learn the basic method for crimping pie crust so it stays put during baking. — with test kitchen contributor Nicki Sizemore
•	VIDEO: How To Make Decorative Pie Crust Edges Learn techniques for three decorative edges: wide scallops, a twisted rope edge, and a crust that looks like a shaft of wheat. — with test kitchen contributor Nicki Sizemore
•	WHAT'S FOR THANKSGIVING DINNER? Our Thanksgiving planning guide
•	RECIPE: HOMEMADE TURKEY BROTH Substitute this quick giblet broth for canned chicken broth in any gravy recipe. — by Pam Anderson
•	CANNING VIDEO: MAPLE APPLE-PEAR BUTTER For longer storage of the Maple Apple-Pear Butter, transfer the hot butter to clean, hot canning jars, leaving 1/4 inch of headspace in each jar, and process as directed in our Canning Basics Video, processing the butter for 10 minutes — with test kitchen contributor Nicki Sizemore
•	FRENCH ONION SOUP: VOTE FOR YOUR FAVORITE
Fine Cooking Issue #100 August/September 2009
•	VIDEO: PREPARING LOBSTERS FOR THE GRILL Learn how to quickly and humanely kill a lobster before cooking it — with Nicki Sizemore
•	VIDEO: HOW TO MAKE FETA CHEESE It's surprisingly easy to make your own feta cheese at home. This video demonstrates all the steps, from making the curd to brining the cheese. — with Nicki Sizemore
•	VIDEO: CANNING BASICS How to can your own berry syrup, jams, and pickles at home with a hot-water canning method — with Nicki Sizemore
•	RECIPE: BLACK & TAN BEER COCKTAIL This cocktail takes the classic Black & Tan—stout and pale ale—and cranks it up, blacker and tanner, with a double IPA and an imperial stout — by Lew Bryson
•	SHOPPING LIST FOR THE PARTY IN THE KITCHEN MENU
•	EGGPLANT PARMIGIANA: VOTE FOR YOUR FAVORITE
Fine Cooking Issue #99 June/July 2009
•	CREATE YOUR OWN ICE CREAM This interactive tool guides your kitchen improvisation. You choose the specific ingredients and flavors, and we provide you with the amounts and instructions
•	PICNIC MENU: SPLENDOR IN THE GRASS Get the shopping list and game plan for delicious make-ahead outdoor fare
•	CRAB CAKES The seashore favorite vs. a chef's inspired spin: tell us which one you prefer
•	VIDEO: GARY VAYNERCHUK'S GREATEST HITS
Fine Cooking Issue #98 April/May 2009
•	RECIPE: DATE-MINT CHUTNEY
Fine Cooking Issue #97 February/March 2009
•	WHAT'S NEW AT FINECOOKING.COM Magazine redesign brings changes and upgrades to our Web site
•	Cook the Issue Challenge Cook as many of the recipes in this issue as you can, upload photos of what you make, and tell us what you love, what you don't love, and anything else you want to know. You could win a cookware shopping spree!
•	Recipe: Orange & Chive Aïoli
•	Recipe: Orange & Fennel Seed Tapenade
•	Recipe: Orange, Avocado & Mâche Salad
•	Recipe: Tequila-Lime Marmalade
•	Any Night's All Right: Menu, Shopping List, and Timeline
•	CREATE YOUR OWN CREAMY VEGETABLE SOUP This interactive tool guides your kitchen improvisation. You choose the specific ingredients and flavors, and we provide you with the amounts and instructions
•	AUDIO SLIDESHOW: HOW TO MAKE CROISSANTS Get step-by-step photos and tips from a professional baker
•	INGREDIENT DISCOVERY Pump up your ingredient IQ with the curious cook's guide to everything from asafetida to ziti
•	BLOG: WHAT WE'RE COOKING NOW Get seasonal inspiration straight from our editors' home kitchens
•	BLOG: THE TEST KITCHEN Learn all the right moves with our test kitchen experts. Find recipe hints, video tips, and great advice.
•	BLOG: THE FOOD GEEK Follow Brian J. Geiger as he gets to the bottom of culinary mysteries
Fine Cooking Issue #96 December 2008/January 2009
•	Thanksgiving Survival Guide
•	How to Roll Out a Pie Crust See how it's done, including tips on getting the dough into the pie plate all in one piece. — with Allison Ehri Kreitler
•	How to Flute a Pie Crust A neatly fluted crust gives your pie a professional look, and it's surprisingly easy to do — with Allison Ehri Kreitler
•	How to Caramelize Crème Brûlée Learn to wield a mini blowtorch to create a crackly, crunchy crust — with Dabney Gough
•	How to Make Chocolate Shards This elegant garnish for chocolate desserts is surprisingly easy to make — with Dabney Gough
•	An Electric Grain Mill in Action See how a countertop grain mill from L'Equip grinds fresh cornmeal, chickpea flour, and more — with Lisa Waddle
•	Test Drive: Juicers Fine Cooking's equipment editor demonstrates the pros and cons of some of the centrifugal juicers tested in the December 2008 issue — with Lisa Waddle
•	A Hearty Soup and Sandwich Supper
•	Soup and Sandwich with an Indian Twist
•	Panini and Zuppa Supper
•	South of the Border Soup and Sandwich
•	Audio Slideshow: Build Your Buffet How to minimize lines, show off your food, and make sure everyone has a good time — by Lisa Waddle
•	Shopping List for the Modern Christmas Menu All the classics—roast beef and trifle included—get a fresh, new look in this festive holiday dinner — by Susie Middleton
•	Savory Gifts from the Kitchen Looking for that something special to give these holidays? These savory homemade treats will please everyone on your list — by Melissa Clark
Fine Cooking Issue #95 October/November 2008
•	Thanksgiving Survival Guide
•	An All-Star Thanksgiving Potluck
•	A Spicy Thanksgiving Feast
•	A Southern Thanksgiving Dinner
•	Thanksgiving with an Italian Accent
•	A Thanksgiving Feast for Twelve
•	Luscious Pear Desserts
•	How to Brine a Turkey Use a brining bag or a small cooler to prep your Thanksgiving bird — with Jennifer Armentrout
•	How to Make Caramel Learn how to make a wet caramel that's the building block for dozens of desserts — with Dabney Gough
•	How to Bone a Chicken Breast Create a boneless, skin-on chicken breast, perfect for stuffing, sautéing or grilling — with Jennifer Armentrout
•	CREATE YOUR OWN RECIPE This interactive tool guides your kitchen improvisation. You choose the specific ingredients and flavors, and we provide you with the amounts and instructions Create your own potato gratin recipe Create your own stuffing recipe
•	BLOG: THE KITCHEN SINK Visit with Fine Cooking's editors for our musings on everything but...
•	BLOG: FARM TO FORK Join our editors and bloggers as we explore ways of eating local, from joining a CSA/farm co-op to growing your own food
Fine Cooking Issue #94 August/September 2008
•	Ice Cream Social
•	Fresh Mexican
•	Bistro Blue Cheese Burger Menu
•	Middle Eastern Turkey Burger Menu
•	Vegetarian Mexican Burger Menu
•	Asian Tuna Burger Menu
•	How to Grill-Roast a Chicken Watch a demonstration of grill-roasting, a new technique that allows you to cook whole chickens, beef roasts, and pork loins on the grill — with Tony Rosenfeld
•	Butterfly a Chicken Take a shortcut to juicy roast or grilled chicken with just a few snips of your poultry shears — with Jennifer Armentrout
•	WEB-ONLY RECIPES Get the recipe for BLT Burger on our cover Coconut-Chile Shrimp Tostadas with Pineapple Salsa & Guacamole> Tomato & Drunken Goat Cheese Salad Creamy Polenta-Stuffed Heirloom Tomatoes
•	Niçoise, Cobb, Caesar Learn about the origins of Niçoise, Cobb, and Caesar salads — by Susie Middleton
•	Fire Up Fruit Grilling guru Elizabeth Karmel shares her secrets for cooking peaches, pineapple, mangos and bananas over an open flame, including four recipes for savory salsas, sides, and fabulous desserts. — by Elizabeth Karmel
•	BLOG: FARM TO FORK Join our editors and bloggers as we explore ways of eating local, from joining a CSA/farm co-op to growing your own food.
Fine Cooking Issue #93 June/July 2008
•	A New England Style Clambake
•	A Fourth of July Picnic
•	WEB-ONLY RECIPES Kicked-up condiments for your burgers Tomato-Chipotle Ketchup Roasted Garlic Mustard
•	CREATE YOUR OWN RECIPE This interactive tool guides your kitchen improvisation. You choose the specific ingredients and flavors, and we provide you with the amounts and instructions Create your own summer vegetable soup Create your own rustic fruit tart
•	MASTER CLASS How to make sushi (sorry, this class is unavailable)
•	BLOG: FARM TO FORK Join our editors and bloggers as we explore ways of eating local, from joining a CSA/farm co-op to growing your own food.
Fine Cooking Issue #92 April/May 2008
•	A Traditional Passover Dinner
•	An Easter Buffet for a Crowd
•	Mother's Day Lunch
•	CREATE YOUR OWN RECIPE This interactive tool guides your kitchen improvisation. You choose the specific ingredients and flavors, and we provide you with the amounts and instructions Create your own stir-fry Create your own bakery-style muffins
•	How to Shape Pizza — with Peter Reinhart
•	How to Make Calzones — with Peter Reinhart
•	How to Make Stromboli — with Peter Reinhart
•	How to French a Rack of Lamb — with Jennifer Armentrout
Fine Cooking Issue #91 February/March 2008
•	How to Shape Mini Baguettes A simple technique for making light, crusty French bread in your own kitchen — with Allison Ehri Kreitler
•	How to Shape Épis The épi is a classic French bread shape named for the stalk of wheat it resembles — with Allison Ehri Kreitler
•	CREATE YOUR OWN RECIPE This interactive tool guides your kitchen improvisation. You choose the specific ingredients and flavors, and we provide you with the amounts and instructions Create your own layer cake Create your own risotto
•	EQUIPMENT VIDEOS Catch our new videos demonstrating tips and tricks for using specialty equipment. How to Use a Mandoline How to Use a Pasta Maker
•	Valentine's Day Menus Intimate dinners for two
Fine Cooking Issue #90 January 2008
•	Shortcut Ingredients for Weeknight Meals "From scratch" may be our mantra, but we all keep on hand a few high-quality prepared products for when time is short in the kitchen. — by Joanne Smart
•	Create Your Own Recipe: Bread Pudding Mix and match your favorite ingredients to create your own bread pudding in this interactive feature (registration required) — by Joanne Chang
•	EQUIPMENT BUYER'S GUIDES In the market for a new kitchen gadget? Be sure to check out our guides first. Choosing knives
•	Hearty Cassoulet Dinner
•	Baked Pasta Supper
Fine Cooking Issue #89 December 2007
•	Recipe: Roasted Brussels Sprouts with Brown Butter & Lemon — by Martha Holmberg
•	Recipe: Green Curry with Cod & Green Beans — by Nancie McDermott
•	Mini Quick Breads Make Great Holiday Gifts These tender and moist tea loaves are packed with warming seasonal flavors — by Carolyn Weil
•	Create Your Own Recipe: Hearty Bean and Vegetable Soups Mix and match your favorite ingredients to create your own classic soup in this interactive feature — by Molly Stevens
•	Exploring Thai Food Discover the authentic ingredients and iconic dishes of Thailand, plus quick curries for weeknight dinners
•	Welcome-Home-and-Relax Dinner
•	Hearty Fuel-for-Shopping Lunch
•	Showstopping Holiday Dinner
•	A Make-Ahead Holiday Brunch
Fine Cooking Issue #88 October/November 2007
•	How to Stuff a Turkey A safe and delicious method for dressing a turkey — with Jennifer Armentrout
•	How to Truss a Turkey Create a compact shape with this foolproof tying technique — with Jennifer Armentrout
•	Flavor a Roast Turkey with Butter Rubbing butter under the skin is a great way to add flavor to a roast turkey — with Jennifer Armentrout
•	Making Gravy from Pan Drippings Use the turkey drippings and your roasting pan to make a delicious Thanksgiving gravy — with Jennifer Armentrout
Side Dish 2007 Winter 2007 (SPECIAL NEWSSTAND-ONLY PUBLICATION)
•	A Hearty Short-Rib Dinner for Four Rich, tender short ribs are the perfect centerpiece to a warming winter menu
•	Springtime Celebration This dinner for eight pairs spring lamb with flavors of the Eastern Mediterranean
•	Quick, Easy & Elegant Olives and garlic give broccoli an Italian feel, which makes it the perfect pairing for halibut wrapped in prosciutto
Fine Cooking Issue #84 February/March 2007
•	10 Delicious Ways with Potatoes Our favorite bistro potato recipes, including gratins, French fries, and silky purées by the staff of Fine Cooking
Weekend Cooking 2007 Winter 2007 (SPECIAL NEWSSTAND-ONLY PUBLICATION)
•	Shape Your Pizza -- Thick or Thin Working the dough right after mixing means no struggle and a tender texture — by Evan Kleiman
•	Braiding Challah It's easy! Not as simple as "pigtails" but just four repeating moves. — by Maggie Glezer
•	A Hearty Cassoulet Supper To build a great winter menu around this rich, rustic French stew, start and finish with refreshing salads — by Jean-Pierre Moullé
•	A Leisurely Weekend Brunch On a weekend morning, delight your friends with a homey menu that everyone will love — by Nicole Rees
Fine Cooking Issue #83 January 2007
•	Printable Tasting Sheets If your tasting party involves olive oil, cheese, or chocolate, these downloadable forms will help your guests keep track of their thoughts — by the staff of Fine Cooking
Fine Cooking Issue #82 December 2006
•	A Juicy Prime Rib for the Holidays: Shopping List and Timeline To help you get organized, we've put together an itemized shopping list and a handy timetable that'll allow you to build this dinner in steps. — by Suzanne Goin
•	Working with Frozen Phyllo The key to success is keeping this paper-thin dough from drying out — with Jessica Bard
•	Working with Frozen Puff Pastry This versatile dough can be used for all kinds of hors d'oeuvre and desserts — with Jessica Bard
	Cookie Troubleshooting Guide This handy chart tackles some of the most common cookie calamities. — by Nicole Rees
Fine Cooking Issue #81 October/November 2006
•	Emergency Fixes for Thanksgiving Disasters Quick fixes for common Thanksgiving catastrophes and tactics for avoiding them in the first place — by Kimberly Y. Masibay
•	Top 15 Thanksgiving Sides We chose our favorite Thanksgiving sides, including hearty vegetable gratins and bright cranberry sauces, to add a new twist to your holiday table this year. — by the staff of Fine Cooking
•	Carving a Roast Turkey Choose a method based on where you're carving—in the kitchen or at the table — by Jennifer Armentrout
•	Top 10 Weeknight Pasta Favorites From Spaghetti with Portablellas, Sage & Walnuts to Asian-inspired Shrimp with Spinach & Peanut Noodles, each of these recipes can be made in 45 minutes or less. — by the staff of Fine Cooking
•	Pastas from the Pantry Our guide for quick pastas from the pantry includes a printable shopping list of ingredients to keep on hand, plus a guide for how to put them together for delicious impromptu dinners. — by the staff of Fine Cooking
•	How to Slice, Dice or Chop an Onion Simple steps make fast work of all your onion prepping tasks — by Jennifer Armentrout
101 Quick and Delicious Recipes 2006 Fall 2006 (SPECIAL NEWSSTAND-ONLY PUBLICATION)
•	Segment Citrus Fruits for Salads or Salsas Free the sections from the membrane for eye appeal and easy eating — by Michael Louchen
•	Chopping and Slicing Fresh Herbs Cutting fresh herbs opens up their flavor and allows the oils to integrate more fully with other ingredients — by Jennifer Armentrout
•	How to Seed a Mango Learn the easy technique for removing the seed from this tropical fruit — by Brian Patterson
•	Spicy Pork Chops with Mango-Lime Salsa Look for thick chops (1-1/4 to 1-1/2 inches thick) for this recipe; they're less likely to dry out during cooking. — by Chris Schlesinger

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