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CookFresh Fall 2015 (Digital Issue)

CookFresh Fall 2015 (Digital Issue)
by Editors of Fine Cooking
PDF Download

Fall's freshest and most delicious! Let's make the most of the bounty of fresh produce available with the fall harvest. This collection of light, healthy meals from the editors of Fine Cooking offers fabulous recipes using Brussels sprouts, pumpkin, parsnips, squash, sweet potatoes, apples, pears, and more.

Roasted and ready for every meal. Want to add more delicious veggies to your table? We'll show you how to make roasted vegetable sides that are certain to become your favorites. Looking for fresh inspiration for weeknight meals? We've got that, too, with chicken, pork, seafood, and vegetable dishes all covered.

Take a look at just some of what you can enjoy:

  • Apple, Beet, and Walnut Salad with Lemon-Miso Vinaigrette
  • Grilled Rosemary Chicken Thighs with Sweet and Sour Orange Dipping Sauce
  • Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts
  • Roasted Brussels Sprouts with Pomegranate Dressing, Dried Cherries, and Toasted Walnuts
  • Twice-Baked Potatoes with Chorizo and Roasted Red Pepper (and 5 other variations!)
  • Rustic Vegetable Tart with Roasted Butternut Squash, Parsnips, and Brussels Sprouts
  • Pumpkin Panna Cotta with Apple Cider Sauce
  • Plus classic fall pies!

Find the recipes that suit your choices. In addition to Cook Fresh Fall 2015 being a great collection of fresh, flavorful recipes, it also gives you a recipe-by-recipe breakdown of quick, vegetarian, and wheat-free recipes. And you'll get a host of cooking techniques as well as shopping tips for picking the best produce.

Savor the flavor of fall. Download your copy today.

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List Price: $9.99

Today's Price: $8.49

List Price: $9.99

Today's Price: $8.49

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Details

Fall's freshest and most delicious! Let's make the most of the bounty of fresh produce available with the fall harvest. This collection of light, healthy meals from the editors of Fine Cooking offers fabulous recipes using Brussels sprouts, pumpkin, parsnips, squash, sweet potatoes, apples, pears, and more.

Roasted and ready for every meal. Want to add more delicious veggies to your table? We'll show you how to make roasted vegetable sides that are certain to become your favorites. Looking for fresh inspiration for weeknight meals? We've got that, too, with chicken, pork, seafood, and vegetable dishes all covered.

Take a look at just some of what you can enjoy:

  • Apple, Beet, and Walnut Salad with Lemon-Miso Vinaigrette
  • Grilled Rosemary Chicken Thighs with Sweet and Sour Orange Dipping Sauce
  • Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts
  • Roasted Brussels Sprouts with Pomegranate Dressing, Dried Cherries, and Toasted Walnuts
  • Twice-Baked Potatoes with Chorizo and Roasted Red Pepper (and 5 other variations!)
  • Rustic Vegetable Tart with Roasted Butternut Squash, Parsnips, and Brussels Sprouts
  • Pumpkin Panna Cotta with Apple Cider Sauce
  • Plus classic fall pies!

Find the recipes that suit your choices. In addition to Cook Fresh Fall 2015 being a great collection of fresh, flavorful recipes, it also gives you a recipe-by-recipe breakdown of quick, vegetarian, and wheat-free recipes. And you'll get a host of cooking techniques as well as shopping tips for picking the best produce.

Savor the flavor of fall. Download your copy today.

Additional Information

Additional Information

SKU FCG50D52107
Table Of Contents

Make it tonight

  • Apple, Beet, and Walnut Salad with Lemon-Miso Vinaigrette
  • Asian-Style Glazed Salmon with Roasted Mushroom Salad
  • Grilled Brie, Turkey & Pear Sandwiches
  • Baby Greens with Chicken, Dried Cherries, Pears & Pecans
  • Pork Chops with Peach-Ginger Chutney
  • Curried Carrot Soup with Cilantro
  • Farfalle with Sausage and Fennel
  • Chinese Five-Spice-Crusted Duck Breasts
  • Hoisin-Glazed Scallops with Spinach & Cilantro

The Good Life

  • Gluten-Free Buttermilk Pancakes

Repertoire

  • Twice-Baked Potatoes with Cheddar and Chives
  • Twice-Baked Potatoes with Chorizo and Roasted Red Pepper
  • Twice-Baked Potatoes with Caramelized Onion and Blue Cheese
  • Twice-Baked Potatoes with Kale and Bacon
  • Twice-Baked Potatoes with Mushroom and Herb
  • Twice-Baked Potato Halves

Chicken Thighs Take a Turn on the Grill

  • Grilled Five-Spice Chicken Thighs with Soy-Vinegar Sauce
  • and Cilantro
  • Grilled Rosemary Chicken Thighs with Sweet and Sour Orange Dipping Sauce
  • Grilled Tandoori-Style Chicken Thighs
  • Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

Brussels Sprouts

  • Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts
  • Sea Scallops with Brussels Sprouts and Mustard Sauce
  • Brussels Sprouts with Toasted Hazelnut Butter
  • Apple and Brussels Sprouts Hash with Fried Eggs
  • Creamy Brussels Sprout Gratin
  • Chinese-Style Brussels Sprouts with Smoked Almonds, Cilantro, and Basil
  • Rustic Vegetable Tart with Roasted Butternut Squash, Parsnips, and Brussels Sprouts
  • Roasted Brussels Sprouts with Pomegranate Dressing, Dried Cherries, and Toasted Walnuts

Linguine with Clam Sauce

Cider Rules

  • Homemade Apple Cider
  • Cider-Braised Ham
  • Braised Chicken Legs with Cider, Apples, and Mustard
  • Crown Roast of Pork with Fennel-Apple Stuffing and Cider-Bourbon Sauce
  • Cider-Glazed Turnips and Apples with Sage and Bacon
  • Cider and Bacon Baked Beans
  • Apple-Stuffed French Toast with Cider Syrup
  • Apple Cider Pie
  • Pumpkin Panna Cotta With Apple Cider Sauce
  • Turkey Roulade With Apple-Cider Gravy

Seasonal Soups And Stews

  • Parsnip and Parmesan Soup
  • Root Vegetable and Barley Soup With Bacon
  • Cinnamon Beef Noodle Soup
  • Cauliflower, Pear, and Fennel Soup
  • Butternut Squash and Swiss Chard Stew Topped with Puff Pastry
  • Roasted Vegetable Minestrone
  • Sweet Potato and Celery Root Soup
  • Classic Beef Stew

The Great Pumpkin

  • Brown Butter Pumpkin Layer Cake
  • Scallops with Pumpkin and Herbed Orzo
  • Pasta with Pumpkin, Sausage, and Cavolo Nero
  • Roasted Pepitas
  • Pumpkin Soup with Sage and Gruyère Croutons
  • Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa
  • Poblano-Pepita Salsa
  • Pumpkin and Sweet Potato Purée with Orange and Thyme

Zesty Roasted Vegetable Combinations

  • Roasted Carrots and Parsnips with Shallot and Herb Butter
  • Spicy Asian Roasted Broccoli and Snap Peas
  • Garlic-Roasted Green Beans and Shallots with Hazelnuts
  • Roasted Brussels Sprouts with Potatoes and Bacon

An Autumn Harvest Menu

  • Cheddar-Pecan Gougères
  • Cider-Glazed Pork Loin with Fennel Coulis
  • Sautéed Swiss Chard
  • Frangipane Ripple Chocolate Pound Cake

Classic Fall Pies

  • Apple Pie
  • Sugar And Spice Pumpkin Pie with Brandied Ginger Cream
  • Pecan Pie
  • Sweet Potato Pie

Video No
Author Editors of Fine Cooking
Publication Year 2015
Dimensions No
Pages No
Photo No
Drawings No
Extra No
Other Formats 52107
Format eBook (PDF)
Cover PDF Download
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