Fine Cooking Magazine, Oct/Nov 1995

  • Ginger-citrus marinade (page 32)

    from Fine Cooking Magazine, Oct/Nov 1995 Fine Cooking Magazine, Oct/Nov 1995 by Abigail Johnson Dodge

    • Categories: Dressings & marinades; Vegetarian
    • Ingredients: canola oil; scallions; oranges; lemons; honey; fresh ginger; lime zest
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  • Braised veal shanks with Moroccan spices

    • Nancy402 on January 14, 2025

      An oldie but a goodie. This is a fabulous recipe for braised veal shanks. The whole menu is a classic, with great side dishes to complement the main event. Returning to it once again almost 30 years after I first made it, I am reminded of how great Fine Cooking magazine was.

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  • ISSN 1072-5121
  • Published Oct 01 1995
  • 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.

This magazine is no longer published.