Profile for ebarbour - FineCooking.com

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ebarbour

editorial assistant

ebarbour

Growing up in a family of chowhounds and cooks, I've always loved to cook and eat, and for the past four years, New York City has been my epicurean playground. I've worked as a short order cook, a food writer for my university newspaper, and in addition to Fine Cooking I've also interned at Eater New York and Food Network Magazine. My hands-down best interning experience, though, has been here, where I've kept coming back since summer 2008. Now, since graduating from NYU in May, I'm FC's newest editorial assistant, and no dessert in the Test Kitchen is safe.

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Posts

Im Just Mad About Saffron

I'm Just Mad About Saffron

Lately, I've been seeing a whole lot of saffron in sweet recipes--a trend that's difficult to be mad AT, and all too easy to be mad ABOUT.

Miso Excited for Ice Cream Season

Miso Excited for Ice Cream Season

Tokyo Terrace gives me an entirely new reason to be excited for the most wonderful time of the year.

Strawberry Fever

Strawberry Fever

First it was the Pop-Tart, but what's the latest in trendspotting? Strawberry Shortcake.

Vegetables Wanted

Vegetables Wanted

Cathy Erway at Not Eating Out In New York proves that when you're armed with a few simple strategies, a produce-centered diet is quite easy (and delicious).

Cold Cross Buns

Cold Cross Buns

The traditional Easter breakfast baked good crosses the line into dessert on Raspberri Cupcakes.

Scotch Eggs for Everyone

Scotch Eggs for Everyone

The classic meaty pub bite is reinvented in the latest post from Mess in the Kitchen.

Rice and Beans Get Tarted Up

Rice and Beans Get Tarted Up

Dan at The Food in my Beard gives simple rice and beans a playful makeover.

The Fruit of the Season

The Fruit of the Season

I miss summer fruit. Peaches, berries, apricots, cherries...it seems like noshing on any of these in their perfect, in-season form is forever and a day away, and that makes me feel a bit desperate...

An Insightful Bite

An Insightful Bite

One Hundred Eggs puts her personal chef spin on a classic (wasteful!) canape.

Its Vegan - So What?

It's Vegan - So What?

I have a confession: I really love good vegan food. And I'm not talking about seitan and scary fake meats; I'm talking about rich vegetable curries, cashew cream, chocolate-avocado mousse, flavorful...

Over the Rainbow

Over the Rainbow

Want to bring your own Funfetti to the baking party? Ashley at Not Without Salt can show you how.

A New Classic

A New Classic

Heather at Girlichef marries my favorite rainy day comfort food with an iconic Italian soup.

Floating Holiday

Floating Holiday

Jessica at How Sweet It Is makes a gourmet version of a familiar favorite.

Caprese Daydreams

Caprese Daydreams

Time to light a fire under this relentless winter, with warm-weather inspiration from Down Under.

Scouts Honor

Scout's Honor

Nicole Weston of Baking Bites dishes up a breakfast pastry rendition of a Girl Scout cookie.

Keep Your Resolution and Eat Your Meatloaf, Too.

Keep Your Resolution and Eat Your Meatloaf, Too.

Susan at Sticky, Gooey, Creamy, Chewy cooks up some adorable, surprising cupcakes.

Inspired by Fire

Inspired by Fire

Heather Baird of SprinkleBakes.com takes everyday 1-bowl chocolate cupcakes and sets them ablaze.

Look Whos Coming To Breakfast

Look Who's Coming To Breakfast

One of my favorite bloggers brings a new grain to the breakfast table.

Stromboli Gets a Makeover

Stromboli Gets a Makeover

The latest post from The Food In My Beard features "Meatball Wellington," Stromboli's prettier little sister, if you will.

Bring Me a Higher Cookie

Bring Me a Higher Cookie

Ivory Hut takes the chocolate chip cookie to a whole new level.

One of my favorite Italian cookies goes French

One of my favorite Italian cookies goes French

Julia of Melanger makes Cucidati Macarons in her 12 Days of Macarons challenge

Kabocha, My Love

Kabocha, My Love

The ladies at Crunch Time Food tantalize this winter squash fanatic with a risotto.

Let the Game (Meat) Begin

Let the Game (Meat) Begin

While November's most iconic food is turkey, my heart belongs to another option, starting November 17th. The British Larder's latest (delicious) post leads me to believe that I'm not alone.

My Kind of Half Marathon

My Kind of Half Marathon

CakeSpy takes readers on a 13+ mile, pastry-driven trek down New York City's most iconic avenue.

The Croquembundt

The Croquembundt

The Food Librarian bakes up endless variations of extraordinary bundt cakes.

How To Host a Cookie Swap

How To Host a Cookie Swap

Bree, of BakedBree.com, gives some helpful tips on hosting a holiday cookie swap.

Concord Grapes: I Love You, Youre Perfect, Now Change

Concord Grapes: I Love You, You're Perfect, Now Change

The authors of Lottie + Doof transform my favorite fall fruit, the Concord grape, with a simple sorbet recipe.

How the Other Half Lives

How the Other Half Lives

Ever wonder what your favorite restaurant kitchen looks like? New York Kitchen captures the scene (even if it's a bit pristine) in New York City restaurants.

Memories, Minted

Memories, Minted

Eating From the Ground Up brings Jell-O into the 21st century with a refreshing, wholesome makeover.

The Season of the Pop-Tart

The Season of the Pop-Tart

Is it just my imagination, or have Pop-Tarts made a comeback?

The Coolest Thing Ive Seen All Week!

The Coolest Thing I've Seen All Week!

Playing House Blog answers a question I've kept to myself for far too long: do watermelon jolly ranchers honestly represent the flavor of watermelon?

Beer with Breakfast

Beer with Breakfast

The latest post from Brown Eyed Baker takes me back to a delicious morning memory from college.

Cupcakes for the Anti-Cupcake Camp

Cupcakes for the Anti-Cupcake Camp

These blog posts feature cupcake-esque foods that I actually want to eat!

The Sweet Side of Smoking

The Sweet Side of Smoking

Chef Stephen Gibbs at The Hands On Gourmet shows us that the possibilities are endless when it comes to smoking foods on the grill.

A Breakfast Secret From Some Bloggers

A Breakfast Secret From Some Bloggers

Ever had overnight oats? You should. Get inspired by these bloggers.

My favorite flavor combination in a dessert

My favorite flavor combination in a dessert

What's your favorite chocolate flavor pairing? A Baking Life highlights a very underrated one that happens to be my favorite.

In defense of frivolous bakeware

In defense of frivolous bakeware

Picky Palate proves that there's more to a muffin top pan than...well, muffin tops.

Basil-Watermelon Caipirinhas on NoRecipes

Basil-Watermelon Caipirinhas on NoRecipes

My favorite college warm-weather party draw (the vodkamelon) goes gourmet!

Another Way With Zucchini from Evil Chef Mom

Another Way With Zucchini from Evil Chef Mom

The blog title may be funny, but Krysta from Evil Chef Mom is serious about doing something delicious with the humble squash.

Flower Power

Flower Power

Homesick Texan shows me lavender's sweet side.

Kath Eats Real Food

Kath Eats Real Food

Mindful eating can be gorgeous and gourmet.

To Waffle or Not To Waffle?

To Waffle or Not To Waffle?

The Waffleizer answers the question: "will it waffle?"

Life Imitating Art

Life Imitating Art

Feasting on Art illustrates that Oscar Wilde may have been on to something when he said that life often imitates art more than art imitates life...

Forget the Pasta Water

Forget the Pasta Water

Our Life In The Kitchen cooks pasta without having to boil any water.

The Girl Who Ate Everything

The Girl Who Ate Everything

A blog that may or may not have convinced me to go to NYU.

Recent Comments

Re: Banana Bread Made Even Better

Denise! This bread makes me swoon. Coconut oil is my favorite cooking fat; it's fantastic for browning meat in an Asian or Indian-style braise, sauteeing kale or other greens (add a touch of brown sugar, soy sauce, and finish with unsweetened coconut), frying up French toast, or, as this lovely recipe shows, adding to baked goods--especially those that go with subtly coconutty flavors.

It's also Thomas Keller's fat-of-choice in his recipe for chocolate "Magic Shell." (http://www.nytimes.com/2011/03/02/dining/02apperex4.html) I'm not obsessed or anything...

Re: Scotch Eggs for Everyone

@LesleyCooks: I'd avoid using tandoori curry paste, because "tandoori" indicates that it's Indian, not Thai, so the flavors will be very different in the finished dish. Thai curry paste, like Thai Kitchen or Mae Ploy brands, as we recommend, will make the recipe turn out the way it should, because it's got lemongrass, chilies, galangal, and other Thai flavors that Indian curry pastes don't have.

As for the color differences: Green is the spiciest kind of paste, but red is still hot; the only major difference between the two is the kind of chilies used (green for green paste and red for the red variety).

Please click on this link for more information: http://www.finecooking.com/item/5378/thai-curry-paste

Re: A Salad That's Anything But Spartan

LOVE How Sweet Eats! She's so creative, and it doesn't hurt that her photography is beautiful.

Re: An Insightful Bite

I didn't even think about the bread issue! You make a very good point. I'm sure that if bread is an issue, the waste involved is worth it. Roasted potato coins make a yummy, carby substitute (if calories and carbohydrates aren't an issue and gluten or wheat is).

Re: Soup Week: Japanese Green Tea Soup

This looks incredible! I make on-the-fly dinners like this all the time, but they're more like a Mediterranean or Thai-flavored ochazuke. I'm going to have to try this recipe, stat.

Re: Texture Matters

I'm all about the chunks...preferably of the meaty nature. But I'll settle for starchy, perfectly sweet-savory hunks of kabocha squash, too. mmmm, soup chunks.

Re: The Fastest and Richest Chocolate Mousse Ever

Yes!! I've been curious about this recipe for a while. Thanks for reminding me just in time :) Definitely trying it.

Re: Cook the Issue 2010: Vegetarian Chopped Liver

I'm so glad you liked this! We loved it here at FC, too; it was definitely a sleeper hit in the Test Kitchen. Melissa Clark also recommends using it as ravioli filling...yum!

Re: Cook the Issue 2010: Creme Brulee Cookies

LOL. During tastings, we always joke about that. There's certainly been a pattern with the recipes we've published as of late.

The theme would make for a great special issue...move over, "Cookies, Brownies, Bars and More," and "Grilling," here comes "Torch It"!

Re: Savory Oatmeal

I like to add grated cheddar to savory oats and top the bowl with two over-easy fried eggs. Then, I sprinkle some thinly sliced scallions or chives over the top. Such (virtuous) comfort food. Especially after a 3:30 tasting full of Christmas cookies.

Re: Grilled Cheese, Please

it's the ONLY way I grew up eating grilled cheese! Mayo adds a salty depth to a grilled cheese that butter just doesn't measure up to.

Re: How the Other Half Lives

that's one of the many reasons why I enjoy it - because the kitchens aren't staged, they're portrayed beautifully. :)

Re: The Season of the Pop-Tart

@jma426 that's so wonderful. i bet your baked goods are a major draw at your farmer's market. i'd buy 'em, with my soft spot for desserts that evoke memories!

oh, and i'd say they're healthier BECAUSE they have butter and sugar. that's more than what those boxed frankenfood manufacturers can say about their versions ;)

Re: The Coolest Thing I've Seen All Week!

Hi Amy! Thank YOU for sharing your kitchen experiment. You answered what I believe to have been a great mystery of the culinary universe :)

Re: The Season of the Pop-Tart

Gourmet twinkies?! Yum. I'm sure the pan was worth it. Imagine the twinkie flavor permutations made possible by that pan!

Thanks for the inspiration :) Peaches are my favorite fruit...I'm trying to enjoy them every way possible before the end of summer. I think Pop-Tarts, hand pies or peach pockets might be in order this weekend...I'll report back!

Re: Beer with Breakfast

@LaurasBestRecipes Brown-Eyed Baker is one of my main reads - the recipes are wonderful and it's a really tastefully designed, well put together blog. And it's our pleasure... the ways that foodies inspire each other are endless, you know?

Re: Cupcakes for the Anti-Cupcake Camp

@sisterduck i've NEVER tried Trophy but i hear they're wonderful; i'll have to try them when i visit Seattle. i'm always up for an attempt at cupcake conversion!

@spyce what kind did you make?

@plainchicken they look SO cute for entertaining - i bookmarked it for future use!

Re: Cupcakes for the Anti-Cupcake Camp

Thank you, Peter! I'm really excited for the launch of Project Latte, by the way. I've been following your flickr/twitter for ages :)

Re: Cupcakes for the Anti-Cupcake Camp

Thanks, Andy! I'm thrilled to be a part of the FC team.

....and that I've got a baker on the anti-cupcake trend team with me, too! ;)

Re: A Slow Cooker in Summer

@Mizmelly and Karena1: it's not a Fine Cooking recipe, but if you click on Sarah's link in the blog post above, you'll be directed to The Kitchn's website where it's posted.

Re: On The Menu: Lionfish

I hear that we have a similar problem in our rivers with Asian carp. Some brave chefs here are introducing carp on their menus too in hopes of doing the same thing. Is this the new way to sustainably fish? I guess we'll see...

Re: To Waffle or Not To Waffle?

Right? Maybe this blog provides a good argument for acquiring one - it can be versatile! :)

Re: A Cookie a Day

I LOVE Cookie Madness!! I was so impressed at her trials with glucose in cookies. Her blog is definitely worth a read.

Re: What's Your Guilty-Pleasure Food?

Denise - aren't they the perfect, moreish combination? I only buy them once in a blue moon because they disappear at a frighteningly fast rate. And I'm normally a chocolate girl!

Re: What's Your Guilty-Pleasure Food?

oh man, i've got tons. $1 pizza on St. Mark's Place in New York City, preferably at 4 AM after a few too many Blue Moons. "combos" - those so-bad-but-so-salty-good, cheese-filled pretzel snacks. vienna fingers, dipped in vanilla soy milk. cinnamon puffins, eaten straight out of the box. peanut butter and marshmallow fluff on cinnamon raisin bread. those sugared nuts from New York City street carts. mcflurries, frosties, or blizzards of any kind. Pommes Frites (my guilty pleasure foods have an NYC bias), with roasted garlic mayo for a Saturday 2 PM breakfast after a Friday night out, preferably with my roommates. That's 8, but I've embarrassed myself enough.

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