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Joanne Smart

  • Product

    Book Review: Food 52 Genius Recipes

    I’ve often felt as if Fine Cooking and the website Food52 are kindred spirits, specifically the site’s Genius column, created by executive editor Kristen Miglore. Not only does it publish…

  • Product

    Book Review: Small Victories

    If you cook from Julia Turshen’s first solo cookbook (the writer and recipe developer has co-authored many cookbooks), there will be triumphs. Dishes like Roast Chicken with Fennel, Rosemary +…

  • How-To

    How to Cook Octopus At Home

    When I eat out, part of the fun comes from ordering foods I don’t normally cook at home. Charred octopus is one such item. While it has always been a…

  • Recipe

    Orange-Cumin Marinated Chicken Thighs

    This Spanish-inspired marinade has a sweet, spicy, smoky flavor that works well with not only chicken but a wide range of meats and vegetables. The chicken thighs are delicious served…

  • Magazine

    Book Review: The South’s Best Butts

    The South’s Best Butts Pitmaster Secrets for Southern Barbecue Perfection By Matt Moore (Oxmoor House; $24.95) In Matt Moore’s new book, there are at least five photographs of him chowing…

  • Magazine

    Book Review: Hello, My Name Is Ice Cream

    Hello, My Name Is Ice Cream The Art of the Scoop By Dana Cree (Clarkson Potter; $25) Readers of Fine Cooking who geek out on our Food Science column will…

  • Magazine

    Book Review: Red, White, and ‘Que

    Red, White, and ’Que Farm-Fresh Foods for the American Grill By Karen Adler and Judith Fertig (Running Press; $25) This book, though not strictly vegetarian, focuses more on grilling goodies…

  • Recipe

    Chicken Chili Nachos

    These are made with ground chicken, but you can also use shredded cooked chicken (from a rotisserie chicken, for instance). If doing the latter, add 2 cups shredded chicken to…

  • Recipe

    Pulled Pork Nachos with Tomatillo Salsa

    These nachos are a great destination for leftover pulled pork, or you can buy some.

  • Article

    Soften Butter Quickly

    To warm butter quickly, either grate it on the large holes of a grater or cut it into tiny pieces, and then spread it out.