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Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

Fine Cooking

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December/January, 2009

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fish

Lentil Salad with Fennel and Smoked Salmon

(Fine Cooking, December/January, 2009)

If you can’t find French green lentils du Puy, substitute brown lentils. Cook them until just tender so they don’t fall apart when you toss the salad.
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Open-Face Smoked Salmon and Avocado Sandwiches

(Fine Cooking, December/January, 2009)

Serve these sandwiches with a green salad for a light dinner for two, or with a cup of soup for a hearty lunch for four.
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Smoked Salmon Deviled Eggs

(Fine Cooking, December/January, 2009)

To dress these up for a party, top each egg with a small dollop of salmon roe. 
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