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JuliRoberts

Julissa Roberts

associate food editor

JuliRoberts

After working as a chef in NYC restaurants I moved out to the 'burbs to work at Fine Cooking and haven't looked back!

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The Cuban Table: A Celebration of Food, Flavors, and History

The Cuban Table: A Celebration of Food, Flavors, and History

Exploring contemporary Cuban food through images and stories

A Really Great Grate for Grilling

A Really Great Grate for Grilling

The GrillGrate amplifies and evens out the heat on your grill

Ice cream machines ready when you are

Ice cream machines ready when you are

There are (finally!) smaller, less expensive ice cream makers on the market now. Here are two worth considering.

Test Kitchen Taste Test: Chicken Broth Concentrates

Test Kitchen Taste Test: Chicken Broth Concentrates

We blind-tasted three popular brands of chicken concentrate, or base, and compared them for taste and price.

Culinary Reactions: The Everyday Chemistry of Cooking

Culinary Reactions: The Everyday Chemistry of Cooking

The go-to resource for troubleshooting dishes that aren’t working properly

Two Ways to Seed a Pomegranate

Two Ways to Seed a Pomegranate

The gorgeous jewel tones of juicy tart-sweet pomegranate seeds (or arils) dress up any dish. Here's how to get to those seeds without a mess.

Cake Pan Change-Up

Cake Pan Change-Up

Wrong pan size? Save yourself time and money using a pan you already have.

How to Make Your Own Superfine Sugar

How to Make Your Own Superfine Sugar

Superfine sugar is available at most supermarkets, but you can also make it at home. Here's how.

Latin American Street Food

Latin American Street Food

The Tacos Ticos on the cover got me to pick up this book, but its other vibrant recipes—myriad ceviches, pozoles, tamales, and what seems like every empanada known to humandkind—kept me reading.

Substituting Dried Herbs for Fresh

Substituting Dried Herbs for Fresh

What do you do when you want to make a recipe but you don’t have one of the fresh herbs it calls for?

What is a Sofrito?

What is a Sofrito?

Sofrito originated in medieval Catalan cuisine (sofrito comes from sofregir, a Catalan word meaning to lightly fry), and there are references to it dating back to the 1300s.

Give Your Turkey a Rest Before and After Roasting

Give Your Turkey a Rest Before and After Roasting

After roasting, the turkey needs to rest before carving so its juice, forced to the center by the heat, is redistributed back into the meat.

Know Your Custards

Know Your Custards

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 Dont Crowd

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

Two Methods for Degreasing a Stew

Here are two effective ways to remove excess fat from your stews.

Wet Versus Dry Scallops

Wet Versus Dry Scallops

When shopping for sea or bay scallops to use for recipes, look for “dry-packed” scallops.

Carnivore

Carnivore

I love meat, which is why Michael Symon's Carnivore is my Christmas cookbook pick.

Pineapple Relish

Pineapple Relish

Want to put a savory spin on pineapple? Make this quick relish to serve with seared pork chops or chicken.

Oil Misters, Demystified

Oil Misters, Demystified

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.

Confectioners Sugar Spoon

Confectioners' Sugar Spoon

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.

How to Peel a Melon

How to Peel a Melon

If you’re cutting up a melon for a recipe it’s easier to peel it first.

Deep-Fry Thermometers

Deep-Fry Thermometers

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.

Whats the Difference Between a Simmer and a Boil?

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

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.

Lamb Leg Lingo

Lamb Leg Lingo

Here's a quick guide on how leg of lamb halves compare.

How to Care for Your Pizza Stone

How to Care for Your Pizza Stone

Pizza stones require special care. Here are some guidelines to help keep your stone in great shape.

Freeze Citrus Zest for Later

Freeze Citrus Zest for Later

Fresh citrus zest is a cook’s secret weapon--its fragrance and flavor instantly brighten any dish.

Tasty Uses for Cake Scraps

Tasty Uses for Cake Scraps

Find out what tasty treats you can make from left over chocolate cake scraps.

Big Buy: Cabbage

Big Buy: Cabbage

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

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

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

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

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...

Jelly vs. Jam vs. Preserves

Jelly vs. Jam vs. Preserves

Read to find out what the differences are between jelly, jam and preserves.

Why We Love Kosher Salt

Why We Love Kosher Salt

Read on to learn why the Fine Cooking staff prefers to use Kosher salt over table salt.

Store Maple Syrup in the Fridge

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

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.

Vegetable Broths Worth Buying

Vegetable Broths Worth Buying

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

How to Care for Enameled Cast-Iron Cookware

Learn how to care for your enameled cast-iron cookware.

How to Calibrate your Oven

How to Calibrate your Oven

Learn how to calibrate your oven for best baking results.

Four Ways to Use Baharat

Four Ways to Use Baharat

Here are some suggestions for using this fragrant Middle Eastern spice blend.

Big Buy: Limes

Big Buy: Limes

Making the most of a favorite food find from a warehouse store.

How to Check the Fuel in Your Gas Grill

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

Spaghetti a Cacio e Pepe- Simple, Fast, Delicious

All it takes is 4 ingredients and dinner is served.

Fried Oysters

Fried Oysters

How to make a good product even better.

Everybody needs a little JFC!

Everybody needs a little JFC!

3 words...Japanese Fried Chicken

How to Use Your Bottle of Salsa Lizano

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...

Spicing up Soup Week

Spicing up Soup Week

With curry on my mind, this soup heats up an old favorite.

Let Us Wrap!

Let Us Wrap!

These quick, weeknight chicken lettuce wraps will surely make it into my weekly rotation.

Not my Mother-in-Laws Treacle Pudding...

Not my Mother-in-Law's Treacle Pudding...

An update on a quintessential Brit dessert.

How to disjoint a rabbit

How to disjoint a rabbit

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.

La Bella Italia!

La Bella Italia!

One of my favorite blogs, from one of my favorite people. Go on a tour of Italy with our own Melissa Pellegrino!

There Is Always Room For...

There Is Always Room For...

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 arent the dishes youre looking for.

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

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

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!

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!

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

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 Were Cooking with Gas!

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!

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

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

Steak and Guinness Pie- Deconstructed

Making an old classic faster and easier. Ok, it's not totally the same but it was yummy.

Taste the Rainbow...Cookie

Taste the Rainbow...Cookie

The best cookie in the world gets bigger!

Mango Madness

Mango Madness

Rediscovering an old favorite

Tong Song

Tong Song

Ode to my favorite kitchen tool

Slumdog Sweet Potatoes

Slumdog Sweet Potatoes

A non-traditional use for garam masala.

Box Cake Blunders

Box Cake Blunders

Help Wanted: Recipe for the perfect Yellow Box Cake Replica. Inquire within.

Real Cook of Genius

Real Cook of Genius

How something so small and simple can add a lot of convenience and comfort.

Homesick for Haggis

Homesick for Haggis

A few different snacks from across the pond.

Croissant Conundrum

Croissant Conundrum

When life hands you stale croissant, make bread pudding!

Cooking Soundtracks

Cooking Soundtracks

Combining cooking with music and taking a stroll down memory lane with black beans.

Recent Comments

Re: Let Us Wrap!

Sorry for the delay in response!!

http://www.favfamilyrecipes.com/2011/02/lettuce-wraps.html

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 :)

Re: Black Bean Soup with the perfect combination of delicious toppings

You had me at black bean soup!

Looks delish!

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/

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.

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 ;) )

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.

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!

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!

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."

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!

Re: Pastelitos ( Savoury Pasties )

Hi there,
The chicken should be cooked first right? Do you boil it?

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

Re: Create Your Own Ice Cream Finalists

Seriously....how can you choose from this Smörgåsbord of succulence!

I'll take one of each please! :)

Re: Rekindle a love for fruit tarts

That looks amazing...I think I'll be pulling one together for this weekend!

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!!!!

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 :)

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!

Re: The Make It Mini Winner

Congrats Legalcat!! I'm making your mini cinnamon rolls this weekend!

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!

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 :)

Re: Meat Madness

Bacon vs. Ribs?!?!! I've never felt so torn before!

Re: A Tortilla-Wrapped Homecoming

can't you ship some of those over here.....i miss good mexican food!

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!

Re: Classic Homemade Croissants with Black Forest Ham and Baby Swiss Cheese

oh man, those look so good!

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!

Re: Blood Orange & Mango Sorbet

that looks sooooooo good! Good job NDbaker

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.

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!

Re: croissants

Those look great! Love the shot of the open one....

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