Discover culinary inspiration with Fine Cooking Magazine No. 13 from February/March 1996. This issue features delectable recipes and techniques for creating memorable meals. Learn how to make delicate Handkerchief Pasta, explore four fresh Winter Salads, and indulge in a comforting menu featuring Braised Short Ribs. Plus, satisfy your sweet tooth with Simple Chocolate Candies and Refreshing Citrus Desserts. A guide to elevate your cooking and impress your loved ones. Enjoy the savory comfort of a Chicken Pot Pie recipe included.

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