Fine Cooking Magazine, Oct/Nov 2021

  • Roasted olives with queso fresco

    Roasted olives with queso fresco

    from Fine Cooking Magazine, Oct/Nov 2021 Fine Cooking Magazine, Oct/Nov 2021

    • Categories: Appetizers / starters; Spanish; Vegetarian
    • Ingredients: manzanilla olives with pimentos; jarred pimentos; lemons; rosemary sprigs; crushed red pepper; queso fresco; baguette bread
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  • Plum tart (Zwetschgendatschi)

    • christinezac on November 03, 2021

      Pretty easy and tasty. My plums did not bubble as they may have been too tart. In addition to the honey, I added a mix of shredded coconut and toasted pecans. Then sprinkled with meringue from the leftover egg white. :). Delicious!

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  • Published Oct 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.