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Layla Schlack

  • Moveable Feast

    Moveable Feast On Location: Splendor in the Bluegrass

    Louisville’s down-home cuisine is all about fresh flavors.

  • Recipe

    Rye-Cheddar Fondue

    No need to get fancy with the Cheddar in this dip. Mass-market brands, grated finely, tend to melt best, but avoid pre-shredded Cheddar, which may be grainy. Serve with bread…

  • How-To

    The Big Cheese

    Jason Sobocinski’s passion for making the most of local ingredients has helped him build a Connecticut restaurant empire.

  • Article

    Week of May 4, 2015

    Season 3 of Moveable Feast with Fine Cooking began shooting this week! We were traveling the south and eating well.

  • Article

    Week of April 27, 2015

    This was a light tasting week, but we kept busy with cooking competitions and Alaska salmon.

  • Recipe

    Tofu and Sweet Potato Lettuce Wrap

    This refreshing vegetarian wrap channels sushi-bar flavors of wasabi, soy, and rice vinegar, with sweet potatoes for balance.

  • Article

    New School Gin

    How a cocktail-friendly twist on a classic spirit helped to pioneer a brand-new style.

  • Article

    Week of April 20, 2015

    Temperatures are warming up outside, but it's Thanksgiving in the test kitchen, with turkey, gravy, and most importantly pie (OK, fine, they're tarts).

  • Article

    Week of April 13, 2015

    This week, FC editors were scattered all over. Jen made everyone jealous with her tour of Europe, and Layla took in the local flavor on the Rhode Island coast.

  • Article

    Week of April 6, 2015

    This week was a little cheesy, plus business as usual with recipe testing and photo shoots.