Fine Cooking Magazine, Apr/May 2013

  • Sweet and spicy sesame chicken kebabs

    Sweet and spicy sesame chicken kebabs (page 12)

    from Fine Cooking Magazine, Apr/May 2013 Fine Cooking Magazine, Apr/May 2013 by Joanna Pruess

    • Categories: Quick / easy; Appetizers / starters; Main course; Entertaining & parties; Spring
    • Ingredients: hoisin sauce; Amontillado sherry; soy sauce; oyster sauce; Chinese five-spice powder; dried red pepper flakes; chicken thighs; sesame seeds; scallions
    • Accompaniments: Black rice salad with sugar snap peas and avocado
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Notes about this book

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Notes about Recipes in this book

  • Wonton soup

    • MrsParsons on March 07, 2013

      Add 1 tbsp miso & 2 tsp mirin to broth for better flavor.

  • Pomelo chicken Francese

    • debkellie on June 03, 2016

      Someone gave me my first pomelo a couple of weeks back - what a find ! Not quite up there with my quince discovery a few years back, but certainly a fruit to be explored. And this dish was both simple & very tasty. I also double-crumbed my chicken (using thighs not breast).

  • Miso-honey-glazed turnips

    • urmami on October 24, 2016

      This is tasty and easy, great flavor. The sauce took much longer to glaze down than the turnips took to cook, but a slotted spoon fixed that easily. I'd use a touch less miso next time, but that's being very picky. Honey, miso, and butter - how bad can it possibly get, really?

    • hirsheys on June 12, 2021

      Wow. This was super delicious. I used (purple) kohlrabi from my csa, which I was stumped about how to use. This was simple to make too, though it did take longer to cook then stayed and I also used a slotted spoon to help the glaze reduce). I’m already hoping I get some sort of vegetable I can make this with again next week.

  • Glazed carrots with tarragon

    • blazin on January 02, 2021

      Replaced half the sugar with honey. Turned out exactly as I was fantasizing. Will make again (and again and again.)

  • Glazed beets with walnuts and chives

    • agendafan on April 06, 2021

      Very tasty, but as is so often the case, the beets took MUCH longer to cook than advertised. Next time, I'll make them earlier in the day

  • Chicken and parsnip pulao

    • bwehner on January 05, 2014

      Great use of winter vegetables. Used a lot less salt in each step. Rainbow radish works well in sauce. Chicken skin is fabulous add. Salt after rendering.

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Reviews about Recipes in this Book

  • Spicy glazed onions

    • Bitten Word

      Using frozen pearl onions here turns a simple recipe into an almost mindless one. It's great! The flavor? Awesome. It's got a great kick... It's a great complement to the onions' natural sweetness...

      Full review

  • Honey-roasted radishes

    • Bitten Word

      Adding a little honey really transforms these radishes. But the real secret ingredient here is the white balsamic vinegar. It gives the dish a sharp flavor note that really makes it special.

      Full review
  • Published Apr 01 2013
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United States
  • Publisher The Taunton Press

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.