TheBestofFineCookingCookFreshFall2015.pdf

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CookFresh
Healthy Harvest Favorites
Seasonal
Casseroles
THE
BEST
OF
Kale, collards, chard & more
EAT YOUR
Greens
Weeknight
Dinners
Easy Roasted
Vegetables
Classic
Autumn Pies
All About
Brussels
Sprouts
Tomato
Tart,
p. 13
COOKFRESH FALL 2015
www.finecooking.com
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RECIPES
USING OUR
EXTRA VIRGIN
OLIVE OIL
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COLAVITA.COM
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facebook.com/ColavitaOliveOil
youtube.com/ColavitaOliveOil
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pinterest.com/ColavitaEvoo
@ColavitaEVOO
C O O K F R E S H FA L L 2 0 1 5 , N O. 1 0 7
contents
Transform in-season ingredients
into warming comfort food.
F E AT U R E S
26
seasonal soups
& stews
chicken thighs
on the grill
56
68
This classic fall drink is fantastic
in sauces, glazes, and fillings.
cider rules
84
36
More flavorful than chicken
breasts, boneless thighs cook
quickly and stay juicy.
Often overlooked (and over-
cooked), kale, collards, and
mustard greens taste best
raw or quickly cooked.
eat your greens
Roasted vegetables become
vibrant side dishes when tossed with
flavorful finishing ingredients.
zesty roasted
vegetable
combinations
88
76
42
53
Discover the nutty, sweet side
of fresh Brussels sprouts.
sprout love
With edible seeds, creamy
flesh, and a shell that doubles as
a serving vessel, pumpkin may be
fall’s most versatile ingredient.
the great pumpkin
Delight your guests with the flavors
of fall in this warming meal.
an autumn
harvest menu
98
Learn to make this simple
Italian classic.
linguine with
clam sauce
For desserts that are just right for
the season, learn our secrets to the
flakiest crusts and tastiest fillings.
classic fall pies
Collard Greens with
Spiced Pears and
Almonds, p. 73
4
C O O K F R E S H FA L L 2 0 1 5
117
23
117
122
122
108
D E PA R T M E N T S
6 Welcome
8 On the Web
11 Make It Tonight
18 The Good Life
Fast and fresh meals, any night
of the week.
22 Try This
Discover two seasonal
ingredients and learn the best
ways to cook with them.
108 Test Kitchen
114 Credits
117 Sources
118 Nutrition
Tips, techniques, ingredients.
These days, gluten-free products, menus,
and diet books are everywhere. Ellie Krieger
explains what’s behind the trend.
Golden on the outside and creamy on the
inside, classic twice-baked potatoes are a
perennial favorite.
20 Repertoire
120 Recipe Index
122 What We’re Cooking Now
Twelve ways to use four seasonal
ingredients we can’t get enough of.
Pp
Cover photography by Scott Phillips; food styling by Ronne Day.
www.finecooking.com
F I N E C O O K I N G .C O M
5

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