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Podcast Episode 5: Vintage Valentines Treats with Jessie Sheehan

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On episode 5 of The Fine Cooking Podcast, our editors are thrilled to welcome Jessie Sheehan, Fine Cooking contributor and author of several cookbooks including her newest release, The Vintage Baker. A retro-dessert lover, Sheehan discusses her favorite treats to make for Valentine’s Day.

Links From This Episode

What We’re Cooking Now

Sarah made some banh mi with leftovers from her party, but the inspiration was these easy weeknight Banh Mi Sliders

Diana has recently joined Grace Young’s Facebook group Wok Wednesdays. We have an upcoming article from Grace in a summer issue, but here’s a favorite stir-fry recipe she previously developed for the magazine.

Kathy’s been making a gumbo inspired by a New York Times article about New Orleans’ gumbo renaissance.

Jessie Sheehan’s Valentine’s Day Treats

Jessie discusses the retro-inspired recipes in her book, The Vintage Baker, but many of them are available on her blog:

One of Jessie’s favorites – Silver Cake with Pink Frosting

Jessie’s book features cinnamon caramel popcorn, made with melted Red Hots candy, but you can get her basic caramel popcorn here.

Jessie also mentions salt and pepper caramels in her book; here are basic salty caramels.

And of course, her homemade “double stuf” oreos

Jessie also created this No-Bake Almond Cheesecake for Fine Cooking as a summer dessert, but its heart-swirled design makes it a brilliant choice for Valentine’s Day.

Q&A

Here’s a video demonstrating Diana’s tip on the baking-pizza-on-parchment trick.

The best way to prevent onion tears is a really sharp knife. Learn how to sharpen and hone your knife, and what the difference is.

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