Fine Cooking Magazine, Feb/Mar 2021

  • Beet hummus (page 7)

    from Fine Cooking Magazine, Feb/Mar 2021 Fine Cooking Magazine, Feb/Mar 2021

    • Categories: Dips, spreads & salsas; Winter; Middle Eastern; Vegetarian; Vegan
    • Ingredients: canned cannellini beans; cooked beets; tahini; horseradish
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Notes about Recipes in this book

  • Greens, eggs, and ham frittata

    • kbrooks on April 09, 2025

      Easy tasty dish for breakfast, brunch or supper.

  • Orange-brined salmon with kumquats

    • dinnermints on May 09, 2022

      I’ve been eyeing this recipe for some time, and it did not disappoint. The salmon skin was wonderfully crispy and the salmon perfectly cooked. I’m a huge kumquat fan, and here the kumquats are brined, rinsed, and then sautéed with shallots, horseradish, and brown sugar, and the result is a bright flavor bomb. The radicchio & basil bring it all together. I used far less oil - 1 T for the kumquats, 1 T for the salmon - and that was plenty. Can’t wait to make this for company.

  • Chipotle pork tacos

    • Running_with_Wools on August 26, 2021

      This is my new favorite way to make pork tacos. I tried this recipe when I received the magazine and everyone loved it so much, I've made it 4 times since then. I serve it with corn tortillas, Cotilla cheese, shredded purple cabbage, and a green salsa I make by pureeing canned pickled jalapeños with fresh cilantro and avocados. It's a really good combination. Leftovers make great quesadilla or enchilada fillings too.

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  • Published Feb 01 2021
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher Meredith Corporation

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.