JuliRoberts
Julissa Roberts
assistant food editor
After working as a chef in NYC restaurants I moved out to the 'burbs to work at Fine Cooking and haven't looked back!
Posts
A mixture of milk or cream, eggs, and sugar, custard can take many forms, depending on the specifics of each ingredient and how it’s cooked to make the custard set.
For a Good Sear, Dry Early, Season Late, and Don't Crowd
Whether you’re browning meat to make a stew or a pot roast, or simply cooking cutlets for a quick dinner, there are some tricks to getting a nice, rich-looking sear.
Two Methods for Degreasing a Stew
Here are two effective ways to remove excess fat from your stews.
When shopping for sea or bay scallops to use for recipes, look for “dry-packed” scallops.
I love meat, which is why Michael Symon's Carnivore is my Christmas cookbook pick.
Want to put a savory spin on pineapple? Make this quick relish to serve with seared pork chops or chicken.
Oil misters are popular for helping reduce the amount of oil used in cooking and baking recipes. Take a look at our three favorite models.
It was love at first sift with this confectioners' sugar spoon. Here in the Fine Cooking test kitchen, we look for excuses to use it.
If you’re cutting up a melon for a recipe it’s easier to peel it first.
If you plan on deep frying or making candy you'll need a deep-fry thermometer to monitor the temperature. Here are three models we love.
What's the Difference Between a Simmer and a Boil?
We use many terms to indicate how hot and active we want water or other liquids to be during cooking. Here are some of the most common terms and what they mean.
Three Tools for Lighting Charcoal
A charcoal fire started with lighter fluid tends to impart a chemical flavor to grilled foods, so we recommend these three alternatives.
Here's a quick guide on how leg of lamb halves compare.
How to Care for Your Pizza Stone
Pizza stones require special care. Here are some guidelines to help keep your stone in great shape.
Fresh citrus zest is a cook’s secret weapon--its fragrance and flavor instantly brighten any dish.
Find out what tasty treats you can make from left over chocolate cake scraps.
Forget slaw. Use this underrated vegetable to cook up all sorts of delicious, unexpected dishes.
Test Kitchen Tip: Use Aluminum Foil Shiny Side Up or Down
Most people think it matters whether aluminum foil is used shiny side up or down, but the surprising truth is that it doesn’t make a difference.
How to Tell the Sex of a Lobster
When buying lobsters its worth knowing their gender; your recipe may depend on it.
Homemade Garam Masala has the Freshest Flavor
The warming spice blend known as garam masala is a staple in northern Indian cooking.
Test Kitchen Tip: Working with Eggs
We go through dozens of eggs in the test kitchen every month, and along the way we’ve learned a few tricks for working with them. Here are two of our favorites: Freeze leftover egg...
Read to find out what the differences are between jelly, jam and preserves.
Read on to learn why the Fine Cooking staff prefers to use Kosher salt over table salt.
Store Maple Syrup in the Fridge
Don't put your pure maple syrup in the pantry! I'll tell you why.
How to Shape Knotted Dinner Rolls
Follow these simple steps to shaping the dough and your buttery dinner rolls will look just as beautiful as the ones the pros make.
Not all vegetable broths are created equal. Here is a list of some of the test kitchen's favorite brands.
How to Care for Enameled Cast-Iron Cookware
Learn how to care for your enameled cast-iron cookware.
Learn how to calibrate your oven for best baking results.
Here are some suggestions for using this fragrant Middle Eastern spice blend.
Making the most of a favorite food find from a warehouse store.
How to Check the Fuel in Your Gas Grill
There’s nothing more annoying than running out of propane in the middle of a barbecue, so before you fire up your gas grill, check out this handy tip.
Spaghetti a Cacio e Pepe- Simple, Fast, Delicious
All it takes is 4 ingredients and dinner is served.
How to make a good product even better.
3 words...Japanese Fried Chicken
How to Use Your Bottle of Salsa Lizano
Found in nearly every Costa Rican home, restaurant, and roadside food stand, Salsa Lizano is a smooth, light brown vegetable-based sauce with a touch of sweetness and a hearty punch of spice...
With curry on my mind, this soup heats up an old favorite.
These quick, weeknight chicken lettuce wraps will surely make it into my weekly rotation.
Not my Mother-in-Law's Treacle Pudding...
An update on a quintessential Brit dessert.
To make the Spiced Rabbit Tagine with Peas and Carrots, you’ll need to cut each rabbit into eight pieces. I'll take you through the steps.
One of my favorite blogs, from one of my favorite people. Go on a tour of Italy with our own Melissa Pellegrino!
We're bringing Jell-O back in a major way, and the Jell-O Mold Mistress of Brooklyn is helping us.
Top Chef Masters Season 2 Episode 9: "These aren't the dishes you're looking for."
The Chef Jedi Master is brought down and we all felt the great disturbance in the Force.
Top Chef Masters Season 2 Episode 8: And then there were 5
The final 5 chefs cook the food of the gods, but will they be pleased?!
Top Chef Masters Season 2 Episode 6: Ooey Gooey...duck
The Chefs are thrown into the exotic surf and turf challenge and they look like sea cucumebers out of water.
Top Chef Masters Season 2 Episode 5: The Champions Round Begins!
All the preliminary stuff is over and now we are in the race for who will be the next Top Chef Master.
Top Chef Masters Season 2 Episode 4: I Blinked and I missed it!
Did you guys feel like this episode was rushed?! It went by in a flash!
Top Chef Masters Season 2, Episode 3: Revenge of the Season 1 Chefs
The chefs from season 1 are back with a vengeance!
Top Chef Masters Season 2 Episode 2: Now We're Cooking with Gas!
After a less than exciting start to the new season, episode 2 feels more like what we were looking for.
Top Chef Masters Season 2: Let the Cooking Begin!
I'm biting into Episode One from Season Two of Top Chef Masters. Did you watch? Let's dish.
Deconstructed Steak and Guinness Pie
Okay, so I know I can't win the prize, but after I blogged about this dish, I had a few requests for the recipe. I hope it inspires you to fire up your crockpot and deconstruct a recipe of your own. Enjoy!
Steak and Guinness Pie- Deconstructed
Making an old classic faster and easier. Ok, it's not totally the same but it was yummy.
The best cookie in the world gets bigger!
Rediscovering an old favorite
Ode to my favorite kitchen tool
A non-traditional use for garam masala.
Help Wanted: Recipe for the perfect Yellow Box Cake Replica. Inquire within.
How something so small and simple can add a lot of convenience and comfort.
A few different snacks from across the pond.
When life hands you stale croissant, make bread pudding!
Combining cooking with music and taking a stroll down memory lane with black beans.
Make it Tonight
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Recent Comments
Re: Let Us Wrap!
Sorry for the delay in response!!
http://www.favfamilyrecipes.com/2011/02/lettuce-wraps.html
posted: 10:10 am on April 17th
Re: How to Care for Your Pizza Stone
Since the pizza stone retains and emits the heat for longer it helps maintain the temperature of the oven while your oven goes through its cycles.
When you set your oven to 350F it goes through 15 to 20 minutes cycles of heating and turning off to reach and try to maintain that temperature. An oven is considered at temperature in a window of 25 degrees in either direction. A stone in your oven will help maintain a truer temperature.
Hope that helps :)
posted: 11:39 am on April 12th
Re: Black Bean Soup with the perfect combination of delicious toppings
You had me at black bean soup!
Looks delish!
posted: 4:22 pm on February 28th
Re: There Is Always Room For...
Hi Sue,
Sadly, i don't have the recipe but if you go to the Jell-o Mold Mistress' website she gives a few details on it.
http://victoriabelanger.wordpress.com/
posted: 11:02 am on June 14th
Re: Top Chef Masters Season 2 Episode 8: And then there were 5
ChefJonas I agree that Susar is a bit clueless when it comes to a lot of cultural things, but I can't get over his technique. I mean just using Greek wine would have been a step in the right direction. Honestly, I feel like he could cook anything IF he put his mind to it and broke out of his French-Asian world.
Waxman is great as well but I do find that his dishes lately tend to be less inventive. I'm not really sure what aspect of his dish was Greek, I felt his dish was a bit non descript and plain. Lately, I feel like his calm cool demeanor is akin to indiference! That scallop dish was a mess and he knew it, I'm not a fan of architectural plating myself but that was lunch hall slopping onto a plate at its best.
I'd like to see some more passion from Jonathan and more worldliness from Susar.
posted: 11:10 am on May 28th
Re: Top Chef Masters Season 2 Episode 6: Ooey Gooey...duck
Cook4Life, you are in luck.
I found the recipe on Bravo's website:
http://www.bravotv.com/foodies/recipes/ldquohomerrdquo-shrimp-sloppy-doh-with-truffle-chips-and-beer
Let us know how it turns out! (with pictures please ;) )
posted: 3:22 pm on May 19th
Re: Top Chef Masters Season 2 Episode 6: Ooey Gooey...duck
Gooey_Duck, you have to admit, for a big clam it is a bit intimidating looking. If I saw that thing in the ocean I would run the other way!
And I totally agree, sea cucumbers, not on my list of things I want to try before I die.
Cookn4Life, I'll do some investigationg see if I can find something that resembles his recipe.
posted: 10:30 am on May 17th
Re: Top Chef Masters Season 2, Episode 3: Revenge of the Season 1 Chefs
Thanks Martha!
Ya know, we work with chef's recipes here a lot and while we know the chefs themselves are geniuses, recipe writing is not their strong suit. It is a art form in and of itself. So I can totally see a chef's cookbook not being great even though he/she is probably a brilliant cook.
Hope to see you at next week's recap!
posted: 10:26 am on April 30th
Re: Top Chef Masters Season 2 Episode 2: Now We're Cooking with Gas!
Maybe it's the latina in me...but I really like Carmen. I almost feel like it's my mom who won the challenge. They're the same size :)
I'd love to see more of her Latin flare in the kitchen!
posted: 9:47 am on April 16th
Re: Top Chef Masters Season 2 Episode 2: Now We're Cooking with Gas!
I agree, she didn't lose because of the yucca, but the fact that Marcus said that at the end just really bothered me. While her dish did look yummy, the fact that she overcooked the shrimp and didn't really do anything different is what "sunk her battleship."
posted: 5:19 pm on April 15th
Re: Top Chef Masters Season 2: Let the Cooking Begin!
I agree about the chefs. The only one who seems to have any life in her was Susan Feniger.
Regarding the judges, I really can't take Kelly Choi, something about her drives me nuts and I can't put my finger on it. She is the poor man's Padma. James Oseland finds himself very funny, which I don't think is funny. I do like Gael Greene and Jay Rayner, I feel like they make sense.
Let's meet back here to discuss episode 2! Thanks sicilianson!
posted: 3:56 pm on April 12th
Re: Pastelitos ( Savoury Pasties )
Hi there,
The chicken should be cooked first right? Do you boil it?
posted: 3:50 pm on April 7th
Re: The Desert Island Food Game
Hands down... home made breaded chicken cutlets. Crispy and juicy and good hot or cold! Not sure how I would store them or cook them, but that is not the question :p
posted: 6:16 pm on February 21st
Re: Create Your Own Ice Cream Finalists
Seriously....how can you choose from this Smörgåsbord of succulence!
I'll take one of each please! :)
posted: 5:01 pm on July 14th
Re: Rekindle a love for fruit tarts
That looks amazing...I think I'll be pulling one together for this weekend!
posted: 4:49 pm on July 14th
Re: Blast from the Past
there was one my grandad used to make....in Spanish is was Beso de Angel...or Angel's Kiss.
It was served in a small glass like a sherry glass or something similar....coffee liqueur with heavy cream floated on top with a marachino cherry on a toothpick suspended over the rim of the glass. and you would drink it with the cherry there for the flavor and then eat the cherry at the end.
that drink warms you from the inside out! it was lovely!!!!
posted: 3:17 pm on April 21st
Re: Bacon by any other name
Interesting indeed...but what's next....Tof-acon!
Did the smoked flavor make it taste more like pork? Is that what they might have been going for?
Definately something I would taste but I would still stick to the real thing :)
posted: 3:09 pm on April 21st
Re: A stout gingerbread
I have been on a never ending search for the perfect steak and guiness pie. Ever since I went to Ireland and had one there. I could never replicate the exact same flavor....close, but no cigar! Steak and Beer a pefect pairing!
posted: 11:42 am on April 15th
Re: The Make It Mini Winner
Congrats Legalcat!! I'm making your mini cinnamon rolls this weekend!
posted: 11:13 am on April 8th
Re: It's a toaster! It's a cell phone! Oh, It's from SkyMall
I personally think every kitchen in America should have the Dough-nu-matic! If I had a dollar for everytime I heard someone say..."I wish I had a fresh mini doughnut in under a minute," I'd be a dollar-aire!
posted: 10:54 am on April 2nd
Re: Black is the new Black
I agree with Lisa! I want to see bright shiney happy colors nowadays, even though...I like the cow print cups and saucers :)
posted: 11:56 am on March 26th
Re: Meat Madness
Bacon vs. Ribs?!?!! I've never felt so torn before!
posted: 11:12 am on March 18th
Re: A Tortilla-Wrapped Homecoming
can't you ship some of those over here.....i miss good mexican food!
posted: 5:11 pm on February 23rd
Re: Real Cook of Genius
I was very surprised my supermarket brand had it! Maybe some more investigating will turn up the truth about when it was started. I'll let you know what I find!
posted: 11:42 am on February 19th
Re: Classic Homemade Croissants with Black Forest Ham and Baby Swiss Cheese
oh man, those look so good!
posted: 4:19 pm on February 17th
Re: Real Cook of Genius
I know! It's like the use the flimsiest possible cardboard to make these.
Someone should invet a foil cozy of some sort, made of plastic!
Big bucks there I bet!
posted: 9:46 am on February 13th
Re: Blood Orange & Mango Sorbet
that looks sooooooo good! Good job NDbaker
posted: 11:41 am on February 6th
Re: beef picadillo
I'm glad you guys like this recipe. It is very close to the recipe we have used in my family. Picadillo is also great mixed with rice (it's how we Cubans eat it) and you can also make empanadas with it.
It was that one dish my mom would make and keep in the fridge to help in a pinch. We would also add it to tomato sauce for what my mom would call Spaghetti Criollo (cRee-oyo)
It holds really well and the flavors intensify after a few days as well.
posted: 11:39 am on February 6th
Re: Roasted Potato and Mushroom Salad with Mascarpone
I can't get enough of this recipe....i've made it for 4 separate occasions! looks great!
posted: 1:29 pm on January 15th
Re: croissants
Those look great! Love the shot of the open one....
posted: 1:22 pm on January 15th