Fine Cooking Magazine, Oct/Nov 2013

  • Grilled steak and watercress sandwiches

    Grilled steak and watercress sandwiches (page 12)

    from Fine Cooking Magazine, Oct/Nov 2013 Fine Cooking Magazine, Oct/Nov 2013 by Tony Rosenfeld

    • Categories: Grills & BBQ; Quick / easy; Sandwiches & burgers; Main course
    • Ingredients: beef flatiron steaks; tomatoes; cornichons; shallots; ciabatta bread; Muenster cheese (US); watercress
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Notes about Recipes in this book

  • Bacon and egg ramen

    • wkhull on March 24, 2021

      Delicious way to get more spinach. Added red miso to the broth.

  • Baked haricots verts with fried shallots

    • TravelGirl69 on December 08, 2024

      fresh beans, mixed mushrooms, explains how to make the fried shallots

  • Roast turkey gravy

    • TravelGirl69 on December 08, 2024

      basic gravey recipe with regional add-ins (i.e. New England)

  • Bread stuffing

    • TravelGirl69 on December 08, 2024

      basic bread stuffing recipe with regional add-ins (i.e. New England)

  • Carrot mash with orange and mint

    • ellabee on November 29, 2013

      Tasty. Used the food mill with medium disk; next time maybe the fine disk. A little soupy when first mixed, but by the time we ate (much driving and reheating later), all liquid had been absorbed. Recommend making ahead. Encountered via The Bitten Word blog Thanksgiving roundup.

  • Quick bread

    • TravelGirl69 on December 08, 2024

      can customize the quick bread, several add-ins to change it up in same recipe

  • Cherry, almond, and chocolate quick bread

    • ckbkaddict on October 22, 2013

      Made this is in a metal baking pan. Substituted whole milk for buttermilk. Very quick and easy to make and turned out beautiful. Great as a tea cake to serve with coffee. My family liked it with cream after dinner - turned it into a lovely pudding when warmed slightly. Definitely a keeper!

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  • Published Oct 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.