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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.

Recent Reviews

Re:Streusel Coffee Cake

The three streusel recipes are now linked in the recipe. Apologies for the confusion.

Posted: 09:54 am on September 25th 2017

Re:South Indian Chicken Curry

Hi Trish, in a can of regular coconut milk, the thick coconut milk is the layer that's on top, that you can spoon out, and the thin coconut milk is the layer beneath that's pourable (this recipe references homemade coconut milk, but same principle).

Posted: 04:23 pm on July 18th 2017

Re:Light, Crisp Waffles

This is one of my go-to recipes, but I've made a few tweaks: first, I virtually always triple the recipe (I like to freeze the leftovers), and in doing so, I've found that 4 egg whites produces a better texture than 3 (and rather than throw away the extra yolk, I add it to the batter--can't hurt, right?).Also, because I don't like to feed my family a lot of refined flour, I usually sub white-whole-wheat flour for the AP flour, and brown rice flour for two of the three ounces (when tripled) of cornstarch. I think rice flour gives it that same crispness as cornstarch.Finally, I've occasionally substituted kefir for the buttermilk if I don't have any on hand, and it works great too! For some reason, it's gotten easier to get kefir than buttermilk at my local supermarkets.

Posted: 03:58 pm on April 28th 2014

Re:Chocolate Irish Whiskey Cake

In response to the previous two reviewers, here are a few more tips from the test kitchen on preventing the layers from sliding or leaning: make sure the cake layers are absolutely, completely cooled before stacking them with the filling; if they're even slightly warm (often imperceptible to touch), they'll tend to slide when layered with the whipped cream. Also, if your cake layers bake up with a domed top (variations in oven heat may cause this), the assembled cake will be more stable if you level off those domed tops before stacking. That said, the cake is not the best traveler--probably a better way to bring it to a potluck is to assemble on site since assembly is pretty easy. Hope that helps!

Posted: 10:33 am on December 13th 2012

Re:Brazilian Chicken Salad Sandwich

Yes salywayn, the beets are raw, but when they're shredded in small pieces like this, they're tender enough to eat raw.

Posted: 05:04 pm on April 14th 2011

Re:Black Bean Soup with Sweet Potatoes

Hey mkc1972, You could substitute dried beans for canned beans here, but you'd have to both soak AND cook them in water before proceeding with the recipe. For more on how to soak and cook basic black beans, see the ingredient profile:http://www.finecooking.com/item/5093/black-beans

Posted: 11:38 am on March 2nd 2011

Re:Authentic Brioche Bread Recipe

aukpaque, the recipe is correct as written. Salt and yeast have different densities, so a half oz. of yeast takes up more space than a half oz. of salt.

Posted: 09:42 am on March 30th 2010

Re:Corned Beef

ABMouse: I'm the web site editor, and yes, the amount is correct. Corned beef is preserved by brining it in a strong brine; though it's worth noting that not all of that salt is actually absorbed by the meat.

Posted: 03:18 pm on March 13th 2009