Fine Cooking Magazine, Apr/May 2012

  • Hanger steak with spicy miso glaze

    Hanger steak with spicy miso glaze (page 12)

    from Fine Cooking Magazine, Apr/May 2012 Fine Cooking Magazine, Apr/May 2012

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Notes about Recipes in this book

  • Vanilla-bean sablé cookies

    • Partyof7 on December 27, 2025

      A scrumptious cookie. I did use 2 vanilla beans, but I’m fairly certain vanilla bean paste would be comparable. It tastes like those Belgian butter cookies in the tin but SO much better. An excellent (probably adult) delicious cookie. I froze the dough logs for a week and thawed a bit at room temp. Yummmm

  • Make-ahead whole wheat pizza dough

    • Aggie92 on July 07, 2014

      My favorite pizza dough! So easy, just mix, let sit on the counter a couple of hours and then refrigerate overnight. I like to use white whole wheat flour for a lighter taste. Makes 4 thin crust pizzas approximately 10-inches in diameter. I usually can't get it to roll out in an even circle - probably user error, so I tell everyone that it is rustic and artisanal :)

  • Sautéed carrots with ginger, orange, and scallions

    • wkhull on November 10, 2025

      Really solid carrot dish which makes you wonder why you don't make carrot sides more often. I found the soy sauce provided enough salt (no additional salt needed).

  • Beef rendang

    • Dolcetto23 on February 02, 2021

      Delicious rendang recipe - recommended, and I have tried a few.

  • Asparagus and fried eggs on garlic toast

    • DJM on April 11, 2012

      Served this for Eeaster brunch. Makes a very good brunch or light supper. Added a slice of Italian seasoned ham. It will become a stple recipe in my house.

  • Lemon meringue pie

    • robinelizabethleslie on July 06, 2014

      Puuuuure Excellence. This is an involved recipe, but so worth it.

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  • ISSN 1072-5121
  • Published Apr 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.