Around here they call me an “old” Fine Cooking editor, which I guess is true since the first issue I worked on was issue No. 9 (!). After a 6-year stint as an associate editor (the best job ever), I left the full-time office scene to work from home co-writing cookbooks with chefs like Gordon Hamersley, Barbara Lynch, and Scott Conant. Yet, in a way, I never really left Fine Cooking. While I’ve been “gone” I produced an award-winning cookbook for the magazine (Cooking New American), edited more than a dozen special issues, and contributed to both the magazine and the website. I live about 10 minutes from the Fine Cooking offices in Connecticut with my husband and our two kids.
Leveling off your cake layers for a professional touch to your cake decorating? Don't throw them away! Here are five ideas to make good use of them.
Frozen pomegranate arils look a little more opaque and not as brightly colored as their fresh counterparts, but they still have a satisfying pop and offer a burst of color and tangy flavor to dishes
Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant
Seven Steps to Smoked Food Nirvana
The Science of Great Barbecue and Grilling
Unlocking the Secrets to World-Class Pies at Home
Be sure you have the right size pan, or your cake layers will be thin and may overbake.
Both Grana and nutty, buttery Parmigiano are excellent choices when you want to shave cheese, but the cheeses below are also good candidates, too.
A consideration when buying shrimp: fresh or frozen?
Thankfully, most recipes call for just a pinch.
Our food stylist, Ronne Day, came up with this method for making cute curls with a bit of crunch.
Cutting asparagus on the diagonal exposes more of the tender inside of the asparagus while making it easier to grab with a fork.
Classic Dishes for a New Generation
How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
We decided to hold a blind taste test to see which widely available brands of chick peas we liked best.
J. Kenji López-Alt says he decided to publish his food science wisdom in book form because, although he loves blogging and the interchange of ideas he enjoys with his readers, the blog can’t compete when it comes to presenting charts, graphics, and easy-to-understand layouts. (Score one for print.)
Two of our favorite contributors have just published first-time solo cookbooks.In Toast, everything is served on-you guessed it. The 50 recipes, categorized by season, include appetizers, main...
Samantha Seneviratne literally spices up dessert with additions like caraway seeds in apple danish. Chapters about cinnamon and vanilla promise more conventionally flavored sweets as well. Gorgeous photos of Sam’s inspired creations round out the package.
If you’ve wanted to cook authentic Chinese food but have felt a little put off by unfamiliar ingredients or techniques, then run, don’t walk, to buy this book.
All this is to say that when Chris is excited about a baking book, I am excited about a baking book. Lately, it's the newest one from Tish Boyle. Chris, who has been a Boyle groupie since she was editor of "Chocolatier" magazine, was on me for a copy of Flavorful as soon as he got wind it was coming out.
An heirloom vegetable is one that relies on natural, or open, pollination, such as from insects or the wind.
When you want to add fresh herbs to a marinade but don't feel like picking and chopping them first, try bruising them instead.
Warning: Don't open this book when hungry. The rustic, hand-shaped pastas photographed by Ed Anderson are so tempting that you'll want to eat them right off the page.
In chapters organized by season, Hugh Acheson offers three or four recipes for each fruit or vegetable.
Everything you've ever wanted to know about how to cook pork.
Roasting many cloves of garlic can be quick and easy if you follow these steps.
Where to find rose petals
Why scalding milk is important in some recipes
Reader's tip helps create clean, plump, beautiful orange segments
Is it possible to fall in love with a cookbook?
A Girl and Her Greens: Hearty Meals from the Garden
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook
Find out how to freeze liquids for easier storage
How to peel a mango using a glass
A gorgeous book full of stunning photos and rustic-glamorous recipes
See what Argentinean chef Francis Mallmann cooks on his international travels
Lynne Curry explains why grass-fed beef cooks more quickly
Love ‘em or hate ‘em, Brussels sprouts inspire chefs from coast to coast.
Some of the recipes in Jennifer McLagan's newest book sound like dares
A book of recipes from one of Britain's most highly regarded food writers
This book will inspire you to make the things you might usually buy
Black-eyed pea stew, cauliflower "steak," and artichoke fritters are some of the fabulous recipes in this book
Wisdom for Home Preservers and Wisdom for Home Brewers provide informative and innovative tips to help do-it-yourselfers
Read this comprehensive guide to all things meat
How to cook tender rice
Fans of the New York Times and of grilling will go gaga over this book.
A gorgeous, fun-to-read, technique-driven handbook with more than 60 drink recipes
This is the kind of utilitarian cookbook I will turn to again and again on a busy weeknight when I want to switch up the flavor of my usual grilled chicken (or pork, or steak, or fish).
Joanne Smart describes herself as a "reformed griller" after reading Chris Lilly's Fire & Smoke.
Four chefs’ best tips and recipes for phenomenal grilled cheese.
From its minimalist white cover, to purposefully vague directions like “Acquire starter culture,” to a warning to exercise a high level of caution when making some of the dishes inside, this book is not really for use in the kitchen, at least not by mere mortals. But it’s a fascinating read nonetheless.
It's not just because Modernist Cuisine at Home by Nathan Myhrvold with Maxime Bilet is huge and expensive that I want it for Christmas (I swear).
The Great Meat Cookbook by meat guru Bruce Aidells lives up to its subtitle: Everything You Need to Know to Buy and Cook Today's Meat.
Making sauces can be daunting, but not when you have Martha Holmberg’s Modern Sauces by your side.
For the best results when making any kind of waffle, keep these pointers in mind.