My Recipe Box


Lisa Waddle, Newtown, CT, US

managing editor


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.

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Taste What You See at the NYC Food Film Festival

Taste What You See at the NYC Food Film Festival

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.

Hudson Valley Wine & Food Fest and a Week of Giveaways

Hudson Valley Wine & Food Fest and a Week of Giveaways

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!

New Dip on the Block

New Dip on the Block

Make a date with this Butternut, Date & Tahini Dip.

Make-Ahead Brunch Fave

Make-Ahead Brunch Fave

Overnight french toast gets a boost from bacon and apples.

A Salad Thats Anything But Spartan

A Salad That's Anything But Spartan

How to turn spinach and orzo into a meal? One word: bacon.

Hairball or Dinner? You Be the Judge

Hairball or Dinner? You Be the Judge

How unattractive produce transforms into delicious dinner.

Cooking Without Recipes: Extreme Edition

Cooking Without Recipes: Extreme Edition

Happiness is a homemade pantry of flavored misos.

Lucky Irish Potato Chips

Lucky Irish Potato Chips

No matter the language, these potato chips will steal the show at your St. Patrick's Day Party.

Hiding Your Vegetables

Hiding Your Vegetables

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.

Soup Week: Indian Tamarind, Carrot, and Coconut Soup

Soup Week: Indian Tamarind, Carrot, and Coconut Soup

Vegetable-packed, exotic-flavored soup hits all the right notes.

Soup Week: Rapini, Leek & Rice Soup

Soup Week: Rapini, Leek & Rice Soup

Fast and comforting soup from a self-confessed soup-hater.

The Nanaimo Bar Invasion

The Nanaimo Bar Invasion

Getting to know another culture can be delicious.

Pita for Valentines Day?

Pita for Valentine's Day?

Forget heart cookies, cakes, or pancakes, here's a unique idea for February 14.

Super Dips for the Big Game

Super Dips for the Big Game

Serve up super bowls for the Super Bowl that everyone can enjoy.

A Classic Dish For Burns Night

A Classic Dish For Burns Night

Scotland's national celebration of poet Robert Burns' birthday includes a most unusual centerpiece dish.

Let the Festivity Continue

Let the Festivity Continue

No turkey fatigue here. Turkey Meatloaf is just the type of thing I want to eat right now.

Soup: A Bakers Dozen

Soup: A Baker's Dozen

Who doesn't like a recipe roundup to inspire what's for dinner.

Just for us marzipan fans

Just for us marzipan fans

Almond paste is so rich and sweet, its appearance is usually limited to holidays. Here's a recipe that showcases the treat.

Two Thanksgiving Cake Centerpieces

Two Thanksgiving Cake Centerpieces

Serve one for the meal, one for dessert.

Can the Mont Blanc get some love?

Can the Mont Blanc get some love?

A riff on a traditional fall dessert.

Halloween Fudge, A New Tradition

Halloween Fudge, A New Tradition

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?  

Pumpkin seeds in another guise.

Pumpkin seeds in another guise.

What to do when you've had your fill of roasted pumpkin seeds.

Caramel corn delight

Caramel corn delight

A sophisticated take on a fave childhood fall flavor.

Drink the Season

Drink the Season

Using ripe cherries for an amazing cocktail, and more.

Beefing Up a Vegetarian Dinner

Beefing Up a Vegetarian Dinner

Riffing on a dinner standby, as inspired by a favorite blogger.

Pretzels and Beer Sound Great, But Caramel, Too?

Pretzels and Beer Sound Great, But Caramel, Too?

When salty and sweet combine with a bit of booze, you have a definite winner.

Seven Courses of Bacon

Seven Courses of Bacon

This blog's prescription for sanity: eat, run, read, repeat.

Cream puff pops make me smile

Cream puff pops make me smile

Baking blogger makes an elegant dessert fun.

A Cookie a Day

A Cookie a Day

Fine Cooking editors highlight their favorite food blogs. To start with, one that rivals the Cookie Monster in focus and passion.

Blaufrankisch: The next great red wine?

Blaufrankisch: The next great red wine?

The trendiest Austrian wine is not a white, but a red that goes great with summer food.

Cream Scones

Cream Scones

Light and towering scones, this recipe takes well to additions of nuts, dried fruits, and other flavorings.

Agave Oatmeal Cookies

Agave Oatmeal Cookies

Deliciously soft, chewy, hearty oatmeal raisin cookies.

Oatmeal Cookies with a Difference

Oatmeal Cookies with a Difference

Agave nectar adds a sweet touch to hearty, soft cookies.

The state of Southern food

The state of Southern food

Oxford American's Southern food issue offers insight, celebration.

Cool Blue in the Kitchen

Cool Blue in the Kitchen

Make your mixer shine like a new car.

Audio Slideshow: Carl Warners Foodscapes

Audio Slideshow: Carl Warner's Foodscapes

The photographer Carl Warner describes his amazing food landscapes.

Cloning a Favorite Cookie

Cloning a Favorite Cookie

Several hours in the kitchen is cheaper than a trip to Vienna.

Best Valentines Pairing: Peanut Butter and Chocolate?

Best Valentine's Pairing: Peanut Butter and Chocolate?

Who thinks peanut butter and chocolate is a match made in heaven?

Get light with tofu noodles

Get light with tofu noodles

Tofu noodles a nice swap out for bulky pasta.

Bread baking, the flip side

Bread baking, the flip side

Baking your own bread does have its down side.

Peppermint Bark

Peppermint Bark

A so-easy, yet so-festive candy.

Fastest Chocolate Cake in the West (or East)

Fastest Chocolate Cake in the West (or East)

Best-ever chocolate sheet cake is simple, fast, and delicious.

When is frozen a good choice?

When is frozen a good choice?

Frozen peas means you don't have to wait until Spring for this tasty dip.

Gobble This Up: Fresh, Local Turkey

Gobble This Up: Fresh, Local Turkey

Are you ordering a local turkey this year?

Cranberry Salad

Cranberry Salad

A Thanksgiving tradition in the Waddle household.

Time to Make The Fruitcake (No Jokes, Please)

Time to Make The Fruitcake (No Jokes, Please)

Is it ever too early to get started on the much-maligned holiday bread?

Blue-Ribbon Banana Bread

Blue-Ribbon Banana Bread

A recipe I concocted for a county fair baking contest when I was a teenager, I still crave this well-worn recipe today.

Blue-Ribbon Banana Bread

Blue-Ribbon Banana Bread

Returning to to the country fair, site of early baking triumphs.

Julias Inspiration Continues

Julia's Inspiration Continues

Well, it took me a while, but I went ahead and made Julia Child’s Boeuf Bourguignon from Mastering the Art of French Cooking.

Cooking Inspiration: from the Heavens, or the Sunday Paper

Cooking Inspiration: from the Heavens, or the Sunday Paper

Sometimes the weather determines what you cook; other times, it's what you read.

Perfect pulled pork, no matter the weather

Perfect pulled pork, no matter the weather

A slow cooker and some secret ingredients create a new favorite: Cheater’s Pig.

Mastering the Art of French Desserts

Mastering the Art of French Desserts

Charlotte Malakoff wins fans, influences cooks.

Baked: New Frontiers in Baking

Baked: New Frontiers in Baking

Modern American recipes to satisfy any sugar craving.

Baking in the Heat of Summer

Baking in the Heat of Summer

Don't abandon your stove just because it's sizzling out.

Controlled Champagne Openings

Controlled Champagne Openings

A new gadget seeks to save your eyes; has added benefit of making it easier to consume bubbly.

Breaking Bakers Block

Breaking Baker's Block

Making brioche isn't as hard as getting past the fear of the unknown.

Rekindle a love for fruit tarts

Rekindle a love for fruit tarts

This pastry case staple shines in summer.

Smokin Brownies

Smokin' Brownies

Smoked salt adds a secret punch to fudgy brownies.

Baking in the heat of summer

Baking in the heat of summer

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...

Kale chips

Kale chips

A salty, easy way to eat your greens.

Pasta with Peas

Pasta with Peas

Making the most of fresh in the pod goodness.

Far-Out Snacks

Far-Out Snacks

Freeze-dried fruits fit for travel - out of state or outer space.

The other other white meat

The other other white meat

New pork cuts seek to add to pig’s allure.

Go see Food, Inc.

Go see Food, Inc.

If you eat (and you know you do), you need to know where your food is coming from.

Food for Thought: Gary Vaynerchuk

Food for Thought: Gary Vaynerchuk

Meet the man behind the Wine Library. He's unstuffing the wine world, one cork at a time.

Powered by a buffalo

Powered by a buffalo

Cool new energy bar draws on Native American traditional food.

Inspiration from the spice rack

Inspiration from the spice rack

A fish stew from Spain uses many layers of peppers.

Better than a postcard

Better than a postcard

Recreating restaurant dishes at home is a cheaper way to travel.

Super seed

Super seed

Chia seeds are the latest nutritional powerhouse to hit store shelves.

Bacon by any other name

Bacon by any other name

Who knew you could make bacon out of more than just pork?

Keep it or toss it?

Keep it or toss it?

A Web site helps you separate the good food from the expired.

A stout gingerbread

A stout gingerbread

Adventures in baking with beer.

Whats your non-negotiable food?

What's your non-negotiable food?

Tell us the food item you'll always pay full price for.

A monk helps elevate a decadent dessert

A monk helps elevate a decadent dessert

A lesson in keeping food and drink pairings going to the very end.

Finding that elusive recipe

Finding that elusive recipe

Hope for a hopelessly disorganized filing system.

The other red meat

The other red meat

Bison lends a taste of the Wild West to weeknight pasta.

Cures (or causes?) the munchies

Cures (or causes?) the munchies

Hempmilk frozen dessert is the newest alternative ice cream.

A baker in knead

A baker in knead

Getting grainy with bread recipes, minimal effort required.

Getting our ya-ya on

Getting our ya-ya on

Overcoming a fear of gumbo, with a little help from a New Orleans friend.

Gin and tonic, hold the tonic

Gin and tonic, hold the tonic

A new gin arrives, just in time.

Pining for freshness

Pining for freshness

Even in winter, fresh herbs and grains make all the difference.

Always in season

Always in season

Give cast iron new life with a reseasoning.

Long-cooked greens for a lighter braise

Long-cooked greens for a lighter braise

Swiss chard stars in this slowly simmered dish of cannellini beans and kale.

Energy Efficient Convection Ovens

Energy Efficient Convection Ovens

Do convection ovens use less energy than traditional ovens?

Converting Recipes for Convection Cooking

Converting Recipes for Convection Cooking

How do you convert recipes for convection cooking?

Recent Comments

Re: Stale Irony

I think a better way to reheat bread is in the oven. Takes a little longer than the microwave, but is less risky, in my opinion. I usually mist the bread with a bit of water, then put in a 350 degree oven for 10 minutes.

Re: The Grace Kelly of Cupcakes

The flip side of this is the pressure to bring something truly great in! It would just be wrong to bring in a bakery dessert (even a fabulous one) to a Fine Cooking party!

Re: Cold Cross Buns

I totally share your Cross Buns obsession! For me, they really signal spring. They're a lighter version of fruitcake and a love a good balance of spice and dried fruit.

Re: Melted Butter in Baked Goods

Haven't toasted the flour, but I have browned the butter in a cookie and a blondie recipe that called for melted butter. Defintely adds flavor and I highly recommend!

Re: When Life Gives You Goat Cheese, Make Brownies

I love this flavor idea; got to try!

Re: Rice Krispies Treats, Reborn

I first saw these in the book The Kind Diet by Alicia Silverstone and when I tried them, was amazed at what booting the marshmallows does for the flavor and texture. Maple syrup would be great to try as well.

Re: Soup for the Maya King

Great name on this soup! Hominy isn't used enough, in my opinion, so I can't wait to try this.

Re: Soup Week - Happy Miso with Warm Wasabi Noodles and Grilled Pork

Miso soup is so comforting; I love the looks of this, with the julienned pork and snow peas.

Re: Soup Week: Smoked Turkey & Cannellini Bean Soup

I like the sub of smoked turkey for traditional ham! Smoked turkey is always in the meat case at my store - I'll have to give this a try.

Re: Soup Week: Mushroom 'Cappucino'

Very impressive presentation!

Re: SOUP WEEK - Grandma's Lentil Soup

This is the way I like my lentil soup - less broth, and with bacon. Looks great.

Re: Soup Week: Curried Zucchini Soup

I am using garam masala in everything lately, so this soup is next on my list. Great photo, too!

Re: Soup Week: Marcella Hazan's Spinach Soup

I love the addition of nutmeg. This looks like a great way to get your greens.

Re: Soup Week Raspberry Soup with Chocolate Brownie Croutons and White Chocolate Cream

As a dessert fiend, I truly appreciate you bringing chocolate into the Soup Week challenge. Thank you!

Re: The Great Pie Debate

Wow -- banana with chocolate chip crust - brilliant combo! Must get myself some bananas, stat!

Re: A Classic Dish For Burns Night

I've had haggis both here and abroad, and while it's not a fave, it's not the most unpleasant thing I've eaten. What I really don't get is these recipes floating around for vegetarian haggis.

Re: Irish Soda Bread, Updated

Jen at MyKitchenAddiction has a great looking Pumpking Soda Bread that's been on my list to try:

Re: Move Over, Nutella

I first tried this from the Wafels & Dinges truck in NYC. Had to order some and it went way too fast. Forget putting it on bread: best on a spoon right from jar.

Re: Savory Oatmeal

Savory oatmeal definitely works when you think of it like pilaf or risotto. I've done soy sauce and scallions, but I think sauteed mushrooms would be delish as well.

Re: Grilled Cheese, Please

Not being a mayo fan (don't judge me, Ms. Egg Aversion) I know I would prefer butter. Although I'd be happy to take part in a side-by-side taste test.

Re: Go buckeyes!

As a huge Reese's fan, these are among my fave desserts.
I share your confusion over Brutus, however. (And how threatening can a nut be?)

Re: How To Host a Cookie Swap

I second your vote for that Biscotti. It's like an Almond Joy candy bar in cookie form.

Re: Hungarian Walnut Roll by Helen M. Radics

Thanks for sharing your recipe! My grandmother made something very similar (but with the poppyseed filling).

Re: The Most Wonderful Time of the Year

I've been so relieved to see canned pumpkin back on shelves this fall. The shortage is over! So no excuse not to try this crumble!

Re: Cook the Issue 2010: Lift-Off!

Love the goblets! More medieval than tiki, but they definitely work. And your flambe is impressive!

Re: A Fresh Look at Garlic Scapes

Great idea! Pitstachios are a natural.

Re: Sunday Suppers Herbed Flatbreads

Flatbread is a wonderful obsession to have. I can't get enough of our chickpea stuffed flatbreads on the grill.

Re: Cook the Issue 2010: Ice Cream Parfaits with Strawberries and Balsamic Syrup

I love the way this looks like a traditional sundae with hot fudge sauce, but the balsamic syrup takes it to a whole other level.

Re: Cook the Issue 2010: Garden Party

It's funny, tasters were divided here, too: some loved it, others called it "salsa in a cup."
I do like usig agave nectar in place of simple syrup - so much easier!

Re: Cook the Issue 2010: Caramelized Onion, Gruyere, and Sausage Panini

I love this sandwich! And I agree, while you're making the onions, make extra - they keep in the fridge and will come in handy.

Re: Cook the Issue-Grilled Olive-Orange-Fennel Flatbread

These look great! I loved these when we tested them -- the fennel and orange are a great combo.

Re: Cook the Issue 2010: Moussaka Gratinee

Great job, pielove! I love the dish you used. That topping is so light and elegant, it's a shame your little one didn't go for it.

Re: A Tribute to Mom on Mother's Day

Good eye, KellySusan. I forgot to put the icing in my recipe (that's another one of my additions to my mom's basic recipe.) I just made a simple icing of confectioners' sugar, almond extract, and a little milk.
As for best dried fruits: I've used dried blueberries, crystallized ginger, dried cherries, dried cranberries, raisins, all with good results. Chopped up dried apricots would be good, too. I think you could use a combo of whatever is your fave.
Let me know how yours come out!

Re: Cook the Issue Rice Noodles with Shrimp and Cilantro

Rice noodles are so fast to cook, that definitely puts them in my weeknight rotation.

Re: Cook the Issue 2010: Chicken Soup with lime and hominy

This has become one of my favorite weeknight dishes; it's so quick and yet out of the ordinary. I love the hominy, it adds such body (but I did live in Nashville for 13 years, so maybe that's the Southerner in me talking!)

Re: Honey Caramels with ancho chile, orange, and pine nuts

These look incredible! What great homemade treats. The orange zest sounds like an interesting addition.

Re: Perfect Quick Bread

I do find that "thinking I know better" is the road to ruin, especially in baking. In most cases, the recipe writer wrote what they did for a reason. It can be hard to put your ego in check and just follow directions, though (especially in the name of speed!).

Re: Roasted Nut Crusted Fried Brie with Red Bell Pepper & Ancho Chile Jam

Wow, this looks delicious. Great idea.

Re: Slice and Serve Biscotti

These cookie trays are so impressive! I've been looking for a biscotti recipe without butter or oil, so will give these a try.

Re: Not All It's Cracked up to Be

Thanks for addressing this, Brian. I've gone through the same experimentation as you. I'm back to edge cracking, after years of trying to stick with flat cracking. Edge cracking is just more dramatic, which equals fun in my book! (Love the pun!)

Re: Caramel Fudge Bars with Cinnamon Shortbread Crust

These look incredible. I love the hint of cinnamon in the crust.

Re: Layered Biryani

This looks like a great dish. A nice change from the big roasts and birds being served at most holiday gatherings.

Re: The Food Lovers Christmas Wish List

Those biscuits look insanely good. I may also have to try their cinnamon version, to feed my sweet tooth.

Re: Taste of Italy: Ricotta Cappuccino Cannoli

These look better than from the best bakery. I've never made cannoli paastry shells - did you find the technique difficult?

Re: Spiced Apple Cookies

These look great, and your description makes them sound even better. Thanks for the recipe!

Re: Gingerbread biscotti

I'm sure these will be treasured by the recipients! They look great (and that is a fabulous recipe).
In my kitchen, the biscotti ends are coveted as cook's reward as well!

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

Your write-ups are so entertaining, I can't help but getting sucked into reading them, even though I'm not watching the show.

Re: Sweet Shortcuts for Your Holiday Baking

These are all great tips. I make great use of the "Freezing dough" one. I find it amazingly comforting to know there are cheese crackers, cookies, and scones just a quick bake away from my table. Great for unexpected company, too, as you just put the dough in the oven - no need to mess up the counter, pull out the mixer, or spill flour everywhere.

Re: The Cake Bump

I had never seen the Wilton Cake Leveler...very interesting. I agree that trimming the top allows quality control of cakes. Much like frosting on the beaters, it's a lagniappe for the baker!

Re: You Want Me to Stick it Where?

I've always done the hunt-and-peck method as well. I look for where the remote probe thermometer registers the coldest temp, then let it roast until 165.

Re: The Airplane Diet

As much as I love your suggestion to stock up on Fine Cookings to read on the plane, I wonder if reading about and seeing photos of amazing food is really the way to go when you're stuck somewhere with nothing good to eat?
Although I have been known to read food mags on the elliptical machine at the gym, so I guess it's similar.

Re: What does it mean to win?

This very subject was on my mind when I visited my hometown county fair. It was funny to see several first-place winners in some of the categories, such as chocolate chip cookies.
I think the main thing about judging is to keep it simple and make it clear, so it's not a mystery. Best of luck!

Re: Slow Cooker Hungarian Pot Roast with Sour Cream-Paprika Sauce

This looks like the perfect cure for the cold-weather chill. Any other successful slow-cooker recipes you love? I'd love to try more.

Re: Blue-Ribbon Banana Bread

I need to retype the recipe in, as it's handwritten on a much-stained scrap of paper. No simple cutting and pasting.
I'll post it shortly - stay tuned!

Re: Plastic Fantastic

You never should have left, Dabs! Stew Leonard's carries it.

Re: Sally's Spanish Pizza.

I love your free-form crust! This looks nice and thin...great job!

Re: Cooking Inspiration: from the Heavens, or the Sunday Paper

To get the recipe, you can click on the link "1965 version." You can also go to and search for Huguenot Torte.

Re: Cooking Inspiration: from the Heavens, or the Sunday Paper

This is really one of those creates-its-own topping dishes, so I can't imagine it in a pie shell. And, dare I say it, it doesn't need it. If you are looking to improve the presentation, you could make it in a prettier oval dish.

Re: Grilled pizza with roasted garlic, heirloom tomatoes, duck prosciutto, leerdammer cheese and basil

I think you win for longest recipe title! (It all sounds delicious.)

Re: Simply Delicious!

That is one beautiful pie (both before and after cooking)!

Re: Dried Egg Pasta: Hidden Danger or Perfectly Safe?

Thanks for asking this question, Megmaker! I've wondered this myself.

Re: Lemon and Olive Wafers and Green Olive Dip: Recipes by David Leite

These wafers are absolutely addictive! A great blend of savory/sweet, and a good excuse to have cookies before the meal.

Re: We're LIVE from the Epicurean Classic!

The sound and photos are great! Not as good as being there (I can't taste anything) but close!

Re: Blueberry Cheesecake Cupcakes

I love the idea of the graham cracker crumbs on the bottom of the cupcakes. What a fun surprise.

Re: Chocolate Bottom Banana Bars

I see summer's heat is not keeping you from baking! These look divine. I'd like to try them sprinkled with peanut butter chips.

Re: Mastering the Art of French Desserts

Thanks for the tip! I did try to trim my ladyfingers, but they were too hard to trim before soaking, and too soft afterwards. What is your secret?

Re: Baked: New Frontiers in Baking

I agree!
What have you made from the book?
(Love your profile pix, by the way!)

Re: Maraschino Liqueur, Hold the Cherries

Yah! A photo of our talented asst. food editor!

Re: Baking in the Heat of Summer

Here's the recipe I used:

It's nicely flexible and even (relatively) healthy!

Re: Baking in the Heat of Summer

For yeast breads, the heat and humidity of summer is actually great! Everything proofs much faster.

Re: Recipe, er...formula for success!

I was amazed at how much math was involved when I worked in a professional bakery. Even simple things like ifyou need to bake 175 cookies and 12-15 cookies fit on a tray, how should you divide up the dough so the cookies are most evenly distributed? (Answer: Make 10 trays with 13 cookies and 3 trays with 15 cookies.)

Re: Breaking Baker's Block

Just your standard egg wash: 1 whole egg, 1 Tablespoon water. It does add a nice touch, and helps with the browning.

Re: Orange-Ginger Oatmeal Cookie Crisp

I love this flavor combination. What about mixing in some chopped candied ginger as well?

Re: Rekindle a love for fruit tarts

It would not be half as amazing if it was in a boring round fruit tin. The oblong tart pan makes all the difference! (And is easier to decorate.)

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

Thanks for taking us all along with you to such an incredible event. Almost makes New Orleans in July worthwhile...

Re: Smokin' Brownies

Sure thing. The recipe is from Fine Cooking issue 79:

Rich, Fudgy Brownies
by Nicole Rees

Serves sixteen.
Yields one 9-inch-square pan of brownies.

8 oz. (1 cup) unsalted butter; more softened butter for the pan
3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
2 cups granulated sugar
4 large eggs, at room temperature
1/2 tsp. pure vanilla extract
2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
1/2 tsp. baking powder
1/2 tsp. table salt
Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you’re using the portsoaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.

Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.

From Fine Cooking 79, pp. 44

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

Yikes, a rotating bar!
So, is rye coming back or what?

Re: Kale chips

Thanks Nancy!
When I made it, I tore it into the larger pieces - 1/2 inch would be too small.

Re: A Southern Treat (sweet potato ice cream)

I thought I've tasted (or at least thought of) every ice cream flavor, but this is a new one. I love sweet potato pie, so will have to try it. The cookies just put it over the top. Great job!

Re: Peach Pie Ice Cream

This sounds (and looks) divine. I think that's what I love so much about this recipe's infusion method. It gives a subtle flavor to the ice cream, that actually lets you taste the dairy, rather than just covering it up.

Re: Monkey Bite Ice Cream

Very impressive! And you've proven that giving your ice cream flavor a fun name is half the battle. That sundae looks delicious.

Re: Chocolate Orange Ice Cream

I also love chocolate and orange; it's such an unexpected combination, and really makes sense to make yourself, because I don't see this flavor on grocery shelves.

Re: Sparkling Peach & Raspberry Sorbet

What a great color! I'll have to try this...

Re: Brandy Alexander Bliss

Amazing how cocktails translate so well into ice cream flavors!

Re: Pasta with Peas

Brilliant idea! And very frugal way to let nothing go to waste. I love it.

Re: What's Your Favorite Alterna-Burger?

I love bison!

Re: Tiramasu Ice Cream Cake

What a beautiful cake! What a great idea.

Re: Pale Ale Ice Cream with Stout-Caramel Syrup

Great middle photo! I love the texture of just-churned ice cream.

Re: S'mores (or Sea Anemone) Ice Cream

This looks like it tastes incredible. I love the idea of the Sea Anemones.

Re: History in a Bowl

I think I have you beat on the most expensive soup department: the Truffle Soup at Paul Bocuse's L’Auberge du Pont de Collonges, outside Lyon, which cost 80 Euros. Given the exchange rate at the time (last spring), that worked out to about $120 for a pretty small bowl that could not be shared.

I wrote about it here:

Re: Lavender Ginger Ice Cream

Where do you get your culinary lavender?

Re: Triple Berry Cocoa Nib Ice Cream

The color looks great. And I love berries with chocolate.

Re: A New Customer, a Tasty Cookie and a New Friend

What a delivery service! Just shows that the smallest businesses can often provide the best customer service. Great story, Andy!

Re: Competition Pies

Wow, talk about settling a challenge quickly! That Bourbon Pie sounds great...mind telling us what type of pies you beat?

Re: Which leads me to my next point...Slow Down

I agree, Andy. It's so tempting, especially when you have a lot to do, and it's stuff you've made many times before, to rush. Yet by slowing down, the end product is always better, and I come out of the experience a calmer person.

Re: Multiplication Frustration

I agree with cindelicious...a big part of being a "good" cook or baker is knowing how to transform your mistakes! I think we've all had a cake break coming out of the pan, and ended up serving a trifle for dessert...and often those mistakes gain the most raves. Great story, Andy!

Re: A Classic Comes Back

What a surprise, Denise blogging about cocktails...

Re: Who does this guy think he is???

Great post Andy! And your cupcake decorating skills are superb!

Re: Peppermint-Chocolate Chunk Ice Cream

You managed to give your photo the appropriate green tint as well!

Re: Peanut Butter Ice Cream with Dark Chocolate covered pretzels

Trader Joe's has a great chocolate-covered pretzel nugget filled withe peanut butter, which your ice cream makes me think of. Sounds great!

Re: Bratwurst and Knockwurst Frittata

Frittatas are my go-to transformation for leftovers as well.
They're so fast, too.

Re: "Happy Day" Pancakes with Buckwheat

What's the story behind the name fo the pancakes?
And what gives the middle layer of the cake that lovely color?

Re: Creamy Asparagus and Potato Soup

I didn't realize Michigan was such a top producer of asparague. I love this way to use the ends!

Re: Super seed

I wondered that too! Apparently, this nutritional strain of chia is a "cousin" of the seeds that grow chia pets. (I'm not sure what that means, other than that they're more expensive.)

Re: In town? Get in the kitchen!

Ah Will, still letting Dabs boss you around, eh?

Re: Rice Omelette

Looks like you mixed it all in your rice storage container, too. How smart!

Re: Roasted Salmon and Cream Cheese Omelet

Eggs and salmon are a divine pairing. This looks wonderful.

Re: Candied citrus peel

Pielove, you've got the right attitude. I often get defeated if I think of preserving as a project. Every little bit helps, as you've shown, and it's always worth it!

Re: Baking soda *and* baking powder: too much of a good thing?

Great summary, Brian!
That banana bread in the photo looks like a victim of the double-acting stuff!

Re: Asparagus, Fingerling Potato & Goat Cheese Pizza

I love potatoes on pizza! I'll never forget the potato, onion, and gruyere pizza I had in New Haven recently. This sounds great!

Re: Asian chicken noodle soup for your soul:

Sounds like the perfect spring meal, light yet comforting for these still-cool evenings.

Re: Spawn of Kulebiaka

Brilliant! Who would guess this was leftovers?

Re: A stout gingerbread

The NYTimes ran a recipe for Guinness pie back in February. It was from Fergus Henderson and Jaime Oliver, so sounded pretty authentic; might be worth a try.

Re: A Truly Wild Meal

So impressive, Dabney! It's not enough you are engaging in extreme locavorism, you have to come up with such amazing ways to use the goods. I want the recipe for that flan!

Re: Blast from the Past

That Stone Fence DOES sound good.
Any idea why it's called the guide to Pink Elephants? Am I missing some alcohol-related reference here?

Re: The Make It Mini Winner

Congrats Denise! You did a great job and your creativity really made your entries stand out.

Re: Easter Eggs

These sound delish. Would you share the recipe?

Re: mini cheeseburgers

What a perfect party food. These look restaurant-worthy!

Re: Asparagus, Green Beans, and Peas Frittata

These look great. You've really captured spring in this dish, and the way you've served it looks very inviting.

Re: Taste the Rainbow...Cookie

I have also been a huge fan of rainbow cookies since childhood. They always struck me as a sophisticated choice from the cookie plates they always appeared on. When I first saw your post, I thought you had submitted a version of Pimp My Snack -- the opposite of the Make it Mini challenge.

Re: Mini Fastest Cinnamon Buns with Rum Raisins

I've made this recipe in the full-size version, and I love the idea of making them mini. Your photos look incredible. This is a great way to exert portion-control.

Re: Which Flour Is Best for Pasta?

Amazing photo, Brian! These are works of art.

Re: Black is the new Black

Shocking to see Le Creuset's somber tones! If ever we need a spot of Dijon yellow or Caribbean blue in our lives, it's now!

Re: My pet mushroom

Yeah, and I guess you can't just leave a dog in a jar....

Re: A Cheesy Bundle of Joy

And I know you've enjoyed all the cheese-related jokes you've had to endure.

Re: My pet mushroom

Hey Dabs, have you thought about just getting a dog?

Re: Mini Curry Chocolate Cupcakes with Lemongrass-Infused Frosting

I want the recipe too! I've been cooking with lemongrass alot lately, and this sounds delectable.

Re: Mini Mac n'Cheese Muffins

THese are great! I always feel so heavy after eating an entire dish of mac and cheese. What a great solution.
Care to share your recipe?

Re: Meat Madness

I'm happy to see in first round action, buffalo beat out veal.

Re: Meat Madness

I love the seedings - Lobster No. 1 in Seafood, Bacon No. 1 in Pork. I'd like to see an upset - am rooting for Ribs in the Pork bracket!

Re: Bloomin' Spices

This is a great reminder on how important some recipe steps (that might seem inconsequential) are really vital to a dish's success. I can remember making a curry and skipping the blooming instruction because I didn't know any better - the resulting dish tasted flat.

Re: For Butter or Worse

Your comment has made our copyeditor's day. She is on a crusade to obliterate the misuse of "healthy", and it's nice to see another grammar geek who is on the case.

Re: Cook the Issue: We Have a Winner

Congratulations Barbara! Your effort was indeed impressive. I loved the way you took the recipes in the issue and ran with them, making so many of them your own.

Re: Mini Cheesecakes with Blueberry Sauce

These look devine and look like a relatively guiltless indulgence. Care to share your recipe?

Re: Mini Dark Chocolate Rice Pudding with Cherries Jubilee

Gorgeous! Your presentation is outstanding.

Re: Orange Cream Cheese-Sicle Sliders (Mini Ice Cream Sandwiches)

What a fabulous joint effort. I'm so impressed with your creativity.

Re: Mini corned-beef sandwiches

Very seasonal entry, and I think since you made your own corned beef, it definitely counts!
Funny how so much food photography is about the super close up, it makes it hard to get perspective. This does look like a monster sandwich!

Re: A baker in knead

Just to clarify, that Pale Ale loaf on Nancy's Web site is not the one I made. This one in the photo is the Crusty Seeded Cracked Wheat Pot Boule in the book.

mystery: If you'd like to try out Nancy's method before buying the book, you could give the Crusty Seeded Pale Ale Pot Boule a try. It's very similar, but the one I made is loaded with more grains and seeds and no beer. Just go to and click on Recipe Archive. Good luck!

Re: Real Irish Comfort Food

The green streaks are indeed beautiful, Sarah. I'm going to give this a try (alas, with kale).

Re: Mini Chocolate Chip-Orange Cannoli (Cannoli Di Ricotta)

These look great! As much as I love sweets, a full-sized connoli is often too heavy and too rich, so these look perfect.

Re: Five-Treasure Fried Rice

Wow, I'm impressed with your efforts at tackling this challenge.
This dish in particular is most suited to your limitations: it really can be made with whatever you have on hand.

Re: Shrimp-Andouille Gumbo - Get Your Gumbo On!

That's the beauty of gumbo, you can really add just about anything and make it your own. I'm eyeing a recipe for Pheasant gumbo right now. Your gumbo dish looks incredible, I can almost taste the complexity in that roux!

Re: A baker in knead

How about posting some of your bread baking results? I'd love to see what you've come up with.

Re: Creamy Vegetable Soups: Beet with dill

Wow, the color of this soup is brilliant!

Re: Asparagus Soup with Seared Scallops and Fried Leeks

Congratulations on making it through the issue! John, your photos are amazing!

Re: Broccoli Soup

That's the beauty of the Cooking Without Recipes features -- they are really just a starting point. Looks like you took the ball and ran with the salami and crab. Isn't it great when dinner works out like that?

Re: What Would Oscar Eat?

How about some drumsticks in honor of Richard Jenkins in The Visitor? The Chicken with Mustard-Fennel Crust on this site looks party-worthy.

Re: Chocolate Waffles with Cream Cheese Frosting and Fresh Orange

Love your creativity! Maybe we need to make this an extra credit entry in the contest - using up leftover ingredients!

Re: Gin and tonic, hold the tonic

Doc Detail, you are correct, Welles pitched for Masson, not Gallo.

Re: Five-Treasure Fried Rice

There is white soy sauce. It's not clear, but not as dark as traditional soy sauce and meant to be use with fish and in other dishes that you don't want to darken.

Re: Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting

Your photos are great. And I always like cakes of more than two layers - so impressive!

Re: curried carrot soup

I often use an immersion blender in these soups, too, because it's so convenient. If you have time, though, it's worth the extra step of putting it in the blender. Nothing can match the silky, airy texture that results.

Re: Buttermilk Cake

What a monster of a squash! I recommend this recipe, which uses 2.5 pounds of squash, to help you use up the rest of it:

Re: Whiskey Smash, Shaken

Yes, a great example of good drink photography! Wonderful lighting.

Re: Classic Carrot Cake with Vanilla Cream Cheese Frosting

What a great photo! Looks like a generous layer of frosting, even with using less cream cheese.

Re: Pining for freshness

...until you click on the recipe link and see what a REAL photographer and food stylist can accomplish with the same recipe!
Thank you, though, Sharon! I'll take any encouragment!

Re: Whipped Cream: Stability and Celebrity

We used the gelatin trick at the bakery I worked at. Kept the whipped cream beautiful in the display case. I just saw a box of Whip It, a powdered stabilizer, in the baking section of my store, but I hate to add anything to whipped cream (other than sugar). Since I mostly whip cream right before serving (and eating) stability hasn't been a huge problem! But it's good to know there's an easy alternative out there.

Re: Butternut Squash Soup with Garam Masala, Yogurt, and Lemon

Very resourceful, making use of leftover squash. I love it when that works out.

Re: Always in season

I have not heard of that method. Self-cleaning ovens are all about high heat, so it seems it might work. But Lodge recommends not heating their cookware about 500 degrees F, so I would hesitate to try this. I've heard self-cleaning ovens get much hotter,(that's why they have that locking door).

Re: Croissant Conundrum

Hi Love To Cook. That is so frustrating, I'm sorry the croissants didn't work out for you. Yes, when substituting active dry for instant, you have to use a different amount, and it does have to be hydrated first. (You can add active dry directly to your dry ingredients, as long as you then add liquids of the proper temperature, 120-130 degrees F.)To have subbed the active dry in this recipe, you would have had to heat the water and milk.

We ran a great article on this not long ago:

All this would have affected the texture of your dough. This is a sturdy dough, but you should have been able to roll it out without having to have weightlifter arms!

Re: Glossary: Dough Lingo

Hi encee,
All the different names and labels on yeast can be confusing. Here's a great article we ran that helps explain the differences:

Hope this helps.

Re: Always in season

I love your idea of seasoning cast iron on the grill. A great solution to avoid that smell.

Re: Always in season

Hi sisterduck! I have had that problem with an old cast iron frying pan I had and I found that using a slightly moist paper towel to scrub kosher salt over the interior helped. Just rinse and dry thoroughly afterwards.

Re: Beef Picadillo

Yes, the sweet and savory tastes here really work. Elevates it above ordinary burrito or taco fillings!

Re: Classic Croissants

What great results! The layers in the finished croissant have that lovely feathering quality that is the mark a well-made croissant.

Re: Creamy White Bean and Herb Dip

Love this dish!

Re: chocolate mousse

It may sound fussy, but one way to get mousse neatly into a glass is to pipe it in. If you don't have a pastry bag, just use a plastic bag and cut off a corner.

Re: Salt and Pepper Srhimp with Garlic and Chile

Isn't it a delight when you substitute what you have on hand for what's called for in a recipe and the result is so great? I always forget to note the changes I make, and often lose a serendipitous mistake.

Re: Classic Croissants, salami and cheddar

What a great idea! You can really think of these as sandwiches that bake with the filling inside, inserting almost any cured or smoked meats (and of course, cheeese!).

Re: Creamy White Bean and Herb Dip

This is a very forgiving dip, which makes it a great choice for parties. It can sit out and still taste wonderful at room temperature.

Re: Lemon Ginger Marmalade

I agree, this is like sunshine in a jar. Perfect for winter days of little light.

Re: Salt-and-Pepper Shrimp with Garlic & Chile

This would be a great dish to serve over grits! Their starchiness would help cut any fire.

Re: Baked Cheddar Grits with Bacon

Having lived in the South for many years, I can tell you that grits aren't just for breakfast! They are as common a side dish as mashed potatoes or polenta.
So don't feel you need to find time in the morning...make these for a chilly dinnertime. They are rib-sticking alongside any hearty meat, and especially good with a dish that is saucy, as the grits soak up any juices.

Re: Sauteed Escarole with Raisins, Pine Nuts, and Capers

Good point MarvelousKT. We here at Fine Cooking are definitely interested in what cooks around the country have trouble finding, and what is widely available. As more members write about what they cooked for dinner last night, I hope we'll get a better idea of regional differences.

Re: Baked Cheddar Grits with Bacon

Bob's Red Mill makes such great products, I'm glad to see them in more and more grocery stores. If you want to really be won over to grits, you need to get some stone-ground ones. Anson Mills in South Carolina is my favorite. They are worth seeking out or buying online. They are guaranteed fresh and really make a difference.

Re: Tomato and Fennel Soup

KaityCron, I think you could be accused of pimping this soup! Talk about taking it up a notch...very impressive that you took the extra step to strain and make your own croutons! Those simple efforts can really elevate a dish.

Re: Dinner of Oranges

What a great idea for sunny tasting (and looking) dinner in the depth of winter! Isn't it great that oranges are at their peak right now? I've been cooking a lot with grapefruits as well; they've been so inexpensive and so flavorful.

Re: Lemon-Ginger Marmalade

I see how you got your user name, Country Goddess! What a fantastic homemade spread for tea or breakfast. Your scones look heavenly. I love that this marmalade maintained its bitter edge -- too many recipes are too sweet. And the Meyer lemon peel looks lovely.

Re: Roasted Potato and Mushroom Salad with Mascarpone

I don't even like potato salad, but could not get enough of this. Glad it's found a place in your repertoire!

Re: Spiced Carrot Cakes with Candied Carrots

I love that you took on the Classic Update. And your pan produced a statuesque cake, very nice!
Those silicone molds work particularly well for these individual plated desserts. No worries about sticking!

Re: Broccolini with kalamata dressing

I agree. I've tried it on broccoli (which is cheaper) and's really yummy.

Re: Classic Croissants

What great rise you got in your croissants! If you do make them again, I'd recommend baking them a smidge longer. When I first started baking croissants, I was always afraid of burning them, but I found if you let that white portion get a touch of color, it crisps the outer shell and delivers the tell-tale shatter. Good luck!

Re: Pan-Seared Skirt Steak with Warm Radish & Red Onion Pickle

I agree, the pickle is an unexpected touch, and elevates what is really such a simple dish. I usually don't like pickled foods, but this goes so well when eaten with the beef.

Re: Baked Cheddar Grits with Bacon

As a fellow Yankee, I get your confusion. It took 13 years living in the South for me to get grits. Think of them like potatoes or rice...a starchy side that's best as a carrier for other delicious things, like cheese and bacon.

Re: Silicone Doily

I love their placemats, too! They are particularly lovely on a wood table, as they let the grain show through.

Re: Spiced Carrot Cakes with Candied Carrots

I agree, the candied carrots were the best part of this recipe. Definitely worth making again and using in different ways.

Re: Ham and Cheese Croissants

These are so impressive!
And even though I have an unstoppable sweet tooth, I found the ham and cheese version the best!

Re: Toffee Troubles

Fascinating post. Candy really involves chemistry and precision to a larger degree than most cooking (and even baking). Your point on agitation tripped me a up a great deal when it came to fudge and pralines. Once you know why things are happening, it makes such a difference!

Re: Pork & Potato Hash with Poached Eggs & Avocado

This looks great! Your plating and food styling are top notch.

Re: No Holds Barred Christmas Cookie Assortment

Those Palm Beach brownies are one of my tried-and-true recipes. This is a great selection.

Re: Christmas Cookie Platters

Wow, wonderfully packaged. Better than any store-bought gift I can imagine.

Re: Cookies For Sharing

Lots of effort went into these. Some real artistic talent!

Re: Christmas Egg Nog Cut-out Cookies

Did you use egg nog or flavoring? I'm looking for ways to use up some leftover nog.

Re: Florida "Christmas Tree" Gingerbread Cookies

These look fabulous! The pearl lights and simple outlining of the cookies are perfect.

Re: Walnut Linzer Sables

I love these mini teddy bears. The small cookies are more time-consuming, but such a treat.

Re: sugar cookies

Nice photo!

Re: Benne Wafers

These are among my favorite. A nice break from all the chocolate.

Re: Cinnamon Bun Cookies

These are great. You could even put a drizzle of white icing on it, to resemble a cinnamon bun even more!

Re: Lavender Shortbread

I love the idea of bringing a taste of the unexpected to the cookie platter. Lavender is a fragrant, festive choice.

Re: Choc chip peanut butter cookies - we tried!!

This series captures the joy behind why most of us cook. Thanks for sharing.

Re: The Ultimate Spoon Cookies

Do you know where the name comes from? Is it because they are shaped like a spoon?

Re: Chocolate- Peanut Butter Filled Cookies

What a nice hidden surprise!

Re: Gingernaps with Orange- Ginger Cream Filling

Great flavor combo. Would also be good with a lemon filling, I'm sure.

Re: 'Oh' Bars

I'm guessing there's peanut butter in this? Or is that a layer of caramel?

Re: Michigan Union Stained Glass Cookies

Wow, very impressive.

Re: Up in Lights!!!

Very nice detail work!

Re: White Chocolate Scrolls

Wonderful detail work! These are stunning.

Re: Snowflakes on Wedgewood Blue Icing

Beautiful work!

Re: Gingerbread Stars

Great photo! I think using different sizes of the same shape cutter really works well.

Re: White and Dark Chocolate Design Cookies

Looks like you have a very steady hand with a pastry bag. Pairing the white and chocolate like this is stunning.

Re: Springerle Pinecone Cookie

Wow, this looks too good to eat. Springerle is truly worth waiting all year for a taste of.

Re: Star Babies

I love these. It's great that the big cookie has it's own little gingerbread man cookie. Very cute.

Re: Holiday Trees

These are incredible in their detail! Very impressive.

Re: Favorite Candy Cane Cookies

These look like a vast improvement over the ones I had growing up, which tended to be dry and tasteless. Could you post the recipe?

Re: My First Gingerbread

Great job on the decorating. THese are festive, yet not loaded down with frosting. An excellent first effort!

Re: Biscotti di Regina ~ Queen's Biscuits

The cat in that photo is precious! Is he licking his lips?

Re: Kahlua Brownie Cookies

These look decadent! I'm glad you included the glass of milk in the photo, looks like it would hit the spot.

Re: Brown Butter Cookies

I love the snowflake imprint. Yours are more beautiful than the ones on Gourmet's site!

Re: Thanksgiving Afternoon Treats

I love those cardamon-honey cut outs as well. Such a nice flavor twist on traditional sugar cookies.

Re: The Colors of Christmas

Wow! Evidence of a lot of work!
What are the flavors on the Christmas Ribbon cookie? I see cherries in there, I think....

Re: Cucidati (Sicilian Fig Cookies)

i've always loved these cookies. They are time-consuming, and that makes them such a treat to see on a cookie tray.

Re: Mocha Pistachio Fudge Brownies

THese look great, so fudgy. And I love the unusual mix of ingredients. Thanks for sharing the recipe!

Re: Florida Orange Melts

What an intriguing flavor combo. I love the idea of mixing up the traditional bourbon ball recipe. And your packaging looks so professional.

Re: Mini Black and Whites

These are really beautiful.

Re: Navettes Sucrees

These look intriguing! What is their texture like? Are they fragile?

Re: Annual Mother-Daughter Cookie Exchange Brunch

What a fabulous selection of cookies. I love those candy cane cookies. And the whole traditional sounds great. Especially the pajamas!

Re: Shortbread

Now that you can find European-style butter in many supermarkets, I've found the better the butter, the better the cookie. Especially when there are so few ingredients in the cookie. It's worth the extra cost!

Re: Pistachio Shortbread Sticks

My granmother made a similar cookie with chopped walnuts. But I agree that the green of the pistachios is much more holiday appropriate.

Re: White Chocolate Cherry Shortbread

The pink and white would make these a real stand-out on a cookie tray. Beautiful!

Re: Dark Chocolate Crackles

These are one of my favorite cookies. The orange lift them above ordinary chocolate cookies. So sparkly and pretty!

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