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A Week in the Life at Fine Cooking

Week of October 6, 2014

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When we’re shooting the cover, beautiful, delicious food is just one piece of the puzzle. Lighting is key. This was one of several options we shot for February/March. You’ll have to wait and see what we choose.
It’s not all lights-camera-action, though. There are still chicken recipes to test, like Abby’s doing here.
And ravioli to fill. Juli loves this because it’s just like doing crafts.
She goes at breakneck speed with her two-spoon method.
The best part is when we’ve finally perfected a recipe. No changes suggested. Everything is great (or “awesomeeeeee,” as it were).
Another awesome thing: Juli’s new timer. Being able to write what each clock is for makes life easy when you’ve got three or four recipes going, as she often does.
The rest of us were just as jazzed to have beautiful fall produce back on the table. Apples, and pears, and butternut squash, Oh my!
Finally, we hadn’t realized we scheduled a shoot with eggs on World Egg Day (the second Friday in October), but these handsome guys are worth celebrating.

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