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Recipes from Issue 119

Recipes from Issue 119

Good recipes from Issue 119: Two different chicken cacciatores, cider-glazed chicken, maple-orange cranberry sauce, apple parsnip soup, apple and blue cheese salad. An exceptionally good issue!

Salt-crusted trout

Salt-crusted trout

I was at the fish market getting smelt, which my daughter absolutely adores ("minnows!!") when I spied this lovely golden trout.  We had a lot of fun salt-crusting it-- making the crust and...

Macarons

Macarons

Okay, I thought macarons were supposed to be hard to make-- other discussions I have seen mention the proper ageing of the egg whites, and common failures of macaronage, almost as if some magic were...

Soup Week: Cambodian Sour Fish Soup with Soba Noodles

Soup Week: Cambodian Sour Fish Soup with Soba Noodles

I could eat a lot of this soup-- it's light and brothy, with a great sour note from the tamarind, plus a satisfying meaty texture from the fish, then ginger and wonderful herbal garnishes to add...

Soup Week: Sauerkraut and Kielbasa Soup

Soup Week: Sauerkraut and Kielbasa Soup

It's easy to get carried away when you're making homemade sauerkraut.  The cabbage is very inexpensive and before you know it, you've shredded and salted 20 pounds of cabbage. nbspThen...

Cook the Issue 2010: Banana Split Brownies

Cook the Issue 2010: Banana Split Brownies

After the braised pork, this made a decadent dessert.  The banana is subtle here-- maybe some sliced banana and whipped cream would be in order.  I love the ganache and marshmallows on top...

Cook the Issue 2010: Pork Braised in Banana Leaves with Manchamantel Sauce

Cook the Issue 2010: Pork Braised in Banana Leaves with Manchamantel Sauce

Hmm, I may have chosen my top 10 too soon, because this recipe surely should be on it-- the whole family loved it, for a total of six thumbs up.  The pork is succulent and tender and the sauce...

Cook the Issue 2010: Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

Cook the Issue 2010: Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

This was really tasty and got two thumbs up from the whole family-- I usually do chicken cutlets with panko, but the pretzels made a tastier crust.  As an added benefit, I got to use up a few...

Cook the Issue 2010: Barley Soup with Fennel, Leeks, and Bacon

Cook the Issue 2010: Barley Soup with Fennel, Leeks, and Bacon

This recipe is from the "What we're cooking now" section of Issue 109.  I used a bit more bacon than the recipe suggested, because I had a heel of Hungarian Bende Bacon to use up-- so this ended...

Cook the Issue 2010: Sweet-and-Sour Pork Chops with Pickled Fennel

Cook the Issue 2010: Sweet-and-Sour Pork Chops with Pickled Fennel

This was a big hit-- awarded two thumbs up by the whole family.  My daughter loved the meat, little carnivore that she is.  ("Honey, what do you want for your birthday dinner"...

Cook the Issue 2010: Creamed spinach

Cook the Issue 2010: Creamed spinach

My mom has been asking when I am going to make the creamed spinach, so here it is!  (hi mom!)  Of course, mother knows best-- this is really tasty.  liamsaunt is right, it is really...

Cook the Issue 2010: Steamed Pork Buns-- 250th Post!!

Cook the Issue 2010: Steamed Pork Buns-- 250th Post!!

These came out great, even though they look like heck.  My daughter and I watched the instructional video together and she was really excited to help with this.  There is one spot in the...

Cook the Issue 2010: Kimchi Hot Pot with Udon

Cook the Issue 2010: Kimchi Hot Pot with Udon

This recipe is from the sidebar on how to use up all that kimchi.  I have to say that these recipes are so effective that I've almost used up all that kimchi already- but I bought another head...

Cook the Issue 2010: Peppermint Meringue Kisses

Cook the Issue 2010: Peppermint Meringue Kisses

I had a lot of egg whites left over after making the lemon curd for the tart, so I made a double recipe.  Actually, my daughter and I made a double recipe-- we watched the online video together...

Cook the Issue 2010: Rosemary-Lemon Tart with Almond Shortbread

Cook the Issue 2010: Rosemary-Lemon Tart with Almond Shortbread

I used almonds instead of pine nuts-- I'm waiting for the price on the pine nuts to come down a little more before I spring for another Costco-sized bag.  Taking a cue (yet again) from...

Cook the Issue 2010: French Apple Turnovers

Cook the Issue 2010: French Apple Turnovers

Tres facile!  This made a great breakfast.  Somehow, I feel that turnovers should be triangular-- rectangular is just not right-- so my "slippers" had pointy toes.  Also, I like a...

Cook the Issue 2010: Kimchi Scrambled Eggs

Cook the Issue 2010: Kimchi Scrambled Eggs

This recipe is from the sidebar in the kimchi article-- how to use up that GIANT VAT of kimchi that you just made.  My husband and daughter were having pasta puttanesca for dinner, but I'm just...

Cook the Issue 2010: Pickled Fennel with Mustard and Peppercorns

Cook the Issue 2010: Pickled Fennel with Mustard and Peppercorns

Fennel, which I discovered through my CSA, has become a favorite, so I am looking forward to trying these pickles/  I didn't have white wine vinegar, so I used apple cider vinegar instead...

Cook the Issue 2010: Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

Cook the Issue 2010: Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

It's fresh, it's crunchy, and it's the middle of winter!  I love celery and fennel, so this salad was a real winner in my book-- creamy and crunchy like a good coleslaw, but with the complex...

Cook the Issue 2010: Chinese Barbecued Roast Pork

Cook the Issue 2010: Chinese Barbecued Roast Pork

So, I wasn't planning to make the BBQ pork, as I don't really have time to make pork buns.  Then I saw this lovely (huge!) pork roast on sale at my local supermarket.  Now I have a TON of...

Cook the Issue 2010: Cream of Celery and Celery Root Soup

Cook the Issue 2010: Cream of Celery and Celery Root Soup

I wasn't expecting much with this soup, but it was really tasty-- the combination of celery and celery root made for both deep taste, and lovely texture.  We were running late, so I skipped the...

Cook the Issue 2010: Kimchi

Cook the Issue 2010: Kimchi

I was wondering when Fine Cooking would get on board the fermentation trend and I am so glad they finally did-- this is an excellent kimchi recipe, just what I have been looking for.  We make...

Cook the Issue 2010: The Manhattan

Cook the Issue 2010: The Manhattan

I had the martini, but he had the Manhattan!  Someone got some very tasty rye whiskey for Christmas, so we decided to try out the side-by-side cocktails.  This recipe is the same formula as...

Cook the Issue 2010: The Martini

Cook the Issue 2010: The Martini

Well, we got back to Chicago today from a long visit back East, including cancelled flights and too much driving to the airport, but lots of fun and good times with my side of the family. nbspSo...

Cook the Issue 1020: Chewy Sugar Cookies

Cook the Issue 1020: Chewy Sugar Cookies

The winner: three out of four of us preferred the chewy sugar cookies-- that soft texture, sugary outside, and vanilla-y inside make for a great cookie.  I used honey instead of corn syrup, as...

Cook the Issue 2010: Crunchy Sugar Cookies

Cook the Issue 2010: Crunchy Sugar Cookies

Happy New Year!  We tried both sugar cookies in parallel to see which one we liked better.  Here is the crunchy sugar cookie, which is indeed crunchy, with great crisp taste and a bit of...

Cook the Issue 2010: Bittersweet Chocolate Pots de Crème

Cook the Issue 2010: Bittersweet Chocolate Pots de Crème

This recipe is a keeper-- rich, chocolatey, smooth, and really really easy.  I doubled the recipe-- if you're going to dirty all those dishes, why just make two servings?  My whole family...

Cook the Issue 2010: Green Salad with Davey Apple, Prosciutto, and Avocado

Cook the Issue 2010: Green Salad with Davey Apple, Prosciutto, and Avocado

We had bad luck with the pears from the market-- four out of four were rotten inside, but looked fine outside.  So, apple salad it is!  This salad is excellent-- nice and light, but with a...

Cook the Issue 2010: Overnight Banana Sticky Buns with Pecans

Cook the Issue 2010: Overnight Banana Sticky Buns with Pecans

After yesterday's poorly-received creamed brussels sprouts, mouths were definitely watering over these sticky buns-- and rightly so, they are delicious.  I made a half-recipe of caramel...

Cook the Issue 2010: Poached Eggs with Creamy Brussels Sprouts and Bacon

Cook the Issue 2010: Poached Eggs with Creamy Brussels Sprouts and Bacon

The world is divided into two types of people: those who are ready for Brussels Sprouts for breakfast (me) and those who are not (everyone else).  For the former (we few, we happy few), this...

Cook the Issue 2010: Lemon-Glazed Banana Scones with Crystallized Ginger

Cook the Issue 2010: Lemon-Glazed Banana Scones with Crystallized Ginger

My family has been reading my posts on all the wild things I have been cooking this year in the Challenge-- so since I am visiting for Christmas, I thought it would be fun to cook a few things for...

Cook the Issue 2010: Seared Scallops with Butternut Squash and Orzo

Cook the Issue 2010: Seared Scallops with Butternut Squash and Orzo

I never make scallops, but when I saw some really beautiful plump diver scallops (the scallops were plump, I have no idea about the diver) in the fish market, I had to spring for them. nbspThe...

Cook the Issue 2010: Sesame Steak Salad with Asian Pears

Cook the Issue 2010: Sesame Steak Salad with Asian Pears

I used leftover rib-eye and (following liamsaunt's lead) did not cook the slices, but left it nice and rare-- yum.  It made a great salad with the juicy, crunchy pears-- with the sesame and...

Cook the Issue 2010: Croque-Madame Sandwiches

Cook the Issue 2010: Croque-Madame Sandwiches

Madame, your croque is delicious, But I must protest it uses too many dishious.  

Cook the Issue 2010: Seared Rib-Eyes with Romesco Sauce and Wilted Spinach with Olives

Cook the Issue 2010: Seared Rib-Eyes with Romesco Sauce and Wilted Spinach with Olives

The combination of steak, sauce, and veg makes a delicious meal.  I had some really wonderful steaks from our meat people (http://www.heartlandmeats.com/) and I managed to cook them perfectly by...

Cook the Issue 2010: Vegetarian Chopped Liver

Cook the Issue 2010: Vegetarian Chopped Liver

Chopped liver is one of my favorite spreads-- it's so rich and tasty.  This spread looks uncannily like real chopped liver and is just as tasty-- if not better.  I love mushrooms-- I had a...

Cook the Issue 2010: Pear Fritters with Lemon and Ginger

Cook the Issue 2010: Pear Fritters with Lemon and Ginger

We made these fritters for breakfast on a cold Saturday, with rain in the forecast.  By popular (ie loud) demand, I rolled them in cinnamon powdered sugar-- let it snow!  These were really...

Cook the Issue 2010: Chicken Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce

Cook the Issue 2010: Chicken Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce

This is a great recipe-- fast and easy, but so tasty.  It was a big hit with my chicken-loving daughter and my chicken-apathetic husband.  Last night he took a few bites of the roast...

Cook the Issue 2010: Yogurt-Marinated Roast Chicken

Cook the Issue 2010: Yogurt-Marinated Roast Chicken

This was tasty-- I don't know why it has the white spot in the middle, I must have left a big gob of marinade there.  Anyway, it was easy and flavorful.  I got a chicken 2-pack from Costco...

Cook the Issue 2010: Ham Lo Mein with Snow Peas

Cook the Issue 2010: Ham Lo Mein with Snow Peas

This is a fairly standard lo mein recipe, nothing earthshattering-- but in a good way, as my noodle-loving family (especially the kid) really enjoyed it.  My daughter liked it so much she...

Cook the Issue 2010: Butternut Squash Risotto with Sage

Cook the Issue 2010: Butternut Squash Risotto with Sage

This is from "What We're Cooking Now", Issue 108, page 18.  I love risotto, with its creamy richness from the broth, rice, and cheese.  The addition of butternut squash made it even better...

Cook the Issue 2010: Five-Spice-Glazed Salmon

Cook the Issue 2010: Five-Spice-Glazed Salmon

This salmon is delicious and was a bit hit with everyone, plus it was very easy to make.  Next time I might add a bit of ginger, but I do love teriyaki salmon.  The green beans looked awful...

Cook the Issue 2010: Apple, Fennel, and Cheddar Cheese Straws

Cook the Issue 2010: Apple, Fennel, and Cheddar Cheese Straws

I made these for a party with the in-laws and they were a big hit.  I've made cheese straws for this crowd before, but with these, there were comments like- -what is that hint of sweetness, it...

Cook the Issue 2010: Candied Peel --> Orangettes

Cook the Issue 2010: Candied Peel --> Orangettes

Sometimes, when you are tempering a pound of your best Guittard for Christmas treats for your in-laws, it is good to give yourself a little treat too.  Orangettes are just candied orange peel...

Cook the Issue 2010: Ham and Polenta Spoonbread

Cook the Issue 2010: Ham and Polenta Spoonbread

This was declared a winner by my husband and me, but completely shunned by my daughter-- can't win 'em all!  We enjoyed a good shot of hot sauce on top, and loved the creamy but nubbly corn...

Cook the Issue 2010: Creme Brulee Cookies

Cook the Issue 2010: Creme Brulee Cookies

These cookies taste great and smell wonderful when they are cooking-- the whole house smells of vanilla!  I like the big, soft cookie and the slightly chewy caramelized top.  Hmm, they look...

Cook the Issue 2010: Fresh Ham with Rosemary, Garlic, and Lemon

Cook the Issue 2010: Fresh Ham with Rosemary, Garlic, and Lemon

Who defined eternity as two people and a ham?  After devouring the last of the turkey leftovers today, it is on to ham!  I wasn't going to commit to another big hunk of meat, but...

Cook the Issue 2010: Turkey Soup with Dill Dumplings

Cook the Issue 2010: Turkey Soup with Dill Dumplings

This soup was really satisfying-- and not just because it represents the last of my leftover turkey!  It was tasty and quite different from my usual turkey soup too.  I rarely use parsnips...

Cook the Issue 2010: Jícama, Radish, and Pickled Shallot Salad with Feta

Cook the Issue 2010: Jícama, Radish, and Pickled Shallot Salad with Feta

Okay, so I have been walking by the jicama in my market for years wondering if it was worth picking one up, so I was glad to try this salad-- the good review from liamsaunt also made me want to try...

Cook the Issue 2010: Rigatoni with Turkey Bolognese

Cook the Issue 2010: Rigatoni with Turkey Bolognese

Well, this was okay but did not wow me.  It took a lot longer to reduce than I thought, so at dinnertime the sauce was still really liquid and just flowed off the pasta.  It was fairly...

Cook the Issue 2010: Candied Citrus Peel

Cook the Issue 2010: Candied Citrus Peel

I made two mistakes in this recipe.  First, I had only a few of each kind of fruit around the house, so I mixed orange and grapefruit peel in the same syrup-- unfortunately, the grapefruit peel...

Cook the Issue 2010: Elephant Ears

Cook the Issue 2010: Elephant Ears

This recipe is part of a video that is one of the online extras for Issue 108, accompanying the cookie article.  Although it is well-hidden on the "Current Issue" page, it has a few real gems...

Cook the Issue 2010: Pear, Cranberry, and Orange Mostarda

Cook the Issue 2010: Pear, Cranberry, and Orange Mostarda

The concept of a "mostarda" had never entered my culinary space before-- in fact, I would have been hard-pressed to guess whether it was a foodstuff or a sports car.  However, a challenge is a...

Cook the Issue 2010: Herb Gravy for a Brined Turkey

Cook the Issue 2010: Herb Gravy for a Brined Turkey

This recipe made a lovely, light (ie not pasty) gravy with excellent flavor.  My bird did not produce a lot of fat and "drippings"-- I don't know why.  So I used all the stuff in the pan...

Cook the Issue 2010: Fresh Herb and Salt-Rubbed Roasted Turkey

Cook the Issue 2010: Fresh Herb and Salt-Rubbed Roasted Turkey

Yes I did roast a turkey the day before Thanksgiving-- we go to the in-laws and never get enough leftovers, so I have to roast my own bird.  Plus I'm quite certain that the in-laws bird will not...

Cook the Issue 2010: Cranberry Cinnamon Compote

Cook the Issue 2010: Cranberry Cinnamon Compote

This is another recipe from the "What we're cooking now" section of Issue 108.  This is the reader contribution-- thanks Andie!!  The method here is very similar to the directions for...

Cook the Issue 2010:  Warm Cabbage Slaw with Pecans

Cook the Issue 2010: Warm Cabbage Slaw with Pecans

This recipe is from the "What We're Cooking Now" section of Issue 108, page 18.  This is a tasty slaw with a pleasing balance of sweet and tart, plus the added crunch of toasted pecans. nbspI...

Cook the Issue 2010: Cannellini Beans with Lemon, Roasted Red Peppers, and Bacon

Cook the Issue 2010: Cannellini Beans with Lemon, Roasted Red Peppers, and Bacon

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Cook the Issue 2010: Beef Wellington Part 4: Chicken Liver Pate

Cook the Issue 2010: Beef Wellington Part 4: Chicken Liver Pate

Posted well after the fact, here is the last component of the Beef Wellington.  It was kind of gross to make, as the livers pureed into this pink, liquidy glop that bakes up into a...

Cook the Issue 2010: Roasted Red Pepper and Feta Dip

Cook the Issue 2010: Roasted Red Pepper and Feta Dip

This dip, with red peppers, dill, and feta, kind of reminds me of the Serbian dip ajvar, which I can buy in jars in my local grocery.  This dip was very good, but has very strong flavors-- with...

Cook the Issue 2010: Holidays, Sparkling Sidecar

Cook the Issue 2010: Holidays, Sparkling Sidecar

Starting a party with a sparkling cocktail is a fabulous way to get things rolling.  We served these for the Wellington party and they were delicious and so festive.  I also tried a couple...

Cook the Issue 2010: 200th post!! Beef Wellington

Cook the Issue 2010: 200th post!! Beef Wellington

This was a lot of work, but wow, what a dish-- incredible.  We had a little dinner party to celebrate the occasion-- everyone was quite taken with this recipe: "excellent", and "amazing" were...

Cook the Issue 2010: Carrot and Leek Soup with Croutons

Cook the Issue 2010: Carrot and Leek Soup with Croutons

This soup was thick and satisfying-- both my husband and I loved it and my daughter even conceded that she would eat it if there were no more noodles left.  I omitted the herbs in the croutons...

Cook the Issue 2010: Roasted Cauliflower with Olives and Pecorino

Cook the Issue 2010: Roasted Cauliflower with Olives and Pecorino

This recipe is from the "What we're cooking now" section, page 18, of Issue 108.  Well, we love roasted cauliflower and we love tapenade (which is substantially equivalent to the olive mixture...

Cook the Issue 2010: Popcorn with Sweet Butter and Sea Salt

Cook the Issue 2010: Popcorn with Sweet Butter and Sea Salt

I love popcorn and I found the slight sweetness of this recipe compelling-- I had to put the remainder in a bag so I wouldn't eat it all.  It didn't hurt that I used my best butter and fleur de...

Cook the Issue 2010: Chocolate-Dipped Chocolate-Raspberry Sandwich Cookies

Cook the Issue 2010: Chocolate-Dipped Chocolate-Raspberry Sandwich Cookies

These are fancy, fussy cookies, but really good.  I had some gorgeous homemade raspberry jam from my mom, so I used that instead of apricot.  Sandwich cookies are off my holiday list-- the...

Cook the Issue 2010: Pork Chops with Pears and Green Peppercorn Sauce

Cook the Issue 2010: Pork Chops with Pears and Green Peppercorn Sauce

This recipe is one of the online extras not found in the print magazine, but it is really a keeper of a recipe.  I used pork chops instead of veal, but this would also be good with chicken...

Cook the Issue 2010: Sauteed Brussels Sprouts with Onions and Pancetta

Cook the Issue 2010: Sauteed Brussels Sprouts with Onions and Pancetta

Mmm, brussels sprouts.  This is my last of the 5 sprout recipes from the Fall for Vegetables article in Issue 107.  Based on a tip from Biscuit in the old Cook's Talk, instead of boiling...

Cook the Issue 2010: Sweet Potato Puree with Sauteed Scallions

Cook the Issue 2010: Sweet Potato Puree with Sauteed Scallions

Despite my sweet potatoes being oddly fibrous, this was very tasty-- I loved the sweetness of the scallions-- a lovely break from my usual mashed potatoes.  From the sweet potato recipes in the...

Cook the Issue 2010: Gorgonzola and Pecan Stuffed Pears with Pancetta Crisps and Salad

Cook the Issue 2010: Gorgonzola and Pecan Stuffed Pears with Pancetta Crisps and Salad

This was one tasty salad-- I was a little light on the greens for the amount of pear, but the pear itself was very good, with sweet soft pear flesh, crunchy nuts, and rich salty cheese. nbspMy...

Cook the Issue 2010: Mushroom Salad with Lemon, Tarragon, and Parmigiano

Cook the Issue 2010: Mushroom Salad with Lemon, Tarragon, and Parmigiano

Well, I really liked this, but I was the only one-- ha, more for me.  The mushrooms and cheese were very satisfying and nicely complemented by the lemon and zest, plus the fresh herbs...

Cook the Issue 2010: Pan-Seared Chicken Thighs with Beer and Mustard Sauce

Cook the Issue 2010: Pan-Seared Chicken Thighs with Beer and Mustard Sauce

This recipe was really good-- my daughter loved the chicken plain and my husband and I enjoyed the tasty sauce.  I used tarragon instead of thyme because I had some left over from the Green...

Cook the Issue 2010: Dried Cherry and Almond Biscotti with Dark Chocolate

Cook the Issue 2010: Dried Cherry and Almond Biscotti with Dark Chocolate

After the excesses of Halloween, I really wanted plain biscotti, so I only gave half of these a little smear of melted chocolate.  Chocolate-smeared or not, these are very good-- crunchy with...

Cook the Issue 2010: Pumpkin Chipotle Soup

Cook the Issue 2010: Pumpkin Chipotle Soup

This is another chipotle recipe from the "Ingredient" section on page 91 of issue 108. Since it is after Halloween, I was allowed to cook those cute little pumpkins, which were just right in...

Cook the Issue 2010: Brussels Sprout Gratin with Bacon and Cream

Cook the Issue 2010: Brussels Sprout Gratin with Bacon and Cream

This gratin is another superb combination of brussels sprouts and cream.  There were a lot of gratins in this issue (also sweet potato and rutabaga), but this is my favorite-- something about...

Cook the Issue 2010: Chipotle Black Bean Dip

Cook the Issue 2010: Chipotle Black Bean Dip

This black bean dip is light, yet very flavorful-- the richness of the beans and the smoky punch of the chipotles works well with the freshness of the cilantro.  Despite the richness, it has a...

Cook the Issue 2010: Salad with chipotle ranch dressing

Cook the Issue 2010: Salad with chipotle ranch dressing

This is from the "Ingredient" section on page 91 of issue 108.  There are whole bunch of chipotle recipes and, since I have the can open, I will probably be going through the whole lot of them...

Cook the Issue 2010: Spiced Rum (or Bourbon) Fruitcakes

Cook the Issue 2010: Spiced Rum (or Bourbon) Fruitcakes

I make fruitcake just about every other year-- mostly as a mechanism to use up the oddments of dried fruit that I accumulate.  This year I had golden raisins, cherries, dates, and apricots...

Cook the Issue 2010: Avocado Green Goddess Dip

Cook the Issue 2010: Avocado Green Goddess Dip

Is this dip still considered healthy if I eat it with a spoon?  Because it was really good-- tasty on crackers, and even better on carrot sticks-- both my husband and daughter liked it too...

Cook the Issue 2010: Double Dark Chocolate Thumbprints

Cook the Issue 2010: Double Dark Chocolate Thumbprints

With a little kid in the house, we bake a lot of cookies, so the Abby Dodge article in the new issue really caught my eye-- all those cookies look so great, especially these.  Although these are...

Cook the Issue 2010: Beef Wellington Part 3: Duxelles

Cook the Issue 2010: Beef Wellington Part 3: Duxelles

Another component!  I had some really good cremini from the farmers market, so I used those for this recipe.  Wow, does my house smell like mushrooms-- and the duxelles are really...

Cook the Issue 2010: Beef Wellington Part 2, Puff Pastry

Cook the Issue 2010: Beef Wellington Part 2, Puff Pastry

Okay, the pieces are starting to come together!  I'm really glad that I made croissants in the Cook the Issue 97 challenge, because this is very similar-- lots of chilling, then rolling, then...

Cook the Issue 2010: Beef Wellington Part 1, Beef Broth

Cook the Issue 2010: Beef Wellington Part 1, Beef Broth

The Beef Wellington is so complicated that I am breaking it down into its component parts.  First, I used some oxtails and a beef shank to make the beef broth.  The oxtails made a lovely...

Cook the Issue 2010: Roasted Brussels Sprouts with Mushrooms and Cream

Cook the Issue 2010: Roasted Brussels Sprouts with Mushrooms and Cream

Instead of sauteeing the mushrooms, I just roasted them along with the sprouts and wow, they were tasty.   I made this early, so I could photograph it in daylight, and by the time dinner rolled...

Cook the Issue 2010: Deep Fried Prosciutto and Eggs

Cook the Issue 2010: Deep Fried Prosciutto and Eggs

Okay, this was a fiasco, but a very delicious fiasco.  I don't really like cooking things in plastic wrap, but I poached the eggs for 4 minutes and they seemed done.  Unfortunately, when I...

Cook the Issue 2010: Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup

Cook the Issue 2010: Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup

We had my husband's favorite aunt over for breakfast and made these waffles.  These are really delicious and rich, even better than our usual recipe that includes a lot of butter. nbspThe...

Cook the Issue 2010: Orange Butter Cookies with Cointreau Glaze

Cook the Issue 2010: Orange Butter Cookies with Cointreau Glaze

These are great cookies-- very sophisticated, with great butter and orange flavor.  Not very hard to make either-- especially when you have a 5-year-old helping with the glazing!  

Cook the Issue 2010: Rutabaga Gratin with Prosciutto and Cheddar

Cook the Issue 2010: Rutabaga Gratin with Prosciutto and Cheddar

Do you know how recipe reviews will sometimes state "Oh, I made this for some people who hate <ingredient> and they just looooved it"?  Well, I did this to myself with this recipe-- I have...

Cook the Issue 2010: Pasta Puttanesca

Cook the Issue 2010: Pasta Puttanesca

My first recipe from Issue 108!  I was very happy to see pasta puttanesca appear online as one of the recipes in Issue 108, because it is a favorite with everyone at our house, is made from...

Cook the Issue 2010: Duck with Cherry Port Sauce

Cook the Issue 2010: Duck with Cherry Port Sauce

I skipped this recipe when Issue #105 first came out, because duck breasts (like rent) were so darned expensive.  However, when we came home from Little Vietnam with some superb Beijing Duck...

Cook the Issue 2010: Sweet Dumpling and Sweet Potato puree with Orange and Thyme

Cook the Issue 2010: Sweet Dumpling and Sweet Potato puree with Orange and Thyme

I confess that I have made almost all the recipes in the "Pumpkin" article without actually using a pumpkin-- blame my CSA, which should be re-named October is Squash Month Farms.  So, I had a...

Cook the Issue 2010: Apple Parsnip Soup

Cook the Issue 2010: Apple Parsnip Soup

My CSA provided parsnips last week, but only a few, so I added some carrots to make up the vegetables.  I also had a few, sad leeks hanging around, so in the pot they went, along with the duck...

Cook the Issue 2010: Sweet Potato Gratin with Thyme and Cream

Cook the Issue 2010: Sweet Potato Gratin with Thyme and Cream

Merrily working my way through the "4 Favorites 16 Ways" page, I have yet to find a bad recipe-- and some have been super, like this gratin.  Rich, succulent, and slightly sweet, this was really...

Cook the Issue 2010: Strawberry-Cinnamon Pancakes

Cook the Issue 2010: Strawberry-Cinnamon Pancakes

This recipe is from "What We're Cooking Now", Issue 105, page 17.  Thanks to liamsaunt for drawing attention to it!  Now, pancakes on a rainy Saturday are already special, but this addition...

Cook the Issue 2010: Spaghetti with Brussels Sprouts, Walnuts, and Pecorino

Cook the Issue 2010: Spaghetti with Brussels Sprouts, Walnuts, and Pecorino

This was very tasty, with the nutty walnuts playing off the nuttiness of the browned brussels sprouts, plus the cheese and the sweetness of the onions.  Instead of boiling the sprouts, which did...

Cook the Issue 2010: Cauliflower with garlic, ginger, and scallions

Cook the Issue 2010: Cauliflower with garlic, ginger, and scallions

I love cauliflower-- and a good thing too-- this is my 5th and final cauliflower submission from Issue 107.  The cauliflower sformato was the most delicious, but this version was a close second...

Cook the Issue 2010: Roasted Brussels Sprouts and Cauliflower with Sesame Salt

Cook the Issue 2010: Roasted Brussels Sprouts and Cauliflower with Sesame Salt

This is from the What We're Cooking Now section in Issue 107.  I added cauliflower because my daughter will eat it-- and we had some from last week's CSA box.  The toasted sesame seeds were...

Preserving the Season: Sauerkraut

Preserving the Season: Sauerkraut

The "Preserving the Season" column is one of my favorites in the magazine, so here is what I am doing to preserve the season.  With cabbage at 15 cents a pound at my local grocery store, I...

Cook the Issue 2010: Roasted Brussels Sprouts with lemon and Parmigiano

Cook the Issue 2010: Roasted Brussels Sprouts with lemon and Parmigiano

This was delicious and quite simple.  I have a black, enameled, cast-iron gratin dish that is great for roasting veggies-- it gives them quite the crisp.  The lemon and cheese made a great...

Cookies Special Issue: Poppyseed Bars

Cookies Special Issue: Poppyseed Bars

I bought a big bag of poppy seeds and needed to use them up before they got rancid.  So, when I saw that the poppy seed bars recipe in the new special issue "Cookies, Brownies, Bars, and Beyond"...

Cook the Issue 2010: Chicken Noodle Casserole

Cook the Issue 2010: Chicken Noodle Casserole

This was delicious and a big hit with everyone, especially my noodle-loving daughter.  She was a bit dubious, until I explained that this was like macaroni and cheese, but with chicken and peas...

Cook the Issue 2010: Sirloin Steak with Garlicy Swiss Chard

Cook the Issue 2010: Sirloin Steak with Garlicy Swiss Chard

Another day, another roasted steak.  I happened to get swiss chard in my CSA box and I had a plump sirloin steak in the freezer, so this recipe was perfect.  It came together easily for a...

Cook the Issue 2010: Oven-Roasted Carrots with Honey-Chipotle Glaze

Cook the Issue 2010: Oven-Roasted Carrots with Honey-Chipotle Glaze

This recipe is the reader specialty from the "What We're Cooking Now" page in issue 107 and it could not be simpler-- or tastier, this is really good.  I didn't feel like opening a can of...

Cook the Issue 2010: Cauliflower Sformato

Cook the Issue 2010: Cauliflower Sformato

I love the crusty edges of casseroles, not the custardy centers, so I made a half-recipe and baked it in my trusty gratin pan.  It was delicious-- like cauliflower in cheese sauce but more...

Cook the Issue 2010: Upside-down apple cheddar tarts

Cook the Issue 2010: Upside-down apple cheddar tarts

As a native New Englander, I am very fond of apple pie with cheese.  My mom is fond of saying "A pie without cheese is like a kiss without a squeeze!"  This tart was really delicious-- the...

Cook the Issue 2010: Sweet Potato Salad with Moroccan Spices

Cook the Issue 2010: Sweet Potato Salad with Moroccan Spices

I did a lot of cooking this weekend, but it was mostly reruns-- tomato puree again, ribs again, Abby Dodge's ginger crackles.  I did do this potato salad to go with the ribs-- very tasty and...

Cook the Issue 2010: Gravy for fried chicken

Cook the Issue 2010: Gravy for fried chicken

The fried chicken was a huge hit with my family the first time I made it, but I somehow missed the gravy recipe, which is an online extra.  So, here it is again-- once more, with gravy. nbspWe...

Cook the Issue 2010: Arugula Salad with Kohlrabi and Carrots

Cook the Issue 2010: Arugula Salad with Kohlrabi and Carrots

I was paging through some of the earlier issues in the challenge when I noticed this recipe-- and it caught my eye because I had both arugula and a big kohlrabi in my CSA box.  liamsaunt and I...

Cook the Issue 2010: Roasted Red Grapes with Greek Yogurt

Cook the Issue 2010: Roasted Red Grapes with Greek Yogurt

This recipe goes in my "Who woulda thunk" file-- roasted grapes???  I made these for breakfast, so I used Greek yogurt for a lighter dish, and omitted the rum as it was 8AM.  So, this was...

Cook the Issue 2010: Moroccan-Spiced Roasted Tri-tip with Carrots and Warm Lentil Salad

Cook the Issue 2010: Moroccan-Spiced Roasted Tri-tip with Carrots and Warm Lentil Salad

My beef people, the wonderful Heartland Meats, do not carry hanger steak, so I roasted a tri-tip instead.  This meal was a huge hit with the whole family-- the meat is perfectly seasoned and the...

Cook the Issue 2010: Dried peppers

Cook the Issue 2010: Dried peppers

I never have enough morels around to dry, so when I saw the article in Issue 104 on dried morels, I sighed and moved on to other recipes.  Now, inundated with lots of really tasty but also...

Cook the Issue 2010: Cauliflower Salad with Olives and Arugula

Cook the Issue 2010: Cauliflower Salad with Olives and Arugula

This salad was okay, but I much prefer the roasted cauliflower treatment-- boiled cauliflower is so... boiled.  I used a good dab of mustard in the viniagrette, which was tasty, especially with...

Cook the Issue 2010: Turkey and Corn Quesadillas with Guacamole

Cook the Issue 2010: Turkey and Corn Quesadillas with Guacamole

Okay, for some reason I have never before made quesadillas-- and they are so unbelievably fast and easy.  Plus they were a big hit with everyone, including the kid (for hers, I left out the corn...

Cook the Issue 2010: 150th Post!!  Delicata Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

Cook the Issue 2010: 150th Post!! Delicata Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

This is a great recipe, but what a project-- luckily everything can be made in advance, then comes together quite easily.  We love enchiladas-- my daughter loves the meat, I love the...

Cook the Issue 2010: Classic Tarte Tatin

Cook the Issue 2010: Classic Tarte Tatin

This tarte was delicious, despite being too pale.  Although the recipe warns against using a cast iron pan, cast iron was all I had.  Afraid of burning the apples, I overcompensated and...

Cook the Issue 2010: Quick-sauteed Brussels leaf ribbons

Cook the Issue 2010: Quick-sauteed Brussels leaf ribbons

When I saw this recipe in Issue 105, I decided not to make it with ordinary supermarket collards, but my CSA never provided any collards.  Well, they must be getting desperate because last week...

Cook the Issue 2010: Twice-Baked Potatoes with Fresh Horseradish

Cook the Issue 2010: Twice-Baked Potatoes with Fresh Horseradish

I made these to go with the turkey and they are excellent-- plus, since they can be made ahead, they are perfect for entertaining.  Even without being made ahead, they came together quickly and...

Cook the Issue 2010: Roasted Turkey Breast, Porchetta style

Cook the Issue 2010: Roasted Turkey Breast, Porchetta style

This was great, even with a crummy pre-marinated, frozen turkey breast from the sale bin-- when good turkeys become more available in November, I really want to try this again-- yum! nbspThe...

Cook the Issue 2010: Creamed Broccoli with Lemon and Parmesan

Cook the Issue 2010: Creamed Broccoli with Lemon and Parmesan

I admit that I am guilty of serving too much boring boring steamed broccoli.  This was a welcome change, with the cream, cheese, and garlic.  I should have reduced the cream a little more...

Cook the Issue 2010: Black Bean Soup with Sherry

Cook the Issue 2010: Black Bean Soup with Sherry

This was the perfect soup for a busy weekday-- fast, healthful, and really delicious.  My husband and I really loved the cumin flavor.  I garnished with feta, cilantro, and minced flame...

Cook the Issue 2010: Salad with pears, blue cheese, and candied pecans

Cook the Issue 2010: Salad with pears, blue cheese, and candied pecans

Inspired by liamsaunt, I whipped up this salad, which is from the "What we're cooking now" feature on page 19 of Issue 107.  I love blue cheese and pears, so making it into a salad was, not...

Cook the Issue 2010: Beef, Barley, and Red Kuri Squash Stew with Blue Cheese croutons

Cook the Issue 2010: Beef, Barley, and Red Kuri Squash Stew with Blue Cheese croutons

Much like the Chicago weather, I have skipped straight from the summer to winter with the beef recipes from this article.  Last week was grilled steak with charred tomato butter; this week it is...

Cook the Issue 2010: Broccoli Frittata

Cook the Issue 2010: Broccoli Frittata

We often have leftover steamed broccoli and this is a great use for it-- it made a quick, tasty dinner!  I love the cheese and broccoli together, along with the way the egg gets brown around the...

Cook the Issue 2010: Roasted Brassicas and Wheat Berry Salad with Feta

Cook the Issue 2010: Roasted Brassicas and Wheat Berry Salad with Feta

This salad is delicious, hearty, and filling-- perfect for a workday lunch.  I roasted a combination of cauliflower and broccoli, then threw in some raw radishes just because they were in the...

Cook the Issue 2010: Acorn Squash soup with Sage-Cheddar croutons

Cook the Issue 2010: Acorn Squash soup with Sage-Cheddar croutons

My CSA box is full of squash.  No pumpkins (yet), just squash everywhere.  That's okay, because I find that pumpkin is often too sweet for soup-- I don't want a soup that tastes like liquid...

Cook the Issue 2010: Cabbage with Apples, Wine, and Caraway

Cook the Issue 2010: Cabbage with Apples, Wine, and Caraway

This is a recipe from the Online Extras for Issue 107, in case you were wondering where it came from!  I love cabbage and we got a big, beautiful Savoy cabbage of just the right size in the CSA...

Cook the Issue 2010: Pan de Muerto

Cook the Issue 2010: Pan de Muerto

This bread is delicious-- not too sweet, but lovely and rich with egg.  The orange flower water smelled too perfumey to me, so I only put in a teaspoon-- even that was a bit much. nbspNext...

Cook the Issue 2010: Grilled Tri-tip with charred tomato butter

Cook the Issue 2010: Grilled Tri-tip with charred tomato butter

As I was reading the directions for this recipe, I boggled a little at the idea of taking the charred tomato skin and mixing it with the butter for a sauce.  Wierd!  That said, I'm glad I...

Cook the Issue 2010: Roasted Sweet Potatoes with Sage Brown Butter

Cook the Issue 2010: Roasted Sweet Potatoes with Sage Brown Butter

The CSA box included a beautiful bunch of sage today, so this recipe was perfect.  I love roasted potatoes and the sage brown butter was really delicious on top-- sweet, caramelized sweet...

Cook the Issue 2010: Fried Squash Blossoms

Cook the Issue 2010: Fried Squash Blossoms

I had given up on making this recipe from Issue 106 when I spied a bag of zucchini blossoms on a roadside produce truck outside my daughter's school.  Score!  These were really delicious...

Cook the Issue 2010: Acorn Squash with Rosemary and Brown Sugar

Cook the Issue 2010: Acorn Squash with Rosemary and Brown Sugar

This was tasty and very fast.  I liked the rosemary and white wine, which added some needed zing to the often mushy-sweet acorn squash.  The sauteing was a bit of a pain-- I first had acorn...

Cook the Issue 2010: French Apple Pie

Cook the Issue 2010: French Apple Pie

This tasted really good-- I love butter, apples, and graham cracker crumbs!  Keeping in mind the comments about how sweet it was, I cut the sugar down to 1/4 cup and used brown sugar instead of...

Cook the Issue 2010: Long-cooked Broccoli

Cook the Issue 2010: Long-cooked Broccoli

This was tasty!  The garlic and broccoli stew together into this soft-textured veg with s gentle flavor.  I was afraid this would be too sulfurous and would make the house smell bad, but it...

Cook the Issue 2010: Turkey Thighs Stuffed with Sausage and Artichokes

Cook the Issue 2010: Turkey Thighs Stuffed with Sausage and Artichokes

Chalk up another one in the photographs ugly but tastes great column-- this is really good.  It's like a miniature stuffed turkey with really yummy stuffing-- but it only takes an hour to roast...

Cook the Issue 2010: Slow Cooker Pulled Pork Sandwiches

Cook the Issue 2010: Slow Cooker Pulled Pork Sandwiches

This was tasty, easy, and made the house smell wonderful-- which is kind of rough on a day when I was working from home!  I usually make Gretchen's Oven Pulled Pork, Gretchen being one of the...

Cook the Issue 2010: Seared Pork Chops with Mustard-Dill Pan Sauce

Cook the Issue 2010: Seared Pork Chops with Mustard-Dill Pan Sauce

My sauce turned out a little thin, but it was delicious-- I love the combination of mustard and dill, which made a great herbal/spicy accent for the rich pork.  This came together quickly, which...

Cook the Issue 2010: Indian Summer Gratin

Cook the Issue 2010: Indian Summer Gratin

I love a good squash gratin-- the sweet, soft squash topped with cheese and crunchy breadcrumbs makes a great combination.  My previous favorite was from Deborah Madison's great cookbook...

Cook the Issue 2010: Roasted Cauliflower with Feta and Chile

Cook the Issue 2010: Roasted Cauliflower with Feta and Chile

I love roasted cauliflower and make it often, so I really enjoyed this new-and-improved version, with a little more interest than my usual plain one.  The salty feta and warm pepper make a...

Cook the Issue 2010: Maple Cinnamon Pecan Butter

Cook the Issue 2010: Maple Cinnamon Pecan Butter

When I come home from bicycling, I am Attilla the Hungry, so I am always on the lookout for a good snack.  This really satisfied!  It had never occurred to me to make my own nut butter, but...

Cook the Issue 2010: Sweet Potato Pie

Cook the Issue 2010: Sweet Potato Pie

I have only recently gotten into making sweet potato pies, having been a staunch pumpkin fan for many years.  Now I am a convert.  This pie is delicious-- the filling is smooth and...

Cook the Issue 2010: Cauliflower with Anchovies, Garlic, and Capers

Cook the Issue 2010: Cauliflower with Anchovies, Garlic, and Capers

This is my new favorite cauliflower recipe.  I served mine over pasta, but it seemed to need a bit of sauce, so I topped it with a fried egg, which came out very messy, so I did not photograph...

Cook the Issue 2010: Pasta with squash, sausage, and kale

Cook the Issue 2010: Pasta with squash, sausage, and kale

I have been in such a pasta rut, this is a great change.  We usually have pasta puttanesca, or macaroni and cheese, but this was so different from what I have been making again and again...

Cook the Issue 2010: Roasted Pepitas

Cook the Issue 2010: Roasted Pepitas

I have never had good luck with roasted pumpkin seeds and unfortunately, these are no different-- they are just too tough.  The flavor is great though, which is encouraging.  Maybe I need...

Cook the Issue 2010: South Indian Style Vegetable Curry

Cook the Issue 2010: South Indian Style Vegetable Curry

We love curry-- well, to be specific, my husband and I love curry-- my daughter, well, not so much.  So, we devoured this dish-- it delivers big, but harmonious flavor.  She whined and...

Cook the Issue 2010: Classic Buttermilk Cornbread

Cook the Issue 2010: Classic Buttermilk Cornbread

Breakfast is served!  We get our cornmeal from The Graue Mill, a restored grist mill with a real waterwheel (although I think the grinder is electric nowadays).  It's great meal, with...

Cook the Issue 2010: Brown Butter Pumpkin Layer Cake

Cook the Issue 2010: Brown Butter Pumpkin Layer Cake

We brought this to a friend's house for a celebration, so the photos are taken "on location" on her beautiful quarter-sawn oak table!  I wrapped and froze the cake layers, then frosted and...

Cook the Issue 2010: Green Olive Spread

Cook the Issue 2010: Green Olive Spread

This is a delicious appetizer.  Most olive dips I have had are very heavy from cream cheese, etc, but this is light on the tongue.  The flavors, however, are strong!!  I only used 6...

Cook the Issue 2010: Mexican Chicken Mole

Cook the Issue 2010: Mexican Chicken Mole

We love mole and are lucky to live in a city with a large Mexican population, so we can get great mole of many different types (red, black, green, etc) in restaurants.  So, when I saw this...

Cook the Issue 2010: Quick Chicken Parmesan

Cook the Issue 2010: Quick Chicken Parmesan

As promised, this recipe is quick, easy, and delicious!  My daughter said "this tastes so good it almost made me fall over!"  My "cutlets" are a bit thick, as I cut them myself, but they...

Cook the Issue 2010: Fried Peach Pies

Cook the Issue 2010: Fried Peach Pies

These are crazy-delicious-- kind of like a cross between a cinnamon-sugar doughnut and a peach pie.  My peaches were really juicy, so I drained off the juice and boiled it down, just like in the...

Cook the Issue 2010: Tomato Puree--> Cream of Tomato Soup

Cook the Issue 2010: Tomato Puree--> Cream of Tomato Soup

Yes, I did have tomato soup twice today-- this was lunch and the spicy gazpacho accompanied dinner.  I was working at my computer and thinking about what to serve my daughter and the babysitter...

Cook the Issue 2010: Gazpacho coolers

Cook the Issue 2010: Gazpacho "coolers"

It's hot here in Chicago-- perfect gazpacho weather.  Plus, all the vegetable ingredients arrived in my CSA box this week, including an abundance of tomatoes.  I got a "flame" hot pepper in...

Cook the Issue 2010: Spicy Pickled Onions and Cherry Peppers

Cook the Issue 2010: Spicy Pickled Onions and Cherry Peppers

Woo woo, these are going to be really spicy!  I didn't have a ton of onions, but my cherry peppers have been producing like crazy, so I used a bunch of them to make up the difference. nbspI...

Cook the Issue 2010: Banana Cream Tarts with Chocolate Sauce

Cook the Issue 2010: Banana Cream Tarts with Chocolate Sauce

Wow, what a tart!  This is a wonderful combination of flavors and textures with crumbly crust (not to sweet!) and soft bananas and pastry cream, plus rich chocolate sauce.  The whole...

Cook the Issue 2010: Tomato Puree --> Pasta Puttanesca

Cook the Issue 2010: Tomato Puree --> Pasta Puttanesca

Pasta Puttanesca is a favorite meal around here-- easy to make from pantry staples and beloved by parents and child alike.  I think every working parent should know how to make this. nbspI...

Cook the Issue 2010: Sesame-Ginger Tofu Shiitake Kebabs

Cook the Issue 2010: Sesame-Ginger Tofu Shiitake Kebabs

We love tofu and this recipe is quite delicious-- everyone loved the tofu chunks, but I was the only fan of the mushrooms and orange slices.  Too bad-- I love mushrooms, so more for me...

Cook the Issue 2010: Tomato Puree

Cook the Issue 2010: Tomato Puree

I made this with the excess tomatoes from my CSA box, so (unfortunately) I didn't have plum tomatoes, and instead I had a very thin puree.  So, ketchup and sauce will probably wait, but I think...

Cook the Issue 2010: Spicy Grilled Corn Salad with Black Beans

Cook the Issue 2010: Spicy Grilled Corn Salad with Black Beans

Does your queso ever feel not-so-fresco?  I had all the ingredients for this, but I got back from vacation to find that my queso fresco had gone off. Luckily I had a little leftover Wisconsin...

Cook the Issue 2010: Provencal Wheat Berry Salad...

Cook the Issue 2010: Provencal Wheat Berry Salad...

This was very tasty, and just the thing after a week with my in-laws, eating way too much rich food.  I felt so virtuous eating the chewy wheat berries, vibrant fresh herbs, and crunchy...

Cook the Issue 2010: Blueberry Vanilla Cream Cheese Pies

Cook the Issue 2010: Blueberry Vanilla Cream Cheese Pies

We are all about pie for breakfast, so I popped these in the oven first thing in the morning.  I couldn't resist scarfing one while it was too hot, but they are much better once they cool...

Cook the Issue 2010: Thai-style pork lettuce cups

Cook the Issue 2010: Thai-style pork lettuce cups

This was excellent and very fast to put together.  I used ground pork instead of chicken and we served this over rice, being a rice-loving family.  I had a few lettuce "tacos" too, which...

Cook the Issue 2010: Eggplant, Tomato, and Mozzarella Stack

Cook the Issue 2010: Eggplant, Tomato, and Mozzarella Stack

Ooh, architectural and tasty!  I made pasta puttanesca for dinner tonight (a husband and daughter favorite) and this was an excellent accompaniment.  As liamsaunt said, this could easily be...

Cook the Issue 2010: Fried Chicken

Cook the Issue 2010: Fried Chicken

Wow, this was great and so easy-- I had never made fried chicken before and it came out perfect the first time.  My daughter was completely nuts about this too-- she says "It was so good that I...

Cook the Issue 2010: 100th post!! Barbary Swizzle

Cook the Issue 2010: 100th post!! Barbary Swizzle

Yar me swabbies, to celebrate my 100th Cook the Issue 2010 post, I whipped up a batch of mint tea and concocted a few Swizzles.  We liked this one best of all the tiki drinks-- not too strong...

Cook the Issue 2010: Salt Cod Chowder

Cook the Issue 2010: Salt Cod Chowder

Darn, I forgot the corn-- I even had corn!  No wonder it looks so white-- even my daughter commented "Mom, that looks white, did you add bleach?"  Ah well, I have some left in the fridge...

Cook the Issue 2010: Sauteed Zucchini with Zaatar and Crispy Chickpeas

Cook the Issue 2010: Sauteed Zucchini with Za'atar and Crispy Chickpeas

After searching around a bit in both the real world and the virtual world, I made my own custom za'atar out of a mixture of dried thyme, fennel seed, salt, sesame seeds, and ajowan.  This recipe...

Cook the Issue 2010: Marcona Almond and Orange Cookies

Cook the Issue 2010: Marcona Almond and Orange Cookies

These are deliciously nutty, not-too-sweet cookies.  I had some Marcona almonds to use up and they made a great substitution-- I prefer the texture of the toasted almonds.  I didn't have...

Cook the Issue 2010: Southwestern Chicken Salad with Tomato and Black Bean Salsa

Cook the Issue 2010: Southwestern Chicken Salad with Tomato and Black Bean Salsa

A delicious lunch!  I had some lovely leftover roast chicken and this made a superb salad.  I added some of the spices from the chicken rub to the dressing, along with a big shot of green...

Cook the Issue 2010: Egg Foo Yung with Chicken and Zucchini

Cook the Issue 2010: Egg Foo Yung with Chicken and Zucchini

This was really tasty and even faster than ordering takeout-- wow.  Instead of the usual brown gloppy "gravy", it had a light drizzle of really flavorful sauce.  Delicious!  I used...

Cook the Issue 2010: Greek Salad Pitas with Olive-Garlic Tapenade

Cook the Issue 2010: Greek Salad Pitas with Olive-Garlic Tapenade

A delicious, light lunch, these sandwiches are also very satisfying, with the rich tapenade adding tons of flavor.  Somehow the transformation to sandwich makes this much more of a meal than a...

Cook the Issue 2010: Pork Chops with Peach-Ginger Chutney

Cook the Issue 2010: Pork Chops with Peach-Ginger Chutney

This was a very timely recipe, as I had a few peaches that needed rescuing from the hordes of fruit flies.  Instead of sauteeing, I brined and grilled the pork chop using the five-spice rub from...

Cook the Issue 2010: Two-color Zucchini Ribbons with Basil and Olive Vinaigrette

Cook the Issue 2010: Two-color Zucchini Ribbons with Basil and Olive Vinaigrette

We got both yellow and green squash in the CSA box yesterday, so it was the perfect time to make this salad.  My mint plant was not very healthy, but my lemon basil was a bit out-of-control, so...

Cook the Issue 2010: Potato salad with creamy dressing and fennel

Cook the Issue 2010: Potato salad with creamy dressing and fennel

The potato salad on Friday was so good that I decided to make another variant today-- this time with a creamy dressing.  This version was also excellent, albeit a bit pale in color.  I used...

Cook the Issue 2010: Frozen Hot Chocolate

Cook the Issue 2010: Frozen Hot Chocolate

We got chased out of the pool today by some fierce thunderstorms and got home badly in need of a sweet pick-me-up.  This was perfect-- both richly creamy and light enough to be refreshing, yet...

Cook the Issue 2010: Lift-Off!

Cook the Issue 2010: Lift-Off!

Weehoo, this is one strong and tasty drink.  I was unable to find falernum, so I made my own, following the recipe of one "RumDood" (google for it).  Instead of just using cloves, I used...

Cook the Issue 2010: Brandied Apricot Almond Slab Pie

Cook the Issue 2010: Brandied Apricot Almond Slab Pie

This pie is superb.  I had never made a slab pie before, but it has a great ratio of filling to crust and no soggy bottom problems.  And what a filling-- dried and fresh apricots add layers...

Cook the Issue 2010: Potato salad with vinaigrette and pickles

Cook the Issue 2010: Potato salad with vinaigrette and pickles

I usually make creamy potato salad, but I was late in getting the potatoes started boiling, so I wanted a salad that could be served warm.  That settled me on the vinaigrette, then I chose the...

Cook the Issue 2010: Homemade Mozzarella Crostini

Cook the Issue 2010: Homemade Mozzarella Crostini

In addition to making the salad, I also used my homemade mozzarella to make crostini.  I didn't have the ingredients for any of the suggestions (how sad is that) so I used pantry ingredients...

Cook the Issue 2010: Nectarine and Homemade Mozzarella Salad

Cook the Issue 2010: Nectarine and Homemade Mozzarella Salad

Well, it was too hot to go outside and grill-- plus I had a lovely, ripe nectarine that was soft enough for salad already.  I used my homemade 30-minute mozzarella in this salad, which was...

Cook the Issue 2010: Coconut Noodle Soup with Tea-smoked Tofu

Cook the Issue 2010: Coconut Noodle Soup with Tea-smoked Tofu

My crew dislikes shrimp.  When we made the tea-smoked salmon this weekend, I marinated and smoked a few slabs of firm tofu, then stuck it in the 'fridge.  Today I made the coconut noodle...

Cook the Issue 2010: Classic Bananas Foster

Cook the Issue 2010: Classic Bananas Foster

FIRE!!  Not only was this delicious and simple, but it was a lot of fun to make.  I scaled down the recipe to a single serving (one banana, 1/4c sugar, 1Tbsp each butter, liqueur and rum...

Cook the Issue 2010: Grilled Zucchini with Scallion and Basil Oil

Cook the Issue 2010: Grilled Zucchini with Scallion and Basil Oil

I applaud whomever decided to commission an article about zucchini, because I get these beasts in my CSA box every week.  Not a bad thing, of course-- my daughter likes them sliced and fried in...

Cook the Issue 2010: Rustic Fig and Raspberry Mini-Crostatas

Cook the Issue 2010: Rustic Fig and Raspberry Mini-Crostatas

I had never cooked with figs before, but I was delighted to find California figs on sale at my local Mexican market-- and raspberries right next to them!  Thus fated, I made this delicious...

Cook the Issue 2010: Chi Chi Pache

Cook the Issue 2010: Chi Chi Pache

This was just the thing for a muggy Chicago evening.  The vodka made it lighter than the typical pina colada and the cinnamon and allspice gave it an interesting flavor-- more sophisticated than...

Cook the Issue 2010: Tea-smoked salmon with nectarine lemon basil relish

Cook the Issue 2010: Tea-smoked salmon with nectarine lemon basil relish

I was surprise by how delicious and how easy this recipe was.  Putting together the smoking packet was trivial (watch the video) and the salmon marinated easily.  I did add a little ginger...

Cook the Issue 2010: Grilled Bratwurst Sandwich with Tomato Jam and Sauerkraut

Cook the Issue 2010: Grilled Bratwurst Sandwich with Tomato Jam and Sauerkraut

We make grilled brats a lot, including for our huge annual Memorial Day Cookout.  We usually opt for onions and horseradish, but the kraut and tomato jam variant was good.  I got a...

Cook the Issue 2010: Kohlrabi Remoulade

Cook the Issue 2010: Kohlrabi Remoulade

I already made the celery root remoulade, but I was cleaning out my produce bin and came across this lovely kohlrabi.  I think raw kohlrabi is much better than cooked, but I was tired of my...

Cook the Issue 2010: Spaghetti Frittata with Chard and Scallions

Cook the Issue 2010: Spaghetti Frittata with Chard and Scallions

Our CSA box is delivered on Saturday, so Friday night is Use Up the Produce Night.  Here I used Swiss Chard in place of the Arugula in this delicious frittata-- plus I threw in some lonely...

Cook the Issue 2010: Chocolate Nut Zucchini Muffins

Cook the Issue 2010: Chocolate Nut Zucchini Muffins

This is from a web-only recipe for Issue 106, so it may not be in the print magazine, just in case you were wondering. Now, I was happy enough with my regular zucchini bread recipe, which was from...

Cook the Issue 2010: Mulberry-Apple Turnovers

Cook the Issue 2010: Mulberry-Apple Turnovers

I picked some of the last mulberries from my very prolific tree to use in these delicious turnovers.  The dough is very rich and a bit soft-- I recommend rolling it out on a piece of parchment...

Cook the Issue 2010: Peanut Soba with Stir-Fried Beef and Broccoli

Cook the Issue 2010: Peanut Soba with Stir-Fried Beef and Broccoli

This is the one recipe from the "Use Your Noodle" article in Issue 104 that I had not made yet and I'm glad that I went back and cooked this one-- it is excellent.  I love peanut noodles and the...

Cook the Issue 2010: Open-faced steak sandwich with herbed goat cheese

Cook the Issue 2010: Open-faced steak sandwich with herbed goat cheese

I finally had some leftover flank steak (after the third time we made that recipe), so I whipped up this sandwich as a "Mommy's Treat" on a day I work from home.  And what a treat-- don't wait...

Cook the Issue 2010: Grilled Nan stuffed with herbs and cheese

Cook the Issue 2010: Grilled Nan stuffed with herbs and cheese

I have enjoyed all the grilled flatbreads from this article and this nan is no exception.  The dough is not yeast-risen, so it comes together quickly, with yogurt adding flavor. nbspWithout...

Cook the Issue 2010: Grilled Lettuce with Buttermilk Chive Dressing

Cook the Issue 2010: Grilled Lettuce with Buttermilk Chive Dressing

Maybe my grill fire had burned down too much after grilling a flank steak and all those stuffed nan, but the lettuce didn't do much more than wilt and turn brown.  This was okay, but next time I...

Cook the Issue 2010: Lemon Icebox Cake

Cook the Issue 2010: Lemon Icebox Cake

After my angel food cake fiasco, I was thinking about an alternative cake layer for this dessert. I hit upon the idea of something with ginger-- I love ginger and lemon together.  I made the...

Cook the Issue 2010: Sweet Chili and Root Beer Baby Back Ribs

Cook the Issue 2010: Sweet Chili and Root Beer Baby Back Ribs

We had never grilled ribs before, so this was a bit of a challenge.  Also, we have a regular Weber charcoal grill, so maintaining temperature requires some finessing.  That said, this...

Cook the Issue 2010: Angel food cake

Cook the Issue 2010: Angel food cake

I have never been a fan of angel food cake, but I've only had nasty supermarket versions of this cake.  So I decided to give it a go, hoping for a revelation.  I had all sorts of problems...

Cook the Issue 2010: Paella

Cook the Issue 2010: Paella

Okay, I had never tasted paella before, much less cooked it-- but I gave this recipe a try and I'm glad I did.  My family is not much for shellfish, so I used sausage and summer squash...

Cook the Issue 2010: Classic Basil Pesto

Cook the Issue 2010: Classic Basil Pesto

My first CSA delivery of the year came with a big bunch of basil-- just what I had been waiting for after a long winter!  This pesto recipe is excellent-- usually I get overexcited and make my...

Mulberry-lime pectin jellies

Mulberry-lime pectin jellies

Here are mulberry jellies made with the recipe from Peter Greweling's Confectionery at Home book.  Now I only have 3..99999 tons of mulberries to use up.

Cook the Issue 2010: Orzo salad with grilled broccoli

Cook the Issue 2010: Orzo salad with grilled broccoli

This salad was very tasty-- it would be great for a potluck or picnic.  My husband even exclaimed "This is good!" when he tried it.  We served it as a side for grilled brats, so I omitted...

Cook the Issue 2010: Roasted beets with lemon yogurt dip

Cook the Issue 2010: Roasted beets with lemon yogurt dip

I love beets and this preparation was excellent with big, old supermarket beets-- I can't wait to try it again with small, fresh CSA beets.  I used the oven and it worked out great-- the foil...

Cook the Issue 2010: Onions stuffed with hamburger, spinach, and feta

Cook the Issue 2010: Onions stuffed with hamburger, spinach, and feta

Not having any leftover flank steak (again), I took this dish back a little closer to its "stuffed pepper" roots by using hamburger left over from taco night yesterday.  I was fully expecting...

Cook the Issue 2010: Fresh cherry relish and goat cheese crostini

Cook the Issue 2010: Fresh cherry relish and goat cheese crostini

This was an interesting appetizer and very good.  The ricotta toned down the goat cheese a little but made it more spreadable and added a buttery taste.  The relish was excellent-- full of...

Cook the Issue 2010: Udon with chicken and stir-fried vegetables

Cook the Issue 2010: Udon with chicken and stir-fried vegetables

In my first pass through Issue #104, I had somehow missed this udon dish.  And what a shame, it is really good.  One of my complaints about typical noodle bowls is that they are short on...

Cook the Issue 2010: Salmon burgers with herb aioli

Cook the Issue 2010: Salmon burgers with herb aioli

This was a very tasty and quick supper-- I love the dill and chives in the sauce and the texture of the burgers with the soft insides and crispy outsides.  I did change a few things-- my...

Cook the Issue 2010: Soursop, Passionfruit Lime Sorbets

Cook the Issue 2010: Soursop, Passionfruit Lime Sorbets

I love the "Try This" column.  I didn't find any cherimoyas, but I did find something great-- frozen fruit pulp.  My market had a very interesting selection, including passionfruit and...

Cook the Issue 2010: Creamy dandelion greens and goat cheese gratin

Cook the Issue 2010: Creamy dandelion greens and goat cheese gratin

I love bitter greens and goat cheese and gratins with crispy toppings (and crusty edges!) so it is no surprise that I really loved this recipe.  My husband was similarly impressed and even my...

Cook the Issue 2010: Frozen lemon cream tart with toasted meringue

Cook the Issue 2010: Frozen lemon cream tart with toasted meringue

I streamlined this recipe slightly by making one large tart instead of individual servings.  It made a beautiful, delicious, and dramatic tart, perfect for a hot and muggy June day. nbspThere...

Cook the Issue 2010: Pea sauce with fresh mint

Cook the Issue 2010: Pea sauce with fresh mint

Okay, when I first saw this article with the sauces made from pureed vegetables, I thought that the author was really reaching with this one.  Of course, you can see where this is going-- I...

Cook the Issue 2010: Homemade graham crackers

Cook the Issue 2010: Homemade graham crackers

When I made the Eggs Benedict recipe from #104, I liked the full dish, but the flavor of the homemade English Muffins (using a recipe from The Weekend Baker) was a revelation.  So, I was eager...

Cook the Issue 2010: Grilled steak salad with white beans

Cook the Issue 2010: Grilled steak salad with white beans

I have a problem with the grilled flank steak recipe-- and my problem is that my family loves this so much, that I don't have enough leftovers!  Time to grill more steak!  I packed this...

Cook the Issue 2010: Ice cream parfaits with strawberries and balsamic syrup

Cook the Issue 2010: Ice cream parfaits with strawberries and balsamic syrup

I had no idea what to expect from this one, but the taste was splendid-- the pepper (added after I took the photo and after a few bites) and balsamic syrup make an ordinary dish of ice cream and...

Cook the Issue 2010: Sauteed sausages and cabbage with apricot mango chutney

Cook the Issue 2010: Sauteed sausages and cabbage with apricot mango chutney

Well, the chicken sausages I got from Costco were not a big hit with my family, so we have switched over to real Sheboygan style pork bratwurst.  Luckily, I had a few beer-poached brats left...

Cook the Issue 2010: Grilled olive orange fennel flatbread

Cook the Issue 2010: Grilled olive orange fennel flatbread

This flatbread was very tasty, especially the fennel and olives, and was a huge hit with the whole family.  My daughter demanded, "you WILL make this again, mommy, please?".  Next time I...

Cook the Issue 2010: Fresh Cherry Margarita

Cook the Issue 2010: Fresh Cherry Margarita

Let me offer a dissenting opinion to the generally poor reviews this drink has received: YUM!  Let me also offer a suggestion: there is no good substitute for the Maraschino Liqueur-- if you...

Cook the Issue 2010: Salade aux lardons pizza

Cook the Issue 2010: Salade aux lardons pizza

Although my daughter said "Wierd-O!!" when she saw me dump the salad on the pizza, this was still a big hit.  She enjoyed spreading the mustard on the crust and nibbling on the occasional bit of...

Cherry Almond Clafoutis

Cherry Almond Clafoutis

Am I the only one who saw this recipe and thought "Breakfast!"?  This is a really tasty, not-too-sweet (always a plus around here) dessert-- and tomorrow it's going to be reheated and drizzled...

Cook the Issue 2010: Grilled chickpea flatbread

Cook the Issue 2010: Grilled chickpea flatbread

This flatbreads on the grill thing is really fun-- and delicious.  For this recipe, I wasn't sure how much to mash the chickpeas, so I ended up with a few whole peas here and there-- not a bad...

Cook the Issue 2010: Garden Party

Cook the Issue 2010: Garden Party

This was the weirdest cocktail I have ever had-- more like a salad than a drink, with its spicy, herbal flavors.  I found it tolerable, but my husband was quite taken with it-- he loved that it...

Strawberries and Cream Semifreddo

Strawberries and Cream Semifreddo

This was a huge hit.  My husband loved it because it is not too sweet.  My daughter said "This is better than Scooter's Frozen Custard"-- and if you live in Chicago, you know that this is...

Cook the Issue 2010: Cherry and onion-stuffed pork loin

Cook the Issue 2010: Cherry and onion-stuffed pork loin

ICD, you are completely right-- this is a great company dish.  The pork tenderloins at my market looked really thin, but the pork loins looked great, so I upgraded to a bigger roast. nbspWe...

Cook the Issue 2010: Kale with crispy salami

Cook the Issue 2010: Kale with crispy salami

I am so happy that I found this recipe now-- we will be inundated with greens in a couple of weeks when our CSA box starts and this is a superb preparation.  The salami and onions are meaty and...

Cook the Issue 2010: Caramelized onion, swiss, and sausage panini

Cook the Issue 2010: Caramelized onion, swiss, and sausage panini

Okay, this is not really panini-- it is more like a squashed grilled cheese.  That has at least one advantage: grilled cheese has that tasty, buttery crust.  So what there are no grill...

Cook the Issue 2010: Ruby chard with parmesan and basil

Cook the Issue 2010: Ruby chard with parmesan and basil

I love greens and this is a delicious chard preparation-- I love the parmesan on top and the basil.  I forgot the pine nuts and the butter swirl-- ha, it was still outstanding! Chopping and...

Cook the Issue 2010: Toasted Polenta Cake with Cherry Sauce

Cook the Issue 2010: Toasted Polenta Cake with Cherry Sauce

My in-laws were coming over today and I had nothing in the house, so I made this for dessert.  I didn't have any fresh cherries, but I had a jar of Bulgarian sour cherries that I scored at...

Cook the Issue 2010: Limoncello-gin cocktail with grilled thyme

Cook the Issue 2010: Limoncello-gin cocktail with grilled thyme

I love gin, so I was happy to see a gin cocktail in this issue (finally!).  This was very tasty, although the thyme seemed to get a little lost in the strong alcohol flavors.  I made my own...

Cook the Issue 2010: Grilled tri-tip with chive-yogurt sauce

Cook the Issue 2010: Grilled tri-tip with chive-yogurt sauce

I know this recipe is from the cook once, eat twice series where you make great dishes with the leftovers-- one problem, we didn't have much left over.  I used a tri-tip instead of flank steak...

Cook the Issue 2010: Grilled pita bread

Cook the Issue 2010: Grilled pita bread

This recipe is right on-- especially the part of the article where the author writes that you should make extras because the hungry hordes will be demanding MORE.  I made four pitas (saving the...

Cook the Issue 2010: Ultimate Fudgy Brownies

Cook the Issue 2010: Ultimate Fudgy Brownies

My father is a farmer and one of his favorite farmerly aphorisms is "if there's no hay in one corner of the barnyard, and moldy hay in the other corner, where do you thing the cows will be?" nbspIn...

Cook the Issue 2010: Garlic-infused mashed potatoes and celery root

Cook the Issue 2010: Garlic-infused mashed potatoes and celery root

I usually don't like the taste of cooked celery root, but this recipe, with its mellow but assertive garlic, and rich buttery taste, was really good.  A delightful change from my usual boring...

Cook the Issue 2010: Moussaka Gratinee

Cook the Issue 2010: Moussaka Gratinee

After having enough of lamb, I froze the leftovers from the roast.  This week, eggplants were on sale at my market and I thought of this recipe-- and I'm glad I did, it was excellent. nbspBoth...

Cook the Issue 2010: Celery Root Remoulade

Cook the Issue 2010: Celery Root Remoulade

I love celery root, but had never made remoulade.  This was an excellent preparation, with great complex flavors in the dressing and vegetables.  I didn't have any parsley, so I used...

Cook the Issue 2010: Stir-fried bok choy with garlic, ginger, and scallions

Cook the Issue 2010: Stir-fried bok choy with garlic, ginger, and scallions

My first post from Issue 105!  I love all brassicas-- cabbage, broccoli, cauliflower.  So this bok choy recipe caught my eye immediately.  And I'm glad it did, it is delicious...

Cook the Issue 2010: Tofu with scallions and black bean sauce

Cook the Issue 2010: Tofu with scallions and black bean sauce

The last time I had tilapia, it was bland and nondescript, with a soft texture.  "I might as well make tofu", I thought-- so I did.  I drained the tofu on paper towels and seared it in the...

Cook the Issue 2010: Cheesecake (Limoncello/Mocha Chocolate Chip Chimera)

Cook the Issue 2010: Cheesecake (Limoncello/Mocha Chocolate Chip Chimera)

The different flavor variants for this recipe all sounded so good that I could not choose one.  So I chose two that played well together and baked them in two halves of the same crust. nbspTo...

Cook the Issue 2010: Authentic Brioche

Cook the Issue 2010: Authentic Brioche

What a lovely recipe-- this bread has all the delicious flavor of croissants, without being such a flaky mess.  Also the dough came together very easily and was fun to shape-- versatile too...

Cook the Issue 2010: Olive oil poached shrimp with ginger-tomato sauce

Cook the Issue 2010: Olive oil poached shrimp with ginger-tomato sauce

When I usually cook shrimp, they seem a tiny bit stringy around the outside-- but these shrimp had great texture throughout.  The flavor was good, but a little too subtle-- I would have liked a...

Cook the Issue 2010: Olive oil poached salmon with Indian spices

Cook the Issue 2010: Olive oil poached salmon with Indian spices

Okay, I was really dubious about this recipe, but then I noticed that the article is by Molly Stevens, one of my favorite contributors...and then ICDOCEAN made the oil-poached halibut... and then I...

Cook the Issue 2010: Soft shell crab sandwiches with spicy tartar sauce

Cook the Issue 2010: Soft shell crab sandwiches with spicy tartar sauce

I love soft-shell crabs, but I had never cooked them before.  So, when I was at the fish market getting salmon for the oil-poached fish recipe, I was very excited to see the little critters in...

Cook the Issue 2010: Indian lamb curry with green beans and white beans

Cook the Issue 2010: Indian lamb curry with green beans and white beans

This was tasty-- even better than the original roast lamb!  I used white beans instead of cashews-- I just love melting soft beans in curry.  This was so tasty fresh and I bet it makes...

Cook the Issue 2010: Quick Chocolate Bread Pudding

Cook the Issue 2010: Quick Chocolate Bread Pudding

My daughter loves French bread, but she prefers the crumb, so I am often left with a pile of hollowed-out crusts.  This worked out perfectly for this recipe.  I only had about half the...

Cook the Issue 2010: Slow-roasted leg of lamb with mint and lemon

Cook the Issue 2010: Slow-roasted leg of lamb with mint and lemon

I confess, I scored a boneless leg of lamb from Costco.  That said, the four-pound boneless leg took almost 2 hours to roast to an internal temperature of 135.  And the little leg of lamb...

Cook the Issue 2010: Fresh Mamie Taylor

Cook the Issue 2010: Fresh Mamie Taylor

This drink delivers a great ginger hit in a flavorful, well-balanced, and refreshing cocktail.  We used rye whiskey instead of Scotch to excellent effect and added a touch of Canton Ginger...

Cook the Issue 2010: Sauteed spinach with white beans and pine nuts

Cook the Issue 2010: Sauteed spinach with white beans and pine nuts

I love spinach and the addition of white beans to a typical spinach sautee is a great idea, lending real substance to what is usually a plain side dish.  Of course, with the garlic and pine...

Cook the Issue 2010: Artichoke Bottoms with Shrimp...

Cook the Issue 2010: Artichoke Bottoms with Shrimp...

My bottom wasn't big enough!  The "large" artichokes I got (on sale, 3 for $1) were about 5-7 oz. each.   When scooped out, they were barely big enough to fit one of the shrimp, so I hooked...

Cook the Issue 2010: Roasted Garlic

Cook the Issue 2010: Roasted Garlic

Roasted garlic: condiment or vegetable?  Answer: it doesn't matter as long as everyone eats roughly the same amount.  I was out of aluminum foil, go figure, so I baked this in a little...

Cook the Issue 2010: Quick-braised baby artichokes with garlic, mint, and parsley

Cook the Issue 2010: Quick-braised baby artichokes with garlic, mint, and parsley

I'm in love with baby artichokes.  This quick braise (it didn't even take the full 20 minutes specified in the recipe) is another fine preparation-- a great break from our winter standard...

Cook the Issue 2010: Spaghetti with creamy braised garlic and leeks

Cook the Issue 2010: Spaghetti with creamy braised garlic and leeks

I give this recipe a thumbs up-- the sauce is, as advertised, creamy, and the garlic and leeks add a great flavor, which is enhanced by the cheese.  It's kind of like an alfredo sauce, but with...

Cook the Issue 2010: Steamed Artichokes with Mustard Vinaigrette

Cook the Issue 2010: Steamed Artichokes with Mustard Vinaigrette

Why yes, I did score some artichokes on sale this week, thanks to one of our Chicago Italian Markets.  So I have been cooking my way through the entire Artichokes article in Issue 104...

Cook the Issue 2010: Shaved baby artichokes with lemon and parmesan

Cook the Issue 2010: Shaved baby artichokes with lemon and parmesan

My fun-with-artichokes continues with this light, fresh salad.  I could not find arugula in my local markets, which cater more to the Latino-Polish-Middle Eastern inhabitants of my vibrant...

Cook the Issue 2010: Caesar Salad Redux: Once More, with Anchovies

Cook the Issue 2010: Caesar Salad Redux: Once More, with Anchovies

I shopped, I cooked, I conquered!  The first time I made this salad, when I went to the anchovy jar there was nothing but an oily anchovy sludge under some congealed olive oil.  I tried to...

Cook the Issue 2010: Rice Noodles with Shrimp and Cilantro

Cook the Issue 2010: Rice Noodles with Shrimp and Cilantro

Alas, this recipe did not do it for us.  I even followed the recipe-- except orange peppers instead of red.  My daughter did not like the ground coriander on the shrimp ("weird") and my...

Cook the Issue 2010: Queen Bee Mojito

Cook the Issue 2010: Queen Bee Mojito

As the song goes, "I'm a Queen Bee...".  This drink was outstanding-- the ingredients added so much flavor over the usual mojito: honey instead of sugar, dark aged rum instead of white rum, and...

Cook the Issue 2010: Artichoke and Leek Fritatta with Taleggio

Cook the Issue 2010: Artichoke and Leek Fritatta with Taleggio

Okay, I want to thank the editors at Fine Cooking for this contest, because without it I would NEVER have tried this recipe.  This is a completely delicious recipe.  Somewhat atypically for...

Cook the Issue 2010: Beer-buttered roasted ribeye with beer and cider sauce

Cook the Issue 2010: Beer-buttered roasted ribeye with beer and cider sauce

This recipe struck me as odd, but turned out quite good.  It is also complicated, with a marinade, a spice rub, roasting, and then a sauce.  I did not have a rib-eye roast, so I used a...

Cook the Issue 2010: Grilled Vegetable Salad with Feta

Cook the Issue 2010: Grilled Vegetable Salad with Feta

Yet another winner from Ellie Krieger.  The vegetables pick up great flavor from being grilled, yet retain enough body (especially the crunchy fennel) to make the salad enjoyable to eatnbsp...

Cook the Issue 2010: Caesar Salad

Cook the Issue 2010: Caesar Salad

I am sorry to say that I was out of anchovies when I made this recipe-- I couldn't bring myself to use the anchovy sludge at the bottom of the jar.  To contribute salt and umami, I added a...

Cook the Issue 2010: Crispy Noodle Cakes with Hoisin Tofu

Cook the Issue 2010: Crispy Noodle Cakes with Hoisin Tofu

As I was making this recipe, I wondered if it would be any good-- it has no garlic, and no ginger.  It was great-- my whole family was delighted with it.  I used tofu instead of chicken...

Cook the Issue 2010: Chinese Egg Noodles with Five-Spice Pork

Cook the Issue 2010: Chinese Egg Noodles with Five-Spice Pork

We are major noodle fans here and this recipe was very well received.  I love the combination of sweet and salty sauce with the succulent pork.  The sauce was fairly oily, but worked well...

Cook the Issue 2010: Eggs Benedict (Classic)

Cook the Issue 2010: Eggs Benedict (Classic)

We were on Spring Break, so it was a good time for mother-daughter kitchen projects.  To make the eggs benedict, I decided to start with homemade English muffins, using Abby Dodge’s recipe...

Cook the Issue 2010: Chicken Soup with lime and hominy

Cook the Issue 2010: Chicken Soup with lime and hominy

This is a very tasty soup, but we were split on the hominy.  My husband liked it, saying it reminded him of grits, but I did not like it.  I don’t like grits either, so this is no...

Cook the Issue 2010: Skirt Steak Tacos with spicy sour cream

Cook the Issue 2010: Skirt Steak Tacos with spicy sour cream

This is a good recipe, but I must admit that I took a few liberties.  First, I used flank steak instead of skirt steak.  Second, instead of sour cream, I used my homemade fromage blanc...

Good-for-you blueberry muffins

Good-for-you blueberry muffins

These are very tasty, moist muffins.  I was looking for muffin recipes, as I am working on clearing out my freezer, which contains a lot of blueberries.  This is a great muffin-- as many of...

Honey Caramels with ancho chile, orange, and pine nuts

Honey Caramels with ancho chile, orange, and pine nuts

Okay, the honey caramels from Fine Cooking (recipe here: http://www.finecooking.com/recipes/honey-caramels.aspx?ac=fp) are just the best ever.  I have been making these for teacher gifts...

Cook the Issue 2010: Chicken Noodle Soup with Lemongrass

Cook the Issue 2010: Chicken Noodle Soup with Lemongrass

We eat a lot of noodles and I often make Chicken or Beef Pho.  This soup really kicks my usual pho recipe out of the kitchen because: 1. The lemongrass adds a lightness and sparkle to the broth...

Buttermilk pie from FC 32

Buttermilk pie from FC 32

I was browsing the pie recipes in the FC archives and stumbled across this unusual pie-- unusual to me at least.  It was touted by the other reviewers as a great summer pie, but really was...

Roasted squash with crunchy vegetables and ginger-soy dressing

Roasted squash with crunchy vegetables and ginger-soy dressing

Here, the traditional blob of mashed squash is re-imagined as a roasted vegetable atop a bed of crisp greens and vegetables lightly coated with a spicy soy sauce dressing.

Cranberry Sauce: Cranberry Negroni Sorbet

Cranberry "Sauce": Cranberry Negroni Sorbet

Here the classic cranberry sauce is re-imagined as a palate-refreshing sorbet with a nod to a classic cocktail.

Gingerbread biscotti

Gingerbread biscotti

These are the Gingerbread Biscotti from FC #75.  Shown here is a double batch, yielding 53 long biscotti, minus the loaf ends, which were taken as the cook's prize and devoured even before the...

Smoked Salmon Hash from FC101

Smoked Salmon Hash from FC101

Fine Cooking #101 is really a great issue-- I have been trying lots of new things and they have all been delicious.  In addition to being delicious, this salmon hash is delightfully easy...

Autumn Vegetable Soup from FC101

Autumn Vegetable Soup from FC101

There are two things I like about Ellie Krieger's recipes.  First, they are tasty and full of healthy fresh veggies.  Second, they are very adaptable (you can use a lot of different...

Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel from FC101

Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel from FC101

This pie has a somewhat unusual (to me at least) taste combination, pears and cherries.  The dried cherries plump up in the pear juices, helping thicken the pie.  The streusel on top is...

Beet Salad with goat cheese from FC101

Beet Salad with goat cheese from FC101

We had some striped beets in our CSA box this week and I was tired of the same old beets with dill, so this recipe from Issue 101 caught my eye. I used walnuts instead of pecans, and rosemary...

Michelada

Michelada

The Michelada seems to be the cocktail of the moment, so I finally had to try one.  Also, after an afternoon of chasing my daughter on her bike, I was mighty thirsty.  I used the recipe...

Ketchup

Ketchup

I love ketchup, but I have never made my own until now.  This ketchup is made using the David Page and Barbara Shin recipe from FC #16.  It is amazing-- zingy and flavorful, nothing like...

Spinach with Pine Nuts and Raisins

Spinach with Pine Nuts and Raisins

No, this is not spinach ice cream! I don't really need to eat all that ice cream, so I am working on what I call my "Farm Box Challenge". My CSA box delivery just started and we are not splitting...

Lemony artichoke hummus

Lemony artichoke hummus

Sometimes leftovers require a complete transformation.  In this case, I have produced this transformation with the food processor.  One of my favorite quick dinners is chickpeas with...

Pumpkin muffins and pumpkin bread with walnuts and rum-soaked prunes

Pumpkin muffins and pumpkin bread with walnuts and rum-soaked prunes

One of my most annoying mechanisms of wasting food is this: in a fit of irrational exuberance, I buy some ingredient, then forget why I bought it.  Or it does not appeal to the kiddie palate...

Potato water in pizza dough

Potato water in pizza dough

I have been considering how best to answer the actual topic of this challenge, which is how to use the things we might otherwise throw away. Inspired by this, I decided to try an experiment, using...

Chilaquiles rojo con huevo de Pascua

Chilaquiles rojo con huevo de Pascua

The "opportunity": Easter eggs!! The solution: Chilaquiles garnished with egg quarters. An Easter egg by any other name would still be hanging around in large numbers in my refrigerator more than a...

Spawn of Kulebiaka

Spawn of Kulebiaka

Once upon a time, before there was a Fine Cooking, I used to read another food magazine.  A long time ago, they published a wonderful article about kulebiaka, a Russian pie with fish, rice, egg...

Turkey Mole Enchiladas

Turkey Mole Enchiladas

One thing I have found is that it helps to put a bit of work in upfront so that you have just the right ingredients in the pantry or freezer to take advantage of those little tidbits that would...

Candied citrus peel

Candied citrus peel

The Opportunity: Peels left over from a breakfast grapefruit (pictured) and several lemons from a cocktail party featuring Aviations (gin, lemon juice, maraschino and creme de violette...

Mini Banana Muffins-- Again!!!

Mini Banana Muffins-- Again!!!

The Opportunity: Frozen, slightly oxidized, over-ripe bananas The Solution: Mini banana muffins!  (Again!!!) In thinking about the things I throw away, I find that they fall into three...

Rice Omelette

Rice Omelette

The "Opportunity": A smidgen of leftover jasmine rice The Solution: Rice omelette. To make this, you mix about 3/4c of rice with a large egg, making a batter. The batter is then fried in butter...

Vegetable soup with pesto

Vegetable soup with pesto

The "Opportunity" (also known as the Problem, or the Leftovers): 1. Fregola sarda bought for some recipe and languishing in the pantry for untold months.  2. Oven roasted fennel bulb and...

Wild Blueberry and Ricotta Pancakes

Wild Blueberry and Ricotta Pancakes

I made a simple jack cheese on Friday and made a little ricotta from the whey.  Whey doesn't yield much, so I had about a half a cup of ricotta to use up.  Happily, I also had some wild...

Mini fruit jellies for oogie bellies

Mini fruit jellies for oogie bellies

My daughter had a bit of an upset stomach today, so I made her these fruit jellies. They have alternating layers of apple and blackberry juice gelled with gelatin. They look huge in the photos, but...

Mini Strawberry Shortcakes with Homemade Fromage Blanc and Lemon Rosemary Gremolata

Mini Strawberry Shortcakes with Homemade Fromage Blanc and Lemon Rosemary Gremolata

One of the keys with mini desserts is to have vibrant tastes and contransting textures so that a single, small portion is truly satisfying. Inspired by the mint shortcakes in FC 98, and some tasty...

Millions of Mini Muffins: banana

Millions of Mini Muffins: banana

Okay, banana muffins are hardly a flight of creative genius. That said, they are really tasty, very cute, and (alas) all too easy to eat in massive quantities. My daughter and her friends love...

Mini Deep-dish Blueberry Pie

Mini Deep-dish Blueberry Pie

This is a mini pie with no bottom crust, baked in a ramekin.  The crust sank a little, but was delicious nevertheless-- I usually bake mini-pies in custard cups and I think the sloped edges keep...

Mini crustless quiches with apple, fennel, and gorgonzola

Mini crustless quiches with apple, fennel, and gorgonzola

I have this problem with quiche, I just cannot stop having "just a sliver more."  These mini-quiches are from a recipe in FC issue #49 for a tart, but I have omitted the crust and substituted...

Mini corned-beef sandwiches

Mini corned-beef sandwiches

I don't know if a simple sandwich counts, but it is mini.  Also, I did cook my own corned beef for this!  Anyway, with kids, mini is the thing-- not only does my daughter love food that is...

Chicken Saute with Lemon, Cumin, and Parsley

Chicken Saute with Lemon, Cumin, and Parsley

Although some posters mentioned that this was too lemony, we all thought it was delicious-- even the four-year-old, who was very happy with it once the parsley bits were all (and I do mean ALL...

Creamy Vegetable Soups: Beet with dill

Creamy Vegetable Soups: Beet with dill

This is a superb and classic combination that fits in very well with the creamy vegetable soups theme.  Indeed, my husband fondly reminisces about his grandmother making a similar soup during...

Creamy Vegetable Soups: Carrot-Ginger

Creamy Vegetable Soups: Carrot-Ginger

This was the first recipe from the challenge that I would call just okay, even when pepped up with a garnish of chili powder.  I overdid it with the ginger a bit, plus between all the carrot...

Creamy Vegetable Soups: Green Pea and Sweet Onion

Creamy Vegetable Soups: Green Pea and Sweet Onion

A harbinger of spring, or just a by-product of me cleaning out the freezer?  Either way, it was very simple to make with frozen peas and just delicious.  Garnished with a gob of yoghurt and...

Pan-roasted chicken breasts with orange brandy sauce

Pan-roasted chicken breasts with orange brandy sauce

This did not photograph well and was a bit fussy to prepare, what with all the juicing and brining, but it tasted great.  The chicken was moist but perfectly cooked and the sauce was rich, thick...

Spiced Carrot Cakes with Candied Carrots and Pistachios

Spiced Carrot Cakes with Candied Carrots and Pistachios

My four-year-old was deeply upset that I was actually making a cake without frosting-- that is just plain wrong in the kiddie universe.  I was quite prepared to dislike this recipe with its...

Creamy Vegetable Soups: Butternut squash and garlic

Creamy Vegetable Soups: Butternut squash and garlic

This was great-- I really dislike "warm" spices like cinnamon and curry with butternut squash soup-- the soup ends up tasting like warm pumpkin pie.  So I omitted the spices in favor of a large...

Grill-seared flank steak with warm radish and onion pickle

Grill-seared flank steak with warm radish and onion pickle

This is definitely one of the five best recipes in this issue-- simple yet delicious.  I used flank steak instead of skirt, as we had a flank in the freezer.   Also, since it is above...

Red-cooked tofu and chicken

Red-cooked tofu and chicken

We may be the only ones in this challenge, but we liked the tofu-- all three of us, including the four-year-old.  My usual tofu recipe is a stir-fry, which is even better-- the texture of tofu...

Buttermilk cake with spiced vanilla icing

Buttermilk cake with spiced vanilla icing

This cake is a winner-- moist and dense, but flavorful.  Following the lead of other posters, I increased the spice a bit.  Also, for the kiddie palate, I used chunks of maple sugar instead...

Creamy Vegetable Soups: Mushroom and scallion

Creamy Vegetable Soups: Mushroom and scallion

This was the best of the Creamy Vegetable Soups yet, with Tomato-fennel a distant second.  I used leftover roasted mushrooms from the Roasted Potato and Musroom Salad with Mascarpone.  As I...

Beef Picadillo

Beef Picadillo

This was an interesting combination-- I love green olives and the raisins were tasty too.  I'm not sure I'll ever make it again, but we sure gobbled it up!  Thanks to the commenter who...

Salt-and-Pepper Shrimp with Garlic

Salt-and-Pepper Shrimp with Garlic

Fast, easy, and flavorful-- another keeper recipe.  I omitted the chile, in consideration of the 4-year-old palate, but the garlic and scallion made for a very tasty stir-fry!  I like how...

Sear-Roasted Tilapia with Grapefruit Salsa

Sear-Roasted Tilapia with Grapefruit Salsa

After reading other comments that the blood-orange salsa was too sweet, I decided to use grapefruit as we do not like sweet.  The grapefruit was great-- tangy and flavorful, plus a pleasant...

Roasted Potato & Mushroom Salad with Mascarpone

Roasted Potato & Mushroom Salad with Mascarpone

This recipe was yet another winner-- I already love roasted potatoes, so potatoes combined with succulent mushrooms and covered in a creamy dressing makes a truly great thing.  Edited to add...

Classic Carrot Cake

Classic Carrot Cake

I had previously made the carrot cake as cupcakes, but I had a carrot-cake-loving friend over for dinner today and she really needed a carrot cake.  My daughter was miffed that she could not...

Creamy white bean dip

Creamy white bean dip

Creamy and smooth as advertized, this bean dip is tasty on red bell pepper strips-- and on potato chips!  I skipped the anchovy and added a shot of soy sauce instead.  This dip is a bit ...

Smoked Turkey Reubens

Smoked Turkey Reubens

These Reubens were surprisingly good-- the slaw gave a crunch that the usual sauerkraut lacks.  I don't go for sun-dried tomatoes, so I kept it in the family (botanically speaking) by...

Baked Cheddar Grits with Bacon

Baked Cheddar Grits with Bacon

This recipe was good.  As a Yankee transplanted to the Midwest, I do not get grits.  I also didn't feel like buying grits that I would likely never use up, so I used really good...

Creamy Vegetable Soups: Tomato and Fennel

Creamy Vegetable Soups: Tomato and Fennel

Better than the broccoli version, this creamy tomato soup had a good balance of flavors from sweet carrots and onions and piquant rice wine vinegar.  A nice dollop of cream smoothed it...

Chocolate Mousse

Chocolate Mousse

My husband doesn't eat much dessert, and I shouldn't eat much dessert, so I made a one-third scale batch of mousse.  It was a perfect three small servings.  I have made mousse before, but...

Jerk pork

Jerk pork

This dish came together easily, cooked perfectly, and had great flavor, combining so many of my favorite tastes-- garlic, ginger, scallions, lime.  The allspice added an interesting note on...

Broccoli with Kalamata dressing

Broccoli with Kalamata dressing

The dressing for this recipe is very tasty-- rather like a tapenade mayonnaise.  It was great on broccoli-- I used steamed instead of microwaved, and served the dressing as a dip on the...

Orange & Mango Sorbet

Orange & Mango Sorbet

We were very excited that the weather got above freezing here in Chicago, so it was the perfect day to try this refreshing tropical sorbet.  I was out of blood oranges, so this is really a mixed...

Fresh Pasta with Sausage & No Mushrooms

Fresh Pasta with Sausage & No Mushrooms

This recipe packed amazing flavor, with little fuss and very few ingredients.  Mushrooms were omitted in consideration of the kiddie palate-- too bad, as I love mushrooms.  Next time I am...

Classic Croissants, brown sugar-cinnamon

Classic Croissants, brown sugar-cinnamon

There is a bakery (Medici Bakery on 57th Street) in the Hyde Park neighborhood of Chicago, which uses croissant dough to make the best cinnamon rolls.  Inspired by that, I filled a few of the...

Classic Croissants, chocolate

Classic Croissants, chocolate

Chocolate croissants are my favorite and a very special treat for me.  Now that I see how easy and cheap it is to make your own, I may never pay $$$ to the specialty bakeries again.  Of...

Classic Croissants, salami and cheddar

Classic Croissants, salami and cheddar

I did not have any ham, but I did have some pepper-crusted salami, so I tried that for the savory croissant variation, paired with a well-aged white cheddar.  I only made a couple of these, but...

Classic Croissants, Plain

Classic Croissants, Plain

I can't believe I really made croissants!  They turned out delicious, flaky and buttery, just as advertized.  The recipe took a long time, but there was not much active time and it was not...

Pork hash with poached egg and avocado

Pork hash with poached egg and avocado

The rest of my family does not share my love of poached eggs, so I made this as a quick lunchtime treat just for me.  It was delicious.  I used a slotted spoon to take the potato chunks out...

Pork Ragout with Soft Polenta

Pork Ragout with Soft Polenta

This was a great use of leftover pork, especially since I threw in the leftover whole garlic cloves from the initial pork roast.  The polenta was also excellent, very creamy with a good corn...

Creamy Vegetable Soups: Broccoli and bacon

Creamy Vegetable Soups: Broccoli and bacon

This was good and very easy-- it made a light dinner.  I often make a similar cream of broccoli soup, so I'm looking forward to trying some of the variants.  Bacon was an interesting...

Pulled-Pork Sandwiches with Cabbage, Caper & Herb Slaw

Pulled-Pork Sandwiches with Cabbage, Caper & Herb Slaw

This pork sandwich was delicious and the slaw really made it-- the tang of the vinegar dressing (I used rice wine vinegar), capers, and added hot sauce wonderfully complemented the unctuous richness...

Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic

Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic

This roast pork was excellent, but I prefer the version promulgated on Cook's Talk, which cooks at 250 for 8 hours-- the longer, slower cooking produces better connective tissue breakdownnbsp...

Orange & Brown Butter Tart

Orange & Brown Butter Tart

Unlike some of the other recipes in this issue, which, when photographed, look like fake vomit (stuffed poblanos, I am talking to you), this tart is so gorgeous that I could not stop taking...

Cheddar & Cauliflower Soup

Cheddar & Cauliflower Soup

This soup is seriously delicious, and even approved by the four-year-old.  I used oven-roasted cauliflower, and scored some orange cauliflower, thus the lovely color of the soup.  I did not...

Whiskey Smash

Whiskey Smash

This was good, if a bit acidic-- I might tone down the lemon a bit.  Maybe we were a bit too aggressive with the muddling, or our lemon was a bit bigger than advertized.  That is the...

Classic Carrot (Cup)Cakes

Classic Carrot (Cup)Cakes

Okay, i hope this doesn't count as messing with Mom's carrot cake, as I don't want Ms. Dodge coming after me, but I omitted the raisins and walnuts, and I baked it off as cupcakes.  I also had...

Martinez

Martinez

This was tasty, but for stirred gin drinks, I prefer a regular martini.  I do love the funky taste of Maraschino liqueur-- we usually use that for Aviations, which have gin and lemon...

Poblanos stuffed with cheddar and ham

Poblanos stuffed with cheddar and ham

This was, in the words of my husband, yet another keeper from this issue.  I used ham instead of chicken, but I think this would be a great way to use up leftover turkey.  Sausage would be...

Blood Orange & Radicchio Salad

Blood Orange & Radicchio Salad

This salad had a good contrast of both tastes and textures-- the nuts were an especially nice touch.  I think a bit of soy sauce might perk up the dressing. 

Five treasures fried rice (noodles)

Five treasures fried rice (noodles)

Upon tasting it, my husband declared this "another winner."  In the spirit of cooking from leftovers, I substituted rice noodles that we had leftover.  I really like that the garlic and...

Lemon-ginger marmalade

Lemon-ginger marmalade

This was very easy to make and quite delicious.  I made a half-batch and it yielded about 4 cups from three lemons.  The ginger is very strong, but in a good way.  My daughter said "It...

Wine-braised chicken

Wine-braised chicken

This braised chicken was outstanding.  I substituted bacon for the pancetta, leeks for the shallots, and sauvingnon blanc for the riesling.  I also added chickpeas to extend it a bitnbsp...

Sauteed Escarole

Sauteed Escarole

I would never have tried escarole, if it were not for this recipe.  With its succulent texture (as promised in the recipe), slight bitterness, sweet raisins, crunchy almonds (substituted for...

Recent Comments

Re: Win an All-Clad 3-Quart Saucepan

Great tour-- love the way the video flows with the words and Gand is so engaging.

Re: Win a Pair of Cake Stands

I would love a cake stand! I use my cake stand to display one of my husband's collection of vintage rotary phones. Sometimes I even put a cake on it!

Re: Win Steven Raichlen's Favorite Grill Tools

Great video tour, would love to win that rib rack!

Re: Win Melissa Clark's Must-Have Kitchenware

Great tour! Keep them coming!

Re: Win Grace Young's Must-Have Cooking Tools

I'm intrigued by the cork cutting board-- cork seems awfully soft to stand up to knife work. Does it shed cork bits?

Re: Win Abby Dodge's Must-Have Baking Tools

Love the article about Abby Dodge's kitchen-- beautiful tour and I'd love to have these tools for my Xmas baking!
Cheers, Jen

Re: The Seasonal Baker

Apple pie!

Re: Win Tom Douglas's Must-Have Entertaining Tools

What a fun tour and giveaway-- I could use that platter, as I think I'm going to have to take over Christmas next year!

Re: Win Maria Helm Sinskey's Must-Have Wine Tools

That corkscrew looks great-- no more breaking off the screw in the cork!

Re: Behind the Kitchen Door: Maria Helm Sinskey's Wine Lovers Kitchen

The shaved summer squash salad with almond salsa verde is delicious-- and the only way my husband will eat his zucchini!

Re: Win Bruce Aidells's Must-Have Grill Tools

Such beautiful tools! It might be too trite to give them for Fathers' Day-- I might just have to keep them!

Re: A Pi/Pie Day Giveaway

Sour cherry pie is my forte, but I did just make an amazingly delicious Grasshopper pie with Oreo crust for a retro party.

Re: We're Cooking Italian All Week Long

Perfect weather for Italian food (or as they say it here in Chicago, Eye-talian)! Just had some pork and sausage ragu from the freezer-- what a great provision to have on hand for when there's no time to cook.

Re: Make a Resolution to Bake Your Own Bread

I made this raisin bread and it is just great-- wicked awesome as we say back east. I need to make some for my dad-- he loves raisins and no other recipe has enough for him, but this one should really satisfy even him. I have been enjoying raisin toast all week. I might try it without raisins for my inclusion-averse kid, or I might not-- sorry kid, this one is just for mommy.

I have been baking extensively from Peter Reinhardt's Artisan Bread Every Day-- the convenience of having dough in the refrigerator can't be beat. My sourdough starter, named "Bob the Bubbler" needs more exercise, so my resolution for this year is to bake more sourdough! ...And to make that raisin bread just a couple more times-- maybe perfect my spiral. Sorry kid, mommy likes raisins.

Re: True Ragu

I made the pork and sausage ragu-- not only was it delicious, but the whole house smelled great for hours! My daughter insisted on the same kind of pasta as in the photo-- it turned out picture-perfect-- and my husband said it was the most delicious thing I had made in a long time!

Re: Roasting a Perfect Turkey

Hey, it's not even Labor Day yet, is it time for fall recipes already? Yes? Well, bring on the turkey then!!!

Re: Macarons

Hey peskyone! Great to "see" you again and thanks! I will have to check out Ms. Chang's cookbooks-- I like all her articles in FC. I hope your macarons turn out well too-- what flavor will you be making?

I am still cooking, but not as much as in the Challenge. I am doing a chocolate chip cookie recipe test-- we are discussing it over in the Forums.

How about you?

Jen

Re: Sloe Gin Rides Again

YUMMMM! Not only is the sloe gin (I found Plymouth) really a treat by itself, but this drink is really tasty. We skipped the simple syrup and used tonic water. It was also good with a splash of limoncello. Thanks for the tip!!!

Re: Soup Week: Amalfi-style shrimp soup

YUM!

Re: Soup Week: Moosewood Restaurant Black Bean Soup

That looks delicious-- so red and rich!

Re: Soup Week - Tortellini Sausage Spinach Soup

That soup looks wonderful! Also, your comments about making tortellini made me laugh-- the tortellini en brodo was one of the few things I didn't try for Cook the Issue-- and I don't regret it (well maybe a little).

Re: Soup Week: Mushroom 'Cappucino'

This soup looks great-- it reminds me of something I had at Tru, here in Chicago. Just don't serve it to someone who is half-awake at breakfast time-- it could be a nasty AM surprise. Or a nice AM surprise-- I think I would rather have this soup than a real cappucino! Great work!

Re: Soup Week: Cambodian Sour Fish Soup with Soba Noodles

It was delicious and unbelievable easy-- just simmer some lemongrass, tamarind, etc in water (I used broth), then throw in the fish to cook (or in my case, just warm up). Noodles, garnishes-- done in 15 minutes! Usually soup is such a project-- this was great.

Re: Soup Week Challenge: Pork Won-Ton Soup with Bok Choy

Ooh, that looks good smitty!

Re: Soup Week - Lemony Chicken Noodle Soup with Ginger, Cile & Cilantro

Looks great!

Re: Soup Week: Curried Zucchini Soup

Beautiful photo-- I love your table! Zucchini and curry-- the soup sounds great too.

Re: Soup Week: Marcella Hazan's Spinach Soup

Mmm, like creamed spinach in a soup!

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

That looks great! When Robyn suggested the photography tip of using a contrasting bowl so the soup color pops-- well, I think you've nailed it! Your soup sounds delicious, especially the brownie "croutons".

Re: Soup Week - Cream of Tomato Soup in Puff Pastry

That looks great-- I love soup under a lid!

Re: Soup Week: Jasper White's Clam Chowder

That looks great-- I really miss good chowder from when I lived in Boston...

Re: Soup Week: Soupe al Pistou with Steamed Cod

I agree they both look great-- glad I didn't have to make a choice!

Re: Soup Week - Leek and Potato Soup

Looks good and I bet it was yummy! One thing I discovered by trial and error is that if you have glare, try taking a photo with the sun behind you. Not that I'm a great photographer...
Beautiful soup!!

Re: Mark Your Calendars for Soup Week!

Awesome! And the weather is going to be perfect for soup week here in Chicago too!

Re: Cook the Issue 2010: Sweet Ruby

Congratulations liamsaunt-- it was great cooking with you, ICD, and kitchengoddess. My final tally ended up being 256-- we pooped out shortly after hitting 250. Great photo and best wishes for much happy cooking!

Re: Cook the Issue 2010: Fireman's Sausage

Great flames!!!

Re: Cook the Issue 2010: Greek Olive, Red Wine, and Feta Meatloaf

Photographing meatloaf is definitely a challenge, but yours looks great!

Re: Cook the Issue 2010 - Good for You Blueberry Muffins

Those do look great! liamsaunt, these are from issue 103:
http://www.finecooking.com/recipes/good-for-you-blueberry-muffins.aspx

Re: Cook the Issue 2010: Fresh Ham with Rosemary, Garlic, and Lemon

Looks great-- good thing you were paying attention to the temperature. That reminds me, I still have the bone from my fresh ham in the freezer waiting for a pot of beans.

Re: Cook the Issue 2010 - Good for you blueberry muffins

First, you have been cooking like crazy! Second, I think this is the best-looking execution of this recipe I have seen (mine included)!

Re: Cook the Issue 2010 - Ultimate Fudgy Brownies

I volunteer-- those look great!

Re: Cook the Issue 2010: Pickled Mushroom and Gruyere Pizza

"Interesting" ha, great review! I bought some mushrooms, but then just ended up eating them. Did you try the pickled fennel-- that one is really good.

Re: Cook the Issue 2010 - Classic Basil Pesto

Ooh, that looks great! I agree that pesto recipe has become my go-to also-- at least when there is basil. That photo is like a blast from summer past! Ah, for a baguette and a batch of pesto-- and some warm temperatures.

Re: Weighing Ingredients

Ha, despite my protestations, I do indeed weigh my flour, especially for bread and pie, so (in essence) I agree with you. It might be interesting to test the variance-- maybe I will have a measuring party! BasementBaker, good point about our dependence on technology-- I agree, good discussion Brian! (as usual!) In the end, I think there are so many variables that paying attention and understanding how the dough is supposed to look are more important than any gadget.

Re: Weighing Ingredients

I think the variance in measuring flour by volume is highly overstated. Cook's Illustrated just had a discussion on this where they had 18 cooks measure flour and the highest discrepancy was 13%. Whilst they used that number to emphasize the variability, it really means that all the other errors were less than 13%. Where did your 30% number come from? Is the variation in flour weight/volume really significant compared to other variations in measurement (liquid measurement, egg size, etc)? Finally, have your measuring cups ever run out of batteries on pie-making day, hmm?

Re: Cook the Issue 2010 - Turkey/Chicken Broth Soup Using remaining Challenge Ingredients

That looks great-- I love turkey soup. Last night my daughter had a dream that I made an awful "glop" for the Challenge and nobody liked it. The ingredients were turkey broth, celery, milk, cranberries, and cranberry sauce. I guess this challenge has really permeated my life! Anyway, your soup looks much better!

Re: Cook the Issue 2010: Avocado Green Goddess Dip

Ooh, that looks beautiful. I loved that dip!

Re: Cook the Issue 2010: Corn and Amaranth Griddlecakes with Spicy Black Beans

Thanks for the review-- I have decided not to buy anymore single-use ingredients until I clean my pantry! Too bad, I was a bit tempted by this one, as I generally love griddlecakes of all sorts. I will make the kimchi pancakes instead!

Re: Cook the Issue 2010 - Stir-Fried Pork with Kimchi and Shiitake

Looks great! I just made my second batch of kimchi today to use up the excess spice paste. Somehow we managed to eat the first one-- I hope it really is healthy!

Re: Cote d'Azur Cure-All Soup from Around My French Table

So, is Around My French Table worth buying?

Re: Cook the Issue 2010 - Fresh Ham with Rosemary, Garlic and Lemon - 30th post

30 days in a month = 30 posts, is all I meant! I agree, go kitchengoddess!

Re: Cook the Issue 2010: Bourbon Hot Toddy

Great review!

Re: Cook the Issue 2010 - Rosemary-Lemon Tart with Pine Nut Shortbread

Beautiful!

Re: Cook the Issue 2010 - Fresh Ham with Rosemary, Garlic and Lemon - 30th post

Hey, congratulations! 30 posts is great-- that's like a whole month of cooking! That's a big old ham-- I hope you had a lot of people to help eat it.

Re: Cook the Issue 2010 - Pickled Mushroom and Gruyere Pizza 250th Contribution or not

I agree with liamsaunt-- I had written this recipe off, but now I might just give it a go!

Re: Cook the Issue 2010: Classic Creamed Spinach--250th recipe!

liamsaunt, yes, you should email Robyn-- or I will email her on both our behalfs when I hit 250 (I'm at 248!).
ICD, you are closer than you think. I went to your page, selected all your posts (not including the comments), then pasted the text into Word. When you use the "Replace all" feature, Word tells you how many times the word(s) were found-- when I replaces all the "Cook the Issue" occurrences, it said 245. Unless you said Cook the Issue a lot in your posts, you are very close-- you have certainly been cooking up a storm.

Re: Cook the Issue 2010: Classic Creamed Spinach--250th recipe!

Congratulations!!! Your posts are a continual inspiration!

The spinach looks great and it totally on my list to make.

Re: Cook the Issue 2010: Peppermint Meringue Kisses

ICD, that is so cute-- my daughter dropped a bracelet in her Easy Bake Oven, so we can't actually use it-- otherwise we would be doing the same thing!
liamsaunt, yes, this is one of the online extras-- it is from the same video as the nutella brownie bites. I don't recommend it, especially since you have mentioned you don't like sweet...

Re: Cook the Issue 2010: Malaysian Chicken and Rice

Wow, top 5!! Okay, this has just moved to my must-try list!

Re: Cook the Issue 2010: French Apple Turnovers

Yes, you should definitely make these!

Re: Cook the Issue 2010: Braised Beef Short Ribs with Salsa Verde and Feta

Those do look great! I bet the salsa verde is excellent. Okay, it's on my list!

Re: Cook the Issue 2010: Mashed Sweet Potatoes with Mango Chutney

Ooh, thanks for the review-- on first reading, the recipe did not appeal to me, but since you say it's good, I will have to give it a try...

Re: Cook the Issue 2010: Chinese Barbecued Roast Pork

Ha, I am also at 242, so we will be around the same time! After 250, I am going to slow way down (if I can, it is such a habit) but keep going. I just got a couple new cookbooks, including Peter Reinhardt's Artisan Bread Every Day, and those recipes are calling to me!

Re: Cook the Issue 2010: Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

This looks great, I am making this tonight! Did you try the salad from the Valentine's Day article-- it has pear and avocado in it and is really good. Ha, the strings don't bother me, especially in sliced celery, so I don't bother peeling.

Re: Cook the Issue 2010: Chinese Barbecued Roast Pork

ICD, I agree, that kimchi is really good!
liamsaunt, no I can't believe the challenge is almost over either! Maybe I will make the croq for my last recipe-- are you stopping at 250 or Feb 1st? You must be very close to 250!
Also, was that your quote about the pear fritters in issue 109? By way of introduction, my quote on Beef Wellington is right below yours!

Re: Cook the Issue 2010 - Tilapia with Scallions and Black Bean Sauce

When I did this recipe, I used tofu-- it was really good!

Re: Cook the Issue 2010 - Lemon Glazed Banana Scones with Crystalized Ginger

Those look great-- the photo with the dripping glaze is lovely!

Re: Cook the Issue 2010: Poached Eggs with Creamy Brussels Sprouts and Bacon

Hooray! We can form the brussels sprouts club!

Re: Cook the Issue 2010: Crunchy Sugar Cookies

Update: even though the fresh-from-the-oven vote was for the chewy sugar cookies, the consensus was that these cookies tasted better after a few days!

Re: Cook the Issue 2010: Crunchy Sugar Cookies

Happy New Year to you too! I'm visiting family in the Berkshires-- luckily we had some gorgeous snow for the kids. Yes, this is from the new issue-- I will be interested to see your take on these cookies, as we were 3:1 in favor of chewy.

Re: Cook the Issue 2010: Greek Salad Skewers

Happy New Year-- those are indeed cute-- they just need little faces on the tomatoes and maybe eyes! What a lovely set of appetizers!

Re: Cook the Issue 2010: Chipotle-Cheddar Twice Baked Potatoes

Thanks liamsaunt!

Re: The Science Behind the Perfect Cookies

Interesting! I baked them both-- most people preferred the chewy version, but 2 out of 6 adults went for crispy-- and one 4-year-old said "both". Smart kid.

Re: Cook the Issue 2010: Salty Caramel Croquembouche with Ricotta Cream

That is beautiful!!! I hope it tastes as good as it looks! My croq is postponed due to travel delays, but I appreciate your tips on caramel management.

Re: Cook the Issue 2010: Salty Caramel Croquembouche with Ricotta Cream

I can't wait to see it!

Re: Cook the Issue 2010: Chipotle-Cheddar Twice Baked Potatoes

liamsaunt, what was the gist of this recipe? I am travelling and separated from my magazines-- but I think my parents might like this one.

Re: Cook the Issue 2010: Sparkling Sidecar

Oooh, what a great present! I can't wait to see what you cook up from the apps! Cheers!

Re: Best of the Blogs 2010: Kitchen Stunts

I don't want anything "unexpected" inside my cupcake, but I do think that Canada geese are quite the nuisance, so I favor eating them. Isn't it illegal though (migratory birds and all that)??

Re: Cook the Issue 2010: Bittersweet Chocolate Pots de Creme

Beautiful-- great to see you posting again!

Re: Pumpkin Gorgonzola Flans

Denise, that looks wonderful-- now I know how I'm spending my amazon gift certificate!

Re: Best of the Best Blogs 2010: Eat with Your Eyes

I want a print of the pear, apple, and fennel salad in my kitchen-- and I want the salad itself on my table!

Re: Cook the Issue 2010: Poached Eggs with Creamy Brussels Sprouts and Bacon

liamsaunt, my family was all very dubious about the creamed brussels sprouts on toast-- it's become somewhat of a running joke over the holiday. So I had to share your comment with them-- I think they suspect you are being sarcastic! But it was really good-- I hope you like it!

Re: Cook the Issue 2010: Green Salad with Davey Apple, Prosciutto, and Avocado

We liked this so much, we made it again for dinner tonight, omitting the prosciutto for my vegetarian SIL. Delicious again.

Re: Pineapple Upsidedown Cake

That looks delicious!

Re: Cook the Issue 2010: Lemon-Glazed Banana Scones with Crystallized Ginger

ICD, no I haven't gotten the print copy. But if you plug "Fine Cooking 109" into the search box, then you will get the new recipes online.

Re: Cook the Issue 2010: Moussaka Gratinee

This was my favorite of the leftover lamb recipes-- your version looks great!

Re: Cook the Issue 2010- Carrot and Leek Soup

Wow, kitchengoddess-- 4 posts in a row! Everything looks great-- soups and cornbread, yum.

Re: Cook the Issue 2010: Vegetarian Chopped Liver revisited

Wow! What a great idea!

Re: Cook the Issue 2010: Vegetarian Chopped Liver

Speaking of extra flavors, perhaps some mushroom soy sauce?

Re: Cook the Issue 2010 - From Issue 109 Scared Ya, Merry Christmas!

That is so cute-- when I saw your photo in thumbnail view, I could not figure out how you got such beautiful internal lighting on your croquembouche! Have a beautiful and delicious Christmas!

Re: Cook the Issue 2010: Roasted Red Pepper and Feta Dip

Lovely! Looks like you had a great party!

Re: Cook the Issue 2010: Vegetarian Chopped Liver

Too funny! That is so true about the old Moosewood-- my copy is up the attic or I would check.

Re: Cook the Issue 2010: Croque-Madame Sandwiches

Oh no, you need a vacation to recuperate from your vacation! No hurry on the croquembouche-- I am making it for New Years Eve.

Re: Cook the Issue 2010: Shellfish with Fennel, Escarole, and Kale

Welcome back, it is great to see you posting again! The shellfish stew looks beautiful too.

Re: Cook the Issue 2010: Yogurt-Marinated Roast Chicken

For the record, I peeled off the yogurty skin and it made a fine soup!

Re: Cook the Issue 2010: Vegetarian Chopped Liver

Ha, I heated some up with cream to use as a pasta sauce-- it looked completely awful (and I will spare you my 5-year-old's description) but it was delicious!

Re: Cook the Issue 2010: Croque-Madame Sandwiches

Thanks gals! liamsaunt, welcome back! Hmm, are you tanned, rested, and ready for the croquembouche?

Re: Cook the Issue 2010 - Beef Wellington

ICD-- wow, stuffed with lobster tails! No, I probably won't be making Wellington again for a long time-- I prefer a nice seared steak.

Lesleycooks, we had potatoes with our Wellington, but ICD is right that it is very rich, so lighter sides would be appreciated. I do hope you'll post a photo here!

Re: Cook the Issue 2010: Pear Fritters with Lemon and Ginger

Thank you Taunton for the quick cleanup!!

Re: Cook the Issue 2010 - Beef Wellington

That is beautiful! Great work!!

Re: Cook the Issue 2010 Madeira Sauce for Wellington

Ooh, I can't wait to see the beef!

Re: Cook the Issue 2010: Ham Lo Mein with Snow Peas

kitchengoddess, that sounds like fun! The tortellini would make a good group project too.

Re: Cook the Issue 2010: Ham Lo Mein with Snow Peas

ICD, the original recipe called for shiitakes, but my family doesn't like shrooms, alas. As for the croquembouche, I would like to make it-- I just need an excuse and a party!

Re: Cook the Issue 2010: Butternut Squash Risotto with Sage

Thanks ICD! It's not so bad-- more for me! Actually my husband liked it once I persuaded him to try it. I think I will put some gorgonzola on the leftovers-- that sounds great.

Re: Cook the Issue 2010 - Triple-Shot Eggnog

That looks great-- I love that you are trying all the cocktails from the Holiday App. Hmm, is this Drink the Issue? Sign me up!

Re: Cook the Issue 2010 - Duxelles for Beef Wellington- Part 3

Go ICD! I can't wait to see your Wellington!

Re: Cook the Issue 2010: Turkey Cutlets and Black Beans with Tangerine-Habanero Sauce

Hey, that looks great (again!). I'm thinking about trying it with fish-- I am turkeyed out too! Have a great time in Disney-- you are the best aunt ever. I look forward to seeing the croq when you get back.

Re: Cook the Issue 2010 - Buttermilk Mashed/Smashed Potatoes

Gorgeous photo!

Re: Cook the Issue 2010 -Hot Toddy

Ooh, I want one NOW-- and it's 9AM!

Re: Cook the Issue 2010 - Classic French Omelet

That looks lovely-- thanks for the review, I will have to check out the video. The videos are really helpful.

Hey, you have been cooking up a storm!

Re: Cook the Issue 2010: Fresh Ham with Rosemary, Garlic, and Lemon

Thanks gals! Yes, I will definitely be making the leftover recipes-- I have a ton of meat! I'm looking forward to the croque madame-- keeping in mind your caveat to not add too much bechamel!

Re: Cook the Issue 2010: Nutella Fudge Brownies

Too bad these were not all that-- maybe I will make them for breakfast! Thanks for trying them!

Re: Cook the Issue 2010: 200th post!! Beef Wellington

Thanks liamsaunt-- no, I took a good amount of time off in August, so you are wearing the yellow leader's jersey! Keep up the great posting-- I am rooting for you to make it to 300 posts!

Re: Cook the Issue 2010: Double Dark Chocolate Thumbprints

Those look great-- I bet they would be great with a dab of jam in the middle too. The burnt-sugar cookies are very high on my list!

Re: Cook the Issue 2010: Fresh Herb and Salt-Rubbed Roasted Turkey

Gorgeous bird! Welcome back and Happy Thanksgiving! I agree, this is an excellent turkey recipe.

Re: Cook the Issue 2010: 200th post!! Beef Wellington

Thanks everyone!! It was great!

Re: Cook the Issue 2010 - pumpkin soup with gruyere

That looks great-- and I love your witty photos!

Re: Cook the Issue 2010: Cannellini Beans with Lemon, Roasted Red Peppers, and Bacon

Drat the demons of Microsoft Word!

Re: Cook the Issue 2010: Beef Wellington Part 4: Chicken Liver Pate

Hi ICD-- prosciutto instead of crepes sounds really good. The crepes were good too-- they soaked up the juices and were really tasty. It wasn't too much pastry-- they crepes were really thin.

Re: Cook the Issue - 2010 Holidays Pink Diamond Fizz

Mmm, I love rosemary and gin-- you may have found me a cocktail! I'm enjoying your posts-- keep up the great cooking!

...but what is this killer holiday punch?? Do tell...

Re: Foodie Comics

Thank you for posting this, these cartoons are just too funny. I love the one of the two olives-- I need to have a martini party just to put that one on the invites.

Re: Cook the Issue 2010: Pomegranate Pan Sauce for Roast Chicken

Have a great week and I look forward to seeing your turkey post! Your chicken on greens looks beautiful-- too funny about the pink sauce.

Re: Cook the Issue 2010 - Pear, Cranberry, Blood Orange Mostarda

That looks great-- you are really cooking up a storm! Thanks for the recommendation, I may try this for a party this weekend.

Re: Cook the Issue 2010: Kecap Manis Stir-Fried Baby Bok Choy

I love your kecap manis theme meal-- now you just need a travel-sized bottle of srichria! (or however you spell it!)

Re: Cook the Issue 2010- Turkey Casserole

Still life with mushrooms! Beautiful...

Re: Cook the Issue 2010: Chocolate-Dipped Chocolate-Raspberry Sandwich Cookies

Thanks kitchengoddess-- yeah, I have these cookies on my list for Valentine's day-- they are really good. As for 108, I hope you enjoy it-- I love seeing your posts, glad you are participating too!

Re: Cook the issue 2010: Pear Fritters with Lemon and Ginger

Wow, those look great-- I can't wait to try that one! I think it would make a great breakfast/brunch treat. Keep rocking the recipes!

Re: Cook the Issue 2010 Tortellini in Brodo A Sad Tale and a Cook the Issue Disaster

ICD, too bad with the tortellini-- great idea to make spaghetti and then use the filling in the sauce! My mom does something similar with the Polish dumplings (pierogies)-- she just makes the filling and then mixes it with egg noodles for "lazy pierogies". That cocktail looks good!

I agree that the tortellini are really labor intensive-- I think they are even worse than the Wellington. liamsaunt, great idea to have a party-- if either of you will be in Chicago before Feb 1st (the end of the contest) then you are invited over!

Re: Cook the Issue 2010: Rosemary-Lemon Tartlets with Pine Nut Shortbread

Gorgeous! I love the pistachio idea-- with the pine nut shortage, I will probably use almonds.

Re: Cook the Issue 2010: Pumpkin Chipotle Soup

Yes, it would be great with butternut squash-- in fact, that is what the recipe specifies. The only time I find pumpkin and the other squashes not interchangeable is I have an aunt who will eat squash but not pumpkin. How she tells, who knows.

Re: Cook the issue 2010- Pulled Pork

Hooray for the crockpot pulled pork-- and yes, your friend does look like she's enjoying it. She looks a bit like Meryl Streep.

Re: Cook the Issue 2010: Burnt Sugar Vanilla Butter Cookies

Thanks for the review, these cookies look super and are on my list right after the biscotti-- now I'm very much looking forward to them. Keep rocking the recipes-- I bet you can make it to 300 by the end of the contest!

Re: Cook the Issue 2010: Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce--200th recipe!

Congratulations and great work!!!

Re: Cook the Issue 2010: Dried Cherry and Almond Biscotti with White Chocolate

Beautiful! Ha, I have the ingredients out and am planning to make this one tomorrow-- I think I will do mine in dark chocolate. Your biscotti look great!

Re: Truly Cider-y Cider Doughnuts

Please report back-- I agree that cider doughnuts are never really cider-y. Have you ever used boiled cider? You can get it from King Arthur Flour-- it sounds like that might add some cider kick too.

Re: Cook the Issue 2010 - "The" Cake! Brown Butter Pumpkin Layer Cake

Beautiful! Hurrah!

Re: Cook the Issue 2010 - Pan-Seared Pork Chops with Beer and Grainy Mustard Sauce/or Pork chops

ICD, it's great to see you cooking from Idaho! This recipe is high on my list, so thanks for the review.

Re: Cook the Issue 2010: Croque Madame Sandwiches

That looks great and thank you for the tip on the bechamel sauce. I love it when you cook the recipe first!

Re: Cook the Issue 2010: Beef Wellington Part 1, Beef Broth

I agree about feeling challenged-- this Wellington is the most complicated (and expensive!) thing I have ever made. I'm trying to break it down to its component parts, do as much as possible in advance, and keep in mind that it really is just a roast beef. Ha, should we make the croq for dessert after the Wellington?

I got the new issue today too-- it looks great (but a lot of food!).

Re: Cook the Issue 2010: Apple, Fennel, and Cheddar Cheese Straws

Ooh, I too was eyeing this recipe for a party-- thank you for test-driving it for me! This looks great!

Re: Cook the Issue 2010: Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup

Gorgeous! I forgot to mention that I cut the sugar in the recipe to 1/4c, as I prefer my sucrose delivered via the maple syrup-- and that was perfect for us.

Re: Cook the Issue 2010: Slow-Roasted Leg of Lamb with Mint and Lemon

Oh, that looks great! I didn't make the curry, but found the moussaka was really good, if you like such things! You are really filling in the gaps in all the issues-- have you completed all the recipes from some of them? I am close for each issue, but there are a few I am not going to do-- no more oil-poaching, for example. Keep up the gorgeous work-- your postings are so inspirational!

Re: Cook the Issue 2010: Agave-Orange Smoothie

Ooh, good reminder about all the agave recipes-- I need to dig into those, because I got the Costco-sized double pack of agave!

Re: Cook the Issue 2010: Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup

Thanks ! I haven't gotten the new issue yet, so I am keeping my eye out too!

Re: Cook the Issue 2010: Slow-Cooker Pulled Pork Sandwiches

This looks great! You should put some eyes on it and it would be perfect for Halloween.

Re: Cook the Issue 2010: Orange Butter Cookies with Cointreau Glaze

Thanks liamsaunt-- they are really good, but a bit too "lemony" for my daughter-- if you end up making them with your niece, maybe make a plain glaze. For adults, though, they are great-- I brought them to a party and they were a big hit-- so buttery.

Re: Cook the Issue 2010: Spaghetti with Brussels Sprouts, Walnuts and Pecornio

Gorgeous-- you're right, I bet bacon would be great!

Re: Cook the Issue 2010: Open-Faced Watercress Sandwiches

Ooh, the salmon and caper one looks great too-- and is that egg salad? What a lovely idea.

Re: Cook the Issue 2010: Steamed Mussels with Bell Peppers, Watercress and Herbed Toasts

Wow, that looks great! I've been eyeing this recipe too-- I need to find some good mussels!

Re: Cook the Issue 2010: Apple Parsnip Soup

I just finished polishing off the last of this soup and it makes a great leftover-- bet it would freeze well too. I hope I get more parsnips this week!

Re: Cook the Issue 2010: Brown Butter Pumpkin Layer Cake

Beautiful! Well done!!!

Re: Cook the Issue 2010: Quick-Braised Artichokes with Garlic, Mint, and Parsely

Oh yeah, that fritatta is one of my top 10 from the whole challenge.

Re: Cook the Issue 2010: Brioche Eggs in a Basket

Mmm, leftover brioche! I'm looking forward to seeing your pumpkin cake-- Happy Birthday Dad!

Re: Cook the Issue 2010: Strawberry-Cinnamon Pancakes

It was, thanks! Hey, I noticed that the recipes from the next issue are starting to appear on the web. Just put "Fine Cooking 108" into the search box and they will come out. So far there is a recipe for Pear Fritters that looks really good.

Re: Cook the Issue 2010: Spaghetti with Brussels Sprouts, Walnuts, and Pecorino

The pasta is really good too-- after I posted I thought of what would be perfect with this-- a fried egg on top, with the yolk mingling with the noodles and a little of the browned butter from frying the egg enriching the sauce. Mmm-- next time.

Re: Cook the Issue 2010 - Salade aux Lardons Pizza/NOT

Ha, deconstructed-- great idea. I also love the pizza and flatbreads idea-- remember all those great grilled flatbreads. I bet they would be great on the pizza stone.

Re: Cook the Issue 2010: Salmon Burgers with Herbed Aioli

Beautiful! I agree, this is a good one.

Re: Cook the Issue 2010: Brioche Chocolate Raspberry Bread Pudding

Ooh, great scouting-- I have some leftover Pan de Muerta that would be super in bread pudding. The peppercorns sound inspired-- my husband would love that!

Re: Trick-or-Treat Without Leaving the House

Twix is my favorite candy too. Unfortunately, this year my daughter has discovered Twix and now I have to share. Great tip on the homemade bars-- now we can make our own!

Re: Cook the Issue 2010- Spicy Red Lentil Dahl with Lamb and Vegetables

Beautiful photo-- and it sound delicious. I love a brothy dal-- it soaks into the rice so nicely.

Re: Cook the Issue 2010- Brown Butter Pumpkin Cake

Yeah, I found it confusing too-- so don't feel bad!
pie

Re: Cookies Special Issue: Poppyseed Bars

I did make a half-recipe of these bars, because I only had 3/4 cup seeds-- these are very rich!

Re: Cook the Issue 2010- Brown Butter Pumpkin Cake

One more thing-- I learned this the hard way in a previous contest. Cook the Issue is a sub-directory of the main Gallery. To post to the contest, go here:
http://www.finecooking.com/contest/cook-the-issue-2010
then scroll down on the right and click on "Post your recipe". Robyn can move the entries you have already posted, so just use that for the future!

You can also click on a post from the contest, then click on the "Cook the Issue" banner that will appear above the photos. kitchengoddess, it is great to see you posting here-- I look forward to seeing more photos, wherever they are posted!

Re: Cook the Issue 2010 - Five Spice Glazed Salmon

The rub for these Chinese-style spareribs has 5-spice in it and is really good on all kinds of pork preparations-- we use it for chops, tenderloin, etc. I have considered giving the rub as holiday gifts.

http://www.finecooking.com/recipes/chinese-style-spareribs.aspx?ac=fp

Re: Cook the Issue 2010- Brown Butter Pumpkin Cake

Beautiful! I love the pepitas on the side-- it looks so fancy!

Re: Share Your Cooking, Make Our Day

Gorgeous cake Sara!

Also a cheer for our other Cook the Issue participant, Texas_Foodie! Check out her cake:
http://www.finecooking.com/item/22832/cook-the-issue-2010-brown-butter-pumpkin-layer-cake

Re: Cook the Issue 2010 - Pumpkin notes/tips

Great idea! Now, do you have any suggestions for getting my pumpkins away from my daughter, who has deemed them too cute to cook?

Re: Cook the Issue 2010: Cannoli Cheesecake

By the way, although it is probably too late for this one, if your niece decides to make another one, this cheese cake freezes really well.

Re: Cook the Issue -2010 Cinnamon Strawberry Pancakes

It is one of the "What we're cooking now" recipes that are just brief descriptions (issue 105, page 17). The gist is to add a pinch of cinnamon and some strawberries to your favorite pancake recipe.

Re: Cook the Issue 2010: Cauliflower Sformato

Hi liamsaunt-- Throw in some French Bread with the salad and it is definitely substantial enough. I look forward to seeing your review!

Re: Cook the Issue 2010: Cannoli Cheesecake

Ooh, your niece is so cute! Gorgeous cheesecake too!

Re: Cook the Issue 2010: Roasted Brussels Sprouts with Sesame Salt--150th recipe!

Congratulations on your 150th posting! Those Brussels sprouts look great too... I have been keeping an eye on my markets for some good-looking sprouts.

Re: Cook the Issue 2010: Strawberry Cinnamon Pancakes

Oh, this sounds great-- please forgive me for copycatting, but I might have to make this tomorrow!

Re: Cook the Issue 2010: Arugula Salad with Kohlrabi and Carrots

Thanks for the review, I was thinking about making this salad too, as I just got both arugula and kohlrabi in my CSA box! Yours looks great!

Re: Cook the Issue 2010: Chinese Egg Noodles with Five-Spice Pork

Great idea-- the pork made this dish a bit greasy (in an authentic way) so I bet freeze-thawed tofu was a great substitute. We love tofu too-- we have a sub-theme here-- what recipes can we sub tofu into?

Re: Cook the Issue - 2010 Dried Peppers for Pielove!

Gorgeous! I love the container you have the peppers on! I like the suggestions for using them, too. Who has morels, it is peppers all the way.

Re: Cook the Issue 2010: Pasta with Broccoli Rabe and Sausage

Ha, you will have to let us know how it works as a make-ahead! We polished off our leftovers for dinner and they were quite good. The tortillas disintegrated but the filling is substantial enough, it was still a good meal.

Re: Cook the Issue 2010: Pasta with Broccoli Rabe and Sausage

This looks great-- what happened to your pumpkin enchilada casserole? ICD posted hers-- I was expecting yours!

Re: Cook the Issue 2010 - More Ways to Serve Leftover Turkey

Hot turkey sandwich is my favorite! Drat, I already used up my leftovers-- time to roast more turkey!

Re: Cook the Isue 2010: Roasted Pepitas

Those pepitas look great. I tried roasting some seeds from the delicata squash I used for the enchiladas and they still were not a good snack. I will try one more time with actual pumpkin seeds, then I am through with pepitas.

Thank you for the amusing details-- I love imagining your conversation: "STOP EATING! My picture didn't turn out and I need to take another one!!"

Re: Cook the Issue 2010: 150th Post!! Delicata Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

Thanks liamsaunt! You must be very close to 150 also-- almost there! As for the casserole, it made an okay leftover-- it loses some of its nice layering and becomes more of a gamish. Still tastes great, though. One possibility would be to make two small casseroles and freeze one before baking-- I bet that would work well.

Re: Cook the Issue 2010: Apple Parsnip Soup

Beautiful! I love the swirls of cream in contrast with the straight lines of the croutons!

Re: Cook the Issue 2010: Brown Butter Pumpkin Layer Cake

Beautiful! I agree that this is a superb cake. We loved the candied ginger, but it's definitely not to everyone's taste. Great work on the frosting, etc!

Re: Sherry: Not Just for Sipping

My favorite sherry cocktail is a variant of the Soviet, but made with gin instead of vodka.

Re: Cook the Issue 2010 - Chicken Gravy for Fried Chicken

Hey, the gravy recipe is not in the print issue that I have, but it is in the online version of the recipe:
http://www.finecooking.com/recipes/classic-fried-chicken.aspx

Yum, that is back on my list!!

Re: Cook the Issue 2010 - Chicken Gravy for Fried Chicken

What, there was a gravy recipe to go with the fried chicken recipe?? I completely missed it too-- and we love gravy! I will have to look back... Any excuse to make that fried chicken again-- we were all nuts for it.

Re: Cook the Issue 2010: Beef, Barley, and Red Kuri Squash Stew with Blue Cheese croutons

liamsaunt, I do think it would freeze well-- in fact, I was thinking of making some for my cousin-in-law who is about to have twins! Barley soaks up liquid like crazy, so make it a bit soupy. Enjoy!

Re: Candy Land

Thanks for sharing this one-- that video is really cool. My daughter wants to watch it again! Must make taffy...

Re: Cook the Issue 2010: Roasted Brassicas and Wheat Berry Salad with Feta

Just to add, this was delicious when first made, but after some time in the 'fridge, the wheat berries got hard and the broccoli and cauliflower got a little "whiffy". Eat this one right away.

Re: Pork chops with peach ginger chutney

Welcome kitchengoddess! Great to see you posting here! That chutney recipe was very good. I can't wait to see more...

Re: Cook the Issue 2010: Cabbage with Apples, Wine, and Caraway

www.finecooking.com/extras
They also have a rutabaga casserole that looks good.

Re: Cook the Issue - 2010 Spicy Grilled Corn Salad takes on a new life

Salad to soup-- how clever!

Re: Cook the Issue 2010: Bibb Salad with Pears, Roquefort, and Pecans

I agree, this looks wonderful-- I love pears and blue cheese!

Re: Cook the Issue 2010: Pan de Muerto

Hi liamsaunt-- yeah, I'm glad I didn't use the full Tablespoon of orange flower water, but 1 teaspoon gave a nice taste. Also, we had this for breakfast this morning and it makes really great French Toast-- beautiful texture and a pleasant orange scent.

Re: Cook the Issue 2010: Roasted Sweet Potatoes with Sage Brown Butter

Thanks! I look forward to seeing what you make from the other issues. I think you can post them in the Gallery-- Cook the Issue is a subset of the Gallery. That quick pizza dough recipe is great-- the one in the food processor, yes?

Re: Cook the Issue 2010: Sweet Potato Puree with Sauteed Scallions

Hey, that looks great! And bonus, it reheats well! I made the roasted sweet potatoes with sage brown butter today and that was also excellent. What with all the sweet potato recipes, plus the pumpkin article, plus a few squash recipes thrown in, I am going to turn ORANGE!

Re: A Real (Good) Gimlet

I am putting this on my husband's to-do list for this weekend!

Re: Cook the Issue 2010: Five Spice Glazed Salmon with Sesame Green Beans

Beautiful photo too!

Re: Cook the Issue 2010: French Apple Pie

Okay, after a night in the 'fridge (the pie, not me), this pie has really come together-- it slices better, and the flavors have commingled in a good way, with no sogginess. I am really enjoying it cold for second breakfast. Definitely cut down the sugar-- it is plenty sweet with just 1/4c-- next time I might use even less, depending on the apples.

Re: Cook the Issue 2010: French Apple Pie

That cake (I assume you mean the pumpkin brown butter) is indeed spectacular. Do double the topping recipe-- it is a yummy snack all by itself. I am on to the tarte tatin next and I cannot wait! But first we have to eat up the apple hodgepodge, yummy mess that it is!

Re: Cook the Issue 2010: Roasted Turkey Breast, Porchetta Style

Hey Texas Foodie, great to "see" you-- and that is some great-looking turkey. I can't wait to try this recipe. I bet grilled it was even better!

Re: Cook theIssue 2010 - Turkey Quesadillas

Ha, you're not supposed to be sick of turkey until after Thanksgiving! Rest up, there are a ton more turkey recipes in this issue!

Re: Cook the Issue 2010 - Roasted Brussels Sprouts with Mushrooms and Cream

Looks great-- thanks for the high-temp warning!

Re: Cook the Issue 2010: Long Cooked Broccoli

I confess that I have been afraid to try this one-- so, thanks for going first! Now I will have to give it a go!

Re: Tomato Puree----Marcella Hazan's Tomato Butter Sauce

Gorgeous! I need to can some more tomatoes just to make this sauce. Also, that is a beautiful photo.

Re: Cook the Issue 2010 - South Indian-Style Vegetable Curry

Lovely-- I agree about the color. Fish would be super in this curry too-- too bad I just ate the last of my leftovers for lunch yesterday!

Re: Baked Custard Tarts

Wow, sounds wonderful-- and (of course) looks great!

Re: Cook the Issue 2010: Pan de Muerto

Hey liamsaunt, you had quite the weekend of cooking! This looks great and I'm glad to hear your positive review-- it is definitely on my list to try soon!

Re: Cook the Issue 2010: Thyme-Roasted Tomato Crostini

Wow, that looks great-- I'll put it on my list, I had forgotten the crostini possibilities!

Re: Cook the Issue 2010: Brown Butter Pumpkin Layer Cake

ICD, I think this would make adorable mini-cakes and I bet it would freeze well for longer times too. I froze the layers without frosting-- I don't know how the frosting would freeze, but my guess is not well. The sugared nuts would probably keep at room temp for a few weeks, but would accumulate moisture in the freezer.

Re: Cook the Issue 2010: Angel Food Cake

Beautiful! Too bad the lemon icebox cake wasn't "all that", but nice work with the angel food cake!

Re: Cook the Issue 2010: Brown Butter Pumpkin Layer Cake

"Piecake", I like it! I just froze the layers overnight so they would keep better in the cooler-- we had a wedding brunch reception to attend before the party. Nice table you have!

Re: Cook the Issue - Twice Baked Potatoes with Freshly Grated Horseradish

This looks great, I can't wait to try it-- thanks for the review!

Re: Cook the Issue 2010: Greek Eggplant and Tomato Dip

Beautiful photo-- it looks like summer in a bowl!

Re: Cook the Issue 2010: Mexican Chicken Mole

Hey ICD! This one is good-- have you gotten the new issue yet? There is a whole article by Bruce Adiels (sp?) on using turkey parts-- the mole is the leg recipe, then he has separate thigh and breast recipes-- they all sound great. I'm glad we like turkey, because there are a lot of turkey recipes in 107.
Also, let me know if you have trouble finding the chiles and I will mail you some... (liamsaunt, this goes for you too).

Re: Cook the Issue 2010 - Tomato Puree in Roasted Tomato Soup

Ooh, that looks great! I love the photo of the roasted tomatoes and garlic clove.

Re: Cook the Issue 2010: Sesame-Ginger Tofu Shiitake Kebabs

Okay, for those of you with tofu-hating family, I made this for dinner tonight with beef instead of tofu and it was really good-- even better than the tofu, haha. That recipe can go in the "eat more meat" article. I also used red bell peppers instead of the shiitakes. I love the little orange segments between the chunks-- so yummy and juicy.

Re: Cook the Issue 2010 - Spicy Fried Peach Pie Filling

Great idea-- now that is taking "lemons" and making lemonade-- but even better! I made my peach filling today and it was really soupy so I drained off and boiled down some of the liquid. Will fry tomorrow.

Re: Cook the Issue 2010: Gazpacho "coolers"

Sucking on a corn cob? That is the first time I have ever heard of that as a remedy for hot-mouth! I bet it works-- all the starch in the corn might adsorb some of that capsacin. Luckily my husband and I are on the same page for hot-- he really liked the gazpacho too, which surprised me as he generally dislikes raw tomatoes.

Re: Cook the Issue 2010: Tomato Puree--> Cream of Tomato Soup

Thanks ICD and good luck weathering Earl!

Re: Cook the Issue 2010: Grilled Polenta Cake with Cherry-Cassis Sauce

Hey, it's all in the final plating, which looks gorgeous! Just like gymnastics-- stick your landing-- which you did!

Re: Cook the Issue 2010: Grilled Polenta Cake with Cherry-Cassis Sauce

Hey, did your cake sink in the middle? Mine did too-- I think I needed to cook it longer. I agree that this a good one!

Re: Kicking Off Back to School Season

Wow, this is great-- I want (need!) more recipes from each category! I love that the cookies are whole-wheat, high fiber. Also, I am SO making that chicken parmesan before my daughter's marial arts class on Monday-- she will love it! And Back-to-School may not be a recognized holiday, but it is definitely a celebration here!

Re: Cook the Issue 2010: Banana Cream Tarts with Chocolate Sauce

Ha, yes I think the fireman's sausage is the last flaming recipe I need to do from this issue!

Re: Cook the Issue 2010: Mango Popsicles (100th recipe!)

Congratulations on your 100th post-- great work and very inspirational! Those popsicles look excellent too-- such a good aunt you are!

Re: Cook the Issue 2010: Sesame-Ginger Tofu Shiitake Kebabs

Thanks peskyone-- The little rice cylinders are made with a mold that a friend got at a Japanese grocery store-- they are perfect for little kids, making nice rice blobs that are easy to grab. This recipe would be great with scallops-- yum!!!

Re: Cook the Issue 2010: Sesame-Ginger Tofu Shiitake Kebabs

Thanks liamsaunt!
Hey ICD, you could make the kebabs with chicken instead-- I bet it would be really good. Make his with chicken, scallions and orange slices and make yours however you like. I am running to a standstill too-- late summer just has too much going on!

Re: Cook the Issue 2010: Scrambled Eggs with Cottage Cheese and Chives

I love your photo and food styling on this one! Was this another one from the "what we're cooking now" section?

Re: Cook the Issue 2010: Spicy Pickled Onions

Looks gorgeous-- you have been super busy making some great stuff!

Re: Cook the Issue-Ginger Basil Syrup

Thanks for the pointer-- I just got a big bunch of lemon balm in my CSA box and this sounds like the perfect method for it.

Re: Cook the Issue 2010: Authentic Brioche

Great work!! It turned out great!

Re: Cook the Issue 2010: Chi Chi Pache

I'm glad this was more to your taste than the barbary swizzle-- especially because now that you have the pimento dram, you are equipped to make a LOT of these, haha! Great job ingredient hunting. These look great-- I totally want one and it's 6AM Chicago time.

Re: Cook the Issue 2010: Tomato Puree

Wow, great work! Those are so beautiful.

Re: Cook the Issue-Greens and Goat Cheese Gratin

Oh, I bet this was great with spinach. I loved that recipe-- so rich.

Re: Cook the Issue 2010: Eggplant, Tomato, and Mozzarella Stack

Yeah, it was really substantial-- you could definitely make it smaller with thinner slices and smaller diameter veggies, though.

Re: Cook the Issue 2010: Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

This looks great and I am so stealing the idea of using thyme skewers to hold the stacks.

Re: Cook the Issue 2010: Fried Chicken

Thanks ICD, good to be back and doing a little cooking! Also good to "see" you-- it seems you and liamsaunt have been busy! I'm going to scan through the posts for a little inspiration!

Re: Cook the Issue- Puree and Two Fresh Tomato Sauces

Wow, 40 pounds of tomatoes!!

Re: Cook the Issue 2010: Banana Cream Tarts with Chocolate Sauce

liamsaunt-- After all that, it certainly does look great! I love the chocolate snake on the right side. Beautiful work!

Re: Cook the Issue 2010: Sweet and Spicy Fried Peach Pies

liamsaunt, these look great. Interesting that you had good luck with the crust-- the reviews of the recipe mostly complain about the crust. I can't wait to try them, yours look so tasty!

Re: Cook the Issue 2010: Spaghetti Fritatta with Arugula and Fresh Herbs

Looks great-- and I agree, that artichoke-Taleggio fritatta is definitely on my Top Ten list for Cook the issue 2010.

Re: Cook the Issue - Crab Fritters

Ooh, corn fritters-- what a great idea-- these sound great, along with the sauces!

Re: Cook the Issue 2010: Pork Chops with Peach Ginger Chutney

Wow, Texas_Foodie, you've been cooking up a storm! Great stuff!

Re: Cook the Issue 2010: Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Kielbasa sandwiches and potato salad with bacon? Sounds like you had a great dinner-- excellent cooking!

Re: Cook the Issue 2010: 100th post!! Barbary Swizzle

Hey, thanks everyone! Peskyone, if you are looking for a signature drink, I recommend the Queen Bee Mojitos from Issue 104-- they are amazing.

Re: Cook the Issue 2010: Grilled Peach and Buffalo Mozzarella salad

Hey, great to see you back and gorgeous salad! Feta sounds really interesting.

Re: The Boss Hogg: Drink of the Day from Tales of the Cocktail

That sounds delicious-- after two, I would just wander around whooping "Them Duke Boys crossed the county line!!"* Yee-HAAW! What is with the cucumber vodka-- that sounds like something those fast-talkin' Northerners would drink.

*Not, of course a Boss Hogg line, but my favorite line for quoting. Bonus points for the first person to name the character!

Re: Cook the Issue 2010: Salt Cod Chowder

ICD, once again I am deeply envious of your access to fresh seafood!

Re: Cook the Issue-Rustic Fig and Raspberry Mini Crostatas

Beautiful! Was your grand helping or "helping"-- in quotes meaning making a mess and getting in the way, but having fun nevertheless. My daughter (same age as your grand) specializes in "helping".

Re: Cook the Issue 2010: Marcona Almond and Orange Cookies

Texas Foodie, yes, I am at 98 submission, SO CLOSE! Good thing, as I am going to be travelling for most of August. I am going to try to hit 100 today (!!)-- just like the temperature! Yeah, I've gained a few pounds too-- these cookies are really (although I hate to use the word) addictive-- I can't stop eating them. With no butter, they must be healthy, right???

Re: Cook the Issue-Barbary Swizzle

I love the Betty Boop glass though!

Re: A Slow Cooker in Summer

Thanks for the reminder on the slow cooker-- I have a batch of chicken soup simmering up right now.

Re: Endive and Arugula Salad with Peaches and Marcona Almonds

Denise, that is gorgeous (as ever)! How about some bellinis with that leftover peach puree?

Hey, great photo and contribution in Issue 106 too!
Cheers, Jen

Re: Cook the Issue 2010: Classic Bananas Foster

Hey ICD, make it, it is really easy and delicious. It might be a bit too boozy for the grands though-- not all of that alcohol burns off. Still, they'll enjoy the fire show.

Re: Cook the Issue-Grilled Eggplant and Tomato Dip

ICD, this looks great-- thanks for the warning on the raw garlic! Hey, I must have missed this recipe in my perusal of the issue-- what issue and article was it in?

Re: The Science of Cooking Rice

Great article, but what really tickled my fancy was the illustration-- those little dancing grains and water droplets, plus the "TO RINSE..." banner. I want to see more from Alex Nabaum!

Re: Cook the Issue-Steamed Jasmine Rice-The Science of Cooking Rice

Lovely rice-- my daughter loves rice too. My favorite part about the Art of Cooking Rice article was the illustration-- those little rice grains dancing with the water drops just tickled my fancy!

Re: Cook the Issue 2010: Spaghetti Frittata with Chard and Scallions

Hey ICD! Have a good break and I look forward to seeing you when you return!

Re: Cook the Issue 2010: Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

Beautiful! I agree that this is a good special-occasion dessert-- you could make almost everything in advance, then just do the meringue and flame it at the table!

Re: Roasting a Chicken Well

Interesting article! Would you comment on the size of the chicken and its effect on roasting? I suspect this recipe is for a typical 4-pound bird, but I have been getting free-range chickens from a friend. I don't know what they are eating, but those birds are big-- 6 or 7 pounds. Would that still work with the high-heat roasting method?

Re: Cook the Issue 2010: Tilapia with Scallions and Black Bean Sauce

Looks great! Did you say in another posting that you like tofu? I made this with tofu instead of tilapia and it's quite good.

Re: Cook the Issue 2010: Sweet Chili and Root Beer Baby Back Ribs

Robyn from FC just posted a link to a sneak preview of Issue 106 over in the forums, check it out:

http://forums.finecooking.com/comment/827761#comment-827761

Tiki drinks and hand pies so far... I can't wait to get my copy.

Re: Cook the Issue 2010: Eggs Benedict

Hey Texas Foodie! Good to "see" you and those eggs look great.

Re: Cook the Issue 2010: Angel food cake

Thanks liamsaunt-- I think I undercooked it-- looking at the photo in the recipe, the crust looks much browner than mine. I got my tube pan from my grandmother, but (come to think of it), I can't really remember her ever making angel food cake. Huh-- I wonder if I could make a birdbath.

Re: Cook the Issue 2010: Cornmeal and Green Peppercorn Crusted Spareribs

Wow, that is a lot for green peppercorns. Do you ever mail order spices? I really like The Spice House-- I go to the Chicago store, but they have an online presence (http://www.thespicehouse.com/). 1 oz green peppercorns for $2.89. If you are ever in Chicago, check out the store-- the smell is amazing!

Anyway, enough about that, thanks for trying the ribs-- I may give it a go, since I have the peppercorns already!

Re: Cook the Issue 2010: Sweet Chili and Root Beer Baby Back Ribs

Hey gals-- Ha, I am quite ready for the next issue too! I have a few more things to make to round out #105, but the weather is getting hot around here too!

Re: Cook the Issue 2010: Cornmeal and Green Peppercorn Crusted Spareribs

Looks good-- I was wondering about this recipe, thanks for trying it! The scraping off and re-applying the crust seemed a bit fussy-- was it?

Re: A [Mulberry] Tree Grows in Brooklyn

I will have you know that a mulberry tree also grows in Chicago-- a huge mulberry tree. Indeed, a hugely prolific mulberry tree. So prolific that I have to shovel the berries off my walk daily. Mostly we (and the neighborhood kids) eat the berries raw. I did make some mulberry-lime pectin jellies from the recipe in Peter Greweling's Confectionery at Home. I posted a photo in the Gallery:
http://www.finecooking.com/item/17788/mulberry-lime-pectin-jellies

They were delicious-- lime really perks up the low-acid mulberry flavor and my food mill let through just enough seeds to give a pleasing crunch, whilst getting rid of those pesky stems.

Re: Cook the Issue 2010: Grilled Flank Steak with Cucumber Yogurt Sauce

I didn't use the garam masala in the stuffed onion recipe-- it had me skeptical too! The onions were tasty enough and the salad was good too. I'm looking forward to seeing which one (if either) you try! I haven't made the sandwiches yet-- I'm waiting for local tomatoes.

Re: Cook the Issue 2010: Grilled Flank Steak with Cucumber Yogurt Sauce

Lovely! This is one of my favorite recipes from Issue #105 and your rendition looks great. This is really good served with the grilled pita.

Re: Cook the Issue 2010: Sauteed Sausages and Cabbage with Mango Chutney

Mmm, that mustard looks like a great addition!

Re: Good things come in small (sweet) packages

If you love photos, you should check out Smitten Kitchen (http://smittenkitchen.com/) if you haven't already. She has some great recipes too-- search for sweet potato buttermilk pie.

Re: A Fresh Look at Garlic Scapes

Great idea-- and you reminded me that I need to go trim the scapes on the garlic I'm growing in my Earthbox. I never know what to do with the scapes either...

Re: Cook the Issue 2010: Creamy Dandelion Greens and Goat Cheese Gratin

Gorgeous! Also, I love your way with words, "quailing at the 1.5 cups of cream...". I think one could use the same amounts of cream, cheese, and topping for at least twice as much greens. Also, I wimped out on the cream and only used about 1/2 cup-- it was still delicious.

Re: Cook the Issue 2010: Chicken Noodle Soup with Lemongrass

Lovely! I agree this is a great recipe-- definitely my favorite from the noodle article in Issue 104.

Re: Ready for Dessert: My Best Recipes

My favorite dessert is fresh peach pie with homemade vanilla ice cream. For the pie, I use a butter-lard crust and Rose Levy Berenbaum's recipe for the filling. For the ice cream, I use David Lebovitz's recipe from Fine Cooking-- the one that was posted with a million variants, but we really love the vanilla.
My father-in-law lives near a peach orchard in Indiana and last year he brought me a half-bushel of perfect peaches. He was paid in pie. I also made pie filling inserts by cutting up the peaches, macerating them with the sugar to draw out the liquid, then boiling down the liquid and mixing the syrup back with the peaches. Then I freeze the complete pie filling in a freezer bag, nestled into a pie pan so that it takes on the right shape. When I'm ready to bake the pie, I can just pop the frozen filling into the crust. Those peach filling discs were like gold last winter. This year I hope he brings me a full bushel.

Re: Cook the Issue/Again Apricot Mango Chutney until it works for me!

ICD, what did you change? I loved the chutney, but I made it with dried fruit and didn't really measure the vinegar. Ha, hope I can replicate what I did!

Re: Cook the Issue 2010: Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

Looks beautiful! I agree, this is a great recipe! Try the fritatta from the same article if you get a chance-- that one is really good.

Re: Cook the Issue 2010: Frozen lemon cream tart with toasted meringue

Hi lanapyee! If you ever need superfine sugar, you can certainly zip granulated sugar in the food processor or blender for a little bit. As for how long this took, there is no actual baking-- you press in the crust, make the lemon curd, fold in the cream, then put that in the crust and freeze the whole thing. Before serving you make the meringue. The whole thing (as you can tell) is quite a production, but can be broken up into smaller steps, most of which can be done the day before. I'm not sure how long the dang thing took-- a long time and a lot of dishes!

Re: Cook the Issue 2010: Deep Fried Bacon and Eggs with Lemon and Egg Vinaigrette

I agree with Texas Foodie, this looks great. I had set this recipe aside, but this looks so good, I'm bumping it to my must-try list!

Re: Cook the Issue-Chickpea and roasted onions turned into hummus

Great idea-- I bet the roasted onions were excellent in the hummus!

Re: Cook the Issue 2010: Caesar Salad

Hi Liamsaunt-- We used the full six anchovies too-- I found the raw garlic very strong, but the anchovies were not too fishy. That said, if you are worried, you could just start with one or two anchovies, give it a taste, and add more if you like.

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

Hot fudge indeed-- I was definitely having some cognitive dissonance issues eating this! (Not this exact one, but the one I made...)

Re: Cook the Issue 2010: Slow Roasted Leg of Lamb with Mint and Lemon

Hi lanapyee! That is a great-looking leg of lamb! We really liked the moussaka--also, I found that the lamb freezes really well.

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

Yeah, the lemon cake is a serious investment of cream and eggs too. I love that you don't have to make every single thing in the issue for this contest. Especially because I just priced duck breasts (for the duck with cherry-port sauce) and my local butcher and it was $35 for two!! I'm debating between buying a whole duck and cutting it up and just using a different meat...

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

liamsaunt, you have been really cooking up a storm! This is great stuff-- when are you going to make the lemon icebox cake?

Re: Creamy Corn Sauce

Cookingbride, welcome to the challenge-- you picked an interesting recipe to start with! I can't wait to see what you cook next...

Re: Cook the Issue 2010: Fresh Basil Pesto

Beautiful! I can almost smell it from the photo!

Re: Cookbook Giveaway - Pig: King of the Southern Table

Tomorrow we will be beer-poaching and grilling 15 pounds of Sheboygan-style bratwurst for a few dozen of our closest friends. So, I will have to say sausage of just about any type (even kishka!).

Re: Cook the Issue-Flatbread chicken sausage panini, well almost

That story is too funny!

Re: Cook the Issue 2010: Kale with crispy salami

I think baby kale might be too subtle and tender for this recipe-- do not boil them too long. That said, since the salami and onions are added as a topping, you can add as much or as little as you like. As ICD suggested (somewhere), you could also use a more subtle meat-- maybe crisp proscuitto.

Hmm, baby kale at the farmers market-- that is funny, there was someone from California on the forums complaining that greens were a winter thing and not a spring crop. Where are you located? We get a ton of greens here in Chicago.

Re: Cook the Issue 2010: Queen Bee Mojito

Why stop with one? These are really good-- and quite lovely here-- nice work again liamsaunt. I don't think I can ever go back to a regular mojito!

Re: Cook the Issue 2010: Fresh Cherry Margarita

Maraschino liqueur is quite different from cassis-- it is made from cherries, but is not particularly fruity-- it has a distinct funk to it, with almond notes etc. Check out the wikipedia entry:
http://en.wikipedia.org/wiki/Maraschino

I have some of the real stuff in the cellar-- there was another cocktail with Maraschino liqueur in the previous Cook the Issue challenge for Issue 97. As soon as I score some cherries, I will make this one and report back.

Re: Cook the Issue-Paella

That looks beautiful-- I especially love the bottom photo of the little clams swimming in the red broth. The paella-bread combination is a great idea too.

Re: Cook the Issue 2010: Grilled Chickpea Flatbread

Beautiful! I agree, this is a very tasty bread-- I loved the onion flavor too.

Re: Cook the Issue 2010: Fresh Cherry Margarita

Hi Liamsaunt-- too bad this was such a disappointment. I think ICD did not like it either. One question for both of you-- did you use Maraschino liqueur (like Luxardo brand) or did you substitute?

Re: Strawberries and Cream Semifreddo

Thanks ICD! We were eating the leftovers today and speculating that this recipe would be really good with peaches-- or better yet, a combination of peaches and raspberries.

Re: Cook the Issue 2010: Grilled Olive-Orange-Fennel flatbread

This looks great and is definitely next on my list! Great idea with the figs and beautiful job on the bread!

Re: Cook the Issue - 2010 Cherry and Onion Stuffed Pork Tenderloin

Ooh, that looks great-- excellent idea on the pork chop stuffing. My husband's godmother is coming over tomorrow and I am making this, so thanks for the inspiration. I scored a pork loin roast at the store today-- the tenderloins all seemed to be too small to stuff.

Re: Cook the Issue 2010: Authentic Brioche

Hi Texas foodie-- your brioche (and other contest submissions) look great! I can't wait to see what you make next!

Re: We Challenge You To Cook This Issue

Thanks! I hope to see some new "faces" too-- as ICD said over in the forums, we are in it to have fun so the more the merrier. And for those of you who did Cook the Issue 97, the fresh cherry margarita recipe in Issue 105 uses some of that Maraschino liqueur that you bought for the Martinez!

Re: Cook the Issue Grilled Steak with Cucumber-Yogurt Sauce

Wow, that looks great-- I agree that this one is a keeper-- the best recipe from 105 (so far!).

Re: Cook the Issue 2010: Carmelized onion, gruyere, and sausage panini

Hi liamsaunt-- great to see your submission to cooking the issue-- that is an excellent photo, gorgeous sandwich! What's next on your list?

Re: Homegrown/Homemade: How to Plant Arugula

Great video-- I need to plant some arugula, as it is rare in my local markets. You should to a video on what NOT to plant-- horseradish, mint, lovage.

Re: Homegrown/Homemade: How to Plant Peas

Update, we just had our first pod of ripe peas yesterday-- and by "we", I mean my daughter-- the first peas are the prize of childhood.

Re: Hot Chocolate Birthday Cake!

You did nail it, that is just perfect! Great work-- you should be listed in the company's benefits' package-- health insurance, 401k, maybe a cake by chefwork....

Re: Cook the Issue Sweet Chili and Root Beer Baby Back Ribs

Gorgeous-- and posted in the contest too! ICD, how sweet is the glaze on the ribs-- we are not big fans of sweet and I'm wondering if I will need to tone it down a bit. Those ribs are beautiful-- they look so juicy and meaty, I am just going nuts here...

Re: Sweet Chili and Root Beer Baby Back Ribs

Hey ICD, this one ended up in the regular gallery, not in the Cook the Issue section. You can ask Robyn to move it or (perhaps easier) just delete it and re-post in:
http://www.finecooking.com/contest/cook-the-issue-2010

After you re-post, I will comment about how excellent those ribs look, because they look AMAZING.

Re: Cook the Issue 2010: Authentic Brioche

Hi ICD! Thanks! This recipe was really easy and made such a lovely dough. My husband liked the cinnamon rolls because they were not too sweet-- for kids, I would put some sort of frosting or glaze on them. My kid just ate the cinnamon/ brown sugar filling out. I used the brioche for burgers just because I happened to be making it the same day as we were grilling-- it was a bit of overkill, but tasty.

Re: Cook the Issue 2010: Olive oil poached salmon with Indian spices

Hey Denise-- thanks! I bet oil-poached scallops are wonderful. I do miss the bit of browning around the edges that one gets with high-heat techniques-- maybe I should give them a quick zing with the blowtorch. Hey, I've been enjoying your blog-- never heard of a calimari steak before...
Jen

Re: Cook the Issue 2010: Indian lamb curry with green beans and white beans

Thanks, that is a great idea with the beans! I don't have a macro lens, but the camera has some sort of "close-up" setting, which seems to work well for food. That and the sunlight-- it is a good time of year to take pictures at dinnertime-- come winter, not so much!

Re: Cook the Issue Steamed artichokes with tarragon-mustard vinaigrette

ICD, this looks great-- I love the sprinking of parmesan!

Re: Cook the Issue - Quick Braised Baby Artichokes with Garlic, Mint, and Parsley

Look, it's the Fine Cooking Cook the Artichoke challenge! This looks great-- nice photograph too!

Re: Cook the Issue - Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

This looks great-- Meyer lemon for the dressing, what a great idea! Your dinner sounds wonderful.

Re: Cook the Issue 2010: Steamed Artichokes with Mustard Vinaigrette

ICD, thanks for the comment-- I look forward to seeing your posts! I'm going to make the artichoke bottoms with shrimp too-- it sounds yummy.

Re: Cook the Issue 2010 - Peanut Soba with Stir-Fried Beef and Broccoli

Too bad about the beef, but those are some beautiful countertops! Thanks for the warnings-- I will adapt the recipe accordingly when I make it.

Re: Cook the Issue Rice Noodles with Shrimp and Cilantro

This sounds tasty and your comments that it is fast and amenable to being prepped ahead mean that it will go into the make-it-next file. Thanks!

Re: Cook the Issue 2010 Official Rules

As a follow-up, if any participants are interested in discussing the contest, there is a thread in the Cooks Talk Forums here:
http://forums.finecooking.com/feedback-and-help/feedback-fine-cooking/cook-issue-104

Re: Leg of Lamb with Mint and Lemon*

Hi FastidiousFilly! Your version looks great-- I totally agree with you about the price of lamb-- even on sale after Easter, it was a lot of $$ for a big ol' leg. I suppose it will make a lot of meals, though.

One tip for you: I assume your intent is to enter the Cook the Issue 2010 contest. To do that, you need to go the contest page (http://www.finecooking.com/contest/cook-the-issue-2010)
and click on the "Post your entry" button. Entries posted to the general Gallery will not necessarily be entered in the contest, although Robyn will move them for you-- she is very nice, but very busy too. Since I had this problem with a previous contest, I hope I was able to help you avoid the same problem!

Re: Cook the Issue 2010 Official Rules

This is very great-- we had so much fun with Cook the Issue 97 that my whole family is very excited to try Cook the Issue(s) 2010. One question: does cooking the same recipe twice constitute two separate entries? I would assume that there would have to be significant differences between the two executions of the same recipe-- could you clarify? Thanks!

Re: Cherry Rosemary Shortbread Cookies

Beautiful! That sounds like a wonderful flavor combination-- I bet a smidgen of cornmeal in the shortbread would be great too. This will make a great entry for the (unofficial) "Cook the Luxardo Challenge".

Re: Homegrown/Homemade: How to Plant Peas

How timely! My daughter and I have a pot of peas growing on our glassed-in porch. One question-- do peas require insect pollination, or will they self-pollinate?

Re: Cook the Issue 2010: Chicken Noodle Soup with Lemongrass

The recipe is here:
http://www.finecooking.com/recipes/chicken-noodle-soup-lemongrass.aspx?nterms=50086

Re: Numbing Celery

A very thoughtful and thought-provoking post! Another interesting example of celery and its odd chemistry is the photosensitizing compound psoralen. Whilst we generally think of plants as being benign, nutritious, and healthy, it is also true that plants have many adaptations to reduce herbivory and disease. Many of these traits have been selected against during crop domestication, but plants are still amazing repositories of secondary metabolites-- some of which are healthful, but some of which may be harmful.

Re: Cook the Issue 2010: Chicken Noodle Soup with Lemongrass

Hi Denise!

Thanks! Ooh, I saw the new Cook the Issue Challenge in the magazine, but didn't see it on the website yet. I don't think I'm eligible to win, because I won the Updated Classics challenge a while ago. That said, I am very excited to play along-- I have been in such a cooking rut and the new issue is so lovely. See you in the gallery!

Cheers, Jen

P.S. I'm rather glad not to be in the running-- remember making all those permutations on creamy vegetable soups for the first challenge-- well, this time it's variations on cheesecake. I need to find a few potlucks to spread those calories around!

Re: Get it Here First: A Sneak Peek at Fine Cooking's April/May Cover Recipe

Okay, I made this soup for dinner tonight and it is outstanding! Check out the gallery, I'll post pictures...

Re: Ultimate Pizza Dough

And if you are a subscriber, this recipe was [ahem] already published in Fine Cooking 92, pp. 68 March 12, 2008. That said, my current pizza dough love is Evan Klieman's recipe from FC 49 in 2002:
http://www.finecooking.com/recipes/easy_pizza_dough.aspx

Kleiman's recipe comes together easily in the food processor and doesn't require a lot of messing around, nor long refrigeration steps. Plus, it is delicious. Maybe I need to have a pizza party to taste these two side-by-side.

Re: Get it Here First: A Sneak Peek at Fine Cooking's April/May Cover Recipe

Robyn, thanks for beating back the rogue vowel!

Now on to soup!

Re: Get it Here First: A Sneak Peek at Fine Cooking's April/May Cover Recipe

This looks wonderful and it's going to be a big hit in my household-- the 5-year-old loves noodles and we all love the complex flavors of SE Asian soups. This is definitely on my will-try list; I can't wait for the rest of the issue.

pie

P.S. I love the part in the directions where Tony Rosenfeld breaks into Middle English: "Just add it to the soup along withe the chiles..."

Re: Baking Soda and Pretzels

Just for the record, Fine Cooking's own bagel recipe uses baking soda in the boiling water:

http://www.finecooking.com/recipes/classic-water-bagels.aspx

These are great bagels and brown nicely, thanks to that alkaline bath.

Re: My Kind of Party: A Chocolate Tasting Party

A couple of years ago my husband and I did a bacon tasting:

http://forums.egullet.org/index.php?/topic/82167-report-from-a-bacon-tasting/

We are thinking of doing the bacon tasting again, but with more artisianal and fewer supermarket brands.

We also did a chocolate tasting (on a different date), but with dark chocolate. Our surprise winner was the Polish dark chocolate made by Wedel. We also included a bacon chocolate (made by Vosges)-- very tasty.

Re: The Great Brownie Debate

Alas, we are a house divided! I love the chewy brownies, my five-year-old daughter prefers the fudgy, and my husband would rather have a pie. Luckily we can have it all-- and we will have it all, because I am on a major pantry and freezer cleaning rampage. So that unsweetened chocolate, and that cocoa-- they all have to go. Fortunately, I have help. Just last week my daughter made her first batch of brownies, measuring the dry ingredients, mixing and sifting. More brownies!!

Re: Shelter from the Storm: Pork Chile Verde

That looks so great, I'll be right over-- as soon as I can get a flight from Chicago. I was about to make some snarky comment about the weather in California, but you did get some storms, right?

pie

Re: Buttermilk pie from FC 32

Hey Felt and Juds, Sorry, the recipe is available from the link I posted, but I didn't realize that you have to have an online subscription to Fine Cooking to see it. As this is copyrighted material, I won't just post it for you-- that said, Google is your friend, just type in "Fine Cooking Buttermilk Pie" and you find that some other website has already violated their copyright. So, until recipe.com gets their cease-and-desist letter from FC's lawyers, you can find the recipe there. Of course, having an online FC subscription is way better, as the buttermilk pie is not the only gem in the archives. Enjoy, I hope it works for you!

pie

Re: Buttermilk pie from FC 32

This is a Fine Cooking recipe, so I did not re-type it. If you have the back issues, it is in #32. The recipe can also be found here:
http://www.finecooking.com/recipes/buttermilk-pie.aspx?ac=fp

pie

Re: Hot Fudge Chocolate Cake with Homemade Marshmallows

Beautifully done-- I love the marshmallow "walkway" below the main marshmallow pile.

pie

Re: Announcing the Update the Classics Challenge Winner

Robyn, thank you for your help in getting my posts into the right place! Thanks also to my fabulous photographers, Mike and Clara! Too bad we weren't fast enough to capture the flamed orange peel garnish.

pie

Re: Bring in the New Year With a Bang!

Wow, that is amazing-- I saw this done on Iron Chef, I am so excited to try it at home-- probably on a cheap bottle of bubbly first! How much of the wine do you lose?

Re: Official Rules: Updating the Classics Challenge

Hey, Robyn fixed it for me!! Thanks, Robyn!!!

pie

Re: Official Rules: Updating the Classics Challenge

It is now 9:15PM Central Time on December 26th. According to the Official Rules, the contest does not close until Midnight December 28th. I would like my submission to be entered in the contest, but when I attempt to post, I get an error message that no more entries are being accepted.

Here is my entry-- is it me (wouldn't be the first time) or is there a problem?

http://www.finecooking.com/item/13096/cranberry-sauce-cranberry-negroni-sorbet

Thx, pie

Re: Not All It's Cracked up to Be

I agree with you, Lisa, and hkmouse-- thank you for debunking this piece of dubious kitchen wisdom.

Re: The Year in Recipes: Get Our Top FC Recipe Picks of 2009

FC this year was exceptionally good-- it is hard to choose just a couple of recipes. For me, Elie Krieger's Autumn Vegetable soup was a real winner-- versatile and delicious. Also the beet and goat cheese salad from the Wine Life article was another favorite.

Keep up the good work, FC.

pie

Re: Champagne and Shopping Bags

Mmm, steak tartare and cocktails-- the perfect antidote to holiday stress. I say skip the shopping and go straight for drinks and snacks!

Re: The 5 Second Rule

Ha, that is a great story! In the world of science, there is accumulating evidence that a little dirt is good for your immune system, so bring on the 5-second rule.

Re: Gingerbread Cocktail

What a perfect way to celebrate the completion of your massively complicated gingerbread Wizard of Oz creation-- with a cocktail embodying the signature gingerbread flavors yet not solid, so you are not tempted to embellish it with fondant, candies, colors, etc. Cheers!

Re: Suet Secrets

I have had suet on my mind, since I have had a major craving for mincemeat pie. Does one generally render suet as is done for leaf lard? You would likely have to render the suet for poaching. Egads, rendering lard does smell nasty-- I bet suet would be even worse. I am going to keep the rendered leaf lard for the pie crusts and just buy some suet.

Re: Gingerbread City 2009 - The Greatest Stories Ever Told: "Fondant the Yellow Brick Road"

Wow, just WOW! Great work for a worthy cause, very well done!

pie

Re: The Purpose of Sifting

Ha, the flour was a national brand, not even a "high-fiber" type. The twig may have come from my 5-year-old playing in the flour bin.

Re: Taste of Italy: Ricotta Cappuccino Cannoli

Gorgeous! I love the flavor combination and the plating-- especially how the dark chocolate squiggles go over the cannoli and onto the plate. Good (always) to see you posting!
pie

Re: The Purpose of Sifting

You forgot the other important contribution of sifting, which is to remove lumps and foreign bits from your dry ingredients. I sifted an inch-long twig out of the flour for "my" Peppercorn Parmesan dinner rolls this T'giving (actually Abigail Dodge's recipe). More usually, I sift out lots of lumps from cocoa, malt powder, and other ingredients.

Great blog!

pie

Re: Video: How to Make Single-Crust Pecan and Pumpkin Pies

Excellent video, I also learned a lot and I am already an ace pie baker. Also, the production is very good-- good pacing and most things (like the crimping) are easily visible. Great tips on blind-baking a crust-- I never knew to press in the foil on the bottom and up the sides. Good thing I watched this, I am making pumpkin pie for T'giving this year. Thanks Abby!

Re: Gingerbread City 2009 - The Greatest Stories Ever Told

Hey Denise! Cool, I will look for your pear recipe on the Daring Bakers-- their stuff looks great, but a lot of work! I have been cooking a lot from the latest issue of FC (#101)-- I may "Cook the Issue" on this one, everything looks so yummy. Anyone interested in joining me?

Re: Gingerbread City 2009 - The Greatest Stories Ever Told

Denise, that is gorgeous-- a Project indeed. I can't wait to see what you come up with this year. Don't forget to include a ruler or some other indication of scale-- I can't tell how big these things really are.

Re: Got Rabbit?

We can get frozen whole rabbits in my local store here in Chicago. I love rabbit-- I had the best braised rabbit in (of all places) my college cafeteria, many years ago. Yum!

Re: Killer Bread

I baked these baguettes today and they turned out excellent! I added 1 tsp Diamond Kosher salt each time (2tsp total), which was just the right amount. Also, I found the doughs a bit stiff, so I added a little more water when I combined the pre-dough and the pre-ferment.

Re: How to Make Feta Cheese

Beccaporter, I believe that to be safe for pregnant women, the cheese should be aged at least 60 days. When I was pregnant, I did eat cooked cheeses, but not raw un-aged cheeses.

That said, I'm really looking forward to trying this feta recipe!

Re: Drinking my way through Tales of the Cocktail

I love the Drinks column! Bring on the cocktail of the day!
pie

Re: Jalapeno & Lime Ice Cream

I think you should serve it with tortilla chips, much like one would dip a french fry in a milkshake.

pie

Re: Apricot Golden Raspberry Ice Cream Bonbons

Ooh la la!! The ice cream sound great and the chocolate covering really sends it over the top!

pie

Re: Jack Daniel's Ice Cream With Jack Daniels Fudge Chunks

This looks great-- did you have trouble getting the ice cream to freeze with all that alcohol in it? Not that it would be a problem-- just get me a straw!

pie

Re: Ketchup

Hi peskyone! I made a half-recipe and got 7 half-pint jars. I agree, this would make a great gift! It is so unusual and delicious-- I admit to having a ketchup and cheese sandwich for lunch. Here in Chicago, putting ketchup on hot dogs is just NOT done-- but I'm considering it...

pie

Re: Mojito Madness

Ooh, looks great!
pie

Re: Lemon Basil Ice Cream

This looks great-- it would be perfect after a Vietnamese meal. The lemon-basil combination sounds superb!

pie

Re: Pale Ale Ice Cream with Stout-Caramel Syrup

Beautiful! Mmm--beer! My favorite ice cream shop in the Boston area (Toscanini's in Cambridge, MA) used to make a Guinness ice cream, but I think you have done them one better.
pie

Re: A Southern Treat (sweet potato ice cream)

This is a a great idea and beautifully executed-- I bet the sweet potato gave it a wonderful texture. Plus it has vegetables in it, so it must be healthy-- all that beta carotene!

Re: Peach Pie Ice Cream

This sounds absolutely wonderful.

Re: Michelada: beer with a kick

Great post...so thirsty...so thirsty...
I heard a great segment on micheladas on KCRW's Good Food. Their version was more like Tylers. They (both versionts) sound deliciously refreshing-- I might have to break out of my gin-and-tonic rut next time it gets hot!

Re: Tiramasu Ice Cream Cake

Looks great, I'm getting wired just looking at the amount of espresso in this one!
pie

Re: NW Caffeine Buzz

Thanks for the method, that sounds great! The foil also sounds essential-- perfect.

pie

Re: NW Caffeine Buzz

Excellent-- how do you roast the fruits? (Time and temp).

Re: Saving Garlic from Sprouts

Great article, but could you be more specific on storage conditions? Dark, cool, and dry? So, is the refrigerator okay? Or is dry more important to prevent mold? Thanks!

Re: Chocolate Caramel Tartlets

These look great-- although the composition is reminiscent of racked pool balls. I love salt on chocolate-- rack 'em up!

Re: NW Caffeine Buzz

Roasting the berries is a great idea-- I bet that would work well with strawberries too.

Re: Hey Ginger, Almond says you're Peachy

YUM! I bet this would be great as ice cream sandwiches with the double ginger crackles.

Re: Ginger Lemon Ice Cream

Oh yum! I like those cookies chewy too. Sounds great!
pie

Re: Ginger Lemon Ice Cream

This sounds great and looks great too-- those double-ginger crackles are a favorite cookie of mine! Do they work well for ice cream sandwiches, or do they get hard?

pie

Re: Creme de Menthe Chip & Dark Chocolate Crackles Ice Cream Sandwiches

Unappealing and messy? Ha-- I am about to lick my computer monitor! As you say, to each his own.

pie

Re: Creme de Menthe Chip & Dark Chocolate Crackles Ice Cream Sandwiches

Oh boy, I love the dark chocolate crackle cookies on their own-- this sounds really great! Ha, we are enjoying the April weather here in Chicago, but it is June-- not such good ice cream weather. Gorgeous ice cream!

Re: Mojito Madness

Sounds delicious! Do you leave the zest in or strain it out?

pie

Re: Tofu, just for you

Gee, if only you guys knew someone at a cooking magazine-- you could encourage them to write an article about it. Madhur Jaffrey has a recipe for fresh tofu in her World of the East Vegetarian cookbook-- it looks easy. What were the condiments served with it?

Re: The components of Pie Crust

Great article-- you did an excellent job of laying out all the issues surrounding piecrust. So, are you going to put theory into practice and make a pie? Could you also discuss "Shoefly" versus "Shoofly" pie? Shoo fly shoo!
Jen

Re: Lemony artichoke hummus

Hi George-- I think "coquil" means that the sofrito is Cuban-style. Next time I buy some sofrito, I will look more carefully at the label-- it is probably not spelled right. I store the sofrito frozen in ice cube trays, so I don't have the original container.
pie

Re: Dandelion Salad with Honey Mustard Dressing

Foraging, brilliant! What a great use for weeds!
pie

Re: Better than a postcard

Great topic and those cookies look amazing-- I am ready to lick my monitor! Interesting recipe too-- I wonder if it would work with natural cocoa powder.

As for re-creating a restaurant dish, my husband still talks about the beef and Guinness stew we had on our honeymoon at this lovely B&B in the Midlands of Ireland. Unfortunately, that was 8 years ago-- so my advice is to recreate the dish while the taste memory is still fresh!

Re: Chicken Curry with Roasted Vegetables

This is gorgeous and a great use of those one or two veggies. I love that this is what you produced on a night when you didn't feel like cooking!
pie

Re: Red Mole Black Bean Soup

Hey, can you still get red mole paste at your TJ's? Here in Chicago they told me it was discontinued-- I was really sad. The soup looks great-- I love stale tortillas in soup.

pie

Re: Potato water in pizza dough

Hi Sarah-- No actual potato flavor that I could detect under all the cheese and sauce, just a subtle change in texture. I bet potato water would be great in bagels.

pie

Re: Quesadillas with Roasted Poblanos and Onions, leftovers

Peskyone, these look great-- I love the use of ham and the potato gratin. Also, I agree with you about the poblanos-- yum.

pie

Re: Chilaquiles rojo con huevo de Pascua

Hi Sarah, The large full-service store nearest me (about a quarter-mile) serves a Latino and Polish immigrant clientele. No rosemary there, ever, that I have seen. However, there are multiple compensations, such as fresh, warm corn tortillas in stock at most hours of the day. My other store, which is about 3 miles away, has some herbs in small plastic clamshells. I keep a potted rosemary plant on my porch!
pie

Re: Living in fear of rice

I am in the same situation as you with the rice. Indeed, I love my rice cooker so much, I sometimes feel like I am proselytizing for everyone to buy one. Look, perfect rice! It has a timer! It doesn't beep! See, there I go again.
pie

P.S. I think you meant "I will bare [as in expose] my culinary Achilles heel", not "bear" it.

Re: Blast from the Past

Hi Denise-- An aviation has gin, lemon juice, and maraschino liqueur. In very old versions, creme de violette is also added, giving a slight sky-blue tinge. The older versions are really lovely in a slightly perfumey way.

pie

Re: Welcome to the Waste Not Challenge

This is a great challenge, but I am disappointed to see so few participants. The Cook the Issue Challenge gave a timeframe of 2 months and really gained steam in the final couple of weeks. Would you consider extending the contest timeframe? Where did everyone go? I think legalcat and I are starting to feel like we're talking to ourselves!
pie

Re: Blast from the Past

My husband has been on an Aviation kick-- the recipe he found was from 1916 in an article by Robert Hess. Yum!

Re: Mini Banana Muffins-- Again!!!

Hey legalcat, I agree-- come on peskone, jaclyne, and everyone-- I am looking forward to seeing some of other peoples' ideas.
pie

Re: What's your non-negotiable food?

Great question-- for me, it's beef from our farmers market suppliers, Heartland Meats. They have great beef and are wonderful people too. We may eat a bit less beef, but we will enjoy every morsel.

Re: The Make It Mini Winner

Congratulations Denise, you really scored 10 out of 10 for both creativity and execution! I am dreaming of the mini cinnamon rolls with rum raisins!

pie

Re: Mini Chocolate Creme Caramel

legalcat, these look splendid! I find with flan that the custard has to sit in the ramekin for some time (preferably overnight) so that the liquid from the custard can dissolve the caramel to make that sauce. The plating is beautiful too (as ever!), although among my acquaintances, separate plates might be required to prevent dessert poaching and fights!

pie

Re: Easter Eggs

These are beautiful-- perfect for a tea party! I love the colors.

pie

Re: Mini Fastest Cinnamon Buns with Rum Raisins

This is brilliant! I think the rum raisins really send these over the top. Great photography too, as usual!
pie

Re: Cappucino Eclairs

Hey Barbara and peskyone, good to 'see' you here. Barbara, these look great-- mini-eclairs are yummy.
pie

Re: The fast slow cooker

I try not to be too negative, but I cannot muster much enthusiasm for a $300 gadget that makes French fries, plus a bunch of other things that could easily be made in a saucepan. In this economy, I suspect most people will also be passing on expensive gadgets-- this thing is about 2 years too late. Less shopping and more cooking please, Fine Cooking.

pie

Re: Mini Sour Orange BBQ'd Salmon Tacos with Red Cabbage Slaw and Smoked Chile Sauce

Hi legalcat-- these look incredible! Thanks for the recipe reference too-- despite our large Latino population, fish tacos are not so popular in Chicago, so DIY is definitely the way to go.
pie

Re: Food Matters

Plobvert, if Bittman is too simple have you tried reading Michael Pollan?
pie

Re: A Cheesy Bundle of Joy

Cheese!! Hooray!! I just made a batch of homemade fromage blanc last week and am getting excited about making cheese again after a break during pregnancy. I have been hoping that FC would do a cheesemaking article-- it would make a great weekend project. The last time I tried feta, it completely dissolved in the brine, so I am really looking forward to this article. My suspicion is that the brine needed more calcium.
pie

Re: Mini Quiche Lorraine

legalcat, I love the breadcrumb idea-- a full crust would overwhelm the filling, but that is just the right amount.
pie

Re: Mini Curry Chocolate Cupcakes with Lemongrass-Infused Frosting

Mmmm-- lemongrass-infused frosting on coconut cupcakes too! I loved the lemongrass article in the latest issue.

pie

Re: Cook the Issue: We Have a Winner

Congratulations Barbara! I love the marmalade. When are the runners-up going to be notified?

pie

Re: Mini Curry Chocolate Cupcakes with Lemongrass-Infused Frosting

Hey legalcat! This looks great-- I love the photo. Isn't it amazing how open children can be to flavors adults would be put off by? Of course, children also will be the first to say "ick" if (to take my daughter as an example) there is a little green fleck of parsley in the food! Great to 'see' you posting!

pie

Re: Little People Like Little Deserts

Oh, this looks great. I love your description too-- you sound like the announcer from the classic Iron Chef series. Little people do indeed love little desserts!
pie

Re: Gray ice cream anyone?

The article sounds great, except for the gray part! I agree with foodstylist that the blueberries should be cooked-- pureeing releases the enzyme polyphenol oxidase, which can cause a browning reaction. Cooking will inactivate this enzyme. The second thing that might be contributing is that the anthocyanins that make blueberries blue change color at different acidity levels (pH). The ice cream may not be acidic enough, as bakerbickerson pointed out. legalcat, I can't wait to see what gorgeous and innovative mini ice cream sandwiches you turn out! Abby Dodge had a great ice cream sandwich article in FC #58, June of 2003.

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

This is brilliant! Cannoli really needed to be made mini-- not so overwhelming as a full-size one, plus a better crust to filling ratio. Gorgeous and a lovely flavor combination too.
Jen

Re: the martinez, stirred

Congratulations jaclyne! Your martinez looks great and an excellent idea to have it at a bar. Keep us posted on the cooking club-- we will also meet again here at FC, no doubt. It was great "cooking" with you!

pie (Jen)

Re: Real Chocolate Mousse – Fine Cooking Issue 97 – Cook the Issue Challenge

This is great! What a cool twist on the challenge-- and you did so much! So, did you have a gigantic party to eat all the food?

pie

Re: Classic carrot cake with vanilla cream cheese frosting

Happy Birthday to you, Happy Birthday to you!!! Lovely cake and great story!

pie

Re: cream of mushroom soup with truffle oil

Hey jaclyne! I love your garnish-- it looks like a little tic-tac-toe of green beans. The mushroom soup was my favorite of all the variants. Happy souping!
pie

Re: Broccoli soup and Scottish oat bread

Hi peskyone-- good to see you back! It is hard not taking pictures, but why stop? I like that Penzey's chicken soup base too.
pie

Re: classic carrot cake

Hi jaclyne! Your cake looks great-- good save with the frosting. Abby Dodge was on the Good Food radio show on KCRW talking about carrot cake. The show is downloadable as a podcast. She said that she added more butter on purpose to make the frosting light and fluffy, not dense like older versions.

Keep on cooking! I look forward to seeing you complete the challenge!

pie

Re: Roasted Potato and Mushroom Salad with Mascarpone

I really like how this photo does not show any plate edges-- it makes me imagine an infinite field of delicious potato salad. Your salad looks great too!
pie

Re: Creamy Vegetable Soups: Beet with dill

Thanks Lisa, it's a beautiful magenta, just like my hands, my cutting board, and the splatters next to my stove from using the immersion blender! It's so delicious though-- I will be making this one again, with no thoughts of the mess.
pie

Re: Asparagus Soup with Seared Scallops and Fried Leeks

Congratulations Denise-- I really enjoyed your postings and John's photography!
Cheers, pie

Re: Classic Carrot Cake

Kate, congratulations on cooking the issue! We will miss you and look forward to your online cooking club, or seeing you again at the next cook-the-issue! Also, I agree about more balance in the issue-- more veggies!!
pie

Re: red-cooked tofu

Hey jaclyne! That tofu looks great-- are you almost done with the challenge?
pie

Re: Spiced Carrot Cakes with Candied Carrots and Pistachios

Hey jaclyne! I have one chicken saute and maybe a couple of vegetable soups to go. How about you? I have slowed down the pace quite a bit-- I'm not ready to let go yet!

pie

Re: smoked turkey rubens

jaclyne, that looks great-- I agree with your husband that there was a little slaw-in-sandwich mini-theme in this issue-- and that's a good thing!

Re: You Bake. You Decide.

The traditional cake is really really good, but I want to give a little love to the updated version. It is delicious, with complex spices, and not smothered in an avalanche of over-rich frosting. It would be perfect for a sophisticated dinner party, where the main course is very rich. It would also be great with Vietnamese food.

That said, I did vote for the traditional-- my four-year-old daughter made me, as she thinks a cake without frosting is just plain wrong. I think both cakes have their place!

pie

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

Great photo-- the best one I have seen of this dish yet!
pie

Re: Chocolate Waffles with Cream Cheese Frosting and Fresh Orange

That looks great! An excellent way to use up all the leftovers-- something we have also worked hard on.

Re: Yogurt with Lemon Ginger Marmalade

When you make the blood orange brown-butter tart, use the lemon-ginger marmalade for the glaze! I have also been using it on yogurt a lot-- mmm.

Re: Buttermilk Cake with Spiced Vanilla Icing

Hey KaityCron, we have adjacent posts and the same bundt pan. When you buy one for yourself, don't get this one-- the little grooves are a pain in the butt to clean and the cakes don't all release as perfectly as this one did. Your cake looks great by the way!
pie

Re: orange and brown-butter tart

Absolutely gorgeous! I agree that it needed something to pep it up a bit-- we thought maybe some blueberries or other fruit.
pie

Re: Beef Picadillo

Thanks jaclyne! She loves olives, but hates little green bits in her food. She enjoyed each pile individually.

Re: beef picadillo

JuliRoberts, thank you for the suggestion about serving it over rice-- it was a big hit with my rice-loving family!
pie

Re: The Martinez, Stirred

I suggested elsewhere that a good use for the maraschino liqueur is the Aviation, which has lemon juice and gin. It's very tasty! We already had maraschino on hand for that purpose.

Re: Whiskey Smash, Shaken

Congratulations peskyone! Great photography Stogie! I love the lighting-- I could just drink that whiskey smash right off the screen!

Re: plain croissants

jaclyne, those are lovely croissants-- you got a great curl on them!

Re: Mushroom Soup with Pistachios and Chives

NDBaker, congratulations on finishing the issue! Your contributions have all been great! What are you going to do for an encore??

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

pesky, that whole menu looks great-- your friends are SO lucky!!

Re: Blood Orange & Mango Sorbet

Ooh-- I completely forgot to add the zest, so this makes me feel much better! Gorgeous sorbet!

Re: fresh pasta with sausage and mushrooms

Oh yeah-- garlic and a splash of cream is exactly what this needs! A little white wine in place of some of the chicken broth would be excellent too. Great ideas!!

Re: Broccoli with Kalamata dressing

Thanks jaclyne! We served the rest of the leftover "dressing" as a dip with cucumber slices last night and it was great too. The rest went on a cream-cheese and olive sandwich for school lunch, after I prevented my husband from licking the bowl after supper.

Re: Classic Croissants, brown sugar-cinnamon

Hi jaclyne-- The cheese ones did not get too oily-- even with the salami in there. I used cheddar and others have used swiss-- something melty seems to be in order.

Re: Classic Croissants, brown sugar-cinnamon

Ooh, blueberries sound so good-- you're right, the combination would be amazing!

Re: Classic Croissants

It looks like we had a croissant-filled weekend! Yours look great too-- how did the blueberry ones come out? Do you recommend uncooked fruit, or do you think preserves would work better?

Re: Homemade Croissants - Classic

I think that is the cutest croissant I have ever seen. I am only in day 1, so my workout will be tomorrow!
pie

Re: Pork hash with poached egg and avocado

Thanks jaclyne, it was a lucky egg as I had the heat too high! I have heard that very fresh eggs are best. Also, I cracked the egg into a custard cup before lowering it gently into the water. Just give it a try-- I think practice makes perfect. Good luck!

Re: The Martinez, stirred

That Martinez looks great-- you are making me so thirsty!! Now that you have the Maraschino liqueur, I recommend making an Avation (or several). The Aviation has gin, Maraschino, and lemon juice.

Re: Real Chocolate Mousse

I love the jimmies! I am from Western Massachusetts, and we called them 'shots'-- can you imagine calling them that nowadays?

Re: Stuffed Poblanos

MarvelousKT, that is a great idea to make it ahead. I wonder if it would freeze well.
pie

Re: Pork Ragout with Soft Polenta

Gorgeous pictures-- if your ragout tastes half as good as it looks, it must be good. The Iron Chef challenge sounds like fun too-- corn is a great ingredient, as it comes in so many forms, vegetable and grain.
pie

Re: Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic

Thanks, MarvelousKT-- white vermouth does make a good sub and I usually have a bottle in the fridge, so I don't have to open a new bottle of wine.

Re: Creamy Vegetable Soup - Butternut Squash

T_F, that is a gorgeous presentation-- the abundant garnish looks great.
pie

Re: whiskey smash

Yeah, I hope the drink recipes count toward the contest-- they are the most fun! More drink recipes, please! We muddled the drink with the pusher from my sausage grinder.

Re: Roast Potatoes and Mushrooms

Don't feel bad about the photos-- your recommendation counts for more!! Also, it seems like many of the best dishes in this issue don't photograph well-- the stuffed poblanos I made look pretty repugnant, and most of the postings of the broccolini with kalamata sauce look bad too. It makes one appreciate how the pros make it look so good in the magazine.

Re: Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting

First, that cake looks gorgeous. Second, I adore your carrot-adorned cake stand with a carrot cake on it!
pie

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