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Laurie Previews Fine Cooking 106 and Invites You to Join Us for a Tweetup


Post-Tweetup Update: Thanks to everyone who participated in our first issue Tweetup. It was so much fun, we'll have to do it again! We really appreciate your questions and feedback.

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Got a question or comment about an article or recipe in the Aug/Sept issue Fine Cooking? Want to rave about the hand pies or share your own strategy for eating less meat? Here’s your chance: Laurie Buckle, the editors of Fine Cooking, and the Test Kitchen staff invite you to our first-ever issue Tweetup on Friday, July 30, 2010 from 3-4pm EST. Give us feedback on the issue and get a 140 character response in real time from the people who make the magazine. And yes, we'll totally dish about what it's like to work with award-winning authors like David Leite and Robert Danhi (LOVE them!).

Haven’t read Fine Cooking #106 yet? Read it now or watch and listen to the slide show from Laurie's recent appearance on KFWB’s Food & Wine with Chef Jamie Gwen.

Laurie and Chef Jamie talked about their favorite features from the new issue, including Robert Danhi’s tea-smoking technique and his must-make recipes for:
Crisp Tea-Smoked Duck with Green Mango and Basil Salad

Coconut Noodle Soup with Tea-Smoked Shrimp
Tea-Smoked Chicken Salad with Coriander and Pickled Red Onions
Tea-Smoked Salmon with Citrus-Cucumber Relish

The ladies also gushed over the hand pies, which they compare to Pop Tarts, and the only Classic Fried Chicken recipe you’ll ever need.

Chef Jamie also asks Laurie about recipes coming down the pike, the challenges of testing recipes in the off-season, and her day-in-the-life blog, UnBuckled.

posted in: twitter, Fine Cooking 106, Chef Jamie Gwen
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