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  1. Grow, Vol. 7

    Grow, Vol. 7

    $7.99
    Enjoy the rewards of growing your own Learn More
  2. Carpentry

    Carpentry

    $9.99
    Low-cost, high-impact home improvements Learn More
  3. FWW10017018

    Workshop Solutions, Volume 2

    Starting at: $8.54

    Getting the most from your workshop Learn More
  4. Turning

    Turning

    $9.99
    The best articles on turning from Fine Woodworking Learn More
  5. Fine Homebuilding: Downsize
  6. One Pot Meals

    One-Pot Meals

    Starting at: $8.99

    Simple and satisfying meals for winter!

    When it’s cold, nothing sounds tastier or more comforting than rich, flavorful roasts, hearty stews, and warming braises. In this special issue of Fine Cooking, you’ll find a delicious collection of recipes to warm you up this season.

    Come in from the coldto flavorful soups, easy sheet pan suppers, and soul-warming comfort food, such as:
    • • Beef and Wild Rice Soup
    • • Beer-Braised Pot Roast
    • • Saffron and Parmesan Risotto
    • • Lamb Shanks Braised in Red Wine
    • • Smoky Turkey and White Bean Chili
    • • Smoky Slow-Cooker Brisket
    • • Roast Chicken with Fingerling Potatoes, Leeks, and Bacon
    • • Hunter’s-Style Braised Short Ribs
    • • and dozens more mouthwatering recipes!
    All in one pan!  Every meal in this issue is cooked in a single piece of cookware to fit the recipe, including cast-iron skillets, stockpots, sheet pans, slow cookers, and more.   Easy to prepare and clean up? You bet.

    Like all Fine Cooking recipes,
    the dishes featured in this issue are triple tested and accompanied by a realistic full-color photograph so you can envision how every dish will look. To further ensure your success, recipes include: test-kitchen techniques, make-ahead tips, timelines, serve-with suggestions, and insider secrets for everything from how to shop for ingredients to ways to use up leftover ingredients. With the recipes here, you’ll find great ways to enjoy all of the winter ingredients you bring home.
    Learn More
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