Fine Cooking Magazine, Dec 2013/Jan 2014

  • Noodle soup with white beans and collards

    Noodle soup with white beans and collards (page 12)

    from Fine Cooking Magazine, Dec 2013/Jan 2014 Fine Cooking Magazine, Dec 2013/Jan 2014 by Lori Longbotham

    • 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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Notes about Recipes in this book

  • 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.

  • Port and cranberry sauce

    • apattin on January 13, 2022

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

  • 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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  • 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.