Profile for sbreckenridge - FineCooking.com

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sbreckenridge

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sbreckenridge

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.

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The Secret to Easier Cookie Crusts

The Secret to Easier Cookie Crusts

A pie crust of cookie crumbs and butter is a simple alternative to pastry. But there's a way to make it even easier.

How to Grill Juicy Chicken Breasts

How to Grill Juicy Chicken Breasts

An old-school tool helps boneless chicken breasts cook more evenly on the grill so they stay juicy and tender.

How to Grill Fish Without Sticking

How to Grill Fish Without Sticking

Fish is notorious for sticking to the grill, unless you brush it with this surprise ingredient that's probably already in your fridge.

How to Grill Better Chicken Wings

How to Grill Better Chicken Wings

To grill your chicken wings evenly with plenty of crispy skin, try this tip from BBQ expert Steven Raichlen.

How to Shape Better Burgers

How to Shape Better Burgers

Use this quick tip to prevent your burgers from swelling to mini basketballs when you grill them up.

An Easier Way to Strain Homemade Broth

An Easier Way to Strain Homemade Broth

If you’ve got a big pot with a pasta insert, you’ve got the equipment you need to save your back, prevent burns, and avoid making a big mess in the kitchen.

How to Dry Fresh Pasta Without a Rack

How to Dry Fresh Pasta Without a Rack

There are all sorts of fancy gadgets for drying your strands of fresh-cut homemade pasta. But there's something already in your kitchen that does a great job.

Clean a Food Processor Blade with No Scraping

Clean a Food Processor Blade with No Scraping

Whenever you make hummus or other dips using a food processor, inevitably, a lot of the puree ends up stuck on the blades. You could spend time painstakingly scraping the blade clean, but there’s a better way.

How to Avoid Soggy Salad Greens

How to Avoid Soggy Salad Greens

Follow our Test Kitchen’s tricks of the trade for crisp, wilt-free salads every time.

How to Peel Ginger

How to Peel Ginger

A paring knife or vegetable peeler can remove fresh ginger's thin skin, but both tools remove some of the most pungent flesh with it. There's a better way to peel fresh ginger.

The Secret to Crumb-Free Frosting

The Secret to Crumb-Free Frosting

Frosting flecked with crumbs can really ruin the look of an otherwise delicious cake; luckily, there's an easy way to prevent those crumbs from sticking to the frosting.

How to Rescue an Oversalted Dish

How to Rescue an Oversalted Dish

Don't toss the dish you've worked so hard to make. This tip from Fine Cooking's Test Kitchen can save your supper.

How to Skin Hazelnuts

How to Skin Hazelnuts

To remove their thin papery skins, you could toast hazelnuts and rub them in a kitchen towel, but there's a better way.

How to Decorate a Cake

How to Decorate a Cake

With this simple trick, you'll never stress over piping the perfect "Happy Birthday" on a cake again. Your script will look beautiful every time.

How to Make Square Slice and Bake Cookies

How to Make Square Slice and Bake Cookies

Everyone knows storing slice & bake cookie batter in an empty paper towel roll is one trick for well-shaped round cookies, but what do you do if you want square Christmas cookies?

How to Clean Chile Oils from Your Hands

How to Clean Chile Oils from Your Hands

Touch your eyes or nose after handling fresh chiles, and watch out! Not any more: A common pantry staple helps to remove those irritating oils much better than soap alone.

How to Keep Your Pasta Hot and Delicious

How to Keep Your Pasta Hot and Delicious

There's a better way to serve pasta! Use this two-for-one tip to keep your pasta piping hot and to prevent your sauce from drying out.

How to Grill Better Kebabs

How to Grill Better Kebabs

Learn our reader's trick for preventing cubes of meat and vegetables from slipping around on their skewers.

How to Grill Onions

How to Grill Onions

Sweet, caramelized grilled onion slices make a terrific topping for burgers and steak, but keeping them intact while grilling can be a challenge. Not any more. . .

How to Keep Pie Dough Cool

How to Keep Pie Dough Cool

Out for just a few minutes in a hot kitchen, pie dough can end up soft, sticky and nearly impossible to work with. What's a baker to do?

How to Remove Corn Silk Easily

How to Remove Corn Silk Easily

Learn a reader’s trick for removing that annoying silk from corn on the cob in seconds.

Homegrown/Homemade: How to Make Eggplant, Tomato, and Mozzarella Stacks

Homegrown/Homemade: How to Make Eggplant, Tomato, and Mozzarella Stacks

Danielle’s looking for a summery alternative to Italian eggplant parmesan, and Sarah’s got a super-fresh recipe that really stacks up.

Homegrown/Homemade: How to Store and Preserve Eggplant

Homegrown/Homemade: How to Store and Preserve Eggplant

Sarah shares a favorite way to preserve eggplant. She teaches Danielle how to score, salt, and roast eggplant in the oven AND how to fire-roast eggplant over a burner. Then they make Baba Ganoush.

Homegrown/Homemade: How to Harvest Eggplant

Homegrown/Homemade: How to Harvest Eggplant

Danielle and Sarah use "the shininess test" to determine whether or not Sarah's eggplant is ready to harvest. Funny name, but Danielle swears the test is a real thing.

Homegrown/Homemade: How to Care for Eggplant

Homegrown/Homemade: How to Care for Eggplant

Sarah and Danielle head into the garden to give Sarah's somewhat disappointing eggplant crop a phosphorus boost. Plus, Sarah gets a botany lesson and the team sets out on a hand-pollination mission.

Homegrown/Homemade: How to Plant Eggplant

Homegrown/Homemade: How to Plant Eggplant

The Homegrown/Homemade team is at it again. In the Season Two premier, Sarah and Danielle put Sarah's eggplant seedlings in the garden and prepare to fight off flea beetles.

A Better Way to Peel a Kiwi

A Better Way to Peel a Kiwi

You could use a knife or a vegetable peeler to peel a kiwi, but there's a better tool that leaves the fruit smooth and rounded instead of beveled.

How to Unmold Custards

How to Unmold Custards

Removing custards from ramekins isn't exactly surgery, but you do run the risk of dinging the caramel with your knife and scaring what should be a gorgeous dessert. We'll show you a better way.

How to Squeeze Spinach Dry

How to Squeeze Spinach Dry

There's a common kitchen gadget that helps you squeeze excess liquid out of cooked spinach without staining your dishtowel green.

An Easy Mustard-Jar Vinaigrette

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

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

Homegrown/Homemade: How to Care for Onion Plants

Episode Two: How to Care for Onion Plants

Homegrown/Homemade: How to Harvest & Cure Onions

Homegrown/Homemade: How to Harvest & Cure Onions

Episode Three: How to Harvest & Cure Onions

Homegrown/Homemade: How to Preserve & Store Onions

Homegrown/Homemade: How to Preserve & Store Onions

Episode Four: How to Preserve & Store Onions

Homegrown/Homemade: Roasted Onions Stuffed with Prosciutto & Parmesan

Homegrown/Homemade: Roasted Onions Stuffed with Prosciutto & Parmesan

Recipe: Roasted Onions Stuffed with Prosciutto & Parmesan

Homegrown/Homemade: Thai-Style Stir-Fried Chicken and Basil

Homegrown/Homemade: Thai-Style Stir-Fried Chicken and Basil

Recipe: Thai-Style Stir-Fried Chicken and Basil

Homegrown/Homemade: Classic Basil Pesto

Homegrown/Homemade: Classic Basil Pesto

Recipe: Classic Basil Pesto

An Easy Tool for Perfect Strawberry Slices

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

Homegrown/Homemade: How to Prune and Harvest Basil

Episode Two: How to Prune and Harvest Basil

Homegrown/Homemade: How to Care for Blueberries

Homegrown/Homemade: How to Care for Blueberries

Episode Two: How to Care for Blueberries

Homegrown/Homemade: How to Harvest Blueberries

Homegrown/Homemade: How to Harvest Blueberries

Episode Three: How to Harvest Blueberries

Homegrown/Homemade: How to Store and Preserve 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

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

Homegrown/Homemade: Pasta with Peas, Arugula, and Prosciutto

Recipe: Pasta with Peas, Arugula, and Prosciutto

Homegrown/Homemade: How to Prep and Store Arugula

Homegrown/Homemade: How to Prep and Store Arugula

Episode Four: How to Prep and Store Arugula

Homegrown/Homemade: How to Harvest Arugula

Homegrown/Homemade: How to Harvest Arugula

Episode Three: How to Harvest Arugula

Homegrown/Homemade: How to Care for Arugula

Homegrown/Homemade: How to Care for Arugula

Episode Two: How to Care For Arugula

Homegrown/Homemade: Roasted Red White & Blue Potatoes

Homegrown/Homemade: Roasted Red White & Blue Potatoes

Recipe: Roasted Red White & Blue Potatoes

Homegrown/Homemade: How to Store and Prep Potatoes

Homegrown/Homemade: How to Store and Prep Potatoes

Episode Four: How to Store and Prep Potatoes

Homegrown/Homemade: How to Harvest Potatoes

Homegrown/Homemade: How to Harvest Potatoes

Episode Three: How to Harvest Potatoes

Homegrown/Homemade: How to Care for Potatoes

Homegrown/Homemade: How to Care for Potatoes

Episode Two: How to Care for Potatoes

Homegrown/Homemade: Heirloom Tomato Napoleons with Parmesan Crisps

Homegrown/Homemade: Heirloom Tomato Napoleons with Parmesan Crisps

Recipe: Heirloom Tomato Napoleons with Parmesan Crisps

Homegrown/Homemade: How to Preserve Tomatoes

Homegrown/Homemade: How to Preserve Tomatoes

Episode Five: How to Preserve Tomatoes

Homegrown/Homemade: How to Harvest Tomatoes

Homegrown/Homemade: How to Harvest Tomatoes

Episode Four: How to Harvest Tomatoes

Homegrown/Homemade: How to Train Tomatoes

Homegrown/Homemade: How to Train Tomatoes

Episode Three: How to Train Tomatoes

Homegrown/Homemade: How to Prune Tomatoes

Homegrown/Homemade: How to Prune Tomatoes

Episode Two: How to Prune Tomatoes

Homegrown/Homemade: How to Preserve and Store Squash

Homegrown/Homemade: How to Preserve and Store Squash

Episode Six: How to Preserve and Store Squash

Homegrown/Homemade: Brown Butter Summer Squash Linguine

Homegrown/Homemade: Brown Butter Summer Squash Linguine

Recipe Demo: Brown Butter Summer Squash Linguine

Homegrown/Homemade: How to Harvest Squash

Homegrown/Homemade: How to Harvest Squash

Episode Four: How to Harvest Squash

Homegrown/Homemade: How to Pollinate Squash

Homegrown/Homemade: How to Pollinate Squash

Episode Three: How to Pollinate Squash

Homegrown/Homemade: How to Care for Squash Plants

Homegrown/Homemade: How to Care for Squash Plants

Episode Two: How to Care for Squash Plants

Homegrown/Homemade: Maple Pan-Roasted Baby Carrots

Homegrown/Homemade: Maple Pan-Roasted Baby Carrots

Recipe: Maple Pan-Roasted Baby Carrots

Homegrown/Homemade: How to Preserve and Store Carrots

Homegrown/Homemade: How to Preserve and Store Carrots

Episode Four: How to Preserve and Store Carrots

Homegrown/Homemade: How to Harvest Carrots

Homegrown/Homemade: How to Harvest Carrots

Episode Three: How to Harvest Carrots

Homegrown/Homemade: How to Care for Carrots

Homegrown/Homemade: How to Care for Carrots

Episode Two: How to Care for Carrots

Homegrown/Homemade: Pea & Mint Soup with Lemon Cream

Homegrown/Homemade: Pea & Mint Soup with Lemon Cream

Recipe Demo: Pea & Mint Soup with Lemon Cream

Homegrown/Homemade: How to Prep Peas

Homegrown/Homemade: How to Prep Peas

Episode Four: How to Prep Peas

Homegrown/Homemade: How to Harvest Peas

Homegrown/Homemade: How to Harvest Peas

Episode Three: How to Harvest Peas

Homegrown/Homemade: How to Care for Pea Plants

Homegrown/Homemade: How to Care for Pea Plants

Episode Two: How to Care for Pea Plants

An Easy Tool for Perfect Pancakes

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.

How to De-Bone a Fish Fillet

How to De-Bone a Fish Fillet

It can be tough to find and remove the tiny pin bones from fish fillets, unless you use this easy trick.

How to Peel Hard-Boiled Eggs

How to Peel Hard-Boiled Eggs

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.

How to Keep Avocados Green

How to Keep Avocados Green

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

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

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.

The Trick to Lump-Free Gravy

The Trick to Lump-Free Gravy

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.

Chocolate Cherry Drop Cookies

Chocolate Cherry Drop Cookies

Drop, slice-and-bake, or cutout cookies with your choice of flavors and decorations.

The Right Way to Carve a Turkey

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

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

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 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

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 Cookings Pinner Party Contest Winner

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

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.

Bacon-Asparagus Pizza

Bacon-Asparagus Pizza

Thick- or thin-crusted pizza with your choice of cheeses and toppings

Prosciutto-Provolone Pizza

Prosciutto-Provolone Pizza

Thick- or thin-crusted pizza with your choice of cheeses and toppings

Mediterranean Thin-Crust Pizza

Mediterranean Thin-Crust Pizza

Thick- or thin-crusted pizza with your choice of cheeses and toppings

Asparagus-Bacon Pizza

Asparagus-Bacon Pizza

Thick- or thin-crusted pizza with your choice of cheeses and toppings

Sicilian-Style Margherita Pizza

Sicilian-Style Margherita Pizza

Thick- or thin-crusted pizza with your choice of cheeses and toppings

Pin it to Win it with Fine Cookings Pinterest Contest

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.

favorite chicken soup

favorite chicken soup

Hearty chicken soup with your choice of vegetables, starches, and garnishes

Enter Fine Cookings Facebook Calphalon Giveaway!

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

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

Macaroni and Cheese with Broccoli and Ham

Creamy, crumb-topped macaroni and cheese with your choice of cheeses, pastas, and add-ins.

Creamy Chicken Chowder

Creamy Chicken Chowder

Hearty chicken soup with your choice of vegetables, starches, and garnishes

New Years Resolutions for Cooks and Eaters

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.

Fontina Bacon Frittata

Fontina Bacon Frittata

A custom frittata with your choice of vegetables, meats, and seasonings.

Asparagus-Goat Cheese Frittata

Asparagus-Goat Cheese Frittata

A custom frittata with your choice of vegetables, meats, and seasonings.

chorizo-pepper frittata

chorizo-pepper frittata

A custom frittata with your choice of vegetables, meats, and seasonings.

Portuguese Frittata

Portuguese Frittata

A custom frittata with your choice of vegetables, meats, and seasonings.

Sausage Asparagus Frittata

Sausage Asparagus Frittata

A custom frittata with your choice of vegetables, meats, and seasonings.

Video Recipe: Beet Salad with Oregano, Pecans, and Goat Cheese

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

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 Atlantas Sweet Auburn Curb Market

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

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

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.

ramps

ramps

Part of the onion family, ramps taste like a cross between spring onions and scallions, with a pungent earthy-garlicky undertone.

Rice Krispies Treats, Reborn

Rice Krispies Treats, Reborn

Sprouted Kitchen gussies up Rice Krispies treats with brown rice, chocolate, and almond butter.

Soup Week: Cauliflower Soups Secret Weapon

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

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 Valentines Day Menu

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

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

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

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

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

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.

Truly Cider-y Cider Doughnuts

Truly Cider-y Cider Doughnuts

On the prowl for apple cider doughnuts that actually taste like apples.

Video Recipe: Pasta with Pumpkin, Sausage, and Cavolo Nero

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.

quince

quince

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

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

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

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

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

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

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

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

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

Black Shrubb: Drink of the Day from Tales of the Cocktail

A bourbon and nectarine cocktail with Creole Shrubb.

Curried Potato Salad

Curried Potato Salad

Create a creamy or vinaigrette-dressed potato salad

Persian Potato Salad

Persian Potato Salad

Create a creamy or vinaigrette-dressed potato salad

A Slow Cooker in Summer

A Slow Cooker in Summer

Relief from the heat from an unexpected appliance

A Fresh Look at Garlic Scapes

A Fresh Look at Garlic Scapes

A twist on garlic-scape pesto that appeals to a scape hater.

Video Series: Homegrown/Homemade

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

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

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

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

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

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!

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 noodles

soba noodles

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.

Vegetable Strudel from the Italian Farmers Table

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.

Feeding Haiti

Feeding Haiti

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!

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 Cookings Virtual Cookie Exchange

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

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 Aint So!

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 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

Fine Cooking Live at the Chocolate Show

Last call for chocolate: View a sample presentation from the Chocolate Show!

Cakes that Keep...if you can resist

Cakes that Keep...if you can resist

Watch Lauren Chattman, author of the cookbook Cake Keeper Cakes, on the Today Show

Pumpkin-Coconut Rice Pudding

Pumpkin-Coconut Rice Pudding

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

Colcannon with Bolted Greens

Colcannon with Bolted Greens

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.

Dont Miss Laurie Buckle on Connecticut Style

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 Farmers Market Game!

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!

Mexican Grilled-Corn Pancakes

Mexican Grilled-Corn Pancakes

Got more corn than you know how to use? Grill up some ears, then use the rest in these Mexican-style fritters.

Whats Your Favorite Alterna-Burger?

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?

Gas or Charcoal: How do you Grill?

Take our poll and see which method is the favorite.

Ellie Krieger on the Today Show

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

Peppermint-Chocolate Chunk Ice Cream

infused with peppermint, chopped chocolate mix-in

Easter Eggs that Taste as Good as They Look

Easter Eggs that Taste as Good as They Look

How to hard-cook your eggs so they're actually worth eating.

A Foolish Treat for April

A Foolish Treat for April

Skip the elaborate food hoaxes for this utterly simple dessert.

Hey Obama, How Dya Like Them Beets?

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

Cook the Issue: We Have a Winner

Barbara Jacobson is the winner of the Cook the Issue Challenge for issue 97.

Real Irish Comfort Food

Real Irish Comfort Food

Potatoes, cabbage, and lots of butter: what's not to like?

Growing My Own

Growing My Own

A cook takes the plunge into vegetable gardening.

Kitchen Envy

Kitchen Envy

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...

What Would Oscar Eat?

What Would Oscar Eat?

Struggling to come up with Oscar-themed food for my party.

You Bake. You Decide.

You Bake. You Decide.

Vote for your favorite in our carrot cake smackdown.

And the Winning Cookie Is...

And the Winning Cookie Is...

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...

A banh mi born of leftovers

A banh mi born of leftovers

Leftover slow-roasted pork goes in a Vietnamese direction.

Pecan Tassies

Pecan Tassies

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...

Turkey Quest

Turkey Quest

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...

Off the Cob

Off the Cob

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...

A Sunny Soup for Dinner

A Sunny Soup for Dinner

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...

Thin Mints in Plant Form

Thin Mints in Plant Form

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...

Summer on a Platter

Summer on a Platter

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...

A Summer Makeover for Cabbage

A Summer Makeover for Cabbage

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...

Green Living

Green Living

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?

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...

Stalking Fresh Asparagus

Stalking Fresh Asparagus

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...

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!

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).

Re: Pumpkin Bread

great recipe!

Re: Embracing Those Excellent Eggs

Very cool. I want one of those prints!

Re: lemons

@ddavis: you can freeze lemon zest too--just seal it well in a heavy duty ziplock bag.

Re: Crab Rangoon, Updated

Mmm, crab rangoon is my guilty-pleasure food too. These look great!

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!

Re: Soup Week: Homemade Chicken Stock

Great way to kick off the week!

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.

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.

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.

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

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.

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!

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.

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".

Re: Cook the Issue 2010: 200th post!! Beef Wellington

Looks gorgeous! congrats on your 200th...I love the kids' version ;-)

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!

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!

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.

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.

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.

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.

Re: garam masala

guadaprpz, the recipe is linked in the post above--just click on "toasting and grinding your own".

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).

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.

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.

Re: Go buckeyes!

I love buckeyes...how can you beat homemade Reese's?

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!)

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!

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.

Re: Savory Vegetable Crumbles

What a great idea! why limit crumbles to dessert?

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?

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

Re: The Swing-A-Way Fat Separator

HBSURE, I've added the link above where you can buy it.

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

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!

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!

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!

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.

Re: A Slow Cooker in Summer

DaisyMae,
Just click on the link above to TheKitchen--the recipe is right there in the post.

Re: On The Menu: Lionfish

It's going to take one genius chef to make me want to eat that!

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.

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.

Re: Sunday Suppers Herbed Flatbreads

My favorite is our cheese-and-herb-filled naan. I was shocked how easy they were!

Re: Homegrown/Homemade: How to Plant Potatoes

Thanks clliner...the hilling video is coming soon, so please stay tuned!

Re: Le Whif? No Thanks, I Think I'll Eat Instead

Wouldn't this just make you crave chocolate even more?

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.

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.

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.

Re: Holiday Salad

ROTFL about the photo! That's the most creative work-around I've ever seen.

Re: Gingerbread City 2009 - The Greatest Stories Ever Told: "Fondant the Yellow Brick Road"

Denise, these are amazing! I love the Aladdin castle too.

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.

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.

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.

Re: S5 : sweet, savoury, smoky, salty, and spicy

Anything with figs + prosciutto is delicious in my book.

Re: Grilled pizza with roasted garlic, heirloom tomatoes, duck prosciutto, leerdammer cheese and basil

wow, these photos are making me hungry...

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!

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.

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.

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!

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!

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.

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.

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.

Re: Triple Berry Cocoa Nib Ice Cream

This sounds like a fabulous combination! I love cocoa nibs.

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.

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?

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!

Re: Trade my Mario for your Nigella?

So what books did you bring home?

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 :-)

Re: Super seed

So if I plant these seeds, will I grow a chia pet?

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.

Re: Potato water in pizza dough

Cool idea, pie! Was there any actual potato flavor in the crust?

Re: Chilaquiles rojo con huevo de Pascua

Wait, no fresh rosemary at your local grocery store? Ever?

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.

Re: A Truly Wild Meal

OMG I'm so jealous...I totally want to join one! How much does yours cost?

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.

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.

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!

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.

Re: Millions of Mini Muffins: banana

Really good point! The crust is the best part.

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!

Re: Meat Madness

My money's on bacon.

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.

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.

Re: Truffles on Tuesday night?

Yum, that sounds really good. Now if only I had some truffle pasta lying around.

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.

Re: Blood Orange and Mango Marmalade

Looks beautiful! Did you base the recipe on the lemon-ginger marmalade, or use a different recipe?

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.

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!).

Re: Kitchen Envy

Sounds like a nice layout 2new...I need to start doing some real thinking about how I want to change mine.

Re: Kitchen Envy

Okay, Biscuit, you have me beat for more-annoying stove.

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.

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?

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

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.

Re: Classic Croissants, brown sugar-cinnamon

Sounds fantastic!

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.

Re: The Martinez, stirred

Prolific indeed! And an entertaining story. I'm curious to hear what else you make with the Maraschino liqueur.

Re: Wine-Braised Chicken with Shallots and Pancetta

Nice photo!

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.

Re: Official Rules for Cook the Issue Challenge

Thanks for the catch, DineinDiva, you're right. I just corrected the rules accordingly.

Re: Avocado Toast: a Quick Pick-Me-Up

Yum, kitschen, your breakfast idea sounds delicious.

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

Re: Red-Cooked Tofu

Hi Sheri,
Thanks for kicking off the challenge with the inaugural post!

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?

Re: Trees & Snowflakes

wow, they did a great job!

Re: sugar cookies with bourbon glaze

Cool photo...am I twisted that it reminds me of the cover of "A Million Little Pieces"?

Re: Up in Lights!!!

Nicely done!

Re: Michigan Union Stained Glass Cookies

What a cool idea!

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.

Re: Mini Black and Whites

Nice work on the holly! Did you do that freehand?

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

Re: Chocolate Snowflakes

Gorgeous decorating. Is it a thin, wafer-like cookie or something more substantial?

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

Re: cookies

These look delicious. Would you mind reposting them all in separate entries? It'll give you more chances to win!
thanks

Re: Chocolate-Dipped Espresso Shortbread Cookie

Love the way you shot this!

Re: Rainbow Ribbon Cakes

My husband loves these. When he was a kid, he called them "stoplight cookies."

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