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Recent Reviews

Re:Wild Rice with Roasted Grapes, Pecans, and Sage

I have made this recipe numerous times, and it is always a fantastic hit. This was the first recipe I ever used with balsamic glaze, and now I always have a bottle on hand (I have cooked down balsamic vinegar before, but much easier just to have the glaze). If I use it for a party, I get several requests for the recipe. It is a great combination of flavors, and once you figure out how to make it, even though there are several steps, it is really easy.I usually roast the grapes with the balsamic glaze well in advance, roast the pecans ahead of time, and cook the wild rice in my rice cooker (use the brown rice setting). This all takes minimal effort. And then before serving, I do the saute part, and mix it all up.Well worth the effort!

Posted: 05:45 pm on November 22nd 2015

Re:Roast Chicken with Rosemary-Lemon Salt

This is one of my go to recipes. I know that this alwasy comes out incredible - I get rave reviews every time, and have given this recipe out many times. I have made it in the oven, but now make it in my big green egg and roasting it over charcoal just elevates even further. Definitely better when you give it 12 hours to sit in the fridge, but even at 4 hours it is still very good.

Posted: 02:51 pm on July 19th 2015

Re:Pasta with Turkey Bolognese

I've made this now post-thanksgiving for several years, and it comes out fantastic each time. I actually plan on making extra turkey each year so I make sure I have leftovers to make this recipe. It is a go to recipe for me. Most years I do it with bacon instead of pancetta, as I usually have some lying around. Great because most of the ingredients are lying around, so I can avoid going to the grocery store again - since i haven't usually thought through the meals post-thanksgiving.I think for the reviewer who said it came out bland, the lack of good flavorful turkey is certainly going to tank the entire recipe. It is a thick hearty bolognese for me.

Posted: 05:49 pm on November 29th 2014

Re:Vanilla Cloud Cake

Simple to make, and the frosting was delicious, although there was a bunch extra. Didn't have vanilla paste, so used vanilla extract alone, but was still great. Vanila paste would have given some nice vanilla flecks as well. The cake was really nice and fluffy, and the frosting gave it a nice extra layer of flavor.

Posted: 12:44 am on December 24th 2013

Re:Classic Basil Pesto

A very good basic basil recipe. I just made 5 batches and played with the proportions after the first batch. I settled on changing the pine nuts to 1.5 oz (tried 1-2 oz), salt 0.75 teaspoons (tried 0.5-1) and pepper 0.5 teaspoons (tried 0.25-0.5). Also, the parmesean is much better with a fine grind than a medium grind.

Posted: 10:47 pm on June 23rd 2012

Re:Acorn Squash with Rosemary and Brown Sugar

First time I made this recipe, it came out wonderfully. However, I made a few mistakes in following the recipe that I think improved it. I made it again tonight and this time followed the recipe precisely, and it wasn't as good. First of all - the recipe says to make 8 wedges, but it isn't clear if it is 8 wedges from the whole or the half. The first time I made it with 16 wedges in total, the second time with 8 wedges total - and found the meat cooked better with 16 total (8 from each half). The first time I made it, I forgot to add the lemon juice, and only put it in at the end. Much better that way than putting it in when the recipe called. I'm going to try putting the lemon juice at the end versus 5 minutes before the end the next two times to figure out which way I like it better. Five stars with my two mistakes. Three stars the way the recipe is written.

Posted: 10:49 pm on November 7th 2010

Re:Roasted Potato Salad with Green Beans, Feta & Mint

Great combination. Followed the recipe except cut the final 5 tablespoons of oil down to 2, which was sufficient. The Mint and lemon complemented the rest of the ingredients perfectly, and brought out the flavors of the green beans nicely. The mint makes it so refreshing - great for the summer!

Posted: 11:04 pm on May 16th 2010

Re:Caramelized Pear Upside-Down Cake

I've made this recipe several times, and it has come out perfectly every time. Simple to make (just as the recipe directs you), and the flavor combination is just pefect - even my wife who doesn't like caramel loved it. As one previous reviewer said, be sure to have pears prepared ahead of time, and concentrate on caramel - it burns quickly. As for comment about speeding through the flour/milk additions, follow this link to learn the reason behind this method: http://www.finecooking.com/item/11396/which-came-first-the-milk-or-the-flour.

Posted: 10:17 pm on October 13th 2009

Re:Classic Baked Macaroni & Cheese

I have made this several times, and each time it has been fantastic. The mustard and worcestershire sauce give it just the perfect amount of flavor. Has just the right amount of cheesiness and creminess. My one modification is to cook and serve the mac and cheese in the dutch oven, making for easier cleaning.

Posted: 10:54 pm on December 7th 2008

Re:Braised Italian Chicken with Green Beans, Tomatoes & Olives

One of the more disappointing recipes from fine cooking. It is good, but not as good as most of the other recipes. it also took just over an hour to make - that for me makes it a weekend and not a weeknight recipe. If I were to make this again, I'd halve the red pepper flakes and make it about 1/2 a cup of olives. serve with parmesean.

Posted: 12:29 pm on January 13th 2008