Discover the secrets to making the finest, most succulent dishes with Fine Cooking. This issue features techniques for achieving juicy slow-cooker short ribs with rich flavor and less work. Explore easy braised meat recipes using all-new methods, and learn about surprising vegetables you should be roasting. Indulge in winter orange-inspired sweet and savory dishes, and discover four lentil varieties to love: Beluga, French, Pardina, and Yellow. Plus, savor Southern-style recipes.

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