Fine Cooking Magazine, Dec 2018/Jan 2019: Special Holiday Issue

  • Springerle (page 8)

    from Fine Cooking Magazine, Dec 2018/Jan 2019: Special Holiday Issue Fine Cooking Magazine, Dec 2018/Jan 2019

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; German
    • Ingredients: eggs; granulated sugar; almond extract; all-purpose flour; aniseed
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Notes about Recipes in this book

  • Orange, olive oil, and rosemary cake

    • zabeta on May 09, 2021

      I've used both the called-for créme fraîche as well as sour cream as a substitute - both worked just fine. Instead of serving with the créme fraîche, I made whipped cream to go with the syrup, which was great.

  • Orzo with shrimp, tomato, and marinated feta

    • sdeathe on April 03, 2021

      A very good use of this favourite tomato, feta, and shrimp combination. Not difficult or time consuming, and a chance to use orzo.

  • Pappardelle with rose harissa, black olives, and capers

    • hirsheys on April 27, 2019

      This is a very simple dish to prepare that I chose because I had some grape tomatoes needing to be used up. You basically caramelize some onion (which went pretty fast, actually, since the heat is set fairly high), then add harissa (I didn't have the rose kind), halved tomatoes, halved kalamatas (I coarsely chopped them), some capers, and a little salt, then cook it all down into a nice sauce (adding in a little chopped parsley). You're supposed to serve with a dollop of yogurt, which is interesting. I used the mild harissa that's open in my fridge for this, and really wished it was spicy instead. I also didn't have pappardelle, so I used this dish as an excuse to use some interesting mixed shape pasta I had in my pantry. (It worked well.) The dish itself is quite nice, but it doesn't taste all that different from a standard puttanesca and I think I prefer my own recipe to this one.

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  • Published Dec 01 2018
  • Format Magazine
  • Page Count 102
  • 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.