The debut of CookFresh for winter. With the trend toward cooking with fresh ingredients, our CookFresh series is more popular than ever. And, now, this first-ever winter issue is packed with creative ways to eat healthier using what’s fresh in the winter market: bananas, Brussels sprouts, parsnips, beans, root vegetables, squash, and more.
Winter comfort food – same satisfying dishes just a little lighter! This inspiring issue of CookFresh features delicious recipes for favorite stick-to-your-ribs dishes such as: pork lo mein, beef ragu, fried chicken, and chili. Substituting lighter seasonal ingredients such as sweet potatoes, chickpeas, and spaghetti squash, allows you to lighten up these dishes while enjoying the rich flavors and soul-warming satisfaction you crave.
Ten delicious dinners feature seasonal foods. Just because the temperature is dropping doesn’t mean you can’t continue to enjoy meals sparked with fresh flavor. CookFresh offers ten fabulous meals sure to delight family and friends, including: Lamb-and-Feta Stuffed Cabbage, Pomegranate-Orange Chicken, a tasty Broiled Salmon with White Bean and Kale Ragout, and so much more!
Fruity desserts – the sweetest ending to a perfect meal. And, yes, it may be winter, but it’s the perfect time to celebrate with desserts that feature seasonal fruits at their peak, such as clementines, oranges, pineapples, and, of course, bananas. From juicy pears poached in red wine to a gorgeous cranberry tart, you’ll discover lots of luscious ways to enjoy winter’s bounty.
Plus delicious extras! Along with triple-tested recipes, CookFresh includes features on warm salads for winter, pot roast cooking without recipes, classic creamed spinach, a look at new varieties of beans, and, as always, plenty of great ideas for fresh, quick weeknight meals.
- Additional Information
Table Of Contents No Video No Author Editors of Fine Cooking Publication Year 2012 Dimensions No Pages 124 Photo No Drawings No Extra No Other Formats No Format Magazine Cover No
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