Savor the culinary delights of January 2001 with Fine Cooking Magazine No. 42. Discover the secrets to a delectable do-ahead beef Wellington, perfectly classic roasted potatoes, and vibrant winter greens transformed into soups, sautés, and gratins. Learn the art of making glazed vegetables and master five flavorful pasta dishes from the sauté pan. Explore the benefits of pressure cooking and bake stunning cookies that taste as good as they look. Get your copy and elevate your cooking game!

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