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Sarah Jay

  • Article

    Tour Maryellen Driscoll’s Farmhouse Kitchen

    Fine Cooking contributing editor Maryellen Driscoll designed her vintage kitchen to work just as hard as she does.

  • Recipe

    Gazpacho

    Best served icy cold, gazpacho needs to be chilled for at least an hour. Here it's garnished with croutons for crunch and cilantro for a burst of bright flavor, but…

  • How-To

    How to Make Gazpacho

    A couple of tweaks make this classic cold soup even better.

  • Article

    Test Drive: Japanese Chef’s Knives

    In the market for a new chef’s knife? These are our five new favorites

  • Recipe

    Classic Seafood Paella

    An icon of Spain's cultural identity, paella is a truly spectactular dish: a thin blanket of saffron-scented rice, studded with fresh seafood. The secrets to authentic paella include using real saffron,…

  • Recipe

    Spanish Potato Tortilla (Tortilla Española)

    A closer relative to the Italian frittata than a Mexican flour or corn tortilla, a Spanish tortilla is so much more than the sum of its humble parts. Potatoes are…

  • How-To

    Tips for Perfect Ice Cream

    No matter what type of ice cream maker you use, a few simple tips can ensure perfect results. Start with a well-chilled base. Refrigerate your custard to 40°F before freezing…

  • Article

    Cuts of Meat: The Anatomy of a Steer

    Understanding "primal cuts" helps you decipher supermarket labels and decide how to cook a particular cut of meat.

  • Article

    Understanding Beef Labels

    As the demand for safer, sustainably raised beef grows, we’re seeing more language relating to farming and production methods—or how the animal was raised—on beef packages. That’s the good news.…

  • Recipe

    Downloadable Chart: Know Your Steaks

    Don't know a tri-tip from a t-bone? This handy downloadable chart includes photos, descriptions, and alternative names of a dozen of the most common steaks you'll find at the butcher or…