The Best of Fine Cooking,CookFresh (Fall 2014)

  • Tilapia with scallions and black bean sauce

    Tilapia with scallions and black bean sauce (page 11)

    from The Best of Fine Cooking,CookFresh (Fall 2014) The Best of Fine Cooking,CookFresh (Fall 2014) by Jay Weinstein

    • Categories: Sauces for fish; Quick / easy; Main course; Fall / autumn; Chinese
    • Ingredients: black bean sauce with garlic; oyster sauce; low sodium soy sauce; sesame oil; rice vinegar; tilapia; long grain rice; peanut oil; scallions; Asian chile sauce
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Notes about this book

  • chawkins on November 23, 2014

    Page 103 - Jamaican-spiced pumpkin pie. A nice alternative to the regular pumpkin pie. I don't have spiced rum so just used regular rum. The store I went to did not carry my favorite brand of coconut milk, so I just got what was on sale, may be because of that the coconut flavor is not very noticeable, but you can definitely taste the rum. I also used an oil-crust instead of the all-butter crust, making this a dairy-free dessert.

  • chawkins on October 09, 2014

    Page 102 - Apple-pear cobbler with crisp brown sugar-pecan topping. Very good. The only spice used is ginger, both fresh and powder. The pecan provided crunch for the topping. I used ginger gold apples and Bartlett pears, did not have apple jack and apple cider, so used apple juice, did not have enough pecan, so mixed in a little bit of walnuts.

Notes about Recipes in this book

  • Smoky pork chili with black-eyed peas

    • ingabritt on June 01, 2017

      I replaced the Ancho and New Mexico chiles with poblano chiles, which I roasted along with everything else in the first step. Delicious!

    • chawkins on January 09, 2023

      Very good. I used one and a third cup of dried peas cooked in the IP, had no dried New Mexico chiles, so used guajillo instead.

  • Butternut squash, apple, leek, and potato gratin with a cheddar crust

    • chawkins on January 23, 2023

      Very good, but some what fussy because you have to precook the leek and then the apple separately before assembly. I used home grown squash, gala apples and russet potatoes because those were what I had on hand.

  • Sweet potato-russet potato gratin with horseradish and a Dijon crust

    • Rinshin on March 03, 2019

      Unusual flavor addition for potato gratin. The horseradish and Dijon mustard flavor was very nice with sweet potato and potato. I liked the mixture of cream with chicken stock instead of all dairy. The cheese part was very minimal with Parmesan only. Went well with fried chicken.

    • chawkins on January 07, 2023

      Made this again, halved the recipe and followed the recipe exactly this time except accidentally doubled the cheese in the crust. Turned out real well. Not overly cheesy.

  • Hot garlicky shrimp with aparagus and lemon

    • Janettes on November 13, 2018

      Delicious served with Gavi

  • Cranberry bread

    • Frogcake on December 11, 2018

      Yummy- I replaced the butter with canola (no butter in my house). Could sprinkle with nuts and seeds in place of the glaze but I really love the glaze. So nice for an office party.

  • Delicata squash with caramelized shallots and sherry

    • Avocet on October 16, 2015

      Good, but we thought we would have liked it better without the sherry. I used a dry sherry, but a sweeter sherry might have worked better.

  • Green beans with mustard-tarragon vinaigrette

    • Avocet on August 10, 2021

      Excellent, and very easy. I find a half recipe for the dressinf is sufficient for the stated amount of beans.

  • Twice-baked sweet potatoes with leeks and sausage

    • Barb_N on February 07, 2026

      I’m not sure how I came across this recipe. It is on my bookshelf but I don’t have the publication. Regardless, I was looking for a recipe to use leeks and the melted leek pasta dish did not excite me. I couldn’t picture mixing the sweet potato center with the leek sausage mix. A weird combination. I cut a cross in the tops of the sweet potatoes and tucked the filling in that way. This fit the bill for a Friday night, using ingredients I had on hand but I don’t think I’ll make it again.

  • Brown sugar spice cookies

    • eliza on November 20, 2015

      This is one of my standby cookies for the Christmas season. They are easy to make, taste great and look good on a cookie plate (I prefer more rustic looking cookies at Christmas so these fit in well). I make them ahead, store in the fridge, and slice and bake when I have time. Excellent taste and texture.

    • Aggie92 on December 13, 2016

      Delicious. I was a little apprehensive about adding the black pepper, but I'm glad that I did. It seems to really enhance the flavor of the other spices. May consider using black walnuts next time. My cookies spread a bit and don't look nearly as nice as the picture. Not sure if that is a high altitude problem or not. Regardless they are yummy!

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  • Published Sep 01 2014
  • Format Magazine
  • Page Count 124
  • Language English
  • Countries United States

Publishers Text

Good food made fresh daily! That’s what Fine Cooking does best and it’s the focus of our popular CookFresh series. This latest issue of CookFresh continues that tradition, treating you to exciting recipes featuring seasonal ingredients: kale, cranberries, potatoes, parsnips, rutabagas, and more.

Fresh kale – not just for salad any more. Yes, kale, a green that’s long been overlooked, is being rediscovered for its nutritional value and fast becoming a favorite with chefs, foodies, and everyday cooks. CookFresh showcases the versatility of kale with delicious recipes for soups, salads, and sides – plus main dishes like Kale and Choriza Frittata.

Cranberries – not just for sauce, and never canned. You’ll be amazed at the sweet and savory ways you can use cranberries in salads and salsas, muffins and pound cake, and piquant main dishes like Cranberry Honey-glazed Chicken. We even include the recipe for a traditional cranberry shrub – no, it’s not a bush, it’s a tart and tangy cocktail!

Celebrate the rich and robust flavors of the harvest. As the days grow shorter and the temperature drops, treat family and friends to fresh takes on comfort food and autumn side dishes that just may steal the show, including:

  • Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa
  • Macaroni and Cheese with Spinach and Feta
  • Twice-Baked Potatoes with Leeks and Sausage
  • Roasted Parsnips with Cinnamon and Coriander
  • Potato and Rutabaga Gratin with Blue Cheese
  • Gingerbread Cake with Root Beer Poached Pears
     

Simple. Satisfying. And made-from-scratch! CookFresh continues to delight home cooks with easy, home-made dishes that are perfect for busy weeknights and sophisticated enough for guests. Best of all, it includes tips, techniques, and fresh ideas for what’s abundant at this time of year. Enjoy the harvest with vegetable gratins, a special bread stuffing, rustic mashed potatoes, and a surprising new take on chili!