Fine Cooking Magazine, Oct/Nov 2012

  • Asian turkey noodle soup with bok choy

    Asian turkey noodle soup with bok choy (page 10)

    from Fine Cooking Magazine, Oct/Nov 2012 Fine Cooking Magazine, Oct/Nov 2012 by Dabney Gough

    • Categories: Quick / easy; Soups; Thanksgiving; Asian
    • Ingredients: glass noodles; chicken broth; fresh ginger; soy sauce; bok choy; cooked chicken or turkey meat; scallions
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Notes about Recipes in this book

  • Pork chops with cranberry-maple pan sauce

    • wodtke on January 26, 2015

      Decent recipe if you like a slightly sweet pan sauce. I used chops twice the size specified, so just browned them in an oven-proof pan, then stuck in the oven until 135 degrees, my usual for pork. The sauce is delicious and complex. The success of the meal, however, is going to be down to the quality of the pork you use.

    • Christine on June 18, 2015

      So delicious! Made with boneless pork chops and skipped the mustard. I made the sauce in a separate pot so it could be done at the same time as the pork chops. The sauce was the perfect combination of tart and sweet.

    • chawkins on December 08, 2016

      So simple and so good, but then I love cranberry anything.

    • EdM on January 07, 2020

      Easy sauce with great flavor. I agree with wodtke note. Used frozen cranberries, good pork, don't overcook (135 degrees, followed by warming chops in sauce).

    • jackiecat on October 31, 2020

      Original link to Fine Cooking doesn't work. This one does https://www.cranberries.org/recipe/pork-chops-cranberry-maple-pan-sauce

  • Leek and goat cheese frittata

    • jumali on July 31, 2021

      This was excellent. Based on the comments on the FC website I eliminated the salt and added another two eggs. We'll be making this again.

  • Pumpkin-pecan cake with brown sugar and bourbon glaze

    • romy.backus on September 26, 2012

      Yum - this was a fantastic recipe! My cake turned out exactly like the photo with a dense, moist crumb. It was gobbled up in a flash at work and everyone loved it. The only thing to note is that it's quite an involved recipe with three different components, but the quality of the cake is well worth the trouble indeed.

  • Cranberry-almond shortbread tart

    • Christine on November 28, 2012

      I made this for Thanksgiving and it was really delicious. It tastes significantly better if served warm (I just microwaved each slice briefly). I did think the amount of crumbs for the topping was a little excessive (and this is coming from someone who LOVES crumbs), so I baked the rest of the dough into 8 small shortbread cookies which were really tasty on their own. I would use the dough portion of this recipe just to make cookies sometime.

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Reviews about Recipes in this Book

  • Maple-walnut tart

    • Bitten Word

      ...this tart has a secret that can help save your Thanksgiving sanity. That secret? It can be made up to two weeks ahead. This tart is well worth a place at your Thanksgiving dessert table.

      Full review
  • Published Oct 01 2012
  • 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.