Savor the Season – as late summer becomes fall, the farmers’ markets and groceries fill with autumn favorites—squash, apples, beets, and more. This special issue of Fine Cooking will inspire you to transform that gorgeous produce into delicious dishes. Take fall vegetables to the grill (check out the Charred Kale Salad on p. 36), make dozens of fresh dinners (Spicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa on p. 75, for one), and indulge in fruity sweets (such as the Free-Form Pear Tarts on p. 71). To make healthier eating easier, we’ve provided icons to help you identify which recipes fit your eating and cooking style, from vegetarian to wheat-free to make ahead (see box at right). So, head to the market and stock up. With the ideas in these pages, you’ll be ready to shop, cook, and eat the best of the season.

The Best of Fine Cooking – CookFresh Fall 2016-P2P

English | 108 pages | True PDF | 112,33 MB