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Fine Cooking

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October/November, 1998

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appetizers(1) | bread(1) | breakfast(1) | desserts(7) | halloween(1) | main(8) | misc(1) | muffins(3) | nuts(1) | pie(4) | salad(3) | sauce(1) | shrimp(4) | sides(5) | soup(1) | thanksgiving(3) | turkey(1) | vegetarian(1)

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Apple Cider Pie

(Fine Cooking, October/November, 1998)

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Braised Stuffed Endive

(Fine Cooking, October/November, 1998)

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Broccoli Raab & Cannellini Beans over Garlic Bread

(Fine Cooking, October/November, 1998)

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Buttercup Squash & Leek Soup with Herb Butter

(Fine Cooking, October/November, 1998)

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Chicken Pinto Bean Chili

(Fine Cooking, October/November, 1998)

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Chocolate Pecan Pie

(Fine Cooking, October/November, 1998)

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Classic Pie Crust

(Fine Cooking, October/November, 1998)

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Cornmeal Cherry Muffins

(Fine Cooking, October/November, 1998)

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Cranberry Citrus Compote

(Fine Cooking, October/November, 1998)

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Endive, Apple & Walnut Salad with Roquefort

(Fine Cooking, October/November, 1998)

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Grilled or Broiled Endive with Pancetta and Salsa Verde

(Fine Cooking, October/November, 1998)

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Mexican-Style Chili

(Fine Cooking, October/November, 1998)

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Pear Raisin Pie

(Fine Cooking, October/November, 1998)

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Pear, Cherry & Apricot Crisp

(Fine Cooking, October/November, 1998)

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Polenta with Goat Cheese & Fresh Sage

(Fine Cooking, October/November, 1998)

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Pressed Herb Focaccia

(Fine Cooking, October/November, 1998)

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Pumpkin Praline Pie

(Fine Cooking, October/November, 1998)

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Pumpkin-Spice Muffins

(Fine Cooking, October/November, 1998)

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Rich Chocolate Muffins

(Fine Cooking, October/November, 1998)

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Roasted Shrimp with Honey-Ginger-Soy Marinade

(Fine Cooking, October/November, 1998)

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Roasted Turkey with Apple Cider Thyme Gravy

(Fine Cooking, October/November, 1998)

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Sauteed Shrimp with Buttery Balsamic Vinegar Sauce

(Fine Cooking, October/November, 1998)

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Shrimp Bread Salad with Golden Garlic Vinaigrette

(Fine Cooking, October/November, 1998)

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Spiced Pecans

(Fine Cooking, October/November, 1998)

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Stir-Fried Shrimp with Jalapeno-Mint-Ginger Sauce & Mango

(Fine Cooking, October/November, 1998)

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