Fine Cooking in the New Year
If you’re like me, you’ve already had enough Christmas carols, cookies, turkey and stuffing to last you well into the New Year and it’s not even December yet. It feels like every year the holiday season starts earlier and earlier and it’s all too much. That’s why the newest issue of Fine Cooking is like a breath of fresh air. They’ve skipped the holidays altogether and have rocketed straight into January.
The cover boasts a refreshing plate of cod with mushrooms, garlic and vermouth, accompanied by sides of rice and broccoli, a pleasant change from the turkey and sweet laden covers of nearly every other magazine that is currently on the stands. So what else can you expect to find in this issue of Fine Cooking?
- Seven more quick and delicious weeknight fish recipes. Standouts include Salmon Seared on Bacon with Balsamic Vinegar, Honey and Rosemary, as well as Seared Scallops with Golden Shallot & Grapefruit Sauce.
- Kitchen tips like using a shoe horn to release muffins from their tray and how to infuse your own oils.
- A review of nine different 12-inch skillets to find which one of these essentials was best.
- An Indian inspired menu from appetizer to dessert, filled with warm, comforting spices and exotic flavours. I’m looking forward to trying the Indian-Spiced Chicken with Lime and Cilantro and ending a meal with a Mango Lassi Parfait.
- An infinite number of ways to prepare bread pudding. Personally I don’t see why you’d want to prepare it at all, but to each her own. However, if all bread puddings were made with croissants, brioche or challah bread and included coffee or rum custard bases and add-ins like crystallized ginger or bittersweet chocolate, I might be persuaded to change my mind.
If that’s not enough to convince you, there’s also a guide to gumbo, a gnocchi how-to, a roast pork recipe complete with innovative ways to use up the leftovers and some fun with fennel.
