Once upon a time, nestled among the myriad of food and lifestyle publications, was a little culinary gem known as Fine Cooking Magazine. Rich with meticulously crafted recipes, dazzling food photography, and in-depth technique articles, it was a haven for … Continue reading Postmortem: A Bittersweet Farewell to Fine Cooking Magazine
Perhaps you’ve inherited a cast-iron skillet from a beloved family member, you’ve wisely purchased one from a housewares store, or you’ve been lucky enough to discover one bargain-priced at a yard sale (I bought that tiny saucepan in the header … Continue reading Caring for Cast-Iron Skillets
Admit it. Ground chicken is hardly exciting, and it can be a real challenge to keep it both flavorful and juicy. Although it’s a leaner, healthier choice than ground beef or pork, with a lower saturated fat content, this recipe … Continue reading Chicken Chili Lime Burgers
Caramelized Zucchini with Rigatoni, Peas, Tomatoes, and Mixed Herbs Zucchini is like the old friend you can only bear to see occasionally. You love them, but they always overstay their welcome. Invite them into your garden by planting just a … Continue reading Caramelized Zucchini Planks
In 2006, one of Fine Cooking Magazine’s regular offerings (which devout subscribers will remember) was a Recipe Foldout. And it was precisely that—four pages that housed eight short recipes that boasted dinner in 30 minutes or less. Printed on heavy, … Continue reading Pasta with Roasted Cauliflower, Arugula & Prosciutto
Tips & Tricks for Dry-Aging, Cooking, and Resting This is an update to my 2020 post about cooking restaurant-quality steak in 15 minutes, with a new video, a PDF of my recipe, and many more details, tips, and tricks. It’s … Continue reading Restaurant Quality Steak at Home: Chef’s Techniques
Gone, but not forgotten. I was the last Test Kitchen Director and Senior Food Editor at Fine Cooking Magazine until the publication was sold on June 1, 2020. I remember the day vividly. Three months into the pandemic, we were … Continue reading RIP Fine Cooking Magazine
Roasted Marrow Bones with Gremolata, Toast Points, and Salad is my answer to that inevitable question that many chefs are asked, “What would be your last meal?” Most definitely, this is one of them. This dish just does it for … Continue reading Roasted Marrow Bones with Gremolata, Toast Points, and Salad
Let’s have a serious talk about the intense deliciousness of a saucy baked eggs dish combined with limitless wonderful ingredients, otherwise known as shakshuka. There are lots of variations, but this particular recipe is packed with delicious veggies that are … Continue reading Shakshuka: Tomatoes, Eggs, Eggplant, Leeks, Sweet Potatoes, and Feta
This recipe is really all about the carrot tops and transforming them into something delicious to eat rather than tossing them or composting them (although the latter isn’t a bad thing to do). I hadn’t thought about carrot-top pesto in … Continue reading Carrot-Top Pesto with Pasta and Diced Carrots
Chef Diana Andrews 