Exciting news: To celebrate Dina Cheney’s new book Meatless All Day, we’re going meatless all week—starting Monday, March 10, 2014. Join Dina on Fine Cooking’s Facebook page Thurs., March 13, 2014 at 3:00 PM EDT and enter to win a prize pack including a Le Creuset 5.5 QT. French Oven, Dina’s book, and oils and vinegars from Boyajian. (Prize pack is worth more than $300, and prizes will be awarded March 17, 2014). During the chat, we’ll give away a copy of Dina’s book to three lucky chat participants selected at random (be sure to Like Fine Cooking so we can inbox you if you win). Good luck!
Enter to win the Meatless All Day Prize Pack.
Dina Cheney attended the Culinary Arts Career program at New York’s Institute of Culinary Education and taught cooking classes throughout the New York City Metro area for 2-1/2 years. She’s also written two cookbooks: Tasting Club (DK, 2006) and Williams-Sonoma: New Flavors for Salads (Oxmoor House, 2009), and developed recipes for Fine Cooking and Coastal Living magazines. Dina is a monthly columnist for Everyday with Rachael Ray magazine and has written for 18 other publications, including Cooking Light. Dina is also a working mom to two young children and relies on the slow cooker to simplify meal preparation for her family.
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Similar to potpie, this colorful, aromatic, and healthful stew is incredibly satisfying (with your eyes closed, you’d be hard-pressed to pinpoint the absence of meat). Plan ahead; the puff pastry…
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Here’s a vegetarian twist on a classic, upscale Continental dish, which normally includes pricey filet mignon, pâté, and truffles. This version is inexpensive, easy (if somewhat time-consuming) to prepare, and…
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This quick and easy vegan entrée is economical and crowd-pleasing. Seek out garam masala (Indian spice blend) without salt, and prep the other ingredients while the potatoes roast.
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This rich, autumnal tart could star as the centerpiece of Thanksgiving dinner or any festive meal on a cold evening. Make sure to wash the leeks well and to cool…
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These colorful, fresh open-face sandwiches are ideal for lunch or afternoon tea. Feel free to vary the herbs, substituting fresh tarragon, dill, or chervil for the chives.
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Molten Cheddar oozes out of the centers of these crisp-on-the-outside, tender-on-the-inside latkes, making them more substantial. Don’t skip the step of squeezing out excess liquid from the potatoes (opt for…
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This gorgeous dish has it all: tender chicken, salty olives, floral saffron, sweet bell peppers, and smoky chorizo. Make sure to use instant rice and raw or uncooked chorizo (Mexican,…
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Diced fresh mango, mango chutney, and mango nectar work together to give this meaty, saucy dish an amped-up fruit flavor. If you like, feel free to tailor the heat level…
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These beautiful treats are delicious for breakfast, a snack, or dessert (for the latter, use vanilla yogurt). If you’ve been intimidated to make your own preserves, this super-easy recipe is…
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Like a soup or stew, Indian dal features a delicious broth, as does this flavorful, creamy vegetarian take. Studded with jewel-like pomegranate seeds, this dish should be paired with raita…