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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

MAGAZINE

June/July, 2009

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salad

Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives

(Fine Cooking, June/July, 2009)

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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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Spinach and Artichoke Salad with Couscous Cakes and Feta

(Fine Cooking, June/July, 2009)

Crispy, quick-to-cook couscous cakes, tangy artichokes, and creamy feta transform this salad into a satisfying meatless meal.
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Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette

(Fine Cooking, June/July, 2009)

Use a selection of beans for this salad. The colors, shapes, and textures will make it interesting and delicious.
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