Fine Cooking Magazine, Jun/Jul 2014

  • Pasta with dandelion greens, garlic, and pine nuts

    Pasta with dandelion greens, garlic, and pine nuts (page 12)

    from Fine Cooking Magazine, Jun/Jul 2014 Fine Cooking Magazine, Jun/Jul 2014 by Shelley Wiseman

    • Categories: Pasta, doughs & sauces; Main course; Summer; Vegetarian
    • Ingredients: garlic; pine nuts; dandelion greens; balsamic vinegar; gemelli pasta; Parmigiano Reggiano cheese
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Notes about Recipes in this book

  • Salami and eggs with tomato toasts

    • kbrooks on July 24, 2024

      Good with pepperoni instead of salami. I also add chopped chives along with the basil.

  • Pork fajitas with pan-roasted corn and pineapple salsa

    • kbrooks on May 21, 2025

      Wow these are good!

    • kbrooks on May 21, 2025

      Wow these are good!

  • Scallops with watercress, orange, and miso vinaigrette

    • wodtke on May 30, 2014

      Bit of a disappointment. Made with excellent dry Maine day-boat scallops, which of course were good seared, and used our own oranges from our backyard. But the salad dressing wasn't very tasty, and the watercress was too peppery and bitter. I mixed it with some spring greens to at least dilute the unpleasant flavor, but still not all that fab. Guess I'm just not a fan of pure watercress salads.; others may feel differently.

  • Wine-pickled beets

    • kbrooks on May 22, 2025

      I make this with a different recipe from Dan George. The cooked and sliced 2 lbs. of beets are pickled in 1 cup red wine, 3/4 cup red wine vinegar, 1/2 cup orange juice, allspice berries (I use 6),cloves (I use 3) and salt. Really tasty and keeps for weeks. I vary it with pineapple juice instead of orange juice. And sometimes use both red and gold beets.

  • Miso-glazed wild salmon with sesame asparagus

    • lorloff on May 02, 2016

      Absolutely fantastic weeknight meal. My husband and I thought the marinade was perfect. I only had time to marinade for an hour and it was really great. I added the tomatoes 1/2 way through. Used tomatoes from the farmers market that were really ripe and it melted into almost a sauce that complemented the dish magnificently. Will definately make again. My husband is finicky about many marinades that mask the flavor of the fish rather than enhance it this was absolutely the opposite. Highly recommended!

    • chawkins on April 08, 2022

      Did not cook the asparagus or the tomatoes, just the salmon. Marinated salmon for an hour and a half, the salmon was cooked to perfection, moist, tender and delicious. Cooking with the broiler is a great idea, totally hands off, no splatter on the stove top and hence no cleaning. Sub dry sherry for the sake.

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  • Published Jun 01 2014
  • 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.