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Fine Cooking Magazine, Dec 2015/Jan 2016

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Notes about this book

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Notes about Recipes in this book

  • Rosemary and orange slow-roasted duck

    • wodtke on February 10, 2016

      An interesting recipe. It involves cooking the duck at the usual temperature but much longer than usual, relying on the duck's copious fat to keep the meat from drying out. I'd say it worked fairly well, though I think I'd probably revert to normal times in the future. worth trying.

  • Lemongrass chicken meatballs in green curry broth

    • okcook on February 09, 2016

      I got lazy and just cooked the chicken thighs in meatball sized pieces! I thought the ingredient flavours would be good and they were. I added more jalapeños. Easy to make but watch the boat motor technique.....need to have a deep enough cooking vessel that you don't splash your sauce all over the kitchen. I served it over the top of some thin rice noodles.

    • eliza on January 19, 2017

      Very good. I made some changes due to personal preference; I increased the spice with some Asian chili garlic sauce and added more lime juice and one lime leaf to the sauce. The sauce was a bit too rich for me so I would reduce the coconut milk if I made this again. The sauce can be done ahead of time (up to the pureeing stage) making the dish much quicker to prepare, otherwise this is a bit time consuming. Final verdict; I like my Thai curry recipe from my 30 minutes and Light book better so will probably stick to that in the future.

  • Butternut squash with kale and dried cranberries

    • mjperkins on September 20, 2016

      Can be prepared in two stages. Butternut squash can roasted ahead.

  • Dukkah-spiced popcorn

    • okcook on November 30, 2015

      We did not care for this at all. The basic popcorn instructions worked well. We usually do hot air popcorn. This popcorn wasn't oily, and you get that lovely 'popcorn' smell in the kitchen. The recipe called for 6 tablespoons of Dukkah to be tossed into the popcorn. After a lot of 'tossing' there was still about 4 tablespoons at the bottom of the bowl. What was on the popcorn was a little over powering and very messy to eat because the Dukkah didn't adhere to the popcorn all that well. I did use the recommended amount of oil to pop and hazel nut oil for finishing. Meh

  • Lemon-iced ginger biscotti

    • Aggie92 on January 14, 2016

      Made these for my annual Christmas cookie packages. Since they were mailed across the country, I left off the icing and called these "Triple Ginger Biscotti". Delicious! Will definitely make again. Had to add an extra 1/2 cup of flour because the dough was way too sticky to shape into logs. The only other change was to use sliced almonds instead of chopped whole ones. High Altitude adjustments (6200 ft): None

    • hillsboroks on December 22, 2016

      Like Aggie92 I also left the icing off because I planned to add them to cookie boxes and trays. These are delicious and sure to please any of your ginger-loving friends and family. I used the whole almonds and they were a bit hard to cut through when cutting the biscotti for the second bake. These are fairly tender biscotti and break more easily than others I've made so I think I would try sliced or chopped almonds next time just to make it easier to slice them without breaking them.

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  • Published Dec 01 2015
  • Format Magazine
  • Page Count 116
  • Language English
  • Countries United States
  • Publisher 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.