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evan barbour

Growing up in a family of chowhounds and cooks, I’ve always loved to cook and eat, and for the past four years, New York City has been my epicurean playground. I’ve worked as a short order cook, a food writer for my university newspaper, and in addition to Fine Cooking I’ve also interned at Eater New York and Food Network Magazine. My hands-down best interning experience, though, has been here, where I’ve kept coming back since summer 2008. Now, since graduating from NYU in May, I’m FC’s newest editorial assistant, and no dessert in the Test Kitchen is safe.

  • Article

    I’m Just Mad About Saffron

    Lately, I've been seeing a whole lot of saffron in sweet recipes--a trend that's difficult to be mad AT, and all too easy to be mad ABOUT.

  • Article

    Miso Excited for Ice Cream Season

    Tokyo Terrace gives me an entirely new reason to be excited for the most wonderful time of the year.

  • Article

    Strawberry Fever

    First it was the Pop-Tart, but what's the latest in trendspotting? Strawberry Shortcake.

  • Article

    Vegetables Wanted

    Cathy Erway at Not Eating Out In New York proves that when you're armed with a few simple strategies, a produce-centered diet is quite easy (and delicious).

  • Article

    Cold Cross Buns

    The traditional Easter breakfast baked good crosses the line into dessert on Raspberri Cupcakes.

  • Article

    Scotch Eggs for Everyone

    The classic meaty pub bite is reinvented in the latest post from Mess in the Kitchen.

  • Article

    Rice and Beans Get Tarted Up

    Dan at The Food in my Beard gives simple rice and beans a playful makeover.

  • Article

    The Fruit of the Season

    I miss summer fruit. Peaches, berries, apricots, cherries...it seems like noshing on any of these in their perfect, in-season form is forever and a day away, and that makes me…

  • Article

    An Insightful Bite

    One Hundred Eggs puts her personal chef spin on a classic (wasteful!) canape.

  • Article

    It’s Vegan – So What?

    I have a confession: I really love good vegan food. And I'm not talking about seitan and scary fake meats; I'm talking about rich vegetable curries, cashew cream, chocolate-avocado mousse,…