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Foodie Talk

PEGGY FALLON

Feeding the Famished O'Foodie

I received this assignment by default. Well, okay, maybe I sort of begged for it. St. Patrick's Day is the only time of year when my people take center...

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Articles

FOODIE PAM

What's Cooking March, 2010

While it may not seem like Spring yet, the official start of Spring is just a few weeks away.  For the March magazines, the transition from winter to spring...

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Cookbooks

FOODIE PAM

Rose's Heavenly Cakes

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From the Chef

SOPHIA MARKOULAKIS

In Season: Cauliflower

Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates...

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Cookbooks

HEATHER JONES

Do you know any vegetarians? Of course you do.  There's your temperamental teen-age niece, boomer parents, or in my case a four-year old who leans towards vegetarian eating habits...

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Fine Cooking

MAGAZINE

June/July, 2009

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Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

(Fine Cooking, June/July, 2009)

If you can’t find chicken tenderloins, look for thin cutlets, which work just as well.
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Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives

(Fine Cooking, June/July, 2009)

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Barbecue Braised Country Spareribs with Beer and Mustard Glaze

(Fine Cooking, June/July, 2009)

When barbecue-braising, the grill performs like an oven: You just put your pot on the grill, cover, and let the meat simmer for several hours. For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.
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Barbecue-Braised Bourbon Beef with Mustard Glaze

(Fine Cooking, June/July, 2009)

Essentially an incredibly tender pot roast cooked on your grill; serve it with creamy polenta or thickly sliced roasted or grilled potatoes seasoned with olive oil, salt, and pepper.
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On July 31, 2009, 3:33 pm alan said:

it works fine to let the roast sit after braising. 1/2 an hour before it's to be served, put it back on to char. don't forget the glaze! and be careful, it burns easily as the fat drips into the grill.


On July 4, 2009, 6:35 pm pam said:

Served this at a dinner party and it was a hit all around...


Barbecue-Braised Moroccan Lamb Shanks with Honey-Mint Glaze

(Fine Cooking, June/July, 2009)

Sweet and savory flavors—a hallmark of Moroccan food—combine in this dish. The vegetables and lamb are served over couscous.
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Barbecue-Braised Thai Chicken Legs with Lemongrass Glaze

(Fine Cooking, June/July, 2009)

Lemongrass adds a wonderful fragrance to this dish. To prepare it, trim off the tops and enough of the bottoms that you no longer see a woody core and then remove the tough outer leaves. Thinly slice the remaining light-green stalks crosswise and then finely chop them.
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Barbecue-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze

(Fine Cooking, June/July, 2009)

These ribs are great served with rice noodles or steamed rice.
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Brined Grilled Chicken Breasts with Red Chile Oil

(Fine Cooking, June/July, 2009)

This brine not only keeps the chicken moist, but the sugar in it helps the chicken brown nicely on the grill.
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Bulgur Salad with Wilted Chard and Green Olives

(Fine Cooking, June/July, 2009)

A hearty grain salad that's good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.
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Charred Peppers with Garlic and Sherry Vinegar

(Fine Cooking, June/July, 2009)

This cool roasted-pepper antipasto is a little Spanish in flavor; it pairs well with all kinds of grilled meats and makes a great summer side dish.
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Cinnamon Pecan Ice Cream

(Fine Cooking, June/July, 2009)

This ice cream is perfect for topping a slice of pumpkin pie. Try creating your own custom ice cream flavor with the Recipe Maker.
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Clams with Basil Broth

(Fine Cooking, June/July, 2009)

Quick and tasty: rich, tender steamed clams in an aromatic white wine broth. Serve with plenty of crusty sourdough bread for dipping.
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Classic Maryland Crab Cakes

(Fine Cooking, June/July, 2009)

This crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time.Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
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Classic Vichyssoise

(Fine Cooking, June/July, 2009)

Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.
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Duck Breasts with Peaches and Tarragon

(Fine Cooking, June/July, 2009)

If ripe fresh apricots are available, you can use them instead of peaches.
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Garlic-Yogurt Sauce

(Fine Cooking, June/July, 2009)

This very simple sauce is a great dip for pita chips as part of an easy summer picnic menu.
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Ginger-Spice Sandwich Cookies with Lemon Cream

(Fine Cooking, June/July, 2009)

If you make these a day ahead of time, the cookies will soften a bit, and the flavors will mingle nicely. Fresh spices are key.
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Green Beans with Smoked Paprika and Almonds

(Fine Cooking, June/July, 2009)

If you don’t like spicy heat, use sweet pimentón instead.
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Grilled Hearts of Palm, Radicchio, and Asparagus

(Fine Cooking, June/July, 2009)

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Grilled Pork Chops with Sweet-and-Sour Onions

(Fine Cooking, June/July, 2009)

Garlic bread drizzled with a bit of olive oil is the perfect accompaniment.
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Grilled Steak Salad with Pineapple-Ginger Dressing

(Fine Cooking, June/July, 2009)

Look for peeled and cut fresh pineapple in the produce section of your supermarket; it’s a great time-saver.
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Haricots Verts with Toasted Walnuts and Chèvre

(Fine Cooking, June/July, 2009)

If you love goat cheese, feel free to add more to this simple dish.
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Hazelnut Chocolate-Chunk Ice Cream

(Fine Cooking, June/July, 2009)

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Hearts of Palm and Radish Coins with Shrimp

(Fine Cooking, June/July, 2009)

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Kohlrabi-Radish Slaw with Cumin and Cilantro

(Fine Cooking, June/July, 2009)

We can’t get enough of kohlrabi’s crisp, juicy texture and unusual flavor, which combines the earthy sweetness of cabbage and the crunchy bite of a turnip, with a hint of radish-like heat.
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