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Sarasota, FL, US

Recent Reviews

Re:Croxetti Con Sugo Bianco

Wow, this recipe is so unsuspecting and wonderful! I'm Italian and in all our generations of cooks we have never used pine nuts in our white sauce. There is depth and complexity with little effort. I ran out to purchase their book, The Italian Farmer's Table after watching their video series on Handmade Pasta. I used the tagliolini setting on my Atlas 150 instead of making coins, and my pasta cooked tender and delicious. This website and magazine continue to be a reliable and consistent source for all of my cooking endeavors, comparable with Food Network.

Posted: 10:00 pm on August 19th 2011

Re:Bourbon-and-Vanilla-Brined Pork Chops

Wow, relatively simple and scrumptious! Just allow enough time to brine because it makes all the difference. All four men... boys in my house fought over them even though they told me to never make chops again. Trying to wean them off pork tenderloin which is so expensive and this recipe delivers. Only note is that I would back off the cayenne by half so it doesn't steal the show next time.I missed the more subtler favors of those other yummy spices.

Posted: 05:18 pm on August 8th 2011

Re:Flaky Buttermilk Biscuits

Have no fear this technique gets better with practice! Every time I make a stew or crock-pot favorite my husband and boys request this to accompany. Try not to handle the dough too much and don't roll too flat. I also stick the chopped up butter & buttermilk in the freezer for about 10 min. prior to marrying it with the dry ingredients. Oh...definitely use their tip on cutting biscuits straight down and NOT twisting as we tend to do with cookies. These little steps are the precursor to a perfect outcome.Def. give it another try because they have seriously perfected the ingredients. :)

Posted: 09:42 am on January 31st 2011

Re:Classic Buttermilk Cornbread

Wow, this was so gritty and we eventually crumbled it into the chili instead of just eating out of the pan. Fine Cooking recipes are always my first choice because we feel like we have a 98% success rate but this one will be deleted from my recipe box.

Posted: 09:27 am on January 31st 2011