Profile for DMickelsen - FineCooking.com

My Recipe Box

DMickelsen

Danbury, CT, US

senior editor

DMickelsen

Born: Buffalo, NY

Undergrad: University of Dayton, Ohio (history major)

First career: educational outreach for non-profits

Second career: non-profit fund-raising and event planning

Third (and final) career: food!

Culinary school: The Institute of Culinary Education, NYC

Externship: Blue Hill restaurant, NYC (where I met my husband, Bill. He was the sous chef!)

Restaurant experience: Fleur de Sel, NYC

Editorial experience: Intern, then assistant editor for the test kitchen, Saveur

Associate food editor, Martha Stewart Living

Senior editor, Fine Cooking

Offspring: My sweet son, Sam, born on tax day

Pet: Jack, a Mastiff-Boxer mix

My FC stories include: Drinks and most features

Feel free to write and let me know how we're doing. I'd love to hear from you!

Denise

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Posts

Plenty More: Vibrant Vegetable Cooking from Londons Ottolenghi

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

The must-have cookbook for 2015

Join Fine Cooking at Eat Drink SF 2014

Join Fine Cooking at Eat Drink SF 2014

Calling all foodies; join Fine Cooking at Eat Drink SF 2014! We're taking our tastiest recipes and talented contributors to super-cool San Francisco for an epic food, wine, and spirits fest from Aug. 1-3.

How to Prep a Skin-On Pork Roast

How to Prep a Skin-On Pork Roast

Here's how to give your skin-on pork roast a deliciously crisp, bubbly crust.

Keepers

Keepers

Filled with genius tips, strategies, menu ideas, and of course, recipes (130 of them), this book really does answer the age-old question "What's for dinner?"

Chinatown Market Tour Map

Chinatown Market Tour Map

Want to visit the shops in Chinatown where cooking teacher extraordinaire Eileen Yin-Fei Lo took me on our Chinese Market Tour? There’s a map for that!

Join Fine Cooking at SF Chefs 2013 in San Francisco!

Join Fine Cooking at SF Chefs 2013 in San Francisco!

It's time once again for the most delicious foodie event in San Francisco. Buy your tickets now or enter to win a pair!

Burma: Rivers of Flavor

Burma: Rivers of Flavor

I've been a big fan of Naomi Duguid's cookbooks for years now, and her newest, Burma: Rivers of Flavor, looks to be her best yet.

Join Fine Cooking at SF Chefs 2012 in San Francisco

Join Fine Cooking at SF Chefs 2012 in San Francisco

Fine Cooking is heading to San Francisco for SFChefs, and we want you to come too!

Sweet Cream and Sugar Cones

Sweet Cream and Sugar Cones

In Sweet Cream and Sugar Cones, Dabney Gough teams up with the founders of Bi-Rite Creamery, to offer recipes for their hand-crafted, creative ice creams.

The Southern Italian Farmers Table

The Southern Italian Farmer's Table

The Southern Italian Farmer’s Table is Matthew Scialabba and Melissa Pellegrino’s companion book to The Italian Farmer’s Table.

How to Cut Citrus Segments

How to Cut Citrus Segments

Juicy segments of orange or grapefruit make a bright addition to desserts, salsas, and salads of all kinds.

Were Going to New Orleans and We Want You to Come Too!

We're Going to New Orleans and We Want You to Come Too!

Fine Cooking is sponsoring the New Orleans Wine & Food Experience this May. Enter for your chance to win a trip to this ultimate foodie festival!

How to Wash Leeks

How to Wash Leeks

Leeks need to be washed thoroughly to remove dirt and grit from their layers. Here's how to do it.

Choose the Right Oats for the Best Results

Choose the Right Oats for the Best Results

Oats aren’t just for oatmeal. They’re a versatile ingredient found in everything from meatloaf to desserts. Do you know how to pick the right oats for your recipe?

A Slow-Cooker Challenge Heats Up!

A Slow-Cooker Challenge Heats Up!

Our friends at The Naptime Chef and Small Kitchen College are hosting a slow-cooker challenge, and the delicious recipes being posted are sure to warm you up!

Three Ways to Crush Whole Seeds

Three Ways to Crush Whole Seeds

Learn how to crush seeds of all kinds, including coriander, black peppercorns, and cumin.

Meet the Spaetzle Makers

Meet the Spaetzle Makers

If you're planning on making spaetzle consider a spaetzle maker as your next culinary purchase.

Lemony Roast Chicken

Lemony Roast Chicken

Give a basic roast chicken a citrusy spin with a lemon-salt rub.

Bi-Rite Markets Eat Good Food

Bi-Rite Market's Eat Good Food

In Bi-Rite Market’s Eat Good Food, Dabney Gough and Sam Mogannam walk us through the store explaining how to choose and use the best ingredients.

Remove Portabello Gills Before Cooking

Remove Portabello Gills Before Cooking

In the recipe for Portabello Mushrooms with Creamy Spinach-Artichoke Filling, we recommend removing the gills on the undersides of the mushrooms because they’re bitter and release a black...

Comfort Food Fix

Comfort Food Fix

Ellie Krieger’s Comfort Food Fix offers 150 better-for-you recipes for American comfort food classic.

All About Roasting: A New Approach to a Classic Art

All About Roasting: A New Approach to a Classic Art

In All About Roasting: A New Approach to a Classic Art master teacher Molly Stevens serves up 150 recipes for roasts and shares some of her secrets.

The James Beard Awards 2011: And the Winners Are...

The James Beard Awards 2011: And the Winners Are...

Check out which Fine Cooking contributors took home the coveted Beard medals and which just had a great time!

The James Beard Awards 2011: Fine Cooking Contributors Steal the Show

The James Beard Awards 2011: Fine Cooking Contributors Steal the Show

Our 11 contributors are nominated for Beard awards because they do their jobs so well. But what if they did something else for a living?

The James Beard Awards 2011: A Whos-Who from Fine Cooking

The James Beard Awards 2011: A Who's-Who from Fine Cooking

All week, we're celebrating the fact that 11 of FC's contributors are up for Beard awards this year. Find out what they're cooking now.

The James Beard Awards 2011: Fine Cooking Contributors are in the House!

The James Beard Awards 2011: Fine Cooking Contributors are in the House!

We're pretty proud that we've got 11 contributors nominated for the "Oscar of the food world!" Here's what they eat when no one's looking.

The James Beard Awards 2011: More from Fine Cookings Contributors/Nominees

The James Beard Awards 2011: More from Fine Cooking's Contributors/Nominees

Get to know some of the 11 Fine Cooking contributors who are nominated for Beard Awards this year.

The James Beard Awards 2011: Fine Cooking Represents!

The James Beard Awards 2011: Fine Cooking Represents!

There are 11 Fine Cooking contributors nominated for James Beard Awards this year. 11! Get to know them and check out a few of their recipes to see why they are all winners in our book.

Banana Bread Made Even Better

Banana Bread Made Even Better

ChezUs.com adds something special to banana bread - coconut oil.

When Life Gives You Goat Cheese, Make Brownies

When Life Gives You Goat Cheese, Make Brownies

Bruce and Mark at RealFoodHasCurves.com find a creative use for a beloved cheese.

Crab Rangoon, Updated

Crab Rangoon, Updated

Jamie at MyBakingAddiction.com recreates a favorite guilty food pleasure.

Fruity Crumb Bars... with Sake?!

Fruity Crumb Bars... with Sake?!

The Cake Duchess knows that a little booze never hurt anyone, even a homey crumb bar.

A Belated Pancake Post

A Belated Pancake Post

A day late for Shrove Tuesday (oops!), this delicious idea from Foodinjars.com makes me re-think my favorite breakfast (or anytime) food.

Soup Week: Mushroom and Farro Soup

Soup Week: Mushroom and Farro Soup

Lots of mushrooms and chewy, earthy farro make for a wonderful winter soup.

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Gabrielle Hamilton’s Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef is an irreverent, compelling memoir told by a woman who writes as well as she cooks.

For the Love of Farro

For the Love of Farro

Got farro? There's no better way to cook it than this cheesy, tomato-y, baked farro "risotto" from 101 Cookbooks.

Old Wooden Spoons, a Love Story

Old Wooden Spoons, a Love Story

Cooks love old wooden spoons for their history, as well as their utility. Well, PoorMansFeast.com and I certainly do!

The Great Pie Debate

The Great Pie Debate

The husband-and-wife blogging team at ThePeche.com dubbed January 2011 as Pie Month. Don't worry if you missed it, just worry about which to-die-for pie you're going to make first.

The New and Improved Old Fashioned

The New and Improved Old Fashioned

A brilliant bartender and blogger - Jamie Boudreau of spiritsandcocktails.com - shows me how to make my favorite drink even better.

A Delicious Deskside Journey

A Delicious Deskside Journey

A mid-morning jaunt to Bali lifts my mood (and makes me hungry), thanks to foodandtravelblog.com

A Boozy Christmas Wish

A Boozy Christmas Wish

The cocktail lover's gift guide at Sloshed! is so good, I want it all!

Here Come the Sunchokes

Here Come the Sunchokes

An inspired use for a funny-looking root vegetable

Devils Food Cake with a Twist

Devil's Food Cake with a Twist

A cool new ingredient leads to an even cooler-looking cake from Cafe Fernando

Grilled Cheese, Please

Grilled Cheese, Please

Caroline at devilandegg.com makes a killer sandwich with a secret

Savory Vegetable Crumbles

Savory Vegetable Crumbles

This is the most delicious idea I never thought of. Thank goodness Matt at Mattbites.com did!

Candy Land

Candy Land

A crazy-cool candy shop makes everything from soda-filled hard candies to edible body parts!

Urban Moonshine’s Better Bitters

Urban Moonshine’s Better Bitters

Urban Moonshine’s new organic bitters is an essential bar ingredient.

Flaky Fleur de Sel

Flaky Fleur de Sel

This flaky fleur de sel is harvested from a nature preserve on the Mediterranean island of Ibiza.

Eco Chic Linen Dishtowels by Dinah Coops

Eco Chic Linen Dishtowels by Dinah Coops

Linen dishtowels by Seattle designer Dinah Coops are visually striking and eco-friendly, too.

Cocktails that Stay Cool

Cocktails that Stay Cool

Keep your drinks well chilled this summer with amusing and functional Cool Stix.

A Cut Above: Rustic Hickory Cutting Boards from J.K. Adams

A Cut Above: Rustic Hickory Cutting Boards from J.K. Adams

Looking for a great Father's Day gift? J.K. Adams’s new Heritage line of rustic hickory cutting boards is inspired by early American designs.

Smoky Olive Oil Flavor Booster

Smoky Olive Oil Flavor Booster

Our latest obsession: naturally smoked extra-virgin olive oil from California.

Spoon Fed: How Eight Cooks Saved My Life

Spoon Fed: How Eight Cooks Saved My Life

Kim Severson’s memoir, Spoon Fed: How Eight Cooks Saved My Life, is a witty and candid page-turner.

Store and Stack: Iittalas New Stackable Glass Jars

Store and Stack: Iittala's New Stackable Glass Jars

Iittala’s new sealable and stackable glass jars are a beautiful storage solution for dried herbs and spices, and more.

A Bakers Find: Peter Turners Maple Rolling Pin

A Baker's Find: Peter Turner's Maple Rolling Pin

I want to bake more just to use this gorgeous 18-inch maple rolling pin made by renowned Maine furniture maker, Peter Turner.

The New Centerpiece

The New Centerpiece

Pep up your dinner table with this cheerful handthrown and handpainted earthenware “dandelion” bowl.

Farm-Fresh Beans by LaValletta

Farm-Fresh Beans by LaValletta

LaValletta organic dried beans and grains have a robust, nutty flavor you've got to try.

The Scoop on Kuhn Rikons Scoop-Spoons

The Scoop on Kuhn Rikon's Scoop-Spoons

New scoops from Kuhn Rikon come in handy color-coded 1-, 2-, and 3-tablespoon sizes and make perfectly uniform balls of cookie dough or scoops of ice cream.

Must-Try Sauces from Virginia Chutney Company

Must-Try Sauces from Virginia Chutney Company

Savory chutneys from Virginia Chutney Company are a perfect addition to a cheese plate, or for topping roasted or grilled fish, meat, or poultry.

The Desert Island Food Game

The Desert Island Food Game

Stuck on a desert island with only one thing to eat, I'd choose cheese.

Dinner Art: L.A. Tattoo Artist Paul Timman’s Designs on a Plate

Dinner Art: L.A. Tattoo Artist Paul Timman’s Designs on a Plate

Decorate your table with delicate porcelain dinnerware adorned with L.A. tattoo artist Paul Timman’s designs.

Get Your Goat Cheese, French-Style

Get Your Goat Cheese, French-Style

This French-style goat’s milk cheese from Belgium is a rare treat.

Out to Dry: Black + Blums Easy Storage Diskrack

Out to Dry: Black + Blum's Easy Storage Diskrack

This modern dishrack by black + blum looks cool and folds up for easy storage.

Eco-Chocolate

Eco-Chocolate

These organic artisan chocolates, shaped like endangered animals, come in packaging that turns into a floating candle holder, so there’s no waste.

Hang in There

Hang in There

Check out these whimsical monkey-shaped S-hooks for hanging pots, pans, and utensils; they're cute and functional.

Snack Worthy: Raincoast Crisps

Snack Worthy: Raincoast Crisps

We're hooked on our new snack discovery, Raincoast Crisps; they're crunchy and flavor-packed.

Cool Cork: Oxos Uplift Teakettle

Cool Cork: Oxo's Uplift Teakettle

Oxo’s tenth anniversary edition of its classic Uplift teakettle is as beautiful as it is practical.

The Top Chef Finale, Part 2: And the Top Chef is...

The Top Chef Finale, Part 2: And the Top Chef is...

The finalists cook for their moms (aww!), and creativity trumps consistency

The Top Chef Finale, Part 1: Cookin in Napa

The Top Chef Finale, Part 1: Cookin' in Napa

The cheftestants cook locally (of course), and Padma has bangs.

A Warren Pear in the Hand...

A Warren Pear in the Hand...

Frog Hollow Farm's Warren pears make a delicious holiday gift for the foodie fruit lovers in your life.

The Wine Life: A Profile of Winemaker Paul Speck

The Wine Life: A Profile of Winemaker Paul Speck

For Paul Speck, and his family, wine and food—-both from one small piece of land in Ontario—-are what it’s all about.

The Top Chef Final Four Revealed: What Do You Think?

The Top Chef Final Four Revealed: What Do You Think?

It was a damn good episode - these cheftestants can cook!

Top Chef Train Wreck: What Do You Think?

Top Chef Train Wreck: What Do You Think?

This week's episode of Bravo's Top Chef was so ridiculous, I couldn't tear myself away!

Learn Your Food ABCs

Learn Your Food ABCs

"100 Words for Foodies" teaches the vocabulary of cooking, from aioli to zabaglione.

KitchenAids Newest Stand Mixer

KitchenAid's Newest Stand Mixer

The color of KitchenAid’s new candy-apple red stand mixer was inspired by vintage automobiles, and the 5-quart glass mixing bowl is a fantastic update to its traditional bowl.

Cuisinarts All-in-One Food Processor

Cuisinart's All-in-One Food Processor

This new food processor from Cuisinart comes with three nested work bowls, two cutting blades, a dough blade, and a BladeLock system that holds the blade in place.

Super Cuts: Japanese Knives from Zwilling J.A. Henckels

Super Cuts: Japanese Knives from Zwilling J.A. Henckels

Sleek, light, and well balanced, these new Japanese knives from Zwilling J.A. Henckels, made from MicroCarbide powder steel, are unbelievably sharp.

Take the Cake

Take the Cake

Husband and wife duo Daniel Oates and Dana Brandwein Oates worked together to create this gorgeous porcelain and walnut bentleg cake stand.

Tasty Notes

Tasty Notes

These delightful note cards feature assorted food and drink designs and come in a handmade wooden box that serves double duty as a recipe box.

Bake Better with Juliskas Baking Dishes

Bake Better with Juliska's Baking Dishes

Juliska’s new line of pewter-glazed stoneware baking dishes are much more affordable than real pewter and can go from the oven, microwave, or freezer to table.

Arts and Crafts-Inspired Serving Tray

Arts and Crafts-Inspired Serving Tray

This charcoal slate and cherry wood serving tray with elegant visible lap joints was inspired by the Arts and Crafts movement of the late 19th century.

Up-cycled Candlesticks by Stephen Johnson

Up-cycled Candlesticks by Stephen Johnson

These fantastical candlesticks are made from teetering stacks of figurines cast from ornaments found in antiques markets.

Fine Dining: Harmony Flatware by Erik Bagger

Fine Dining: Harmony Flatware by Erik Bagger

Simple and modern, the Harmony line of stainless-steel, satin-polished flatware from Danish designer Erik Bagger makes for a perfectly set table.

Sea Style Placemats by Chilewich

Sea Style Placemats by Chilewich

Chilewich’s new pressed vinyl coral-pattern placemats and table runners are a striking addition to any table.

A Modern Wine Rack

A Modern Wine Rack

Wavy interlocking laminated birch wood panels make for a stylish and functional wine rack.

Carafe with Class

Carafe with Class

Perfect for water or wine, this elegant handblown glass carafe features a wooden sphere topper.

Root Beer with Benefits

Root Beer with Benefits

Root organic liqueur is a delicious re-creation of Pennsylvania root tea, a potent drink from the 1700s that evolved into root beer after Prohibition.

A Bird in the Hand

A Bird in the Hand

These cute 7 1/2-inch plates are great for starters, desserts, or cheese.

Follow the Signs on Your Coasters

Follow the Signs on Your Coasters

These quirky handprinted letterpress coasters feature roadside liquor signs.

Froth It Up with a Handcarved Molinillo

Froth It Up with a Handcarved Molinillo

Prepare frothy Mexican-style hot chocolate at home with this traditional handcarved molinillo.

Sweet and Sour: Honey Balsamic Vinegar

Sweet and Sour: Honey Balsamic Vinegar

Honey Ridge Farms makes an unusual (and delicious) honey balsamic vinegar.

A Cool Tool: Chefns Grater

A Cool Tool: Chef'n's Grater

Chef’n's grater is perect for grating fluffy piles of Parmigiano-Reggiano or shaving chocolate.

The Perfect Stocking Stuffer for Chocoholics: Recchiutis Confections

The Perfect Stocking Stuffer for Chocoholics: Recchiuti's Confections

These chocolate-covered fruit and nut confections are impossible to resist.

You Must Cook This Book: Canal House Cooking

You Must Cook This Book: Canal House Cooking

A weekend spent cooking from my new favorite cookbook was a tasty weekend, indeed.

Recycled Pop-Up Paper Placemats

Recycled Pop-Up Paper Placemats

These recycled paper placemats with pop-up cutouts from publiqueshop.com are fun and functional.

Get Spicy: New Flavorings from Etnia

Get Spicy: New Flavorings from Etnia

Our new go-to flavoring, Smoky Chilean spice from etnia is a blend of ground cacho de cabra chiles.

Emile Henrys Urban Bistro Pitcher

Emile Henry's Urban Bistro Pitcher

Emile Henry’s new glazed pitcher is durable, holds temperature well,and is dishwasher safe. Check it out.

Sweet and Savory Sauces by Vervacious

Sweet and Savory Sauces by Vervacious

Sweet and savory vinegars, preserves, rubs, salts, sauces, teas, and cocoas

Joe to Go: French Press and Travel Mug in One!

Joe to Go: French Press and Travel Mug in One!

The smarties at Bodum have come up with a French press and travel mug combo. Now that's cool. Or is it hot?

Chic Serving Set by Jonathan Adler

Chic Serving Set by Jonathan Adler

Jonathan Adler's newest design is a elegant and colorful enamel and polished-nickel serving set.

Heavy Duty: A Shallow Copper Roasting Pan from Mauviel

Heavy Duty: A Shallow Copper Roasting Pan from Mauviel

take a look at a heavy-duty shallow copper roasting pan from Mauviel.

A Chip Trend, Updated

A Chip Trend, Updated

Potatoes make the best chips, you say? Here are FOUR new snacks that just may change your mind.

Cottage Cheese for Cheese Lovers

Cottage Cheese for Cheese Lovers

Newsflash: A new cottage cheese has hit the market, and it's a cheese-lover's dream.

Black Orchid: Drink of the Day from Tales of the Cocktail

Black Orchid: Drink of the Day from Tales of the Cocktail

A sophisticated cocktail at a late night party.

The Swag Bag: Drink of the Day from Tales of the Cocktail

The Swag Bag: Drink of the Day from Tales of the Cocktail

What do you do at Tales between seminars? Make cocktails in your hotel room, that's what.

El Señor: Drink of the day from Tales of the Cocktail

El Señor: Drink of the day from Tales of the Cocktail

Smooth silver tequila paired with lime juice, rich sherry, and fig jam...

Vieux Carré: Drink of the day from Tales of the Cocktail

Vieux Carré: Drink of the day from Tales of the Cocktail

Cocktails in a revolving lounge...a good experience or not so much?

Apple Jack: Drink of the Day from Tales of the Cocktail

Apple Jack: Drink of the Day from Tales of the Cocktail

To kick off my long weekend of daily cocktail postings from Tales of the Cocktail, I created this drink at home, named in honor of Jack, our mutt. It's kind of a cross between a daiquiri...

Drinking my way through Tales of the Cocktail

Drinking my way through Tales of the Cocktail

Getting ready to drink and blog in New Orleans

Apricots and Garlic Go Black (and White)

Apricots and Garlic Go Black (and White)

New varieties of summer produce are here!

A New Way with Soft Shell Crabs

A New Way with Soft Shell Crabs

Sure, soft shell crabs are great pan-fried or deep-fried, but have you ever tried them on the grill? You should.

A Classic Comes Back

A Classic Comes Back

The must-read cocktail guide for drink enthusiasts returns to print in all its glory.

Mothers Day Gift Guide

Mother's Day Gift Guide

I don't know about you, but my mom is kind of hard to shop for. As Mother's Day nears, I always find myself searching high and low for fun gift ideas...

Natural Elegance

Natural Elegance

Graceful serving utensils

Family Affair

Family Affair

Organic artisanal preserves

Eco-Chic

Eco-Chic

Stainless-steel water bottles

Take it Outside

Take it Outside

An all-in-one picnic carrier

Three in One

Three in One

Sagaform’s sleek new pasta tool

Sweet Treats

Sweet Treats

All-natural, buttery madeleines

Clever clothing for the kitchen

Clever clothing for the kitchen

Is it an apron? Is it a towel? No, it's both!

Blast from the Past

Blast from the Past

Discovering cocktails from the 1950s

The fast slow cooker

The fast slow cooker

Healthy cooking just got easy

Black is the new Black

Black is the new Black

Black and white are all over the latest cookware at the Housewares Show

Delicious, Pure and Simple

Delicious, Pure and Simple

A new cookbook leads to a satisfying meal

Natural Beauty

Natural Beauty

A sneak peak of a gorgeous Great Find in our next issue!

Roll with It

Roll with It

Have knives, will travel... in style!

Whisk Love

Whisk Love

An overlooked kitchen utensil proves its worth

Takeout Comes Home

Takeout Comes Home

His birthday wish: to recreate a favorite meal

Double Dipping Allowed

Double Dipping Allowed

Tweaking an old standby results in a new favorite

Roasted Veg Redux

Roasted Veg Redux

Got leftovers? Turn them into a quick weeknight pasta dinner.

Two is Better than One

Two is Better than One

Double your pleasure: Make your tacos with two tortillas

Try Mashed Avocado in Tuna Salad

Try Mashed Avocado in Tuna Salad

A fresh twist on classic tuna salad

Steamed Shredded Cabbage Makes a Slaw-Like Salad

Steamed Shredded Cabbage Makes a Slaw-Like Salad

A wintery slaw-like salad with poppyseeds and thinly sliced apple

Ode to Trader Joes

Ode to Trader Joe's

Top 10 reasons I love Trader Joe's...

The Spice Merchants Daughter

The Spice Merchant's Daughter

Christina Arkokiasamy's beautifully designed book inspired me straight into the kitchen.

Recent Comments

Re: The New Gins

Thanks for the update on the gin trend, Camper. It was cool to see it put into such clear perspective. I've got to get me some of that Nolet gin - sounds delicious.

Re: Soft Shell Season

OMG, are they back?! You just made my day, Jen!

Re: Banana Bread Made Even Better

Wow, you ARE obsessed! Now I'm even more excited to make the bread. And that kale idea sounds wonderful, too!

Re: When Life Gives You Goat Cheese, Make Brownies

Thanks so much for sharing your creative recipe! I cannot wait to make them. Go goat!

Re: My New Go-To Scones

Wow, these look great! Why didn't you bring any in for us to try?! ; )

Re: Soup Week: A Nice Seafood Soup infused with Raki ( turquish oficial drink ) and fennel .

Ooh,I love Raki with seafood. The licorice flavor of the spirit goes so well with the briny seafood, and fennel is a natural with it, too. Yum!

Re: Soup Week: Mushroom 'Cappucino'

Nice plating!

Re: Soup Week: Butternut Squash and Chorizo Soup

This looks delicious!

Re: Pasta Presto

Melissa Clark's vegetarian chopped liver (which is actually a mushroom-walnut pate that ran in our Jan/Dec. 2010 issue), is amazing tossed with papardelle or fettucine. Give it a try!

Re: Recruiting for Team Pumpkin

Pumpkin pie--yuck! I don't know what it is... the consistency of the filling (jiggly) or the sweet-and-sour pumpkin tang... it's just not my thing. Go Team Apple Pie!

Re: Grilled Cheese, Please

Having just learned the mayo trick, how can I judge? I've been making grilled cheeses with butter for years, but am always ready to try something new (unless it involves eggs, as you know)!

Re: The Season of the Pop-Tart

Have you seen the latest? Two crazy guys on Slate.com are making pop tart BLTs!

http://www.slate.com/id/2267279/

Re: A Real (Good) Gimlet

I love a good gimlet, and I agree--fresh lime juice is an absolute must! Think I'll have one when I get home. It's Friday, after all!

Re: A New Way to Watch Recipes: Tomato Bruschetta

Wow, Robyn! I loved this video... made my mouth water. Thanks!

Re: Bob's Red Mill

This is incredible! It's nice to know that a company that makes such wonderful products is truly a good company from the inside out.

Re: The Desert Island Food Game

Maggy, so glad to hear that you're a Cypress Grove junkie like me! Cooperb and GeorgeCooks, you've both got something there! After all, most people I know were practically raised on peanut butter sandwiches.

Re: Best Valentine's Pairing: Peanut Butter and Chocolate?

I am a huge fan of peanut butter with chocolate, but my husband, Bill, has me beat. It's definitely his favorite combo. In fact, for Valentine's this year, I got him a sampler of Ococoa's Classic Peanut Butter Collection, which included their outrageous dark chocolate peanut butter cups topped with 'Alea Hawaiian sea salt. To die for! You can find them here: http://ococoa.foodzie.com/classic-peanut-butter-collection.html

Re: The Food Lovers Christmas Wish List

Lisa, they really are out of this world. I think you're right - the best combo pack would be the country ham plus the cinnamon biscuits. The best of both worlds!

Re: Decadence in a Tube: Pralus Creme de Noisette

Dabs, this sounds incredible! How does one get oneself onto your holiday list?!

Re: Fastest Chocolate Cake in the West (or East)

I love reading the Pioneer Woman! It's one of my favorite blogs, and I am constantly impressed with how often she posts. She talks about this sheet cake all of the time... so glad to hear that it was as good as she says! Apparently, it's Marlboro Man's favorite. ; )

Re: The Top Chef Final Four Revealed: What Do You Think?

Lisajoy, you have a great point, there. And the judges did say at least twice that a bone would be disqualifying in the real Bocuse d'Or. They should have stuck to their guns, I guess. But, like on all reality tv shows, they can't get rid of the arrogant, drama-creating contestant until the very end, right?!

Re: The Deal-Breaker Food

I agree with the melon issue too! It's such a strong flavor, it takes over anything it comes in contact with. I'll never understand it!

Re: Top Chef Train Wreck: What Do You Think?

Griselda, it's funny bc I hadn't thought of the Buffalo wing representing NYC in the same way... but you're right, why was a Buffalo wing representing NYC? Good point. I think I was sidetracked by how pleased I was that Buffalo wings were getting some good press, and an inventive update.

Chefnina1, I am with you on so many of your comments! Robin should have gone LONG ago because she was a cook, not a chef (and a touchy whiny, too). In fact, that's what I like about this season... the cream is really rising to the top and the people that are left now have the cred and the skills to actually be called a top chef. Finally! The last couple of seasons had nowhere near this caliber of chefs, in my opinion. And I love Kevin too. He reminds me of Rick Bayless in Top Chef Masters this past summer... calm, modest, and extremely talented. If only every chef could be like that!

Re: The Deal-Breaker Food

Oh Laurie, your banana aversion makes me so sad! Banana desserts - especially banana pudding - are one of life's greatest pleasures, in my opinion. I wish you'd brought some of David Guas' pudding back to the office for me!

Then again (as you know), I don't do eggs, so who am I to talk? I know, it sounds crazy... my husband says I'm a freak for not liking eggs, but I just can't. Not fried, or scrambled, or in egg salad (my idea of hell), or poached... yuck, yuck, yuck.

Re: The Bird Is Not the Word

Hey Dabs, I am with ya. Well, I am not as ardent a turkey-hater as you are, but I'm pretty sure that my life would still turn out OK if I never ate turkey again. Just not my favorite protein. But to each her own -- just try and take away my mom's sausage stuffing at Thanksgiving! I would resort to violence in seconds flat.

Re: What's Your Guilty-Pleasure Food?

Evan, I forgot about Vienna Fingers! I loved those as a kid. Something about the super sweet filling and the rather bland cookies... together, they're magic!

Re: Plastic Fantastic

Hi Dabs! This stuff sounds amazing, but I must admit I'm partial to the huge industry rolls of plastic wrap that my husband brings home from work. It takes us about a year to go through one roll! If only Stretch-Rite came in really big boxes...

Re: We're LIVE from the Epicurean Classic!

Oh, it looks like David Leite is about to give a demo... thanks for being there so that we can see it, Sarah!

Re: A Chip Trend, Updated

Hi Andrea516! Sorry I didn't make it easier for you to buy the chips... here are some links that will help:

You can buy the cassava chips from this website:
http://mybrands.com/BrandsHome.aspx?bid=767&B=true

There is a minimum order of 4 4-oz. bags for $3.39 each.

You can buy the falafel chips at Whole Foods, or through this website:
http://flamousbrands.elsstore.com/

The plantain chips can be bought straight from their website with no minimum order.

You are right, Boulder Canyon's rice and adzuki bean chips can only be bought by the case at this website:
https://www.greatgoodiesandgifts.com/mall/greatgoodiesproducts.asp?manuf=02&units=each

But you can also find them at Whole Foods, Safeway, Albertsons, Fry's, Big Lots, Sprouts, Costco, and Walgreens.

Re: Cottage Cheese for Cheese Lovers

Sam49r, your specialty sounds so good! Kind of like a cheesy guacamole. Yum. Do give Curds 'n Cream a try... the curds are on the larger side, but it's very tasty. Hope you like it!

Re: Giving carob its due

Call me crazy, but when I hear "powdered carob," I think spice rub. Similar to a marinade, yes, but you may be able to use up even more of it, right? Could be good on other flavorful meats, like lamb or pork butt... and how about adding it to a savory morning smoothie? Or stirring it into a garlicky dip?

Re: Vieux Carré: Drink of the day from Tales of the Cocktail

I hope rye is on its way back... I love how it adds a bit of spice to drinks.

Re: Michelada: beer with a kick

Dabs, did you see the dining section of the NYTimes yesterday? A big story about beer cocktails, of which the Michelada is king... stay tuned for FC's Aug/Sept. issue, too. There just might be a similar story inside... : )

Re: Kale chips

Brilliant, Lisa! I am going to make these for my house guests this weekend.

Re: Pasta with Peas

Funny you should ask, Lisa, because I was shelling English peas last weekend and it occurred to me to turn the empty pods into pea stock... it worked out quite well, actually! I took the pea pods (about 1 quart of them) and put them into a pot with water to cover, a few peppercorns, a couple of sprigs of fresh mint, and a halved onion. Simmered for 30 minutes, strained, and cooled, and voila! Lightly green, sweet-smelling pea stock that was nice to sip chilled and made a killer summer vegetable soup with a little chicken stock added in for body. You should try it!

Re: A New Way with Soft Shell Crabs

Lgari, I am so sorry that I didn't see your request for the recipe before Father's Day had passed. But better late than never, right?

I don't have exact amounts because this is from memory, but here's how Bill did it:

Heat your grill to medium or build a medium-hot charcoal fire.

Take two ripe avocados, and peel and pit them. Transfer the flesh to a medium bowl and mash together with about 2 Tbs. chopped fresh cilantro and a drizzle of olive oil. Season to taste with salt, pepper, and fresh lime juice. Set aside.

Plan on serving 2 soft shell crabs per person (I put 2 crabs into each taco, but Bill had 2 tacos with 1 crab each)... Brush the cleaned crabs with olive oil and season them lightly with salt and pepper. Grill until lightly charred on the outside and cooked through, about 2 minutes per side. Serve with the avocado mash, extra chopped cilantro, lime wedges, and warm corn tortillas (I like using 2 tortillas per taco so they don't get soggy and break halfway through; see my blog about it at http://www.finecooking.com/item/859/two-is-better-than-one). Grilled corn on the cob and scallions were nice additions, too.

Enjoy!

Re: A New Way with Soft Shell Crabs

I am so sorry that you have trouble finding soft shells in the Bay Area... I think this is the first time I have ever heard of something NOT being available in that part of the world. Usually, you guys get the best of everything! I also know what you mean, Berry B, about chefs not leaving well enough alone when it comes to soft shells. I had one at a restaurant recently that was over-breaded, paired with a really sweet salsa, and then topped with goat cheese... ?? You could hardly taste any crab! Ah well. I wish you luck finding some soon...

Re: How do you like your burger?

What is this "no mayo" nonsense?! You gotta have a nice slick of mayo (Hellmann's, of course, or homemade if you're feeling ambitious), a juicy slice of ripe tomato, butter lettuce, melted sharp cheddar... and yes, bacon. YUM.

Re: A Birthday Bonanza

Whenever my mom, sister, or I travel, we make sure to pick up a little something edible and yummy for those who stayed home. I have received some incredible jams over the years, chocolate-covered graham crackers, creamed honey... these are the best kind of souvenirs, if you ask me, because they speak to the place you've visited and fulfill a sensory pleasure all at the same time.

Re: Tofu, just for you

Dabney, that sounds like an incredible experience. I've never had freshly made tofu, but now I really want to!

Re: Preserving wildlife (the edible kind)

Dabs, I NEED to try an Old Fashioned with your homemade orange bitters! That sounds so delicious. Feel like shipping some out to CT?!

Re: Mother's Day Gift Guide

Oh Mom, you're so cute! Sorry I said that you were hard to shop for... you know that you can be! : )

Re: Mother's Day Gift Guide

The ends and pieces are truly fantastic. Super smoky with a touch of sweetness from the maple syrup brine, there are pieces of all sizes and shapes in the package so you can do with them what you will. It's a big package though, so I found it best to divide it into smaller portions and freeze what you won't go through in about a week.

Re: Living in fear of rice

Dabs, don't be so hard on yourself! We take out our rice cooker at least once a week, and this is in a household with a chef husband and a food editor wife. There is no shame in using a rice cooker, none at all!

Sharon, it IS a shame that I have yet to give you my dad's pancake recipe. It's perfection, and I know that it will solve your pancake problem once and for all. I'll bring it in tomorrow.

Re: Bacon by any other name

Lisa, I don't know how I feel about this whole "non-pork" bacon thing... Why mess with something that's perfect as is?! With that said, D'Artagnan also makes duck hot dogs(and beef and bison) that are very tasty.

Re: Blast from the Past

Hi Pielove - That sounds delicious! I love the idea of there being a blue hue to the drink, too. Now I just need to get some creme de violette...

Re: Blast from the Past

Pielove, what's an Aviation? It's not in Pink Elephants... : )

Re: Blast from the Past

Dabneyg,

There are tons of recipes for cobblers and fizzes and the like in the Pink Elephants. Some are just funny, but some sound delicious.

Re: Taking it to the streets...and then back inside

Loved the post, Dabney, but I have to draw the line at ranch grits with Buffalo wings (given that I am a Buffalo girl, born and bred). Ain't no ranch with REAL Buffalo wings... it's always and only blue cheese!

Re: A baker in knead

Lisa, what gorgeous bread! Bring some into the office next time! : )

Re: A Tortilla-Wrapped Homecoming

Dabney, you are making me so hungry!

Re: Takeout Comes Home

Boynestadt, thanks for the book recommendation! I will check it out of the library soon.

Charlover, have you tried your hand at Vietnamese yet? Once you have the ingredients (fish sauce, limes, brown sugar, rice noodles, lemongrass), the cooking itself is easy. And the flavors are great!

Re: Salt and Pepper Shrimp with Garlic and Chilies

I made this for dinner last night, too. I sliced up some bok choy and sauteed it in the same pan that I used to cook the shrimp, then added in the chiles, scallions and garlic, then the shrimp. With steamed rice it was such a good meal!

Re: Two is Better than One

I have had some of the best tacos in San Diego. In fact, I would say that fish tacos are probably my favorite kind.

Re: Bar Gear You'll Love

Take note! Barstore.com has changed their policy on their website, so you can no longer buy directly from them without signing on... go to http://webtender.barstore.com/ instead so you can buy the shaker and bar spoon that Jim Meehan recommends.

Re: Wine Ice Cream

You MUST try these ice creams. We loved every single flavor Mercer's Dairy makes, and that is really saying something! They are something truly special.

Re: American Cheeses

This book is such a pleasure to read. I know that I'm a cheesehead, but I couldn't put it down!

Re: spiced carrot cakes with candied carrots

Hi Beccaporter,

Your cake looks wonderful! Just like ours did in the test kitchen. Thanks for going to the trouble of getting molds and peelers and juice and all...

Re: Buttermilk Cake with Spiced Vanilla Icing

Thanks for sharing the pic of Diver. What a beautiful dog! And your cake looks great, too. Thanks for cooking the issue!

Re: Spicy Jerk Pork Chops

Good thinking, Maggy. Your chops look delicious!

Re: Martinez

Hi again! Glad you liked the story (which I was happy to edit). And your drink looks like it was made by a professional! Beautiful tray, too.

Re: Broccolini with Kalamata Dressing

Hi BetsyCooksinAz! I haven't had a chance to make the Kalamata Dressing with asparagus yet, but I am so glad to hear that it turned out well. Thanks for letting us know!

Re: Buttermilk Cake with Spiced Vanilla Icing

Hi NDBaker! So glad that you tried this cake, despite it's "secret ingredient". It's one of my new favorites too.

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