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Fine Cooking - Side Dishes 2019

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Fine Cooking - Side Dishes 2019
by Editors of Fine Cooking
Softcover Magazine
Looking to up your side dish game? In this special issue of Fine Cooking, you’ll find recipes for any occasion—weeknight suppers, dinners with friends, and backyard potlucks, to name a few.

Learn about ancient grains and other ingredients, how to make versatile sauces and toppings, and the tricks for choosing and prepping a whole host of vegetables. Serving suggestions throughout the issue make it easy to pair recipes with your favorite main courses.

Throughout the issue there are dozens of easy, delicious ways to round out your meals, including: •Mixed Green Salad with Red-Wine and Dijon Vinaigrette
•Rainbow Chard Parmesan Crisp
•Gratinéed Tomatoes with Asiago and Fresh Herbs
•Corn on the Cob with Mustard-Maple-Thyme Butter
•Shaved Summer Squash with Almond Salsa Verde
•Cheesy Skillet Potatoes
•Hasselback Russet Gratin
•Spicy Black Bean, Jícama, and Mango Salad
•Asiago and Havarti Macaroni and Cheese with Carrots
•Browned-Butter Seared Brussels Sprouts with Cauliflower Cream
•Wild Rice with Roasted Grapes, Pecans, and Sage
•Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce and Truffled Breadcrumbs
•Roasted Chestnuts and King Oyster Mushrooms with Herbs
•Buttermilk-Battered Onion Rings
•and many more!

Like all Fine Cooking recipes, the dishes featured in Side Dishes 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 neatly cut corn off the cob to the easiest way to peel pearl onions. Here’s to great eating with Side Dishes!
by Editors of Fine Cooking
PDF eBook
Looking to up your side dish game? In this special issue of Fine Cooking, you’ll find recipes for any occasion—weeknight suppers, dinners with friends, and backyard potlucks, to name a few.

Learn about ancient grains and other ingredients, how to make versatile sauces and toppings, and the tricks for choosing and prepping a whole host of vegetables. Serving suggestions throughout the issue make it easy to pair recipes with your favorite main courses.

Throughout the issue there are dozens of easy, delicious ways to round out your meals, including: •Mixed Green Salad with Red-Wine and Dijon Vinaigrette
•Rainbow Chard Parmesan Crisp
•Gratinéed Tomatoes with Asiago and Fresh Herbs
•Corn on the Cob with Mustard-Maple-Thyme Butter
•Shaved Summer Squash with Almond Salsa Verde
•Cheesy Skillet Potatoes
•Hasselback Russet Gratin
•Spicy Black Bean, Jícama, and Mango Salad
•Asiago and Havarti Macaroni and Cheese with Carrots
•Browned-Butter Seared Brussels Sprouts with Cauliflower Cream
•Wild Rice with Roasted Grapes, Pecans, and Sage
•Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce and Truffled Breadcrumbs
•Roasted Chestnuts and King Oyster Mushrooms with Herbs
•Buttermilk-Battered Onion Rings
•and many more!

Like all Fine Cooking recipes, the dishes featured in Side Dishes 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 neatly cut corn off the cob to the easiest way to peel pearl onions. Here’s to great eating with Side Dishes!
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Details

Details

Looking to up your side dish game? In this special issue of Fine Cooking, you’ll find recipes for any occasion—weeknight suppers, dinners with friends, and backyard potlucks, to name a few.

Learn about ancient grains and other ingredients, how to make versatile sauces and toppings, and the tricks for choosing and prepping a whole host of vegetables. Serving suggestions throughout the issue make it easy to pair recipes with your favorite main courses.

Throughout the issue there are dozens of easy, delicious ways to round out your meals, including: •Mixed Green Salad with Red-Wine and Dijon Vinaigrette
•Rainbow Chard Parmesan Crisp
•Gratinéed Tomatoes with Asiago and Fresh Herbs
•Corn on the Cob with Mustard-Maple-Thyme Butter
•Shaved Summer Squash with Almond Salsa Verde
•Cheesy Skillet Potatoes
•Hasselback Russet Gratin
•Spicy Black Bean, Jícama, and Mango Salad
•Asiago and Havarti Macaroni and Cheese with Carrots
•Browned-Butter Seared Brussels Sprouts with Cauliflower Cream
•Wild Rice with Roasted Grapes, Pecans, and Sage
•Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce and Truffled Breadcrumbs
•Roasted Chestnuts and King Oyster Mushrooms with Herbs
•Buttermilk-Battered Onion Rings
•and many more!

Like all Fine Cooking recipes, the dishes featured in Side Dishes 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 neatly cut corn off the cob to the easiest way to peel pearl onions. Here’s to great eating with Side Dishes!

Details

Looking to up your side dish game? In this special issue of Fine Cooking, you’ll find recipes for any occasion—weeknight suppers, dinners with friends, and backyard potlucks, to name a few.

Learn about ancient grains and other ingredients, how to make versatile sauces and toppings, and the tricks for choosing and prepping a whole host of vegetables. Serving suggestions throughout the issue make it easy to pair recipes with your favorite main courses.

Throughout the issue there are dozens of easy, delicious ways to round out your meals, including: •Mixed Green Salad with Red-Wine and Dijon Vinaigrette
•Rainbow Chard Parmesan Crisp
•Gratinéed Tomatoes with Asiago and Fresh Herbs
•Corn on the Cob with Mustard-Maple-Thyme Butter
•Shaved Summer Squash with Almond Salsa Verde
•Cheesy Skillet Potatoes
•Hasselback Russet Gratin
•Spicy Black Bean, Jícama, and Mango Salad
•Asiago and Havarti Macaroni and Cheese with Carrots
•Browned-Butter Seared Brussels Sprouts with Cauliflower Cream
•Wild Rice with Roasted Grapes, Pecans, and Sage
•Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce and Truffled Breadcrumbs
•Roasted Chestnuts and King Oyster Mushrooms with Herbs
•Buttermilk-Battered Onion Rings
•and many more!

Like all Fine Cooking recipes, the dishes featured in Side Dishes 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 neatly cut corn off the cob to the easiest way to peel pearl onions. Here’s to great eating with Side Dishes!
Additional Information

Additional Information

SKU FCG50052136
Table Of Contents Looking to up your side dish game? In this special issue of Fine Cooking, you’ll find recipes for any occasion—weeknight suppers, dinners with friends, and backyard potlucks, to name a few.

Learn about ancient grains and other ingredients, how to make versatile sauces and toppings, and the tricks for choosing and prepping a whole host of vegetables. Serving suggestions throughout the issue make it easy to pair recipes with your favorite main courses.

Throughout the issue there are dozens of easy, delicious ways to round out your meals, including: •Mixed Green Salad with Red-Wine and Dijon Vinaigrette
•Rainbow Chard Parmesan Crisp
•Gratinéed Tomatoes with Asiago and Fresh Herbs
•Corn on the Cob with Mustard-Maple-Thyme Butter
•Shaved Summer Squash with Almond Salsa Verde
•Cheesy Skillet Potatoes
•Hasselback Russet Gratin
•Spicy Black Bean, Jícama, and Mango Salad
•Asiago and Havarti Macaroni and Cheese with Carrots
•Browned-Butter Seared Brussels Sprouts with Cauliflower Cream
•Wild Rice with Roasted Grapes, Pecans, and Sage
•Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce and Truffled Breadcrumbs
•Roasted Chestnuts and King Oyster Mushrooms with Herbs
•Buttermilk-Battered Onion Rings
•and many more!

Like all Fine Cooking recipes, the dishes featured in Side Dishes 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 neatly cut corn off the cob to the easiest way to peel pearl onions. Here’s to great eating with Side Dishes!
Video No
Author Editors of Fine Cooking
Publication Year 2019
Dimensions No
Pages No
Photo No
Drawings No
Extra No
Other Formats No
Format Magazine
Cover Softcover Magazine

Additional Information

SKU FCG50D52136
Table Of Contents Looking to up your side dish game? In this special issue of Fine Cooking, you’ll find recipes for any occasion—weeknight suppers, dinners with friends, and backyard potlucks, to name a few.

Learn about ancient grains and other ingredients, how to make versatile sauces and toppings, and the tricks for choosing and prepping a whole host of vegetables. Serving suggestions throughout the issue make it easy to pair recipes with your favorite main courses.

Throughout the issue there are dozens of easy, delicious ways to round out your meals, including: •Mixed Green Salad with Red-Wine and Dijon Vinaigrette
•Rainbow Chard Parmesan Crisp
•Gratinéed Tomatoes with Asiago and Fresh Herbs
•Corn on the Cob with Mustard-Maple-Thyme Butter
•Shaved Summer Squash with Almond Salsa Verde
•Cheesy Skillet Potatoes
•Hasselback Russet Gratin
•Spicy Black Bean, Jícama, and Mango Salad
•Asiago and Havarti Macaroni and Cheese with Carrots
•Browned-Butter Seared Brussels Sprouts with Cauliflower Cream
•Wild Rice with Roasted Grapes, Pecans, and Sage
•Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce and Truffled Breadcrumbs
•Roasted Chestnuts and King Oyster Mushrooms with Herbs
•Buttermilk-Battered Onion Rings
•and many more!

Like all Fine Cooking recipes, the dishes featured in Side Dishes 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 neatly cut corn off the cob to the easiest way to peel pearl onions. Here’s to great eating with Side Dishes!
Video No
Author Editors of Fine Cooking
Publication Year 2019
Dimensions No
Pages No
Photo No
Drawings No
Extra No
Other Formats No
Format eBook (PDF)
Cover PDF eBook
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