Fine Cooking Magazine, Jun/Jul 2018

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    • Categories: Sandwiches & burgers; Main course; Summer
    • Ingredients: tomatillos; panko breadcrumbs; bacon; Bibb lettuce; hard rolls; chipotle mayonnaise
    • Categories: Salads; Side dish; Summer; Vegetarian
    • Ingredients: watermelons; oranges; mint; goat cheese
    • Categories: Sauces for desserts; Summer; Vegan
    • Ingredients: blueberries; lemons; thyme
    • Categories: Main course; Side dish; Summer; Vegetarian
    • Ingredients: summer squash; cherry tomatoes; basil pesto; basil
    • Categories: Dips, spreads & salsas; Summer; Middle Eastern; Vegetarian; Vegan
    • Ingredients: garlic scapes; ground cumin; canned chickpeas; tahini; soy sauce
    • Categories: Side dish; Summer; Vegetarian; Vegan
    • Ingredients: broccoli rabe; garlic; vegetable broth; dried red pepper flakes
    • Categories: Main course; Summer
    • Ingredients: whole trout; Worcestershire sauce; thyme; honey; pickled cipollini onions
  • Martini Marseillaise
    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; French
    • Ingredients: vodka; St. Germain liqueur; extra-dry vermouth; sage; lemons
  • St-Germain sunset
    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: Campari; St. Germain liqueur; Lillet Blanc; Rose's Lime Juice; sparkling wine
  • The Moulin Rouge
    • Categories: Cocktails / drinks (with alcohol); French
    • Ingredients: sanding sugar; freeze-dried raspberries; limes; St. Germain liqueur; white rum; framboise; Chartreuse; sparkling water
  • St-Germain custard and roasted grape parfaits
    • Categories: Mousses, trifles, custards & creams; Dessert; Summer
    • Ingredients: half and half cream; vanilla beans; egg yolks; St. Germain liqueur; seedless red grapes; seedless green grapes; Greek yogurt; almond biscotti; mint
  • Linguine with clams, bacon, and tarragon
    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Summer; Cooking for 1 or 2
    • Ingredients: bacon; garlic; dried red pepper flakes; littleneck clams; dry white vermouth; linguine pasta; tarragon
  • Tandoori lamb kebabs
  • Crunchy polenta fries with Sriracha mayo
    • Categories: Quick / easy; Side dish; Vegetarian
    • Ingredients: tube polenta; peanut oil; panko breadcrumbs; Grana Padano cheese; parsley; Sriracha mayonnaise
  • Samosa mashed potatoes
    • Categories: Quick / easy; Side dish; Indian; Vegetarian
    • Ingredients: frozen peas; potatoes; fresh ginger; garam masala; turmeric; ground cumin; ground cayenne pepper; heavy cream; cilantro
    • Accompaniments: Tandoori lamb kebabs
  • Orzo with tomatoes, cucumber, and feta
    • Categories: Pasta, doughs & sauces; Quick / easy; Side dish; Vegetarian
    • Ingredients: orzo pasta; cucumbers; grape tomatoes; parsley; mint; basil; sweet onions; feta cheese
  • Chicken cabbage salad with basil, cilantro, and cashews
    • Categories: Quick / easy; Salads; Main course; Summer; Picnics & outdoors
    • Ingredients: seasoned rice vinegar; fish sauce; dried red pepper flakes; purple cabbage; cooked chicken meat; scallions; basil; cilantro; roasted salted cashew nuts
  • Cheddar-zucchini pancakes with poached eggs
    • Categories: Egg dishes; Quick / easy; Appetizers / starters; Breakfast / brunch; Lunch; Main course; Vegetarian
    • Ingredients: zucchini; scallions; all-purpose flour; cheddar cheese; eggs; apple cider vinegar
    • Accompaniments: Fruity wheat berry salad
  • The chile Philly panini
    • Categories: Quick / easy; Sandwiches & burgers; Main course; Cooking for 1 or 2; American
    • Ingredients: mayonnaise; canned chipotle chiles in adobo sauce; limes; cilantro; ground cumin; roast beef; red peppers; poblano chiles; sweet onions; rustic bread; provolone cheese
  • Grilled sea bass with roasted oysters
    • Categories: Grills & BBQ; Main course
    • Ingredients: cilantro; basil; grapeseed oil; pine nuts; kaffir lime leaves; Champagne vinegar; yuzu kosho; fresh ginger; olive oil; whole sea bass; fennel; leeks; multicolored cherry tomatoes; tamari; lemons; oranges; limes; oysters
  • Apple, fennel, and berry strudel
    • Categories: Pies, tarts & pastries; Dessert; Entertaining & parties; Cooking for a crowd
    • Ingredients: granulated sugar; rhubarb; fennel; tart apples; raspberries; dried tart cherries; phyllo dough; butter; breadcrumbs; vanilla beans; ground cinnamon
    • Categories: Spice / herb blends & rubs
    • Ingredients: granulated sugar; vanilla beans; ground cinnamon
  • Spicy Mexican burger
    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: dried guajillo chiles; apple cider vinegar; sweet paprika; ground ancho chiles; garlic powder; onion powder; dried oregano; ground coriander; ground cumin; nutmeg; ground beef; Monterey Jack cheese; Portuguese rolls; pico de gallo
  • "Ham" burger with onions and Gruyère
    • Categories: Sandwiches & burgers; Sauces, general; Main course
    • Ingredients: allspice berries; whole cloves; juniper berries; carrots; onions; thyme; parsley; bay leaves; pork butt; egg yolks; yellow onions; Gruyère cheese; hamburger buns
  • Buddha karma burger
    • Categories: Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: white vinegar; jalapeño chiles; cilantro; parsley; cooked sweet potato; ground cinnamon; extra-firm tofu; yellow onions; bouillon cubes; curry powder; chives; white balsamic vinegar; tomato paste; ground cumin; ground cayenne pepper; ground ginger; panko breadcrumbs; cooked brown rice; hamburger buns; avocados; garlic

Notes about this book

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Notes about Recipes in this book

  • Cheddar-zucchini pancakes with poached eggs

    • mjperkins on April 12, 2020

      Served with hummus and microgreens

    • okcook on July 04, 2018

      The recipe makes a lot. I made a half recipe. Pretty easy to make and the cooking instructions are bang on. My husband thought they were a little bland. We had the last of them with some chutney and that helped. One could put some curry powder or chili powder or paprika in the batter. A recipe to experiment with.

  • Grilled salmon with red-miso glaze and nectarine-Thai basil relish

    • Laura on August 06, 2022

      Made this for a late lunch yesterday and we both enjoyed it. I made it with 4-oz fillets (rather than 6 oz) of Coho salmon, so was mindful of over-cooking. I used a gas grill and followed the directions for gas by lighting the center burners on med-high. The prescribed cook time for 6-oz was 8-10 mins, so I set the timer for 7 mins. At 7 mins, the fish was still raw on the inside. Turned up the heat to high and continued cooking to 12 mins total. The fish was perfectly cooked and very moist and juicy. The glaze added some umami but was otherwise too sweet — next time I’d skip the honey and follow Avocet’s idea of a pinch of sugar. (Also for the relish.) Finally, the real reason I chose this recipe was because of the Thai basil — my favorite fresh herb — so I doubled the basil and it really made a big difference.

    • Avocet on August 02, 2020

      Excellent dish. I did make some changes according to what was on hand, and to our taste. Didn't have red miso, so used white miso and reduced the amount of honey in the marinade. Also used chile garlic sauce instead of sirracha. For the relish, used peaches instead of nectarines, reduced honey to one teaspoon (next time will leave out honey and just use a pinch or two of sugar), increased the amount of lime juice and didn't use any olive oil. Broiled in the oven until part way done and finished at 350. Served with Thai black sticky rice.

  • Blue cheese dressing

    • Rinshin on September 15, 2018

      Perfectly tasty dressing. Added much more black pepper for my taste. Used gorgonzola.

  • St-Germain sunset

    • anya_sf on July 17, 2020

      Very pretty drink, and really tasty too. I didn't have Rose's lime juice, so I used fresh lime juice plus 1/4 tsp superfine sugar (for 1 drink).

    • MissKoo on July 16, 2020

      A wonderfully refreshing cocktail on a hot summer day. And pretty, too. Good prelude to a brunch or evening cocktails and a nosh. Expensive, though, if you don't keep a well-stocked liquor cabinet with St-Germain, Campari, Lillet, and Sparkling Wine.

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  • Published Jun 01 2018
  • Format Magazine
  • Page Count 110
  • 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.