lauriebfc
editor
Contributions
Dine With Design
A favorite cookbook comes to life on the grounds of Philip Johnson's famous Glass House.
Sneak Peek: Fine Cooking's April/May Issue Features Comfort in a Bowl
Coming soon to a newsstand near you (or your mailbox), our April/May issue, with its “best-ever chicken pot pies” cover. Get a sneak peek now.
In Praise of the Man Loaf
In the Feb/March issue our Cooking without Recipes feature tackled meatloaf (with amazing results). I fell for one iteration in particular. Find out which favorite we affectingly dubbed the Man Loaf and get the recipe.
Next Up: A Sneak Peek at the December/January Issue of Fine Cooking
I'm sharing a sneak peek at our December/January issue (#108) and the impossibly delicious cover recipe.
Announcing the Fine Cooking Holidays iPad App
Fine Cooking is about to make your holiday season a lot easier. Get a sneak peek at the magazine's first iPad app: Fine Cooking Holidays.
Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans
Good cooks know that the best-tasting ingredients come from the best sources—the farmers and artisans and fishermen who really care about what they do. That’s the premise behind Harvest to Heat by Darryl Estrine and Kelly Kochendorfer. We’re big fans of this book, its message, and its recipes.
Next Up: A Sneak Peek of the October/November Issue
I'm sharing an early taste of fall; get the recipe for the amazing Brown Butter Pumpkin Layer Cake on the cover of Fine Cooking 107.
A Cooking Class Weekend
An update on the Fine Cooking Epicurean Classic.
Audio Slide Show: How to Pack a Green Picnic
Celebrate Earth Day this year by preparing a green picnic. I'll explain your options for planet-friendly packaging and share a few recipes that are out of this world (I couldn't resist).
The UnBare Cupboard, Part 2
In which a costly bag of quinoa is shown the door.
The Un-bare Cupboard
Pasta and tuna and tomatoes, oh my! Only six weeks to cook the contents of the cupboard before it's time to move.
Get it Here First: A Sneak Peek at Fine Cooking's April/May Cover Recipe
Here's a scoop: a favorite recipe for chicken noodle soup from the brand new issue of Fine Cooking, even before it's on the newsstand or in your mailbox
Turkey Redux
The Christmas turkey makes a curtain call. Not once, but four times.
The 5 Second Rule
A cook who's feeling cocky drops her dish, but then decides to eat it anyway, thanks to some good advice.
The Last-Minute Thanksgiving
Sure, it all should have been planned and prepped by now. But there’s something to be said for an eleventh-hour trip to the farmstand in search of a little culinary inspiration.
Raw Food
Uncooked ingredients can be beautiful. They can also make a really nice dress.
The Deal-Breaker Food
Is there a food you just can’t stand, one that ruins any dish it touches? For me, it’s bananas, and this is the story of our latest run-in.
Take the Stairs
Don't ride, walk. Because then you can eat ice cream every night.
Chocolate Diaries
Both the bad and the good make for delicious chocolate memories. Plus, a chocolate-y invitation.
The Airplane Diet
In the air, beware the basket of snacks. And other things you may not want to know about.
Pig Candy
Ribs from Irving Mill restaurant in New York that will remind you why you eat meat. Or should.
A Cookbook Sweep at IACP
Taunton's cookbooks bring home the gold at IACP.
New in Cooks Talk
Super-Fast Pressure Cooker Lemon Marmalade
pazzaglia | February 8th, 2012
Grapefruit-Tangerine Cake
legalcat | February 6th, 2012
A Hangover Cure for All You Hurtin' Football Fans
alex_tillotson | February 6th, 2012
Recent comments
Re: The Un-bare Cupboard
Thanks for the comments! While I love the idea of getting through every last jar and can and bag, I'm still thinking about what to do with a rather large bottle of rice vinegar, a jar of something market "chutney" (it's vaguely green, with a goodly number of seeds), and a still unopened jar of sambal oelek. Any ideas?
posted: 10:37 pm on April 27thRe: The 5 Second Rule
The good news, I had just mopped the floor (prior to the little accident!)
posted: 10:05 pm on December 10thRe: A Simple Four-Ingredient Breakfast, Perfect For the Holidays
Love these too! We always have them for Christmas breakfast. My other favorite is slow-cooked scrambled eggs. They're so indulgent when you cook them over low (real low) heat, slowly (like 15 minutes or so), stirring until they're creamy. Serve on toast for breakfast, lunch or dinner.
posted: 8:04 am on December 10th