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Chicago, IL, US

Recent Reviews

Re:Asian-Style Glazed Salmon with Roasted Mushroom Salad

I loved the mushroom salad but wasn't too excited about the salmon glaze. The vinaigrette on the salad in delish and I enjoyed the crunch of the fresh red pepper and scallion. However, there are definitely better tasting sweet glazes in Fine Cooking's collection of recipes. This one was only so-so. It seemed a bit unbalanced to me, on the sour side.

Posted: 07:25 pm on November 4th 2007

Re:Salmon in Crisp Rice Paper with Sweet & Spicy Sake Essence

The Sweet and Spicy Sake Essence deserves 5 stars. It is really great and you could easily serve it over sauteed or grilled salmon or halibut to wow your guests. My only quibble is the call for yellow and red pepper in such little amounts. Unless you have them around, it is not worth buying two peppers. I used just a bit of a red bell pepper. I halved the sauce recipe with no problems.The rice paper coating on the fish is interesting. My curiousity about its texture is what initially inspired me to make this dish. It turned out fine and wasn't too much work or mess, but really... it didn't do all that much for the salmon. I did enjoy the crispy edges but I don't know if I'll be rushing to make it again. The sauce however will be made again and again. It's a keeper.

Posted: 07:18 pm on November 4th 2007

Re:Fish Steamed with Ham, Mushrooms, Ginger, Garlic & Scallions

For being a steamed fish recipe, this prep has a great deal of flavor. I like the saltiness that the ham imparts. We did this recipe with cod.

Posted: 04:45 pm on November 4th 2007

Re:Rustic Red Raspberry Turnovers

This is a really nice dough, easy to work with. The raspberries make a nice filling, but you could do other things like blueberries, or maybe even a square of chocolate, although I haven't tried that.

Posted: 01:20 pm on November 1st 2007

Re:Asian-Glazed Braised Short Ribs

Love, love, love this recipe.

Posted: 10:54 am on November 1st 2007

Re:Southwestern Spiced Chicken & Black Bean Stew

This recipe was only OK for me. Really, the flavors were good. I'm just not a fan of chicken thighs, so it was more of a personal thing.

Posted: 10:21 am on November 1st 2007

Re:Cod in Tarragon Tomato Broth

I make this recipe over and over again. It tastes great, is easy to prepare and is a light dinner for a weeknight. The broth is delicious.

Posted: 10:17 am on November 1st 2007

Re:Spicy Noodle Soup with Shrimp & Coconut Milk

To Die For. Probably the best recipe I've ever made from Fine Cooking mag. This soup is outstanding. It has incredible depth of flavor and is worth all the effort. This will amaze your guests. Do all the garnish and make sure everything stays cold and crunchy before serving.

Posted: 11:41 am on October 17th 2007

Re:Sweet Potato, Parmesan & Goat Cheese Galette

This is a great recipe, absolutely delicious and easy. You can adapt it to any size baking dish to make a portion for two or individual servings.

Posted: 06:59 pm on October 4th 2007

Re:Ruby Salad with Crumbled Feta & Spicy Pepitas

This recipe worked for me on all levels except the cheese. I don't think Feta is a good choice. I think a crumbled queso fresco or just plain crumbled farmers cheese is better.

Posted: 06:53 pm on October 4th 2007