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.
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.