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Fine Cooking Issue #130

August/September 2014

Video: How to Grill Better Kebabs
Video: How to Make Chocolate Shards
Video: How to Cut Meat Against the Grain
Video: A Better Way to Remove Corn Silks
Slideshow: Recipes for the Ultimate Taco Party
Slideshow: No-Bake Icebox Desserts
Slideshow: More Summer Soup Recipes
Recipes from Fire & Smoke
Barbecue Paella with Chicken, Shrimp & Chorizo Sausage
Overstuffed Pulled-Pork Potato
Smoked Lamb Ribs with Rosemary and Fig Barbecue Sauce

Recipes from Marinades
Grilled Baby Back Ribs with Asian Plum Marinade
Grilled Curry-Marinated Lamb Chops
Tex-Mex Marinated Grilled Chicken Breasts

Recipes from The Essential New York Times Grilling Cookbook
Shu Mai-Style Burgers
Grilled Lamb and Figs on Rosemary Skewers
Grilled Peaches with Dukkah and Blueberries

Recipes from The Bar Book
Bellini
Martini
The Sazerac

Web-exclusive Recipes
Orange Tuiles
Rosemary Grissini
Poppyseed Shortbread

Behind the Kitchen Door: Maryellen Driscoll (coming soon)
Giveaway: Win an Oxo salad kit (coming soon)
Fine Cooking Issue #129

June/July 2014

Video: How to De-Bone a Fish Fillet
Slideshow: Quinoa Recipes
Slideshow: Sponge Cake, Transformed
Recipes from My Paris Kitchen
Multigrain Bread
Salted Butter Caramel-Chocolate Mousse
Steak with Mustard Butter and French Fries

Recipes from Fried & True
Sunday Night Fried Chicken
Dirty Rice
Buttermilk Fried Chicken
Keralan Fried Chicken with Lowcountry Cardamom Waffles

Recipes from First Prize Pies
Malted Chess Pie
Nutella Pie
Vegan Chocolate-Coconut Cream Pie

Behind the Kitchen Door: At Home in the Southwest with Deborah Madison
Giveaway: Win a Cook on Clay flameproof casserole
Fine Cooking Issue #128

April/May 2014

Slideshow: 13 Ideas for Leftover Ham
Slideshow: Sweet-Tart Rhubarb Recipes
Recipes from Meatless All Day
Potato and Cheddar Latkes with Brown Sugar Applesauce
Egg Salad Tartines with Fresh Radish, Basil, and Watercress
Rustic Vegetable Tart with Roasted Butternut Squash, Parsnips, and Brussels Sprouts
Roasted Indian-Spiced Vegetables and Chickpeas with Raisins
Beet Wellington with Pinot Noir Sauce
Butternut Squash and Swiss Chard Stew Topped with Puff Pastry

Recipes from Fresh from the Farm
Spinach Cobb Salad with Bacon, Blue Cheese, Avocado & Derby Dressing
Chinese Grilled Chicken and Bibb Lettuce "Wraps"
Lobster Salad Rolls with Fresh Peas, Lemon & Chives
Swiss Chard and Fresh Peas with Ham and Maple–Balsamic Sauce
May Day Radish and Parsley Salad with Lemon and Ginger
Southwestern Quinoa Salad with Black Beans and Farm Stand Veggies
Farmhouse French Toast with Backyard Berry Syrup
Butternut Squash and Smoky Black Bean Burritos with Queso Fresco and Pepitas

Recipes from Down South
Banana Pudding with Moonshine Whipped Cream
Parmesan Bacon Gougères
Slow-Roasted Pork Shoulder with Kumquats and Chiles

Behind the Kitchen Door: Gale Gand's Chicago Kitchen
Giveaway: Win an All-Clad 3-quart saucepan
Fine Cooking Issue #127

February/March 2014

Slideshow: Ultimate Classic Soups
Slideshow: Fresh Winter Salad Recipes
Video: Shaping Marble Rye Bread
Slideshow: Quick Shellfish Dinner Ideas
Recipes from One Good Dish
Waffle-Iron Grilled Cheese
Breaded Eggplant Cutlets
Griddled Polenta Scrapple

Recipes from Cowgirl Creamery Cooks
Cottage Cheese Pancakes with Crème Fraîche & Strawberries
Ricotta-Asparagus Soufflé
Fried Squash Blossoms with Filberts and Bayley Hazen Blue

Recipes from Japanese Soul Cooking
Retro Curry
"Napolitan" Spaghetti
Yoshoku Steak

Super Bowl Party Menu Maker
Behind the Kitchen Door: François Payard’s Manhattan Kitchen
Giveaway: Win a Soda Stream Fountain Jet
Fine Cooking Issue #126

December 2013/January 2014

Fine Cooking Recipe Index 2013
Christmas Dinner Showcase
Christmas Dinner Menu Maker
Menu: A Nordic Christmas Feast
Slideshow: More Quick Hors d'Oeuvres
Recipes from Pok Pok
Som Tam Phonlamai (Thai Fruit Salad)
Sii Khrong Muu Yaang (Thai-Style Pork Ribs)
Phat Si Ew (Stir-Fried Rice Noodles with Pork, Chinese Broccoli & Soy Sauce)

Recipes from The A.O.C. Cookbook
Spiced "Pumpkin" Fritters with Chocolate Sauce and Candied Pepitas
Atlantic Sea Scallops with Saffron Potatoes and Blood Orange–Meyer Lemon Salsa
Persimmon Cake with Crème Fraîche and Maple Pecans

Recipes from Sweet
Salted Caramel Pudding Parfaits
White Chocolate Coconut Cake
Salted-Peanut Blondies

More Weeknight Cooking Strategies
Video: How to Make Toffee-Style Brittle
Slideshow: More Ways to Dress Up Beef Tenderloin
Video: How to Assemble Baked Alaska
Chinatown Market Tour Map
Behind the Kitchen Door: Zoë François’s Minneapolis Kitchen
Giveaway: Win Zoë François’s Favorite Cake Stands
Fine Cooking Issue #125

November/December 2013

Slideshow: Hearty Fall Recipes with Greens
Thanksgiving Menus: The United States of Turkey
Video: A Chinese Market Tour with Eileen Yin-Fei Lo
Recipe: Chinese Rose Wine Shrimp Soup
Recipe: Chinese Sausage and Broccoli with Oyster Sauce

Video: How to Make Chiles Rellenos
Recipe Maker: Quickbreads
Behind the Kitchen Door: Anna Thomas's Kitchen Built for Friends
Giveaway: Win an Anna Thomas Cookbook Prize Pack
Fine Cooking Issue #124

August/September 2013

Slideshow: Pack These Perfect-for-Vacation Recipes
Slideshow: Classic Summer Cocktails
Video: How to Kill a Lobster
Video: How to Extract Meat from a Lobster
Video: How to Make Semifreddo
Recipe: White Chocolate and Sour Cherry Semifreddo
Recipe: Tostones (Fried Green Plantains)
Behind the Kitchen Door: The Cooking Teacher’s Kitchen
Giveaway: Win Joanne Weir’s Must-Have Cooking Tools
Recipes from Saving the Season
Red Currant Jelly
Cucumber-Dill Pickle Spears and Chips

Recipes from Where There's Smoke
Ember-Roasted Salt Potatoes with Scallion Cream
Grill-Roasted Spaghetti Squash with Molasses and Butter
Pine Bough-Roasted Mussels

Recipes from Di Bruno Bros. House of Cheese
Baked Brie with Pears and Apricots
Burrata with Heirloom Tomatoes
Manchego and Marcona Almond Pesto
Recipes from Flour, Too
Spiced Banana Pancakes
Lemony Hummus with Cucumber, Radish Sprouts, and Red Onion
Vegan Vanilla-Mixed Berry Muffins
Recipes from Crackers & Dips
Amaranth Crackers with Cheddar and Pepitas
Spanish Olive Oil Tortas with Orange-Blossom Water and Aniseed
Spicy Red Lentil Dip

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 Unmold Custards
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