Danbury, CT, US
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!
Here's how to give your skin-on pork roast a deliciously crisp, bubbly crust.
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?"
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!
It's time once again for the most delicious foodie event in San Francisco. Buy your tickets now or enter to win a pair!
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.
Fine Cooking is heading to San Francisco for SFChefs, and we want you to come too!
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 Farmer’s Table is Matthew Scialabba and Melissa Pellegrino’s companion book to The Italian Farmer’s Table.
Juicy segments of orange or grapefruit make a bright addition to desserts, salsas, and salads of all kinds.
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!
Leeks need to be washed thoroughly to remove dirt and grit from their layers. Here's how to do it.
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?
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!
Learn how to crush seeds of all kinds, including coriander, black peppercorns, and cumin.
If you're planning on making spaetzle consider a spaetzle maker as your next culinary purchase.
Give a basic roast chicken a citrusy spin with a lemon-salt rub.
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.
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...
Ellie Krieger’s Comfort Food Fix offers 150 better-for-you recipes for American comfort food classic.
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.
Check out which Fine Cooking contributors took home the coveted Beard medals and which just had a great time!
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?
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.
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.
Get to know some of the 11 Fine Cooking contributors who are nominated for Beard Awards this year.
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.
ChezUs.com adds something special to banana bread - coconut oil.
Bruce and Mark at RealFoodHasCurves.com find a creative use for a beloved cheese.
Jamie at MyBakingAddiction.com recreates a favorite guilty food pleasure.
The Cake Duchess knows that a little booze never hurt anyone, even a homey crumb bar.
A day late for Shrove Tuesday (oops!), this delicious idea from Foodinjars.com makes me re-think my favorite breakfast (or anytime) food.
Lots of mushrooms and chewy, earthy farro make for a wonderful winter soup.
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.
Got farro? There's no better way to cook it than this cheesy, tomato-y, baked farro "risotto" from 101 Cookbooks.
Cooks love old wooden spoons for their history, as well as their utility. Well, PoorMansFeast.com and I certainly do!
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.
A brilliant bartender and blogger - Jamie Boudreau of spiritsandcocktails.com - shows me how to make my favorite drink even better.
A mid-morning jaunt to Bali lifts my mood (and makes me hungry), thanks to foodandtravelblog.com
The cocktail lover's gift guide at Sloshed! is so good, I want it all!
An inspired use for a funny-looking root vegetable
A cool new ingredient leads to an even cooler-looking cake from Cafe Fernando
Caroline at devilandegg.com makes a killer sandwich with a secret
This is the most delicious idea I never thought of. Thank goodness Matt at Mattbites.com did!
A crazy-cool candy shop makes everything from soda-filled hard candies to edible body parts!
Urban Moonshine’s new organic bitters is an essential bar ingredient.
This flaky fleur de sel is harvested from a nature preserve on the Mediterranean island of Ibiza.
Linen dishtowels by Seattle designer Dinah Coops are visually striking and eco-friendly, too.
Keep your drinks well chilled this summer with amusing and functional Cool Stix.
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.
Our latest obsession: naturally smoked extra-virgin olive oil from California.
Kim Severson’s memoir, Spoon Fed: How Eight Cooks Saved My Life, is a witty and candid page-turner.
Iittala’s new sealable and stackable glass jars are a beautiful storage solution for dried herbs and spices, and more.
I want to bake more just to use this gorgeous 18-inch maple rolling pin made by renowned Maine furniture maker, Peter Turner.
Pep up your dinner table with this cheerful handthrown and handpainted earthenware “dandelion” bowl.
LaValletta organic dried beans and grains have a robust, nutty flavor you've got to try.
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.
Savory chutneys from Virginia Chutney Company are a perfect addition to a cheese plate, or for topping roasted or grilled fish, meat, or poultry.
Stuck on a desert island with only one thing to eat, I'd choose cheese.
Decorate your table with delicate porcelain dinnerware adorned with L.A. tattoo artist Paul Timman’s designs.
This French-style goat’s milk cheese from Belgium is a rare treat.
This modern dishrack by black + blum looks cool and folds up for easy storage.
These organic artisan chocolates, shaped like endangered animals, come in packaging that turns into a floating candle holder, so there’s no waste.
Check out these whimsical monkey-shaped S-hooks for hanging pots, pans, and utensils; they're cute and functional.
We're hooked on our new snack discovery, Raincoast Crisps; they're crunchy and flavor-packed.
Oxo’s tenth anniversary edition of its classic Uplift teakettle is as beautiful as it is practical.
The finalists cook for their moms (aww!), and creativity trumps consistency
The cheftestants cook locally (of course), and Padma has bangs.
Frog Hollow Farm's Warren pears make a delicious holiday gift for the foodie fruit lovers in your life.
For Paul Speck, and his family, wine and food—-both from one small piece of land in Ontario—-are what it’s all about.
It was a damn good episode - these cheftestants can cook!
This week's episode of Bravo's Top Chef was so ridiculous, I couldn't tear myself away!
"100 Words for Foodies" teaches the vocabulary of cooking, from aioli to zabaglione.
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.
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.
Sleek, light, and well balanced, these new Japanese knives from Zwilling J.A. Henckels, made from MicroCarbide powder steel, are unbelievably sharp.
Husband and wife duo Daniel Oates and Dana Brandwein Oates worked together to create this gorgeous porcelain and walnut bentleg cake stand.
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.
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.
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.
These fantastical candlesticks are made from teetering stacks of figurines cast from ornaments found in antiques markets.
Simple and modern, the Harmony line of stainless-steel, satin-polished flatware from Danish designer Erik Bagger makes for a perfectly set table.
Chilewich’s new pressed vinyl coral-pattern placemats and table runners are a striking addition to any table.
Wavy interlocking laminated birch wood panels make for a stylish and functional wine rack.
Perfect for water or wine, this elegant handblown glass carafe features a wooden sphere topper.
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.
These cute 7 1/2-inch plates are great for starters, desserts, or cheese.
These quirky handprinted letterpress coasters feature roadside liquor signs.
Prepare frothy Mexican-style hot chocolate at home with this traditional handcarved molinillo.
Honey Ridge Farms makes an unusual (and delicious) honey balsamic vinegar.
Chef’n's grater is perect for grating fluffy piles of Parmigiano-Reggiano or shaving chocolate.
These chocolate-covered fruit and nut confections are impossible to resist.
A weekend spent cooking from my new favorite cookbook was a tasty weekend, indeed.
These recycled paper placemats with pop-up cutouts from publiqueshop.com are fun and functional.
Our new go-to flavoring, Smoky Chilean spice from etnia is a blend of ground cacho de cabra chiles.
Emile Henry’s new glazed pitcher is durable, holds temperature well,and is dishwasher safe. Check it out.
Sweet and savory vinegars, preserves, rubs, salts, sauces, teas, and cocoas
The smarties at Bodum have come up with a French press and travel mug combo. Now that's cool. Or is it hot?
Jonathan Adler's newest design is a elegant and colorful enamel and polished-nickel serving set.
take a look at a heavy-duty shallow copper roasting pan from Mauviel.
Potatoes make the best chips, you say? Here are FOUR new snacks that just may change your mind.
Newsflash: A new cottage cheese has hit the market, and it's a cheese-lover's dream.
A sophisticated cocktail at a late night party.
What do you do at Tales between seminars? Make cocktails in your hotel room, that's what.
Smooth silver tequila paired with lime juice, rich sherry, and fig jam...
Cocktails in a revolving lounge...a good experience or not so much?
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...
Getting ready to drink and blog in New Orleans
New varieties of summer produce are here!
Sure, soft shell crabs are great pan-fried or deep-fried, but have you ever tried them on the grill? You should.
The must-read cocktail guide for drink enthusiasts returns to print in all its glory.
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...
Graceful serving utensils
Organic artisanal preserves
Stainless-steel water bottles
An all-in-one picnic carrier
Sagaform’s sleek new pasta tool
All-natural, buttery madeleines
Is it an apron? Is it a towel? No, it's both!
Discovering cocktails from the 1950s
Healthy cooking just got easy
Black and white are all over the latest cookware at the Housewares Show
A new cookbook leads to a satisfying meal
A sneak peak of a gorgeous Great Find in our next issue!
Have knives, will travel... in style!
An overlooked kitchen utensil proves its worth
His birthday wish: to recreate a favorite meal
Tweaking an old standby results in a new favorite
Got leftovers? Turn them into a quick weeknight pasta dinner.
Double your pleasure: Make your tacos with two tortillas
A fresh twist on classic tuna salad
A wintery slaw-like salad with poppyseeds and thinly sliced apple
Top 10 reasons I love Trader Joe's...
Christina Arkokiasamy's beautifully designed book inspired me straight into the kitchen.