Fine Cooking Magazine, Aug/Sep 2013

  • Grilled chicken with curried couscous, spinach, and mango

    Grilled chicken with curried couscous, spinach, and mango (page 14)

    from Fine Cooking Magazine, Aug/Sep 2013 Fine Cooking Magazine, Aug/Sep 2013

    • Categories: Grills & BBQ; Quick / easy; Main course
    • Ingredients: shallots; curry powder; white balsamic vinegar; chicken breasts; whole wheat couscous; mangoes; slivered almonds; parsley; baby spinach
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Notes about Recipes in this book

  • Blueberry muffin-cake

    • eliza on April 30, 2024

      I made this using cherries instead of blueberries and making 2 smaller cakes (6 and 7”). Perhaps because my fruit was frozen, the thicker cake took about 50 minutes at 350. I tented with foil for the last 15 min. I found the cake quite dense, however I took it to a gathering and all my friends liked it. One (who usually refuses cake) had 2 slices. If I make again I would go with the 9” size instead of 2 smaller cakes. Nice taste and not overly sweet.

  • Spicy Italian ham and salami sandwich

    • ChandraNH on November 20, 2022

      very good. can use dried oregano and basil with granulated garlic and red wine vinegar for the sauce. serve with onion dip and chips-green beans and blueberry salad for a picnic.

  • Heirloom tomato and cheese pie

    • eliza on July 29, 2015

      A delicious tart that's quite easy to make. I did the dough the night before and let it chill overnight. I added some good cheddar along with the gruyere cheese, and used regular grocery store tomatoes. I didn't have all the fresh herbs called for, so I used a mix of fresh basil and chives with dried oregano. Roll dough out fairly thin since it is folded over. It browns nicely in the oven. Will definitely make again.

  • Tomato conserva

    • Jane on September 25, 2014

      Why have I never made these before? Probably the thought of the oven being on for 5-6 hours. But they cook at a very low temp and the end result is fantastic. My tomatoes from my local farmstand were good anyway but these were amazing. I'm going to freeze most of them so I have great tomato flavors all winter. And I'm off to the farmstand to buy a lot more tomatoes.

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  • Published Aug 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.