Fine Cooking Magazine, Dec 2013/Jan 2014

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  • Noodle soup with white beans and collards
    • Categories: Pasta, doughs & sauces; Quick / easy; Soups; Winter
    • Ingredients: bacon; red onions; collard greens; thyme; chicken broth; linguine pasta; canned cannellini beans; Parmigiano Reggiano cheese
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  • Seared duck breasts with pear-bourbon relish
    • Categories: Chutneys, pickles & relishes; Quick / easy; Main course; Entertaining & parties
    • Ingredients: duck breasts; shallots; pears; bourbon; lemons; ground allspice; dried cranberries; roasted unsalted pistachio nuts
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  • Shiitake and roasted red pepper puff pastry tart
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  • Striped bass en papillote
    • Categories: Quick / easy; Main course
    • Ingredients: frozen artichoke hearts; dry vermouth; grape tomatoes; mint; striped bass fillets
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  • Farfalle with sausage and fennel
    • Categories: Pasta, doughs & sauces; Quick / easy; Main course
    • Ingredients: sweet Italian sausages; yellow onions; fennel; farfalle pasta; sun-dried tomatoes in oil; dried red pepper flakes; pecorino Romano cheese; parsley
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  • Panang curry beef with basil
    • Categories: Curry; Quick / easy; Main course; Thai
    • Ingredients: beef flank steaks; coconut milk; Panang curry paste; crunchy peanut butter; fish sauce; red peppers; onions; frozen peas; basil; limes
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  • Garlicky shrimp and tomatoes
    • Categories: Quick / easy; Main course; Italian; American
    • Ingredients: shrimp; garlic; fennel seeds; canned tomatoes; bottled clam juice; white vermouth; parsley
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  • Spicy papaya salad
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: papayas; red onions; cilantro; limes; fresh ginger; Thai bird chiles
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    • Categories: Side dish; Winter; Vegetarian
    • Ingredients: turnips; heavy cream; caraway seeds; Parmigiano Reggiano cheese
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    • Categories: Egg dishes; Main course; Winter; Italian
    • Ingredients: polenta; Fontina cheese; bacon; lacinato kale; poached eggs; hot sauce
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    • Categories: Salads; Side dish; Winter; Vegetarian
    • Ingredients: Israeli couscous; Champagne vinegar; parsley; mint; feta cheese; pomegranate seeds
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    • Categories: Salads; Side dish; Winter; Vegetarian
    • Ingredients: Brussels sprouts; carrots; red onions; yogurt; maple syrup; apple cider vinegar
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    • Categories: Side dish; Winter; Vegetarian
    • Ingredients: radicchio; thyme; dried red pepper flakes; Parmigiano Reggiano cheese; breadcrumbs
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    • Categories: Sandwiches & burgers; Main course; Winter; Vegetarian
    • Ingredients: horseradish; pickled beets; rye bread; goat cheese; baby spinach
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    • Categories: Main course; Winter
    • Ingredients: chicken pieces; fennel; oranges; ouzo; whole grain mustard
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  • Roasted cauliflower and goat cheese frittata
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  • Lamb and goat cheese burgers with roasted red pepper relish
    • Categories: Chutneys, pickles & relishes; Sandwiches & burgers; Main course
    • Ingredients: roasted red peppers; Kalamata olives; parsley; goat cheese; mint; lemons; ground lamb; sweet onions; breadcrumbs; rosemary; onion rolls; butter lettuce
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  • Fried goat cheese salad with grapes and hazelnuts
    • Categories: Salads; Appetizers / starters; Side dish; Christmas; Vegetarian
    • Ingredients: goat cheese; panko breadcrumbs; parsley; dry mustard; vegetable oil; sherry vinegar; maple syrup; roasted hazelnut oil; radicchio; baby arugula; seedless red grapes; hazelnuts
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  • Latkes
    • Categories: Appetizers / starters; Side dish; Entertaining & parties; Hanukkah; Jewish; Vegetarian
    • Ingredients: potatoes; yellow onions
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  • Seared scallops with cucumber and jalapeño
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: sea scallops; cucumbers; limes; jalapeño chiles; cilantro
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  • Warm spiced olives
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  • Smoked trout with apple and crème fraîche
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: crème fraîche; apples; smoked trout; chives; toasted walnut oil; lemons
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  • Fried chickpeas with garam masala
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: canned chickpeas; olive oil; garam masala
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  • Spicy sesame tuna tartare
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Entertaining & parties; Japanese
    • Ingredients: sushi grade tuna; scallions; soy sauce; sesame oil; black sesame seeds; wasabi paste; rice crackers
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  • Cranberry-pecan croutons with Gruyère and rosemary
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Entertaining & parties; Vegetarian
    • Ingredients: cranberry pecan bread; Gruyère cheese; rosemary
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Notes about this book

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Notes about Recipes in this book

  • Port and cranberry sauce

    • apattin on January 13, 2022

      Perfect balance of sweet and hot. Even with canned beff stock

  • Creamy crab and artichoke dip

    • Agaillard on November 26, 2019

      I made this this week-end. It was nice and comforting without being extraordinary... I discovered and fell in love with this dish when I was staying in Maryland, it was my staple at Clyde's next to where I was living (and apparently they still serve it!). I was trying to reproduce it, my first attempt. I wasn't wowed. I think it might be because I should have used fresh or frozen artichoke hearts, instead of oil canned ones, which is what I had. I used 200g of crab meat mixed 3/4 white, 1/4 brown, and followed the rest of the proportions almost exactly.

  • Overnight gingerbread steel-cut oatmeal

    • rionafaith on October 13, 2019

      This was not actually as sweet or decadent as I thought it would be despite all the sugar. I think it may be because I bought "Wholesome" brand molasses from Whole Foods, which might be a little less sweet than other molasses I've bought before? If I make this again I might try a different brand. For now, this is still pretty well-flavored, though I may sprinkle a little more brown sugar over my next serving to balance out the spices. I used sweetened dried cranberries instead of raisins and I didn't have any cream to pour over the top.

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Reviews about Recipes in this Book

  • Published Dec 01 2013
  • 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.