Once upon a time, nestled among the myriad of food and lifestyle publications, was a little culinary gem known as Fine Cooking Magazine. Rich with meticulously crafted recipes, dazzling food photography, and in-depth technique articles, it was a haven for passionate home cooks. However, in the ever-evolving world of print media, even the most cherished publications are not immune to the sometimes unexpected forces of change.

The first shift came when family-owned Taunton Press, Fine Cooking’s long-time publisher, sold the magazine to Meredith Corporation. It was unclear what this change would bring, but there was a glimmer of hope that Meredith would continue to nurture and grow the Fine Cooking brand. Shortly thereafter, Meredith was acquired by IAC, and along the way, the magazine and its website were unceremoniously shut down, leaving a void that could not be easily filled.

The abrupt closure of Fine Cooking Magazine was a significant loss for its loyal subscribers, who had also developed a personal connection with the brand. It was hard to believe that the dissolution of this culinary icon not only signified the loss of a great publication but also the loss of a vibrant community that had, for years, shared a passion for cooking. The absence of a transition plan aimed at subscribers only compounded the feeling of loss.

Perhaps fueled by the absence of a proper farewell to its subscribers, the Fine Cooking Community refused to say goodbye. They rallied together to create a new resource for former subscribers. A Facebook group was formed, providing a much-needed space for individuals to connect, share recipes, and discuss their favorite content. Today, the group continues to flourish and is the sole remaining resource for former subscribers, offering a semblance of continuity in the wake of the magazine’s untimely demise.

The story of Fine Cooking Magazine serves as a bittersweet reminder of the impermanence of even the most beloved print publications. While the magazine may no longer exist in its physical form, its legacy and spirit live on through the resilience of its Facebook community. In this digital age, perhaps the most fitting tribute to Fine Cooking Magazine is to continue cooking, sharing, and celebrating the joy of food, together.

Here’s one of my personal favorites, a Vegan Penne Alla Vodka, developed for Fine Cooking Magazine, which was never published. I hope you enjoy it.

Download the Recipe PDF

—Chef Diana

Giving credit where credit is due:
Recipe Development: Chef Diana
Banner Photo: I honestly don’t remember who photographed my recipe, but if you know, please contact me so I can credit them.