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February/March 2009: 15th Anniversary Edition
Fine Cooking is the #1 cooking authority, the only epicurean title that’s actually all about cooking – and cooking with fresh ingredients. Our unique positioning offers advertisers opportunities to connect with passionate cooks – the ultimate in food enthusiasts and avid purchasers of cooking products.
Long respected for editorial excellence, Fine Cooking raises the bar with a fresh new redesign that emphasizes the celebration of food. Whether it’s ingredients, entertaining, travel, wine, or kitchen tools, everything we cover is viewed through the lens of cooking – unlike any other magazine.
April/May 2009
Our spring issue features a range of new cooking techniques: candy-making,
sausage-making, and more. Plus a Southern-inspired brunch, grilled
sandwiches, and the season’s freshest ingredient: mint.
Ad close date: 1/21/09, On-sale date: 3/24/09
June/July 2009
Meat expert Bruce Aidells demonstrates his special technique for braising
on the grill. Plus, homemade ice cream, green bean sides, crab cakes,
fast & fresh main course salads, and hot-weather favorites.
Ad close date: 3/19/09, On-sale date: 5/19/09
August/September 2009
Summer’s freshest produce starting with a primer on corn. Making
fresh tomato sauce and mozzarella from scratch. Cooking shellfish
on the grill: lobster, shrimp, clams, oysters, and mussels.
Ad close date: 5/21/09, On-sale date: 7/21/09
October/November 2009
A harvest menu from the vineyard, comforting classics, fresh ways
to use autumn’s spectacular produce (including grapes), and
of course, many ideas for making your Thanksgiving extra special.
Ad close date: 7/17/09, On-sale date: 9/15/09
December 2009
Party menus, spectacular dessert recipes (including cookies!), gift-giving
ideas. Quick dinner ideas to satisfy your family on a busy weeknight.
Ad close date: 9/9/09, On-sale date: 11/10/09
Feb/March 2009: 97
Coinciding with Fine Cooking’s 15th anniversary, our spectacular redesign
makes its debut in this issue. Along with a completely new design, logo and
photography, we’ve got a host of new departments and features. (And of
course, you’ll also find everything readers crave from Fine Cooking, including
tips, techniques, and recipes that work every time.) Slow-roast a pork shoulder
and use the leftovers for three great dishes; make creamy vegetable soups and
vary the flavors to suit your tastes; or bake flaky, bakery-quality croissants
at home. We’ve also got classic and modern takes on carrot cake, an ingredient
profile on oranges, an easy entertaining menu, and a collection of fast weeknight
dishes.
April/May 2009: 98
Ring in the spring with a range of new cooking techniques: Olive oil-braising,
sausage-making, and more. We’ll also whip up a delicious, Southern-inspired
breakfast; make classic osso buco; and teach you all about using one of the
season’s freshest ingredients—mint.
June/July 2009: 99
Summer’s here, and in this issue, renowned meat expert Bruce Aidells inspires
us with his special technique for braising on the grill. Plus, learn to make
ice cream, green bean sides, deviled eggs, fast & fresh main course salads,
and many more summer favorites.
August/September 2009: 100
We’ll take advantage of summer’s freshest produce, starting with
a primer on delicious summer corn. You’ll also learn how to make fresh
tomato sauce (and use it in lots of great weeknight dishes), how to make your
own mozzarella (from scratch!), how to cook shellfish on the grill (lobster,
shrimp, clams, oysters, and mussels).
October/November: 101
We’ll kick off fall with a special harvest menu from the vineyard. Then,
we’ll move on to comforting classics, fresh ways to use autumn’s
spectacular produce, and of course, many ideas to make your Thanksgiving special.
December: 102
Our annual holiday issue offers up everything you need to celebrate: Party menus,
spectacular dessert recipes (including cookies!) and a comprehensive guide of
gift-giving ideas. And when you need a break from entertaining, look to our
quick dinner ideas to satisfy your family on a busy weeknight.
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