My Recipe Box

joanne_smart

web producer

joanne_smart

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.

Subscribe to my RSS Feed

Posts

Why Grass-Fed Beef Cooks Quicker

Why Grass-Fed Beef Cooks Quicker

Lynne Curry explains why grass-fed beef cooks more quickly

Brussels Sprouts

Brussels Sprouts

Love ‘em or hate ‘em, Brussels sprouts inspire chefs from coast to coast.

Bitter: A Taste of the Worlds Most Dangerous Flavor, with Recipes

Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes

Some of the recipes in Jennifer McLagan's newest book sound like dares

Eat: The Little Book of Fast Food

Eat: The Little Book of Fast Food

A book of recipes from one of Britain's most highly regarded food writers

Better from Scratch

Better from Scratch

This book will inspire you to make the things you might usually buy

Vegetarian Dinner Parties

Vegetarian Dinner Parties

Black-eyed pea stew, cauliflower "steak," and artichoke fritters are some of the fabulous recipes in this book

Wisdom for the Home Cook

Wisdom for the Home Cook

Wisdom for Home Preservers and Wisdom for Home Brewers provide informative and innovative tips to help do-it-yourselfers

MEAT: Everything You Need to Know

MEAT: Everything You Need to Know

Read this comprehensive guide to all things meat

Splitting Ways on Wild Rice

Splitting Ways on Wild Rice

How to cook tender rice

The Essential New York Times Grilling Cookbook

The Essential New York Times Grilling Cookbook

Fans of the New York Times and of grilling will go gaga over this book.

The Bar Book: Elements of Cocktail Technique

The Bar Book: Elements of Cocktail Technique

A gorgeous, fun-to-read, technique-driven handbook with more than 60 drink recipes

Marinades: The Quick-Fix Way to Turn Everyday Food Into Exceptional Fare

Marinades: The Quick-Fix Way to Turn Everyday Food Into Exceptional Fare

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).

Fire & Smoke: A Pitmasters Secrets

Fire & Smoke: A Pitmaster's Secrets

Joanne Smart describes herself as a "reformed griller" after reading Chris Lilly's Fire & Smoke.

Ooey, Gooey, Golden Goodness

Ooey, Gooey, Golden Goodness

Four chefs’ best tips and recipes for phenomenal grilled cheese.

Coi

Coi

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.

Modernist Cuisine

Modernist Cuisine

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

The Great Meat Cookbook

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.

Modern Sauces

Modern Sauces

Making sauces can be daunting, but not when you have Martha Holmberg’s Modern Sauces by your side.

Recent Comments

Re: Fine Cooking's Thanksgiving Hotline

If you are looking for a gravy recipe that needs just a little bit of pan drippings try this one; you likely have all that it needs on hand:

http://www.finecooking.com/recipes/herb-gravy-brined-turkey.aspx

Happy Thanksgiving

Cookbooks, DVDs & More