Fine Cooking

October/November 2018

3 Innovative Turkey Recipes from the Pros

You'll give thanks for these 3 chefs' ideas for how to cook the Thanksgiving bird

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The Magazine

Features

Sweet and Savory Ways to Cook with Cider

It's not just for sipping: Autumn’s sweet apple drink lends depth and complexity to rich roasts and braises, and heavenly doughnuts.
Tater Tops

Four new ways to serve potatoes for your holiday meals
Sweet and Tart Cranberry Desserts

Celebrate the arrival of cranberry season with delicious desserts (and an amazing cocktail).
Curried Cauliflower Salad

Delicious hot or cold, this colorful salad, which includes both raw and cooked elements, delivers a unique mixture of textures and bright flavors. For a family-style meal, I like to…
How to Make Perfect Piecrust Every Time

Learn the secrets of flaky piecrust from a pastry pro

Departments

Make It Tonight

6 Gorgeous Copper Finds for The Kitchen

There's nothing like shiny copper to add a warm, autumnal glow to your kitchen. Here are some of our favorite picks.
Pasta with Broccoli, Sun-Dried Tomatoes, and Olives

This colorful pasta comes together in minutes, and its bold flavors make this healthful dish a winner.
Loaded Cauliflower Puree

Swap cauliflower for the mashed potatoes in this decadent-tasting-but-healthier side that's perfect paired with roast chicken or seared steak.
Herbed Tomato Cobbler

Summer's favorite dessert is re-interpreted as a savory side, starring juicy grape tomatoes and fresh herbs.
Roasted Honey-Mustard Chicken Legs

This not-too-sweet chicken will please adults and kids alike. The slits in the chicken help it to cook faster and more evenly and also make it look dramatic. Pair it…
Mushroom Ragoût with Cheese Ravioli

Though delicious made with cremini mushrooms alone, this one-pan sauce is even more spectacular if you use a mix of mushrooms.
Seared Scallops with Sweet Corn and Bacon Sauté

Fresh corn sautéed with bacon, shallots, and thyme pairs perfectly with sweet seared scallops. A 12-inch skillet may seem unduly large for cooking the scallops, but it helps guarantee that…
Baingan Bharta

In this spicy, smoky dish from the Punjab region of India, eggplant is cooked until silky and tender, and then mixed with aromatics and spices. You can find ghee and…
Blackberry, Bacon, and Brie Grilled Cheese

Grilled cheese is a year-round favorite, but the blackberry preserves in this one give it a fruity spin.
Indonesian Chicken and Peanut Soup

Rotisserie chicken makes this deeply flavored noodle soup a breeze to pull together. It's also a great way to use leftover roast chicken.
Skillet-Braised Green Curry Chicken

Chicken curries are often made with boneless, skinless chicken. Here, bone-in, skin-on thighs are cooked until the skin is nice and crisp; the contrast of that rich crackle with the…
Thai-Spiced Salmon Cakes

These salmon cakes need gentle handling as the big, tender chunks of salmon can make them crumbly during shaping; if that happens, just carefully reassemble them. Serve with lightly dressed…
Everything-Crusted Pork Tenderloin

This may look like a lot of ingredients, but the first five are simply spooned into a bowl to make the coating. A garlicky brown-butter sauce takes this dish up…
French Butter-Lettuce Salad

This quick, simple green salad is a fabulous accompaniment to just about any weeknight meal.

Books That Cook

Mastering Pizza

Mastering Pizza The Art and Practice of Handmade Pizza, Focaccia, and Calzone by Marc Vetri with David Joachim (Ten Speed Press, $29.99) The best books about pizza are, in actuality,…
Book Review: Rose's Baking Basics

Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos By Rose Levy Beranbaum (Houghton Mifflin Harcourt; $35) Like most bakers, I value precision. So I appreciate the…
Instant Pot Recipes That Save Dinner

Let’s face it. As fall gets into full swing, time and energy are at a premium, and fantasies of having a flavorful, creative dinner on the table each night turn…
Food Processor Pie Dough

I’m an old-school pie maker—I learned how to do everything by hand—so I resisted the processor at first. Over time, however, I had to admit that it’s just plain easier and…
Spanish Clams with White Beans and Chorizo in Cider Broth

The sweet tang of cider perfectly complements the heat of chorizo. Here, I’ve added two other Asturian (from northern Spain) specialties—clams and white beans—for a quick braise that’s wonderfully nuanced…
Roasted Roots with Cider Glaze

Root veggies—especially heavy hitters like turnips, rutabaga, and parsnips—can always use a little extra love to get the family to buy in. A quick cider glaze is just the thing.…
Cider-Sage Pork Loin with Potatoes and Apples

Cider in a brine for pork loin imparts nuance and sweetness. Here, the cider does double duty, also starring in a pan sauce that gets drizzled on the finished dish.
Caponata-Style Braised Eggplant with Couscous

Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it…
Brunswick Pork Sammies

Made in an Instant Pot or other multicooker, these piled-high, slaw-topped pork sandwiches hit the spot during a busy day. The pork is also great served on its own as…
Braised Chicken Legs with Black Vinegar, Ginger, and Shiitake

The vinegar braising liquid cooks down to a mellow sweetness, bright with ginger and the woodsy umami of shiitake. This dish is perfect with jasmine rice and a glass of…
Butter-Bean Minestrone with Basil Pistou

This soup is a brothy celebration of all things vegetable, with a bright pesto-like basil topping. Tweak the soup recipe to use whatever you have in the crisper drawer. Remember…
Sweet Potato Pancakes with Spicy Cinnamon Aïoli

The crispy sweetness of these pancakes plays well off the kick of the aïoli. If you have any aïoli left over, it’s great as a sandwich spread.
Hasselback Russet Potato Gratin

You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in…
Turkey Confit with Thick, Rich Gravy

Chef Luke Verhulst has developed a unique way to cook turkey, combining a dry brine and a classic French confit technique. The result is the crispiest and most succulent turkey…
Champagne-Basted Turkey

Chef Emily Brekke has used this foolproof method since she first roasted a turkey as a teenager. Once you try it this holiday, you’ll want to make it all the…
Louisiana-Style Deep-Fried Turkey

Chef David Guas makes this turkey for his family every Thanksgiving. “A great reason to deep-fry your turkey is that it takes only 35 to 40 minutes to achieve a…
Cranberry Oatmeal Bars

With a ribbon of tangy cranberry between layers of hearty oats, these bars are a great treat any time of the day, including breakfast.
Cranberry Spice Cake

This quick-to-assemble snack cake features classic autumn flavors—cranberries, apple cider, and warm spices—plus the appealing zing of lemon and orange. When done, the cake is very moist, perfect for fans…