Fine Cooking – February-March 2022
English | 102 pages | pdf | 233.09 MB
Welcome at Fine Cooking magazine February-March 2022 issue
What comes to mind when you think of fine dining? Pressed white linens? Silver-plated flatware? Cheese carts and uptight waiters in white gloves? While that may remain true in some places, there’s been a seismic shift in recent years in what we consider fine in the culinary world. And that’s something we’ve happily embraced. Here at Fine Cooking, our commitment to fine refers to quality—as in tried-and-tested recipes, foolproof techniques, and expert guidance. But stuffy? That’s not part of our equation.
This magazine issue we’re leaning into the kinds of dishes we deem more than fine— even if they might never pass some arbitrary fine dining test. Danielle Centoni invites us to explore schupfnudlen, finger-shape potato dumplings from Austria and southern Germany. Once you learn the basicblueprint, you’ll find a million ways to use them, from a side for sopping up a rich and juicy red wine-braised pot roast (p. 80) to a buckwheat rendition in miso brown butter sauce (p. 79) that stands on its own.
Pie for supper is one of the most satisfying ways to get dinner on the table in one dish, as Liz Pearson shows us. Mini Chicken Curry Pies with Cashew Crust (p. 61) turn the notion of ho-hum chicken pot pie on its head, and Mushroom, Leek, and Walnut Phyllo Pie (p. 62) would make a worthy dinner-party centerpiece.
And if you haven���t found yourself overly excited about muffins in a while (we don’t blame you), Laura Rege’s “Mad for Muffins” (p. 82) should have you jumping to tie on an apron and bust out the mixing bowls. Pro tip: Start with the Butternut-Oat Morning Glory Muffins (p. 87)—they’re a game-changer. Sure, we love an occasion to break out the fancy china and crystal stemware, but who says an unassuming meal isn’t reason enough? Sometimes a humble dish expertly crafted with the best ingredients is just fine by us.