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The Best of Fine Cooking: Weeknight Dinner (2010): 77 Easy Recipes for Every Night

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Notes about this book

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Notes about Recipes in this book

  • Asparagus, ham, and mushroom strata

    • wodtke on March 30, 2014

      Pretty good, if slightly bland, but that's strata for you. Can always add a bit of hot sauce. Good choice if you have leftover ham and it's asparagus season.

  • Cheddar and cauliflower soup

    • Rinshin on February 20, 2017

      Quick to make under 45 min, satisfying, and good but I could not bring myself to add 4 cups of cheese and added only about 2 cups instead. I was expecting more cauliflower taste but it was quite muted. I had 2 serving full leftover and added about 2 tsp white miso and that improved the taste. Miso and cheese really go well together.

  • Lemon chicken breasts with capers

    • chawkins on November 14, 2018

      Very flavorful dish. I halved the recipe to serve two, but my one chicken breast was over 1 lb in weight, so I just used half of a breast for each serving which was still bigger than the 6 oz serving indicated by the recipe, hence my oven time was also longer than 8 minutes, more like 12 minutes for me. I also made the mistake of including the garlic in the stuffing rather than adding it to the pan for roasting, but that might have been a blessing in disguise, the longer oven time might have burned the garlic slices.

  • Orange and soy glazed chicken thighs

    • VeryVigario on January 24, 2018

      This was good- I thought it was a little salty, but maybe I simmered my sauce a bit too long. I used 1/2 low sodium, 1/2 mushroom soy sauce, fyi. I'd probably do 3/4 low sodium and 1/4 mushroom and maybe scale it back a bit

  • Roasted poblanos stuffed with chicken and cheddar

    • chawkins on December 08, 2012

      Very good. The amount of filling was supposed to fill 4 large poblanos, but I used my husband's tiny end-of-the-season hydroponic poblanos from the green house and was able to fill 13 of them. Will try brown rice next time to make it healthier.

  • Sautéed spinach with golden raisins, pine nuts and fresh breadcrumbs

    • chawkins on December 16, 2018

      I cut down on the pine nuts, raisins and breadcrumbs, after all spinach is the star here, but the breadcrumbs added crunch, made it a delightful version of this dish.

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  • Published Jan 01 2010
  • Format Magazine
  • Language English
  • Countries United States