Explore a new way to roast vegetables and discover delicious sweet potato desserts including pie and cheesecake. This October/November 2016 issue of Fine Cooking features 10 easy holiday sides, two turkey preparations (roasted and braised), and apple cornbread skillet cobbler. Learn to cook with beer and embrace whole-grain pasta. Includes a sweet potato pie recipe with toasted marshmallow topping. Perfect for fall cooking inspiration and holiday meal planning.

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