Fine Cooking Issue #93
June/July 2008
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 A New England Style Clambake FREE
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A Fourth of July Picnic (coming in June) FREE
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WEB-ONLY RECIPES
Kicked-up condiments for your burgers
 Tomato-Chipotle Ketchup
Roasted Garlic Mustard
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CREATE YOUR OWN RECIPE
This interactive tool guides your kitchen improvisation. You choose the specific ingredients and flavors, and we provide you with the amounts and instructions
Create your own summer vegetable soup (coming June 1)
Create your own rustic fruit tart (coming July 1)
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MASTER CLASS
Experience our new in-depth video series, which breaks complex recipes down into step-by-step demonstrations.
How to make sushi (coming in June)
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NEW BLOG: FARM TO FORK FREE
Join our editors and bloggers as we explore ways of eating local, from joining a CSA/farm co-op to growing your own food.
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ASK THE EXPERTS FREE
Post a question on our forum and get a personal response from a pro within 48 hours
Elizabeth Karmel: Summer grilling beyond burgers and steaks (June 9-23)
Jamie Purviance: Charcoal grilling (June 24 - July 8)
Tony Hill: Choosing, using, and storing spices (July 16-30)
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Fine Cooking Issue #92
April/May 2008
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A Traditional Passover Dinner FREE
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An Easter Buffet for a Crowd FREE
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Mother's Day Lunch
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CREATE YOUR OWN RECIPE
This interactive tool guides your kitchen improvisation. You choose the specific ingredients and flavors, and we provide you with the amounts and instructions
Create your own stir-fry
Create your own bakery-style muffins (coming May 1)
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 How to Shape Pizza FREE
— with Peter Reinhart
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How to Make Calzones FREE
— with Peter Reinhart
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How to Make Stromboli FREE
— with Peter Reinhart
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How to French a Rack of Lamb FREE
— with Jennifer Armentrout
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ASK THE EXPERTS FREE
Post a question on our forum and get a personal response from a pro within 48 hours
Tony Rosenfeld: Weeknight cooking and menu planning (April 14-18)
Linda Stephen and Lisa Waddle: Convection ovens (April 29 - May 13)
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Fine Cooking Issue #91
February/March 2008
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How to Shape Mini Baguettes
A simple technique for making light, crusty French bread in your own kitchen
— with Allison Ehri Kreitler
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How to Shape Épis
The épi is a classic French bread shape named for the stalk of wheat it resembles
— with Allison Ehri Kreitler
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CREATE YOUR OWN RECIPE
This interactive tool guides your kitchen improvisation. You choose the specific ingredients and flavors, and we provide you with the amounts and instructions
Create your own layer cake
Create your own risotto
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EQUIPMENT VIDEOS
Catch our new videos demonstrating tips and tricks for using specialty equipment.
How to Use a Mandoline
How to Use a Pasta Maker
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ASK THE EXPERTS FREE
Post a question on our forum and get a personal response from a pro within 48 hours
Peter Reinhart: Baking with yeast (February 5-19)
Molly Stevens: Braising cuts, tips, and techniques (February 20-March 5)
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 Valentine's Day Menus
Intimate dinners for two
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Fine Cooking Issue #90
January 2008
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Shortcut Ingredients for Weeknight Meals
"From scratch" may be our mantra, but we all keep on hand a few high-quality prepared products for when time is short in the kitchen.
— by Joanne Smart
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Create Your Own Recipe: Bread Pudding
Mix and match your favorite ingredients to create your own bread pudding in this interactive feature (registration required)
— by Joanne Chang
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EQUIPMENT BUYER'S GUIDES
In the market for a new kitchen gadget? Be sure to check out our guides first.
Choosing knives
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Game-Day Buffet
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Hearty Cassoulet Dinner
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Baked Pasta Supper
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Fine Cooking Issue #89
December 2007
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Recipe: Roasted Brussels Sprouts with Brown Butter & Lemon FREE
— by Martha Holmberg
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Recipe: Green Curry with Cod & Green Beans FREE
— by Nancie McDermott
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Mini Quick Breads Make Great Holiday Gifts
These tender and moist tea loaves are packed with warming seasonal flavors
— by Carolyn Weil
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Create Your Own Recipe: Hearty Bean and Vegetable Soups
Mix and match your favorite ingredients to create your own classic soup in this interactive feature (registration required)
— by Molly Stevens
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Exploring Thai Food
Discover the authentic ingredients and iconic dishes of Thailand, plus quick curries for weeknight dinners
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Welcome-Home-and-Relax Dinner
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Hearty Fuel-for-Shopping Lunch
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Showstopping Holiday Dinner
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A Make-Ahead Holiday Brunch
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Fine Cooking Issue #88
October/November 2007
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How to Stuff a Turkey
A safe and delicious method for dressing a turkey
— with Jennifer Armentrout
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How to Truss a Turkey
Create a compact shape with this foolproof tying technique
— with Jennifer Armentrout
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Flavor a Roast Turkey with Butter
Rubbing butter under the skin is a great way to add flavor to a roast turkey
— with Jennifer Armentrout
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Making Gravy from Pan Drippings
Use the turkey drippings and your roasting pan to make a delicious Thanksgiving gravy
— with Jennifer Armentrout
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 Thanksgiving Leftovers
Read an excerpt from Fine Cooking's newest book, How to Cook a Turkey and all the Other Trimmings (coming soon)
by the editors of Fine Cooking
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Side Dish 2007
Winter 2007 (SPECIAL NEWSSTAND-ONLY PUBLICATION)
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A Hearty Short-Rib Dinner for Four
Rich, tender short ribs are the perfect centerpiece to a warming winter menu
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Springtime Celebration
This dinner for eight pairs spring lamb with flavors of the Eastern Mediterranean
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Quick, Easy & Elegant
Olives and garlic give broccoli an Italian feel, which makes it the perfect pairing for halibut wrapped in prosciutto
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Fine Cooking Issue #84
February/March 2007
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10 Delicious Ways with Potatoes
Our favorite bistro potato recipes, including gratins, French fries, and silky purées
by the staff of Fine Cooking
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Weekend Cooking 2007
Winter 2007 (SPECIAL NEWSSTAND-ONLY PUBLICATION)
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Shape Your Pizza -- Thick or Thin
Working the dough right after mixing means no struggle and a tender texture
— by Evan Kleiman
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Braiding Challah
It's easy! Not as simple as "pigtails" but just four repeating moves.
— by Maggie Glezer
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A Hearty Cassoulet Supper
To build a great winter menu around this rich, rustic French stew, start and finish with refreshing salads
— by Jean-Pierre Moullé
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A Leisurely Weekend Brunch
On a weekend morning, delight your friends with a homey menu that everyone will love
— by Nicole Rees
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Fine Cooking Issue #83
January 2007
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Printable Tasting Sheets
If your tasting party involves olive oil, cheese, or chocolate, these downloadable forms will help your guests keep track of their thoughts
— by the staff of Fine Cooking
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Fine Cooking Issue #82
December 2006
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A Juicy Prime Rib for the Holidays: Shopping List and Timeline
To help you get organized, we’ve put together an itemized shopping list and a handy timetable that’ll allow you to build this dinner in steps.
— by Suzanne Goin
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Working with Frozen Phyllo
The key to success is keeping this paper-thin dough from drying out
— with Jessica Bard
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Working with Frozen Puff Pastry
This versatile dough can be used for all kinds of hors d’oeuvre and desserts
— with Jessica Bard
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Cookie Troubleshooting Guide
This handy chart tackles some of the most common cookie calamities.
— by Nicole Rees
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Fine Cooking Issue #81
October/November 2006
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Emergency Fixes for Thanksgiving Disasters
Quick fixes for common Thanksgiving catastrophes and tactics for avoiding them in the first place
— by Kimberly Y. Masibay
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Top 15 Thanksgiving Sides
We chose our favorite Thanksgiving sides, including hearty vegetable gratins and bright cranberry sauces, to add a new twist to your holiday table this year.
— by the staff of Fine Cooking
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Carving a Roast Turkey
Choose a method based on where you're carving -- in the kitchen or at the table
— by Jennifer Armentrout
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Top 10 Weeknight Pasta Favorites
From Spaghetti with Portablellas, Sage & Walnuts to Asian-inspired Shrimp with Spinach & Peanut Noodles, each of these recipes can be made in 45 minutes or less.
— by the staff of Fine Cooking
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Pastas from the Pantry
Our guide for quick pastas from the pantry includes a printable shopping list of ingredients to keep on hand, plus a guide for how to put them together for delicious impromptu dinners.
— by the staff of Fine Cooking
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How to Slice, Dice or Chop an Onion
Simple steps make fast work of all your onion prepping tasks
— by Jennifer Armentrout
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101 Quick and Delicious Recipes 2006
Fall 2006 (SPECIAL NEWSSTAND-ONLY PUBLICATION)
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Segment Citrus Fruits for Salads or Salsas
Free the sections from the membrane for eye appeal and easy eating
— by Michael Louchen
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Chopping and Slicing Fresh Herbs
Cutting fresh herbs opens up their flavor and allows the oils to integrate more fully with other ingredients
— by Jennifer Armentrout
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How to Seed a Mango
Learn the easy technique for removing the seed from this tropical fruit
— by Brian Patterson
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Spicy Pork Chops with Mango-Lime Salsa
Look for thick chops (1-1/4 to 1-1/2 inches thick) for this recipe; they're less likely to dry out during cooking.
— by Chris Schlesinger
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