Fine Cooking Magazine, Jun/Jul 2012

  • Spinach salad with chicken, strawberries, blue cheese, and almonds

    Spinach salad with chicken, strawberries, blue cheese, and almonds (page 12)

    from Fine Cooking Magazine, Jun/Jul 2012 Fine Cooking Magazine, Jun/Jul 2012 by Jill Silverman Hough

    • Categories: Quick / easy; Salads; Main course; Summer
    • Ingredients: chicken breasts; sliced almonds; honey; shallots; baby spinach; strawberries; blue cheese
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Notes about Recipes in this book

  • Crispy tofu with sesame asparagus and hoisin dipping sauce

    • gastronom on February 17, 2017

      Enjoyed the crisp coating on tofu and dipping sauce made a great combination.

  • Beef burgers with blue cheese and caramelized onions

    • romy.backus on September 26, 2012

      These burgers are much more than the sum of their parts and so good they've become a weeknight staple in my house.

  • Potato salad with garlic scapes, snap peas, and scallions

    • hirsheys on June 24, 2018

      I made this to use some of the garlic scapes in my CSA box. I replaced the snow peas with some asparagus from the box, as well. Rather than boil, I steamed the veggies, but used the same basic method described (all in one pot). I love the technique with the vinegar and the warm potatoes - I think it really makes a difference. (I also didn't totally peel the potatoes - just pulled off the thick skins when they came off.) Also, I made half the batch with the herbs and half without and I think it's good both ways. Overall, a really delicious, lemony, and tasty salad. I will definitely do this again with scapes if I have them.

    • lorloff on June 28, 2020

      This was really great. I too did not peel the potatoes. I used baby potatoes, scapes and snap peas from my farmers market and the recipe really makes them all sing in a lovely chorus. I used fresh herbs from the garden. This is a really nice way to use scapes giving the dish warm garlic undertones. Will make again.

  • Quinoa salad with pears and dried cherries

    • eliza on March 26, 2016

      Really good salad. I used Asian pears and they worked very well in this. Keeps well for a few days.

  • Deviled eggs with capers, red onion, and dill

    • hirsheys on January 24, 2021

      Tasty, but a bit salty (perhaps an issue with my using Morton’s kosher salt?) Not my favorite version, but very good indeed.

  • Stir-fried chili beef with bell peppers and snow peas

    • chawkins on May 27, 2019

      Very colorful and tasty, a little hint of spice but not overly hot. It makes a large amount, can definitely serve 4 as the only main.

  • Café con leche tres leches cake

    • IvyManning on July 20, 2015

      This turned out very well, but it's not in an way "easy" as the recipe head note states. Omitted the coffee and uses some aged rum instead.

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  • Published Jun 01 2012
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United States

Publishers Text

Fine Cooking magazine is for people who love to cook. Fine Cooking magazine offers the best in-depth cooking information available and adjusts all recipes in its test kitchen until they are just right, so you're never disappointed.

Each issue of Fine Cooking is packed with recipes and menu ideas from meat to pasta to desserts. Find recipes that can be prepared in less than 45 minutes. Seasonal recipes are also featured to ease your holiday meal planning. Enjoy book reviews and learn which wines complement different dishes. Each issue of Fine Cooking lists nutrition information as well as a "Where to Buy It" section to find ingredients and equipment listed throughout the magazine. You will find helpful kitchen tips from dicing onions to buying saffron.