DetailsReady for spring! With the warmer weather and longer days finally here, local fresh produce is popping up at the market: tender peas, sweet strawberries, meaty asparagus, and more. If you need help turning all of those fruits and vegetables into delicious, nutritious dishes, look no further.
Fresh meals all day. This special issue of Fine Cooking is packed with fantastic spring recipes for breakfast (try the Poached Egg and Asparagus Toasts with Lemon-Chive Beurre Blanc), dessert (indulge in tart Rhubarb Brown Sugar Crumble), and everything in between. Get dozens of flavorful, delicious recipes like:
- • Classic Caesar Salad
- • Yogurt-Marinated Roast Chicken
- • Spring Vegetable and Potato Frittata
- • Goat Cheese Spread with Herbs and Olive Oil
- • Cucumber, Fennel, and Roasted Potato Salad with Parleyed Yogurt
- • Sugar Snap Pea with Jicama and Mushrooms
- • Strawberry-Rhubarb Pie
Healthy Eats. To make healthier eating even easier, we’ve provided icons to help you identify which recipes fit your eating and cooking style, from quick to vegetarian to make-ahead. Now you have the tools you’ll need to cook with what’s fresh and delicious this season.
Download CookFresh Spring and start cooking now!
- Additional Information
SKU FCG50D52118 Table Of Contents
Seasonal Herbs; Vegetables, Steamed and Sauced; Easy Spring Supper; Eggs in 10; 10 Ways to Cook with Culture; Rhubarb’s Greatest Hits; One Simple Method, Four Delicious Pasta Dinners; Versatile Coconut
Video No Author The Editors of Fine Cooking Publication Year 2017 Dimensions No Pages 100 Photo No Drawings No Extra No Other Formats No Format eBook (PDF) Cover Special Issue
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