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Fine Cooking - Grilling

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Fine Cooking - Grilling
by Editors of Fine Cooking
Special Issue

Fire up the grill! Warmer weather means that it’s time to take the cooking outside, and if you’re looking for delicious recipes, you’re in the right place. This special issue of Fine Cooking was designed to help you create scrumptious, memorable menus for the grill. Big backyard barbecue? Turn to juicy chicken and burgers, smoky ribs, flavorful steaks, and more. Quick weeknight? Discover a fast, easy seafood, meatless meals, and more. Plus, enjoy the many flavor-packed salads, tasty sides, and company-worthy apps all season long.

Dozens of recipes, including:
•Boneless Barbecue Short Ribs
•Jamaican Jerk Pork
•Marinated Steak with Grilled Scallions
•Spicy Ground Lamb Kebabs with Onions and Peppers
•Grilled Potato, Salmon, and Lentil Salad with Mustard Cream Sauce
•Grilled Mahimahi with Pineapple Barbecue Sauce and Grilled Sweet Onions
•Grilled Antipasto of Green and Yellow Zucchini with Black Olive–Lemon Vinaigrette
•Grilled Farmers’ Market Pasta
•Tomato and Olive Pizzettas with Fennel Seeds and Aged Goat Cheese

With this issue in hand, you’ll have everything you need to for a summer’s worth of great eating in your own backyard.

Availability: In Stock
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Details

Details

Fire up the grill! Warmer weather means that it’s time to take the cooking outside, and if you’re looking for delicious recipes, you’re in the right place. This special issue of Fine Cooking was designed to help you create scrumptious, memorable menus for the grill. Big backyard barbecue? Turn to juicy chicken and burgers, smoky ribs, flavorful steaks, and more. Quick weeknight? Discover a fast, easy seafood, meatless meals, and more. Plus, enjoy the many flavor-packed salads, tasty sides, and company-worthy apps all season long.

Dozens of recipes, including:
•Boneless Barbecue Short Ribs
•Jamaican Jerk Pork
•Marinated Steak with Grilled Scallions
•Spicy Ground Lamb Kebabs with Onions and Peppers
•Grilled Potato, Salmon, and Lentil Salad with Mustard Cream Sauce
•Grilled Mahimahi with Pineapple Barbecue Sauce and Grilled Sweet Onions
•Grilled Antipasto of Green and Yellow Zucchini with Black Olive–Lemon Vinaigrette
•Grilled Farmers’ Market Pasta
•Tomato and Olive Pizzettas with Fennel Seeds and Aged Goat Cheese

With this issue in hand, you’ll have everything you need to for a summer’s worth of great eating in your own backyard.

Additional Information

Additional Information

SKU FCG50052127
Table Of Contents No
Video No
Author Editors of Fine Cooking
Publication Year 2018
Dimensions No
Pages No
Photo No
Drawings No
Extra No
Other Formats No
Format Special Issue
Cover Special Issue
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