Fine Cooking Magazine, Feb/Mar 2016

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Catalan stewed lamb with potatoes and green olives (Estofat de corder amb patates i olives verdes)

    • okcook on February 01, 2016

      Easy, rustic recipe. I used a very rich beef stock as the cooking liquid and that really made a difference. Served some snap peas along side for a complete and filling meal.

  • Braised short ribs and celery with celery seed polenta

    • Rinshin on November 02, 2021

      Unusual mixing of ingredients such as shiitake mushrooms with lemon peel, dijon mustard and celery seed made me curious to try this braised beef short rib recipe and glad I did. Best to scrape off the outer fibrous celery layer because of its length makes it hard to eat. I would keep them to 2 “ diagonal slices instead of 3”. Shiitake mushrooms tasted wonderful cooked this way. Instead of goat cheese in polenta, I used ricotta cheese to keep it more neutral to go with rich and savory braise gravy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Feb 01 2016
  • Format Magazine
  • Page Count 98
  • 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.