Explore classic holiday recipes and elevate your cooking with Fine Cooking magazine, November 1999, issue 35. Discover tips for preparing a delicious turkey, flavorful gravy, and stuffing, along with three savory rice pilaf recipes. Master the art of crepe making and unlock secrets to tender, juicy chicken using the thigh. Learn pie crust 101 and bake a delectable brown sugar butternut squash pie. Go inside the home kitchens of top chefs and perfect your cheesecake technique.

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