sbreckenridge
producer
I am the managing web editor of Fine Cooking and a graduate of the Institute of Culinary Education in NYC.
After culinary school, I apprenticed in the kitchen at Blue Hill at Stone Barns in Pocantico Hills, NY, where I learned a deep appreciation for knowing how your food is raised. I have volunteered with NYC community-supported agriculture programs, and I love the challenge of being a CSA member, where you sacrifice a little choice in your food for in exchange for great freshness, variety, and getting to know your farmer.
Posts
An Easy Mustard-Jar Vinaigrette
Whenever you use up a jar of mustard, there are always those last little bits remaining in the jar, that no knife or spoon can possibly scoop out. Instead of throwing it away, use it to whip up a homemade vinaigrette.
How to Roast Garlic Without the Mess
The usual way to roast garlic produces sweet, mellow results, but tends to be messy. Try this neater method of separating the cloves and roasting them together in a foil packet.
Homegrown/Homemade: How to Care for Onion Plants
Episode Two: How to Care for Onion Plants
Homegrown/Homemade: How to Harvest & Cure Onions
Episode Three: How to Harvest & Cure Onions
Homegrown/Homemade: How to Preserve & Store Onions
Episode Four: How to Preserve & Store Onions
Homegrown/Homemade: Roasted Onions Stuffed with Prosciutto & Parmesan
Recipe: Roasted Onions Stuffed with Prosciutto & Parmesan
Homegrown/Homemade: Thai-Style Stir-Fried Chicken and Basil
Recipe: Thai-Style Stir-Fried Chicken and Basil
Homegrown/Homemade: Classic Basil Pesto
Recipe: Classic Basil Pesto
An Easy Tool for Perfect Strawberry Slices
When you have to slice up a lot of strawberries, use this common gadget to make quick work of the chore.
Homegrown/Homemade: How to Prune and Harvest Basil
Episode Two: How to Prune and Harvest Basil
Homegrown/Homemade: How to Care for Blueberries
Episode Two: How to Care for Blueberries
Homegrown/Homemade: How to Harvest Blueberries
Episode Three: How to Harvest Blueberries
Homegrown/Homemade: How to Store and Preserve Blueberries
Episode Four: How to Store and Preserve Blueberries
Homegrown/Homemade: How to Make a Blueberry Lemon Galette
Recipe: How to Make a Blueberry Lemon Galette
Homegrown/Homemade: Pasta with Peas, Arugula, and Prosciutto
Recipe: Pasta with Peas, Arugula, and Prosciutto
Homegrown/Homemade: How to Prep and Store Arugula
Episode Four: How to Prep and Store Arugula
Homegrown/Homemade: How to Harvest Arugula
Episode Three: How to Harvest Arugula
Homegrown/Homemade: How to Care for Arugula
Episode Two: How to Care For Arugula
Homegrown/Homemade: Roasted Red White & Blue Potatoes
Recipe: Roasted Red White & Blue Potatoes
Homegrown/Homemade: How to Store and Prep Potatoes
Episode Four: How to Store and Prep Potatoes
Homegrown/Homemade: How to Harvest Potatoes
Episode Three: How to Harvest Potatoes
Homegrown/Homemade: How to Care for Potatoes
Episode Two: How to Care for Potatoes
Homegrown/Homemade: Heirloom Tomato Napoleons with Parmesan Crisps
Recipe: Heirloom Tomato Napoleons with Parmesan Crisps
Homegrown/Homemade: How to Preserve Tomatoes
Episode Five: How to Preserve Tomatoes
Homegrown/Homemade: How to Harvest Tomatoes
Episode Four: How to Harvest Tomatoes
Homegrown/Homemade: How to Train Tomatoes
Episode Three: How to Train Tomatoes
Homegrown/Homemade: How to Prune Tomatoes
Episode Two: How to Prune Tomatoes
Homegrown/Homemade: How to Preserve and Store Squash
Episode Six: How to Preserve and Store Squash
Homegrown/Homemade: Brown Butter Summer Squash Linguine
Recipe Demo: Brown Butter Summer Squash Linguine
Homegrown/Homemade: How to Harvest Squash
Episode Four: How to Harvest Squash
Homegrown/Homemade: How to Pollinate Squash
Episode Three: How to Pollinate Squash
Homegrown/Homemade: How to Care for Squash Plants
Episode Two: How to Care for Squash Plants
Homegrown/Homemade: Maple Pan-Roasted Baby Carrots
Recipe: Maple Pan-Roasted Baby Carrots
Homegrown/Homemade: How to Preserve and Store Carrots
Episode Four: How to Preserve and Store Carrots
Homegrown/Homemade: How to Harvest Carrots
Episode Three: How to Harvest Carrots
Homegrown/Homemade: How to Care for Carrots
Episode Two: How to Care for Carrots
Homegrown/Homemade: Pea & Mint Soup with Lemon Cream
Recipe Demo: Pea & Mint Soup with Lemon Cream
Homegrown/Homemade: How to Prep Peas
Episode Four: How to Prep Peas
Homegrown/Homemade: How to Harvest Peas
Episode Three: How to Harvest Peas
Homegrown/Homemade: How to Care for Pea Plants
Episode Two: How to Care for Pea Plants
An Easy Tool for Perfect Pancakes
Ever wonder why your favorite diner can turn out plate after plate of perfectly round pancakes, while yours look wonky and misshapen? Well there's a better way to shape your pancakes, and it involves a tool you usually pull out only for Thanksgiving.
It can be tough to find and remove the tiny pin bones from fish fillets, unless you use this easy trick.
Peeling a lot of hard-cooked eggs can seem to take forever. But this tip will have you on your way to deviled eggs in no time flat.
Avocados turn brown when exposed to the air for a long time; but this quick tip allows you to cut them up in advance and still keep them fresh and green.
How to Seed Pomegranates without the Mess
Digging the juicy pomegranate seeds out of the fruit can be a messy business, unless you know this secret.
How to Sharpen Your Knife Without a Steel
Ever been stuck with a dull knife and no honing steel on hand? Here's something that'll work in a pinch.
Adding a quart of turkey broth to a hot roux can be a recipe for lumpy gravy, but if you whisk it in gradually, you can avoid the lumps and make your gravy perfectly smooth.
Drop, slice-and-bake, or cutout cookies with your choice of flavors and decorations.
The Right Way to Carve a Turkey
The traditional method for carving a turkey at the table doesn't give you the best-tasting meat. Watch this video to learn how to carve the juiciest slices of breast meat.
How to Brine a Turkey In a Cooler
Got a cramped fridge around the holidays? Learn how to brine your turkey in a cooler to save space.
The Secret to Juicy Roast Turkey
Usually when you roast a turkey, by the time the dark meat is done, the breast meat can be overcooked and tough. But there's a better way...
Fine Cooking at New Orleans Wine & Food Experience
Fine Cooking is proud to be the media sponsor of the New Orleans Wine & Food Experience, which kicked off its Royal Street Stroll event last night. FC editors mingled with foodies, wine...
Quinoa Salad with Spring Vegetables
A hearty grain salad with your choice of add-ins and a zesty vinaigrette just the way you like it.
Meet Fine Cooking's Pinner Party Contest Winner
Congratulations to Amanda Ferguson, winner of our Pinner Party contest on Pinterest, for her inspired rustic feast in rural Arkansas.
Video: Operation Eggs Benedict
Watch our intrepid cook's adventures as he embarks on the ultimate mission: Eggs Benedict to surprise his wife with breakfast in bed.
Thick- or thin-crusted pizza with your choice of cheeses and toppings
Thick- or thin-crusted pizza with your choice of cheeses and toppings
Mediterranean Thin-Crust Pizza
Thick- or thin-crusted pizza with your choice of cheeses and toppings
Thick- or thin-crusted pizza with your choice of cheeses and toppings
Sicilian-Style Margherita Pizza
Thick- or thin-crusted pizza with your choice of cheeses and toppings
Pin it to Win it with Fine Cooking's Pinterest Contest
Enter Fine Cooking's Spring Pinner Party on Pinterest.com. Create a pin board to tell the story of your ultimate dream party and you could win a prize package worth $140.
Hearty chicken soup with your choice of vegetables, starches, and garnishes
Enter Fine Cooking's Facebook Calphalon Giveaway!
Have you checked out Fine Cooking on Facebook? All this month, we've partnered with Calphalon to give you four great reasons to: each week, we'll be giving away some great Calphalon gadgets or cookware. To enter, just go to Fine Cooking's Facebook page, like us, and complete the entry form. We'll randomly choose one winner at the end of each week. And while you're there, stick around for recipe ideas, cooking tips, and some great conversation.
New York vs. Boston, A Culinary Showdown
Sure, there's a little football game coming up, but which city wins the Super Bowl of food?
Macaroni and Cheese with Broccoli and Ham
Creamy, crumb-topped macaroni and cheese with your choice of cheeses, pastas, and add-ins.
Hearty chicken soup with your choice of vegetables, starches, and garnishes
New Year's Resolutions for Cooks and Eaters
What's your culinary New Year's Resolution? Whether you want to eat more whole grains or learn to bake a perfect loaf of bread, we've got the recipes to make it happen.
A custom frittata with your choice of vegetables, meats, and seasonings.
Asparagus-Goat Cheese Frittata
A custom frittata with your choice of vegetables, meats, and seasonings.
A custom frittata with your choice of vegetables, meats, and seasonings.
A custom frittata with your choice of vegetables, meats, and seasonings.
A custom frittata with your choice of vegetables, meats, and seasonings.
Video Recipe: Beet Salad with Oregano, Pecans, and Goat Cheese
In this textured, flavorful salad, beets are the star. Watch the video recipe to see how easily this gorgeous salad comes together.
Homegrown/Homemade: How to Plant Onions
In our onion series, Fine Gardening's Danielle Sherry convinces me that planting and growing onions is well worth the effort, so I’m willing to give it a try. Then, I’ll show Danielle how to cut onions so they cook evenly for a a big batch of caramelized onions and demonstrate an easy appetizer/side dish that really showcases this sweet, robust vegetable.
Pregnancy Cravings at Atlanta's Sweet Auburn Curb Market
The most intriguing discovery at BlogHer Food's market outing is the one I didn't sample.
Homegrown/Homemade: How to Plant Basil
In Season Two of Homegrown/Homemade, Fine Gardening's Danielle Sherry and I grow and cook basil.
The New Wine Pairings on Fine Cooking
We're excited to announce our new partnership with the wine research and ratings site Snooth.com, to provide wine-pairings on most of our main-course recipes.
Part of the onion family, ramps taste like a cross between spring onions and scallions, with a pungent earthy-garlicky undertone.
Sprouted Kitchen gussies up Rice Krispies treats with brown rice, chocolate, and almond butter.
Soup Week: Cauliflower Soup's Secret Weapon
What could make creamy cauliflower soup even better? A little brown butter, of course.
Meet the Fine Cooking Test Kitchen
If you read Fine Cooking magazine, you know the test kitchen is a huge part of everything we do. Learn more about who works there and what they do.
Video: 30-Minute Valentine's Day Menu
We’ve created a menu that’s quick enough for a weeknight, but special enough for date night, so this Valentine’s Day, make a reservation for two at your dining room table, and pick up a bottle of wine and a couple of lobsters on your way home.
Super Bowl Food to Keep the Peace with Packers AND Steelers Fans
Planning a Super Bowl party? If you're like any of us here at Fine Cooking, the food's much more important than the game, so the menu's got to be just right.
Video Recipe: Cauliflower with Brown Butter, Pears, Sage & Hazelnuts
In our latest Video Recipe, we’re showing you how to make Cauliflower with Brown Butter, Pears, Sage & Hazelnuts, a homey side dish that’s perfect for special occasions or Sunday dinner.
Four Fish: The Future of the Last Wild Food
Journalist Paul Greenberg examines the historic, current, and future impact of our insatiable desire for salmon, sea bass, cod, and tuna.
Get Live Thanksgiving Help from Fine Cooking on Twitter
Got a Thanksgiving emergency on your hands? FC editors will answer them live on Twitter.
Video Recipe: Roasted Red Grapes with Mascarpone and Rum
Looking for an alternative to pie this Thanksgiving? Try roasting grapes. This elegant but simple dish is an unexpected holiday-worthy dessert your guests will love.
On the prowl for apple cider doughnuts that actually taste like apples.
Video Recipe: Pasta with Pumpkin, Sausage, and Cavolo Nero
Looking for a creative way to recycle your jack o’lantern? Make this hearty fall pasta dish with pumpkin and kale.
A fruit that's in season from October through January, quinces belong to the rose family, as do apples, pears, and peaches. They grow on small, shrub-like trees that flower and later produce the fist-size, lumpy, often fuzzy fruit. Native to the Middle East, quinces were introduced to the New World by Europeans in the 17th century.
Homegrown/Homemade: How to Plant Strawberries
I'm sharing a half dozen of my favorite strawberry recipes and Danielle shares her tips for reviving strawberry roots in preparation for planting.
Video: Four-Ingredient Frozen Treats with Abby Dodge
Learn to make refreshing summer desserts with just four ingredients from Abby Dodge, author of Desserts 4 Today.
Homegrown/Homemade: How to Plant Squash
In the series on Squash, FG's Danielle Sherry teaches FC's Sarah Breckenridge how to plant squash and think like a bee.
Homegrown/Homemade: How to Plant Tomatoes
This year I've devoted an entire garden bed to tomatoes, hoping for an abundant crop.
One-Hour Jam from Food in Jars
Canning expert Marisa McClellan shows how a small batch of peach-plum-apricot jam is truly doable on a weeknight.
The Boss Hogg: Drink of the Day from Tales of the Cocktail
Day Four's drink combines two southern staples: moonshine and watermelon.
Floral Martini: Tales of the Cocktail Day Three
Like St. Germain? You'll love this martini made from not one, but two spirits infused with grape-vine flowers.
Death in the South Pacific: Tales of the Cocktail Drink of the Day
Day Two is Tales' official 2010 drink, an inspired planter's punch.
Black Shrubb: Drink of the Day from Tales of the Cocktail
A bourbon and nectarine cocktail with Creole Shrubb.
Create a creamy or vinaigrette-dressed potato salad
Create a creamy or vinaigrette-dressed potato salad
Relief from the heat from an unexpected appliance
A twist on garlic-scape pesto that appeals to a scape hater.
Video Series: Homegrown/Homemade
All summer long, Fine Cooking is teaming up with Fine Gardening to show you how to grow and cook what’s fresh right now. Learn how to plant, care for, harvest, and cook spring and summer’s most delicious crops: peas, arugula, carrots, potatoes, onions, and blueberries.
Homegrown/Homemade: How to Plant Carrots
Fine Gardening's Danielle Sherry shows me how to grow sweet, crunchy, more uniform carrots, and I share some delicious carrot recipes.
Homegrown/Homemade: How to Plant Blueberries
In our summer video series, Homegrown/Homemade, Fine Gardening's Danielle Sherry helps me tackle my biggest challenge yet...growing blueberries.
Homegrown/Homemade: How to Plant Potatoes
Sarah Breckenridge and Fine Gardening's Danielle Sherry head out to the garden to plant to three varieties of fingerling potatoes and a row of Yukon Golds to mix it up.
Homegrown/Homemade: How to Plant Arugula
Sarah Breckenridge and Danielle Sherry head back out into the garden to plant a favorite green: spicy, sharp arugula.
Homegrown/Homemade: How to Plant Peas
If you're a cook who wants to learn how to grow your own food, grab a packet of pea seeds and watch the first episode in our multi-part series Homegrown/Homemade.
Vote for our Almost-Famous Intern!
Think your interns are impressive? Ours is Almost Famous. Our current test kitchen intern, Amanda Digges, has headed off to Napa Valley this weekend to compete in the finals of the Almost Famous Chef...
Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they're traditionally served cold with a dipping sauce, they can be used in soups or tossed with sauces. In the United States, varieties made from wheat, wild yam, and seaweed are also available, usually dried.
Video: Vegetable Strudel from the Italian Farmer's Table
Watch Melissa Pellegrino's cooking demo on WTNH as she and her husband Matt demonstrate a vegetable strudel from their cookbook, The Italian Farmer's Table.
Help the World Food Programme in their efforts to get food to survivors of the earthquake in Haiti.
Enter the Holiday Cookie Contest and Win!
This year, we're not just looking for photos of your cookies, but your best home-grown recipes.
Live from the Test Kitchen: Fine Cooking's Virtual Cookie Exchange
Got holiday baking plans? You won't want to miss our Virtual Cookie Exchange on Saturday, December 12.
A Thanksgiving Menu in Minutes
Haven't finished planning your Thanksgiving Menu? Use the Menu Maker to choose your recipes, and the work's done for you.
A Pumpkin Pie Shortage? Say it Ain't So!
If you can't get your hands on a can of pumpkin puree, sweet potato, butternut squash, and parsnip are delicious alternatives for pie.
You Want Me to Stick it Where?
You judge a turkey's doneness by putting the thermometer in the thickest part of the thigh. Where exactly is that?
Fine Cooking Live at the Chocolate Show
Last call for chocolate: Anyone can replay the demos we streamed on-demand, but beginning next week, the stream will be available to CooksClub members only.
Cakes that Keep...if you can resist
Watch Lauren Chattman, author of the cookbook Cake Keeper Cakes, on the Today Show
I created this pudding to use up half cans of coconut milk and pumpkin puree sitting in my fridge, but I liked the results so much, it's going into my rotation
When I get exceptionally leafy heads of broccoli and cauliflower in my CSA share, I like to use them in this Irish dish of mashed potatoes and cabbage. It's also great for St. Patrick's day.
Don't Miss Laurie Buckle on Connecticut Style
Fine Cooking editor Laurie Buckle appeared on News Channel 8's Connecticut Style show, to demonstrate the ins and outs of homemade vinaigrettes. Get her tips for making a perfectly dressed salad.
Play the Farmer's Market Game!
Fine Cooking's newest game challenges you to identify seven varieties of heirloom tomatoes while the clock ticks down. Play and share your score with the community!
Got more corn than you know how to use? Grill up some ears, then use the rest in these Mexican-style fritters.
What's Your Favorite Alterna-Burger?
Don't get us wrong, we love big, beefy burgers. But the summer's long, and after a while, you start eyeing other things to mold into burgers and throw on the grill. What type of non-beef burger is...
Gas or Charcoal: How do you Grill?
Take our poll and see which method is the favorite.
Ellie Krieger on the Today Show
FC contributing editor Ellie Krieger shows Al Roker how to make a fast pasta puttanesca
Peppermint-Chocolate Chunk Ice Cream
infused with peppermint, chopped chocolate mix-in
Easter Eggs that Taste as Good as They Look
How to hard-cook your eggs so they're actually worth eating.
Skip the elaborate food hoaxes for this utterly simple dessert.
Hey Obama, How D'ya Like Them Beets?
Apparently beets have supplanted broccoli as the vegetable least welcome at the White House.
Cook the Issue: We Have a Winner
Barbara Jacobson is the winner of the Cook the Issue Challenge for issue 97.
Potatoes, cabbage, and lots of butter: what's not to like?
A cook takes the plunge into vegetable gardening.
Over at one of my favorite food sites, the Kitchn, folks are sharing their ten favorite things about their kitchens. And while I'm loving the posts, I have to admit they're making me a teensy bit...
Struggling to come up with Oscar-themed food for my party.
Vote for your favorite in our carrot cake smackdown.
Congratulations to Barbara Minish, the winner of our 2008 Holiday Cookie Photo Contest. We chose Barbara's entry from the scores of lovely entries because her stained-glass snowflake cookies were not...
Leftover slow-roasted pork goes in a Vietnamese direction.
Being a Fine Cooking editor, I'm not eligible, and even if I were, this photo would never win a beauty contest. But in my family, Christmas isn't Christmas without at least one batch of these mini...
I’m no football fan, but a few weeks ago, I went through an ordeal that I’d imagine was a bit akin to getting Super Bowl tickets. Except I was ordering my Thanksgiving turkey.Not just any...
Since the height of summer, I've been enjoying fresh corn in my CSA share every other week, even though Patti doesn't grow the corn itself. Instead, she trades with a neighboring farm so that her CSA...
Tomato season is now in full swing at Sport Hill farm, and on Monday I filled my bag with plump little Sungold tomatoes the color of egg yolks. Once again, the minute I saw the overflowing tomato...
Every spring and summer, I go crazy for mint. Its sweet-but-spiky flavor just seems to harmonize with practically everything I like to cook at this time of year, injecting a cool breath into a hot...
High summer has finally come to my CSA and I couldn't be more thrilled. The box we picked up on Monday included cherry tomatoes from tiny to golf-ball size, in shades of red, golden and yellow, plus...
Until I joined my CSA, I always thought of cabbage as a fall vegetable. It showed up in abundance in the fall, and I loved to cook it with other hearty fall flavors: apple, bacon, caraway seeds. But...
Early summer at a New England CSA means one thing: lots and lots of greens. Cooking greens, salad greens—they're both in abundance. In fact, their sheer volume can be a little...
Who Says Organics Are Out of Reach?
It's another week or so until my CSA kicks off in earnest, but the economics of eating locally have been on my mind since I had to plunk down my membership fee a few weeks ago. Yes, it's not easy to...
It will be another week or two before my CSA officially gets going, but last night I picked up an early treat—half a dozen eggs, some salad greens, and a bunch of fresh asparagus (Patti, the...
Make it Tonight
Cookbooks, DVDs & More
Part of the Taunton Home and Garden Network
|
|
|
|
|
Taunton Home | Books & Videos | Contact Us | Product recall information
Privacy Policy | Copyright Notice | Taunton Guarantee | User Agreement | About Us | Work for Us | Contact Us | Advertise | Press Room | Customer Service
© 2013 The Taunton Press, Inc. All rights reserved.
Recent Comments
Re: Meet Fine Cooking's Pinner Party Contest Winner
Hi Jimbo316, it looks like that board is actually no longer live on Pinterest, unfortunately!
posted: 3:31 pm on May 9th
Re: Pin it to Win it with Fine Cooking's Pinterest Contest
Hi Racheyll, Siobhan and others,
I hear you on the weird Pinterest errors...(growing pains, I guess), so we will consider any links to Pinterest boards that you post here until midnight tonight (april 30).
posted: 3:47 pm on April 30th
Re: Pumpkin Bread
great recipe!
posted: 11:50 am on April 20th
Re: Embracing Those Excellent Eggs
Very cool. I want one of those prints!
posted: 12:16 pm on March 12th
Re: lemons
@ddavis: you can freeze lemon zest too--just seal it well in a heavy duty ziplock bag.
posted: 3:52 pm on December 16th
Re: Crab Rangoon, Updated
Mmm, crab rangoon is my guilty-pleasure food too. These look great!
posted: 10:31 am on March 31st
Re: Soup Week - Senegalese Chicken and Peanut Soup
Yum, I used to make a stew like this, but it somehow fell out of rotation...time to break out the soup pot. Thanks for the reminder!
posted: 9:36 am on February 28th
Re: Soup Week: Homemade Chicken Stock
Great way to kick off the week!
posted: 9:33 am on February 28th
Re: My New Kitchen Treasure
Very cool! When we were shooting those videos, we looked high and low for the authentic stamps and couldn't get any in time.
posted: 9:31 am on February 28th
Re: Go for the Grain
Hi Leisureguy,
You are correct that quinoa and amaranth aren't technically grains (teff actually is, as well as millet and farro). However, as you note, this is a food magazine, and we approach these ingredients from a culinary perspective, not a botanical one. They all have similar treatments in the kitchen and play a role akin to grains on the plate, whether they're cooked whole or ground into flour.
posted: 10:04 am on February 10th
Re: Fermented black bean sauce
dikodiver, black bean sauce isn't something home cooks typically make from scratch (well...maybe in China it is, I'm not sure about that.) But you can buy it from most Asian grocery stores.
posted: 4:11 pm on February 9th
Re: turkey chorizio meatloaf
Hi Lyzucchi,
We used to have recipe makers save to a private folder but have recently changed to having them save to the community recipe gallery, so users can also get inspired from others' recipes. If you prefer to keep your recipe private, you can email it to yourself rather than saving it. But your combo looks delicious, so why not share!
Sarah Breckenridge
Senior Web Producer
posted: 4:00 pm on February 9th
Re: shaoxing wine
LucyMontreal, no, Japanese rice wines have a different flavor profile and aren't a good substitute for shaoxing...dry sherry is better, though as ricewinelover notes, not a perfect substitute.
posted: 3:46 pm on February 9th
Re: A Classic Dish For Burns Night
To quote Mike Meyers: I think haggis is based on a dare, as is most Scottish food. I can say that with impunity as I come from a long line of Scots. But mashed neeps are delicious!
posted: 11:48 am on January 26th
Re: Weighing Ingredients
I have to say, ever since I got into the habit of weighing my flour, I find it SO much easier...you just scoop your flour right into your mixing bowl. I always make a mess when I have to dip and level a measuring cup!
And FYI in case anyone is curious, FC recipe testers use weight to measure flour, and our standard is 4-1/2 oz. per cup--most of our recipes list weight AND volume.
posted: 11:01 am on January 19th
Re: Meatloaf 1
srex, if you login and click on "My Page" in the top right corner of the page, you should see your meatloaf listed under "My contributions".
posted: 11:02 am on January 12th
Re: Cook the Issue 2010: 200th post!! Beef Wellington
Looks gorgeous! congrats on your 200th...I love the kids' version ;-)
posted: 12:41 pm on November 23rd
Re: Cook the Issue -2010 Beet Risotto
Ah, glad you found it, I only saw your comment on liamsaunt's post today. Hope you enjoyed!
posted: 12:39 pm on November 23rd
Re: Cook the Issue 2010: Beet Risotto
Yay, this is my "recipe"! ICDOcean, it's not really a recipe, it's from the What We're Cooking Now column in issue 105: grate raw beets into a basic risotto along with the first addition of broth. By the time the rice is cooked, so are the beets. I like to top it with fresh goat cheese for the lovely color contrast. Glad you liked it liamsaunt!
posted: 12:21 pm on November 23rd
Re: How to Use Up a Can of Chipotles in Adobo
Hi cookswithdogs,
We didn't develop this specific recipe, but you can go to our Creamy Vegetable Soup Recipe Maker to create something pretty similar: http://www.finecooking.com/articles/cyor/creamy-vegetable-soups.aspx
Chipotles aren't an option on the recipe maker, but you can just make a plain butternut squash creamy soup, puree the chipotles in their adobo sauce, and then stir in the puree a little at a time until it's seasoned the way you like.
posted: 11:18 am on November 22nd
Re: Video Recipe: Roasted Red Grapes with Mascarpone and Rum
Hi bijoux, that liquid you're referring to is just an extra splash of rum (the more the merrier!) and the honey is listed once in the recipe, 4 tsp. total. 2 tsp. gets mixed with the grapes, the other 2 tsp. goes into the mascarpone.
posted: 2:56 pm on November 19th
Re: pure vanilla extract
Ruth_Goi: You can make your own vanilla extract (or a close approximation) by adding vanilla beans to a neutral spirit like vodka and letting it infuse for several weeks. Slitting the beans so the seeds are exposed to the alcohol will help the flavor infuse.
posted: 5:25 pm on November 15th
Re: Greek yogurt
LouisaMia, I'm guessing that's 2% yogurt you were using? Lower-fat yogurts, even Greek-style ones, can curdle when subjected to heat. If you're going to cook the sauce for very much time at all after adding the yogurt, it's best to use full-fat, or for lower-fat yogurt, stir it in just after it comes off the heat.
posted: 5:06 pm on November 15th
Re: garam masala
guadaprpz, the recipe is linked in the post above--just click on "toasting and grinding your own".
posted: 5:03 pm on November 15th
Re: frozen puff pastry
Cabtman, Pepperidge Farm is definitely the most widely available brands. I've had some good results with store brands, and also with an all-butter puff pastry from Dufour Pastry Kitchens (I don't know how widely available it is outside the NYC area).
posted: 5:02 pm on November 15th
Re: butter
Many supermarkets do carry European-style butter. One of the more common brands is Plugra (which is actually made in the US). Lurpak, a Danish brand, is another one I see fairly often.
posted: 4:50 pm on November 15th
Re: butter
Many supermarkets do carry European-style butter. One of the more common brands is Plugra (which is actually made in the US). Lurpak, a Danish brand, is another one I see fairly often.
posted: 4:50 pm on November 15th
Re: Go buckeyes!
I love buckeyes...how can you beat homemade Reese's?
posted: 2:16 pm on November 10th
Re: Truly Cider-y Cider Doughnuts
Pie, they did turn out quite apple-y, as hoped. The maple syrup added a rounded sweetness, but I bet if you wanted to make them even more cider-y, you could replace it with boiled cider. I've only used boiled cider once myself, in a pecan pie (which was great btw!)
posted: 2:14 pm on November 10th
Re: Cook the Issue 2010: Beef Wellington Part 1, Beef Broth
The only time I'd attempt to pair beef wellington and croquembouche in the same menu is if someone else was making one of them. Good luck, can't wait to see the finished wellington!
posted: 12:31 pm on November 9th
Re: Got Leftover Halloween Candy?
Could be tasty but you have to be careful what you mix. I once made some cookies with leftover Snickers, and they were pretty gross.
posted: 10:53 am on November 3rd
Re: Savory Vegetable Crumbles
What a great idea! why limit crumbles to dessert?
posted: 3:47 pm on November 2nd
Re: Cook the Issue 2010: Slow-Cooker Pulled Pork Sandwiches
If anything, a boneless shoulder should cook more quickly than bone-in. I wonder if it's just the difference in different brands of slow cookers?
posted: 3:36 pm on November 2nd
Re: Cook the Issue 2010 - Pumpkin notes/tips
I find that the best way is to get a toehold by getting just the tip of your knife into it, then work your way around until there's enough of a crack that you can wedge your hands in there and split it open.
Our test kitchen also gives some tips on this, including the poke-holes-and-microwave method:
http://www.finecooking.com/articles/how-to-cut-big-squash.aspx
posted: 9:44 am on October 15th
Re: The Swing-A-Way Fat Separator
HBSURE, I've added the link above where you can buy it.
posted: 9:20 am on September 27th
Re: Homegrown/Homemade: How to Plant Squash
Sidney, I got this problem too after we finished shooting our series. Danielle told me it's powdery mildew, and that a good way to treat it is by spritzing the leaves every day or so with a solution of baking soda and water. There are also organic fungicides to combat it.
Hope that helps!
-Sarah
posted: 12:23 pm on September 9th
Re: My favorite flavor combination in a dessert
I love chocolate and orange too, but I never really think of chocolate and lemon. I'm trying those City Bakery tarts next time I'm in the city!
posted: 2:17 pm on July 29th
Re: A Slow Cooker in Summer
wow, NJD, I'm fascinated by the corn-steaming suggestion. It stays tender but doesn't get mushy? I'll definitely have to try this next time I make corn on the cob!
posted: 1:59 pm on July 23rd
Re: Cook the Issue 2010: Chi Chi Pache
Hey Pie,
I've heard you can make your own pimiento dram by infusing rum with allspice--here's a link to an example:
http://www.artofdrink.com/2007/09/pimento-dram.php
Though adding grated allspice probably gets you pretty close with about a tenth of the work!
posted: 9:33 am on July 19th
Re: Cook the Issue 2010: Coconut Noodle Soup with Tea-smoked Tofu
What a cool twist on the recipe! Glad to know that tea-smoking works with tofu too.
posted: 9:30 am on July 19th
Re: A Slow Cooker in Summer
DaisyMae,
Just click on the link above to TheKitchen--the recipe is right there in the post.
posted: 9:27 am on July 19th
Re: On The Menu: Lionfish
It's going to take one genius chef to make me want to eat that!
posted: 9:11 am on July 9th
Re: In defense of frivolous bakeware
Right on. Lauren Chattman points out in the cookbook Dessert Express that muffin-top pans are perfect for mini layer cakes that bake in almost no time.
posted: 9:10 am on July 9th
Re: A Fresh Look at Garlic Scapes
Jennifer, thanks for the hostess gift idea...now I can also pawn my scapes off on someone else!
BrickOven: I don't grow them myself, but the scapes I get in my CSA share seem to be cut after they've curled a bit.
posted: 1:58 pm on June 22nd
Re: Sunday Suppers Herbed Flatbreads
My favorite is our cheese-and-herb-filled naan. I was shocked how easy they were!
posted: 9:39 am on June 11th
Re: Homegrown/Homemade: How to Plant Potatoes
Thanks clliner...the hilling video is coming soon, so please stay tuned!
posted: 12:52 pm on May 14th
Re: Le Whif? No Thanks, I Think I'll Eat Instead
Wouldn't this just make you crave chocolate even more?
posted: 2:23 pm on April 2nd
Re: Slow Cooker Overnight Oatmeal
mmm, I've got to do this. I love steel-cut oats but never thought of combining them with rolled oats.
posted: 1:24 pm on March 5th
Re: Live from the Test Kitchen: Fine Cooking's Virtual Cookie Exchange
PuuPoni, it will be live on our web site--right here on this page, in fact.
posted: 9:57 am on December 11th
Re: Holiday Salad
Please do post a photo of the salad when you get a chance though--you're already qualified for the contest, but we'd love to see the salad.
posted: 5:01 pm on December 9th
Re: Holiday Salad
ROTFL about the photo! That's the most creative work-around I've ever seen.
posted: 4:58 pm on December 9th
Re: Gingerbread City 2009 - The Greatest Stories Ever Told: "Fondant the Yellow Brick Road"
Denise, these are amazing! I love the Aladdin castle too.
posted: 8:56 am on December 4th
Re: Fine Cooking Live at the Chocolate Show
Hi everyone,
We had some technical problems with the feed in Nick Malgieri's demo, so we're not adding it to the playback lineup just yet. However, we also recorded the demo, and we'll be uploading it for playback later tonight.
posted: 12:45 pm on October 31st
Re: Announcing Our Create Your Own Grilled Pizza Contest Finalists
To Papainhell and others:
We did detect some fraudulent votes but we've removed them from the tally; we've also upped the security to prevent more fraudulent votes.
posted: 4:51 pm on September 30th
Re: Garlic Sausage, Purple Cauliflower & Green Bean Grilled Pizza
Denise,
how do you keep your purple cauliflower purple when its cooked? It always seems to fade for me.
posted: 1:10 pm on September 11th
Re: S5 : sweet, savoury, smoky, salty, and spicy
Anything with figs + prosciutto is delicious in my book.
posted: 1:09 pm on September 11th
Re: Grilled pizza with roasted garlic, heirloom tomatoes, duck prosciutto, leerdammer cheese and basil
wow, these photos are making me hungry...
posted: 1:08 pm on September 11th
Re: Measuring Kosher Salt
Unbaked, funny you mention that, I've always used Diamond, but in my new house (clearly more humid), it cakes up constantly. But I can't switch to Morton's now, my fingers are too used to Diamond!
posted: 3:06 pm on July 20th
Re: How to Make Feta Cheese
Hi Becca,
I believe feta is usually considered a "fresh" cheese even though it's aged in brine. Store-bought feta has definitely been on the do-not-eat list of some of my pregnant friends, and I would treat homemade feta the same way.
posted: 3:21 pm on July 17th
Re: Create Your Own Ice Cream Finalists
Voting is open until end of the day (midnight) July 29. I'll update the post to reflect that.
posted: 9:43 am on July 17th
Re: The Swag Bag: Drink of the Day from Tales of the Cocktail
Love It! It's like a clean-out-your-fridge dinner, but with cocktails!
posted: 5:52 pm on July 13th
Re: Jalapeno & Lime Ice Cream
An ice cream shop in Kansas City (where I grew up) used to serve pretzel ice cream cones...this flavor is just calling out for a pretzel ice cream cone!
posted: 2:52 pm on July 8th
Re: Create Your Own Ice Cream: Official Rules
You should use the recipe builder for the base recipe, but you can add any ingredients you like in each of the steps--even those not on the list.
posted: 11:13 am on June 30th
Re: Create Your Own Ice Cream and Win!
Natbold,
you can use whatever add-ons you like--just use the recipe builder as a guideline but feel free to use any add-ons not listed in there.
posted: 11:12 am on June 30th
Re: Cilantro: Love it or Hate it?
My opinion is a qualified "hate it." I don't mind it so much in Southeast Asian food, but I can't stand the way it gets added indiscriminately to so many other things. Use too much and it overwhelms everything else. And yes, it tastes like soap.
posted: 1:59 pm on June 24th
Re: Triple Berry Cocoa Nib Ice Cream
This sounds like a fabulous combination! I love cocoa nibs.
posted: 9:00 am on June 18th
Re: A fine tool for the kitchen
I also have the kyocera and I love it--so much easier than hauling out and setting up the mandoline. I also just got the similar kyocera julienne slicer but haven't used it yet.
posted: 10:26 am on June 9th
Re: A New Customer, a Tasty Cookie and a New Friend
What a fun time! Now here's the real question: did it help you get a table at Pepe's any faster?
posted: 4:43 pm on June 4th
Re: Cracking the Boiled Egg Mystery
Peeling eggs under running water works like a charm. The water seems to get under the shell and loosen it. But the blowing-it-out tip sounds like a fun party trick!
posted: 1:56 pm on June 4th
Re: Trade my Mario for your Nigella?
So what books did you bring home?
posted: 10:03 am on June 2nd
Re: Ode to the dive bar
I was about to add one more rule: Dive bars do not have websites. But I guess if it's little more than pics of the owners' dogs I'll let it slide :-)
posted: 12:22 pm on May 7th
Re: Super seed
So if I plant these seeds, will I grow a chia pet?
posted: 2:36 pm on April 28th
Re: Quesadillas with Roasted Poblanos and Onions, leftovers
Those sound tasty. I'm still hoarding my easter ham bone to repurpose into a split-pea soup.
posted: 2:28 pm on April 23rd
Re: Potato water in pizza dough
Cool idea, pie! Was there any actual potato flavor in the crust?
posted: 2:27 pm on April 23rd
Re: Chilaquiles rojo con huevo de Pascua
Wait, no fresh rosemary at your local grocery store? Ever?
posted: 2:14 pm on April 20th
Re: Bacon by any other name
I had a lamb bacon at the tapas bar Boqueria in NYC. As a bacon, it was definitely stretching the definition, but it was mighty tasty in its own right.
posted: 2:11 pm on April 20th
Re: A Truly Wild Meal
OMG I'm so jealous...I totally want to join one! How much does yours cost?
posted: 1:41 pm on April 13th
Re: Mini Banana Muffins-- Again!!!
Funny, I've been making a lot of mini banana muffins lately too--my husband has been on a breakfast-smoothie kick, but he never manages to finish a banana bunch before it turns brown, so into the batter bowl they go. I've also been adding mini chocolate chips and/or cacao nibs for a little hit of chocolate flavor.
posted: 2:30 pm on April 9th
Re: Easter Eggs that Taste as Good as They Look
Hi Mamabyrd,
I guess we have to agree to disagree, because I LOVE runny egg yolks, and for me hard-cooked eggs are best when they're just the teeniest bit soft in the middle. But thanks for the feedback.
posted: 12:32 pm on April 7th
Re: ham
Highlandfallsguy: It's true that country ham is not immersed in a liquid brine, but the dry-curing process referred to in the above article means it's basically rubbed with a lot of salt, which gets absorbed by the meat. I can't speak with any certainty about relative salt levels between city and country hams, but country hams actually taste saltier, so I wouldn't be surprised if they contained MORE sodium. Basically, there's no getting around the fact that ham is salt-preserved pork. If you're trying to avoid sodium you can seek out a fresh ham, but it should be treated (and cooked) more like any other large fresh pork roast than like a ham. Hope that helps!
posted: 4:52 pm on April 6th
Re: beef brisket
Luv2ck2,
London broil is a term that gets applied to several different cuts of meat, but it's usually a flank steak (which comes from further back on the animal, just in front of the hind legs), not a brisket. Like brisket, a whole flank steak also has a wide, flat end and a pointy, thinner end.
posted: 2:35 pm on April 2nd
Re: Millions of Mini Muffins: banana
Really good point! The crust is the best part.
posted: 1:59 pm on March 24th
Re: Welcome to the Cook the Issue Challenge!
Texas_Foodie: I'm glad to hear you're continuing the challenge with the new issue. Though we're not creating a formal contest for this issue, please do post your results to the gallery when you get a chance, and tell us what you think!
posted: 2:59 pm on March 20th
Re: Meat Madness
My money's on bacon.
posted: 10:25 am on March 18th
Re: Tong Song
So true! I think the presence of tongs (or lack thereof) in a kitchen is a tip-off to whether or not a real cook resides there.
posted: 3:22 pm on March 13th
Re: Real Irish Comfort Food
Jason,
The recipe I was using ultimately ran in Saveur (minus the author's reference to "bolted greens") and I've updated the post with a link. I have to confess, though, that I simplify it quite a bit when making it at home--I cook the cabbage and greens together in one pan, and I boil the potatoes rather than steam them, for faster cooking. This last time I made it, I also left out the scallions, because I didn't have any on hand.
posted: 12:27 pm on March 11th
Re: Truffles on Tuesday night?
Yum, that sounds really good. Now if only I had some truffle pasta lying around.
posted: 12:05 pm on March 11th
Re: Mini Chocolate Chip-Orange Cannoli (Cannoli Di Ricotta)
These are so cute! And the flavors must have been great. I'm a big orange-and-chocolate fan.
posted: 5:31 pm on March 9th
Re: Blood Orange and Mango Marmalade
Looks beautiful! Did you base the recipe on the lemon-ginger marmalade, or use a different recipe?
posted: 12:12 pm on March 5th
Re: Classic Carrot Cake
Cool idea for marrying the two versions! It makes a beautiful cake. Colors would be nice for St. Patrick's day.
posted: 12:09 pm on March 5th
Re: Roll with It
I ditched my culinary-school suitcase for the exact same Messermeister roll (but minus the cool leopard print). It's also incredibly useful for when I want to bring decently sharp knives to my in-laws' (for cooking I mean!).
posted: 9:26 am on March 5th
Re: Kitchen Envy
Sounds like a nice layout 2new...I need to start doing some real thinking about how I want to change mine.
posted: 9:17 am on March 5th
Re: Kitchen Envy
Okay, Biscuit, you have me beat for more-annoying stove.
posted: 9:13 am on March 5th
Re: Asparagus Soup with Seared Scallops and Fried Leeks
Wow, what an impressive finale! The color and styling are just gorgeous. I'm glad you enjoyed the challenge.
posted: 8:51 am on February 23rd
Re: Reducing Complexity
OMG, that in-depth answer blew my mind. How can I ever eat again when I'm thinking of my food molecules as a room full of kittens?
posted: 3:34 pm on February 20th
Re: Glossary: Dough Lingo
Hi encee,
We've been trying to answer your question via the CooksClub hotline too, but our emails have been getting bounced back. You might also check out the substitution info in our profile of compressed yeast:
http://www.finecooking.com/item/5218/compressed-yeast
posted: 1:29 pm on February 5th
Re: Riesling
If you're looking for another white wine to substitute, try another crisp, dry white wine, ideally one with the same spicy-floral notes as Rieslings, such as Gewurtztraminer. A basic Pinot Grigio will also work.
posted: 11:04 am on February 3rd
Re: Classic Croissants, brown sugar-cinnamon
Sounds fantastic!
posted: 8:24 am on February 2nd
Re: Salt-and-Pepper Shrimp with Garlic & Chile
Serranos can be so unpredictable, can't they? You use one and it's barely warm and then the next one you pick up is so hot it has you breathing fire.
posted: 10:26 am on January 28th
Re: The Martinez, stirred
Prolific indeed! And an entertaining story. I'm curious to hear what else you make with the Maraschino liqueur.
posted: 9:28 am on January 28th
Re: Wine-Braised Chicken with Shallots and Pancetta
Nice photo!
posted: 11:23 am on January 10th
Re: Official Rules for Cook the Issue Challenge
Hi Sheri,
You should really do each recipe as a separate post, because as stated in the rules, judging is based on the total number of posts.
posted: 11:22 am on January 10th
Re: Official Rules for Cook the Issue Challenge
Thanks for the catch, DineinDiva, you're right. I just corrected the rules accordingly.
posted: 5:28 pm on January 9th
Re: Avocado Toast: a Quick Pick-Me-Up
Yum, kitschen, your breakfast idea sounds delicious.
posted: 2:20 pm on January 9th
Re: Official Rules for Cook the Issue Challenge
Hi bohnappetit,
The photos of the cookies you're seeing are from a past contest (if you click on "gallery" it aggregates everything that anyone's ever posted, most recent first. Since this contest's just kicking off, there's not too much here yet, but you can view all Cook-the-Issue posts by clicking the "Cook the Issue" banner at the top of the page.
-Sarah Breckenridge
Web Editor
posted: 8:54 am on January 9th
Re: Red-Cooked Tofu
Hi Sheri,
Thanks for kicking off the challenge with the inaugural post!
posted: 8:50 am on January 9th
Re: PB & J Shortbread Tarts
mmm, these sound delicious. It looks like you baked the crusts in mini-muffin tins, yes? And do you fill with jam after baking?
posted: 11:31 am on December 19th
Re: Trees & Snowflakes
wow, they did a great job!
posted: 11:29 am on December 19th
Re: sugar cookies with bourbon glaze
Cool photo...am I twisted that it reminds me of the cover of "A Million Little Pieces"?
posted: 11:26 am on December 19th
Re: Up in Lights!!!
Nicely done!
posted: 11:23 am on December 19th
Re: Michigan Union Stained Glass Cookies
What a cool idea!
posted: 11:22 am on December 19th
Re: Chocolate Chip Cookies with Pecans and Coconut inspected by Sparky
Bonus points for including the cute dog! Though I'm impressed that you photographed him just standing there. My dog would be appearing as a black streak as she lunged for the cookies.
posted: 11:22 am on December 19th
Re: Mini Black and Whites
Nice work on the holly! Did you do that freehand?
posted: 9:38 am on December 15th
Re: Treva's Christmas Cookies
gorgeous photos! May I suggest you post each one in a separate post? You'll have more chances to win!
Also, please let us know what recipes you used. Thanks!
sarah breckenridge, web editor
posted: 9:37 am on December 15th
Re: Chocolate Snowflakes
Gorgeous decorating. Is it a thin, wafer-like cookie or something more substantial?
posted: 3:57 pm on December 10th
Re: Walnut Linzer Sables
So many great cookies. Would you mind reposting them as separate entries? It'll give you more chances to win!
thanks
posted: 3:43 pm on December 10th
Re: cookies
These look delicious. Would you mind reposting them all in separate entries? It'll give you more chances to win!
thanks
posted: 3:42 pm on December 10th
Re: Chocolate-Dipped Espresso Shortbread Cookie
Love the way you shot this!
posted: 8:31 am on December 4th
Re: Rainbow Ribbon Cakes
My husband loves these. When he was a kid, he called them "stoplight cookies."
posted: 9:45 am on December 3rd