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April/May 2012

April/May 2012
Softcover Magazine
Feature Articles

Page

FRENCH ROAST
by Arlene Jacobs
This centuries-old cooking technique gives you a succulent, mouthwatering roast with a built-in side dish

38
PIZZA—YOUR WAY, ANY DAY
by Zoë François and Jeff Hertzberg
Mix the dough ahead and your favorite pizza is easy to make at home, even on a weeknight

44
THE CARROT 2-STEP
by Susie Middleton
For the tastiest carrots, give this brown-and-steam method a whirl

52
SHRIMP COCKTAIL
by Michael Lomonaco and Gina Chersevani
Make the iconic poached shrimp appetizer or recreate it as a frosty gin cocktail

58
CRÊPES
by Martha Holmberg
With a stash of these thin pancakes in the freezer or fridge, you have a delicious head start on any meal of the day

62/B>
BEEF RENDANG
by Susheela Raghavan
This traditional Malaysian dish features beef simmered in a fragrant sauce of coconut milk, chiles, and spices. Here's your step-by-step guide to making it.

68
ASPARAGUS IN TEN
by Allison Ehri Kreitler
Ten-minute recipes for cooking with this beloved spring vegetable

72
LEMON MERINGUE PIE
Baking expert Carole Walter reveals the secrets to getting this classic dessert just right

78


Departments

Page
FAST AND FRESH
Make it tonight: just 30 minutes to dinner, start to finish

12
MARKETPLACE
Try this: Chayote
What we're cooking now: Avocado, baby artichokes, cilantro, ginger, leeks, peas, radishes, ramps, rhubarb, sugar snap peas, watercress
Big buy cooking: Spinach

19
FOOD SCIENCE
The science of vinegar

24
GREAT FINDS
Our latest buys for the kitchen and table

26
COOK STORY
The perfection of butter cookies

28
REPERTOIRE
Scrambled eggs

30
THE GOOD LIFE
A fresh look at food coloring

34
DRINKS
Aromatic white wines: spring in a glass

36
TEST KITCHEN
Tips, techniques, equipment, ingredients, and more, from our experts

85
In every issue

Page
READERS' LETTERS

6
CONTRIBUTORS

8
FINECOOKING.COM

10
NUTRITION

93
WHERE TO BUY IT

95
MENUS

97
RECIPE INDEX

98
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Details

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Feature Articles

Page

FRENCH ROAST
by Arlene Jacobs
This centuries-old cooking technique gives you a succulent, mouthwatering roast with a built-in side dish

38
PIZZA—YOUR WAY, ANY DAY
by Zoë François and Jeff Hertzberg
Mix the dough ahead and your favorite pizza is easy to make at home, even on a weeknight

44
THE CARROT 2-STEP
by Susie Middleton
For the tastiest carrots, give this brown-and-steam method a whirl

52
SHRIMP COCKTAIL
by Michael Lomonaco and Gina Chersevani
Make the iconic poached shrimp appetizer or recreate it as a frosty gin cocktail

58
CRÊPES
by Martha Holmberg
With a stash of these thin pancakes in the freezer or fridge, you have a delicious head start on any meal of the day

62/B>
BEEF RENDANG
by Susheela Raghavan
This traditional Malaysian dish features beef simmered in a fragrant sauce of coconut milk, chiles, and spices. Here's your step-by-step guide to making it.

68
ASPARAGUS IN TEN
by Allison Ehri Kreitler
Ten-minute recipes for cooking with this beloved spring vegetable

72
LEMON MERINGUE PIE
Baking expert Carole Walter reveals the secrets to getting this classic dessert just right

78


Departments

Page
FAST AND FRESH
Make it tonight: just 30 minutes to dinner, start to finish

12
MARKETPLACE
Try this: Chayote
What we're cooking now: Avocado, baby artichokes, cilantro, ginger, leeks, peas, radishes, ramps, rhubarb, sugar snap peas, watercress
Big buy cooking: Spinach

19
FOOD SCIENCE
The science of vinegar

24
GREAT FINDS
Our latest buys for the kitchen and table

26
COOK STORY
The perfection of butter cookies

28
REPERTOIRE
Scrambled eggs

30
THE GOOD LIFE
A fresh look at food coloring

34
DRINKS
Aromatic white wines: spring in a glass

36
TEST KITCHEN
Tips, techniques, equipment, ingredients, and more, from our experts

85
In every issue

Page
READERS' LETTERS

6
CONTRIBUTORS

8
FINECOOKING.COM

10
NUTRITION

93
WHERE TO BUY IT

95
MENUS

97
RECIPE INDEX

98
Additional Information

Additional Information

Table Of Contents
Feature Articles

Page

FRENCH ROAST
by Arlene Jacobs
This centuries-old cooking technique gives you a succulent, mouthwatering roast with a built-in side dish

38
PIZZA—YOUR WAY, ANY DAY
by Zoë François and Jeff Hertzberg
Mix the dough ahead and your favorite pizza is easy to make at home, even on a weeknight

44
THE CARROT 2-STEP
by Susie Middleton
For the tastiest carrots, give this brown-and-steam method a whirl

52
SHRIMP COCKTAIL
by Michael Lomonaco and Gina Chersevani
Make the iconic poached shrimp appetizer or recreate it as a frosty gin cocktail

58
CRÊPES
by Martha Holmberg
With a stash of these thin pancakes in the freezer or fridge, you have a delicious head start on any meal of the day

62/B>
BEEF RENDANG
by Susheela Raghavan
This traditional Malaysian dish features beef simmered in a fragrant sauce of coconut milk, chiles, and spices. Here's your step-by-step guide to making it.

68
ASPARAGUS IN TEN
by Allison Ehri Kreitler
Ten-minute recipes for cooking with this beloved spring vegetable

72
LEMON MERINGUE PIE
Baking expert Carole Walter reveals the secrets to getting this classic dessert just right

78


Departments

Page
FAST AND FRESH
Make it tonight: just 30 minutes to dinner, start to finish

12
MARKETPLACE
Try this: Chayote
What we're cooking now: Avocado, baby artichokes, cilantro, ginger, leeks, peas, radishes, ramps, rhubarb, sugar snap peas, watercress
Big buy cooking: Spinach

19
FOOD SCIENCE
The science of vinegar

24
GREAT FINDS
Our latest buys for the kitchen and table

26
COOK STORY
The perfection of butter cookies

28
REPERTOIRE
Scrambled eggs

30
THE GOOD LIFE
A fresh look at food coloring

34
DRINKS
Aromatic white wines: spring in a glass

36
TEST KITCHEN
Tips, techniques, equipment, ingredients, and more, from our experts

85
In every issue

Page
READERS' LETTERS

6
CONTRIBUTORS

8
FINECOOKING.COM

10
NUTRITION

93
WHERE TO BUY IT

95
MENUS

97
RECIPE INDEX

98
Intro No
Author No
Extra No
Spine Copy No
Publication Year No
Dimensions No
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Photo No
Cover Softcover Magazine
Format Magazine
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