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| This week, as we tested miniature baked Alaskas, we wondered can they still be called Alaskas if they’re so small? |
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| Tinsley unpacks the December/January issue. We’re all super excited to see it come together, and to cook from it, of course. |
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| Julia got fancy, practicing her plate-smear technique for a lamb chop recipe, and we snuck a quick photo before devouring. |
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| And these potatoes Juli is testing for doneness looked irresistably pretty, too. Simple food, multicolors, can’t lose. |
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| Joanne and Jen had a real-life throwback Thursday moment flipping through an old issue of Fine Cooking that happpened to be on the tasting table. Turns out they both still cook from it. Good recipes never go out of style. |
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| Meanwhile, Layla got to go up to Portland, Maine, for the Harvest on the Harbor food and wine festival. Here at the Maine Lobster Chef of the Year competition, Chris Long of the Relais & Chateau Camden Harbour Inn prepares bites of miso-glazed lobster with crispy rice. |
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| Competition was stiff! Margaret Salt McLellan, of Sheepscot Harbour Village Resort, served some awfully pretty Lobster BLT bites. |
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| In the end, the winner was The World Is Mine Oyster’s Stephen Richards, for his over-the-top crispy polenta with pumpkin powder, mascarpone, and chestnuts, fig gastrique, and cold-smoked lobster to top it all off. Here, cookbook author Kerry Altiero (Adventures in Comfort Food) presents him with the prize. |
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