I absolutely ADORE Fine Cooking.It covers everything from simple, quick meals ("Make It Tonight" section) to complicated recipes like making homemade sausages. This week I'm hoping to try the Noodle Soup with Kale and White Beans (p106), Honey-Lemon-Glazed Cauliflower (also p106) and Chicken Adobo with Rice (p108). Some of the Christmas cookies and other desserts will be fabulous when that time of year rolls around, too.
It's expensive ($30 for 6 issues per year), but totally worth it when I think about how much better my cooking has been since I started getting it.
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