Fine Cooking Magazine, Aug/Sep 2014

  • Grilled fairy tale eggplant with rosemary garlic oil

    Grilled fairy tale eggplant with rosemary garlic oil (page 12)

    from Fine Cooking Magazine, Aug/Sep 2014 Fine Cooking Magazine, Aug/Sep 2014

    • Categories: Dressings & marinades; Grills & BBQ; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: fairy tale eggplants; olive oil; garlic; rosemary
    • Accompaniments: Turkish lamb köfte
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Notes about Recipes in this book

  • Moroccan chicken burgers with feta and carrot slaw

    • SACarlson on July 13, 2014

      This is nice made with ground turkey as well.

    • joyous on July 20, 2014

      Tasty but the burger was very wet -- one patty stuck to the grill and fell through the grates. Maybe add breadcrumbs next time?

  • Smoked trout, egg, and horseradish tartines

    • Yildiz100 on October 20, 2015

      This was delicious. I made some changes, but the basic flavors were the same. I did not blend the topping into a salad. Instead, I just layered the eggs and trout. I omitted the mayo and just used the horseradish and sour cream. I put a bit directly on the bread and then topped the tartines with the remainder. I accidently omitted the peppers but I don't think they were missed. I thought the egg/trout/horseradish combo was delicious and the radishes were an excellent crunchy compliment. This makes a great breakfast!

    • chezlarios on January 09, 2022

      Used 200g trout, 2 hard-boiled eggs, a small packet of wasabi that I had on hand instead of radish, and the four radishes that were languishing in my balcony planter. Was quick and easy. Bf gives this 4 stars.

  • Baja fried fish tacos

    • Rinshin on April 26, 2015

      This was such a hit for a small gathering of friends. The taste was just right but we did offer 3 other salsas on the side. Used both cod and halibut. I grilled the tortillas on the stove top right before serving.

  • Summer tomato jam

    • kbrooks on May 28, 2025

      Excellent tomato jam. Can be made spicy or not. All kinds of uses. Keeps for 2 months in the fridge.

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  • Published Aug 01 2014
  • 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.