Lisa Waddle, Newtown, CT, US
Managing Editor at Fine Cooking, I work to keep the magazine on schedule, as well as coordinating the development of our Special Interest Publications, such as Grilling and Fresh. I joined Fine Cooking as an Associate Editor in 2006, after working for a year as a professional baker in Nashville, Tenn. I believe strongly in the union of peanut butter and chocolate, that the chef should not have to do the dishes, and that every kitchen needs a corgi to make short work of cooking disasters.
Through documentaries, features, and short films, the NYC Food Film Festival showcases the best and most memorable of the world’s favorite foods--on the screen and on viewers’ plates. Get your tickets now.
Join Fine Cooking editors, Abby Dodge, Daniel Leader, and more at the Hudson Valley Wine & Food Fest. And, as part of week of giveaways, post a comment for a chance to win a 4-pack of tickets!
Make a date with this Butternut, Date & Tahini Dip.
Overnight french toast gets a boost from bacon and apples.
How to turn spinach and orzo into a meal? One word: bacon.
How unattractive produce transforms into delicious dinner.
Happiness is a homemade pantry of flavored misos.
No matter the language, these potato chips will steal the show at your St. Patrick's Day Party.
Although I don't like the strategy of "sneaking" vegetables into food to entice kids to ingest it, this idea of adding pumpkin to tomato sauce is great.
Vegetable-packed, exotic-flavored soup hits all the right notes.
Fast and comforting soup from a self-confessed soup-hater.
Getting to know another culture can be delicious.
Forget heart cookies, cakes, or pancakes, here's a unique idea for February 14.
Serve up super bowls for the Super Bowl that everyone can enjoy.
Scotland's national celebration of poet Robert Burns' birthday includes a most unusual centerpiece dish.
No turkey fatigue here. Turkey Meatloaf is just the type of thing I want to eat right now.
Who doesn't like a recipe roundup to inspire what's for dinner.
Almond paste is so rich and sweet, its appearance is usually limited to holidays. Here's a recipe that showcases the treat.
Serve one for the meal, one for dessert.
A riff on a traditional fall dessert.
Fudge has always been a Christmas candy in my mind. But seeing these posts by fave blogger Taste and Tell, I had to ask, why?
What to do when you've had your fill of roasted pumpkin seeds.
A sophisticated take on a fave childhood fall flavor.
Using ripe cherries for an amazing cocktail, and more.
Riffing on a dinner standby, as inspired by a favorite blogger.
When salty and sweet combine with a bit of booze, you have a definite winner.
This blog's prescription for sanity: eat, run, read, repeat.
Baking blogger makes an elegant dessert fun.
Fine Cooking editors highlight their favorite food blogs. To start with, one that rivals the Cookie Monster in focus and passion.
The trendiest Austrian wine is not a white, but a red that goes great with summer food.
Light and towering scones, this recipe takes well to additions of nuts, dried fruits, and other flavorings.
Deliciously soft, chewy, hearty oatmeal raisin cookies.
Agave nectar adds a sweet touch to hearty, soft cookies.
Oxford American's Southern food issue offers insight, celebration.
Make your mixer shine like a new car.
The photographer Carl Warner describes his amazing food landscapes.
Several hours in the kitchen is cheaper than a trip to Vienna.
Who thinks peanut butter and chocolate is a match made in heaven?
Tofu noodles a nice swap out for bulky pasta.
Baking your own bread does have its down side.
A so-easy, yet so-festive candy.
Best-ever chocolate sheet cake is simple, fast, and delicious.
Frozen peas means you don't have to wait until Spring for this tasty dip.
Are you ordering a local turkey this year?
A Thanksgiving tradition in the Waddle household.
Is it ever too early to get started on the much-maligned holiday bread?
A recipe I concocted for a county fair baking contest when I was a teenager, I still crave this well-worn recipe today.
Returning to to the country fair, site of early baking triumphs.
Well, it took me a while, but I went ahead and made Julia Child’s Boeuf Bourguignon from Mastering the Art of French Cooking.
Sometimes the weather determines what you cook; other times, it's what you read.
A slow cooker and some secret ingredients create a new favorite: Cheater’s Pig.
Charlotte Malakoff wins fans, influences cooks.
Modern American recipes to satisfy any sugar craving.
Don't abandon your stove just because it's sizzling out.
A new gadget seeks to save your eyes; has added benefit of making it easier to consume bubbly.
Making brioche isn't as hard as getting past the fear of the unknown.
This pastry case staple shines in summer.
Smoked salt adds a secret punch to fudgy brownies.
One of the earliest lessons I learned as a reporter at a daily newspaper was to avoid clichés. My editor would strike from my copy any reference to “the white stuff” in a winter...
A salty, easy way to eat your greens.
Making the most of fresh in the pod goodness.
Freeze-dried fruits fit for travel - out of state or outer space.
New pork cuts seek to add to pig’s allure.
If you eat (and you know you do), you need to know where your food is coming from.
Meet the man behind the Wine Library. He's unstuffing the wine world, one cork at a time.
Cool new energy bar draws on Native American traditional food.
A fish stew from Spain uses many layers of peppers.
Recreating restaurant dishes at home is a cheaper way to travel.
Chia seeds are the latest nutritional powerhouse to hit store shelves.
Who knew you could make bacon out of more than just pork?
A Web site helps you separate the good food from the expired.
Adventures in baking with beer.
Tell us the food item you'll always pay full price for.
A lesson in keeping food and drink pairings going to the very end.
Hope for a hopelessly disorganized filing system.
Bison lends a taste of the Wild West to weeknight pasta.
Hempmilk frozen dessert is the newest alternative ice cream.
Getting grainy with bread recipes, minimal effort required.
Overcoming a fear of gumbo, with a little help from a New Orleans friend.
A new gin arrives, just in time.
Even in winter, fresh herbs and grains make all the difference.
Give cast iron new life with a reseasoning.
Swiss chard stars in this slowly simmered dish of cannellini beans and kale.
Do convection ovens use less energy than traditional ovens?
How do you convert recipes for convection cooking?