Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
A Week in the Life at Fine Cooking

Week of November 3, 2014

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note
The Moosewood Cookbook 40th anniversary edition came in this week. Joanne flips through it, reminiscing on vegetarian feasts she’s prepared over the years. It’s one of the first cookbooks Layla ever cooked out of (maybe accounting for her love of cheese).
Chris couldn’t wait to get started baking from our Holiday Baking special issue. These cream cheese brownies were a crowd favorite.
Layla had a busy day in Manhattan, starting with a beautiful outdoor lunch at Bustan, to celebrate Aglaia Kremezi’s new cookbook, Mediterranean Vegetarian Feasts. After that, she went to the grand opening of Grace’s Marketplace’s new location on the Upper East Side, where she ogled aged beef, and then dinner with Victorinox, sitting next to Chef Daniel Humm at the NoMad.
Joanne is usually pretty camera-shy (see the book-in-front-of-face shot above), but she stepped in during a shoot for the Test Kitchen department.
Sometimes, we have to undertake really difficult tasks, like sampling various chocolate-hazelnut spreads, sauces, and butters. We make the sacrifice so you don’t have to.
Everyone brought in their slow cookers to prepare for a shoot. Once they’re here, maybe we should do some tailgating.
And, just for fun, a shot of Pam’s bulldog, Abby, who donned goggles for laser therapy treatment. Pam sent this picture around to brighten a rainy Thursday, and it worked.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.