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Get it Here First: A Sneak Peek at Fine Cooking's April/May Cover Recipe

Feb 26, 2010
6 comments

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

Dec 29, 2009
2 comments

The Christmas turkey makes a curtain call. Not once, but four times.

The 5 Second Rule

Dec 10, 2009
8 comments

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

Nov 23, 2009

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

Nov 20, 2009

Uncooked ingredients can be beautiful. They can also make a really nice dress.

The Deal-Breaker Food

Nov 12, 2009
13 comments

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

Nov 5, 2009
2 comments

Don't ride, walk. Because then you can eat ice cream every night.

Chocolate Diaries

Oct 28, 2009
2 comments

Both the bad and the good make for delicious chocolate memories. Plus, a chocolate-y invitation.

The Airplane Diet

Oct 23, 2009
2 comments

In the air, beware the basket of snacks. And other things you may not want to know about.

Pig Candy

Oct 23, 2009
2 comments

Ribs from Irving Mill restaurant in New York that will remind you why you eat meat. Or should.

A Cookbook Sweep at IACP

Apr 6, 2009
3 comments

Taunton's cookbooks bring home the gold at IACP.


Recent comments


Re: The 5 Second Rule

The good news, I had just mopped the floor (prior to the little accident!)

posted: 10:05 pm on December 10th  

Re: 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