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ebarbour

member

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.

Recent Reviews


Re:Classic Chicken Pot Pie

@scriba: the bowls can be found at Williams-Sonoma.com. They're 17 ounces and at $8 each, they're not too pricey!


Posted: 05:36 pm on March 22nd 2011