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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

HEATHER JONES

My Bread

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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

October/November, 2009

August/September

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All-Butter Piecrust

(Fine Cooking, October/November, 2009)

A butter crust can be just as flaky as one made with lard if you make it by hand, rubbing cold chunks of butter into the flour. This creates flakes of butter, rather than lumps, that remain in the dough when you roll it. As the crust bakes, the butter melts, creating steam pockets that leave behind a flaky texture. For filling ideas, check out our Jamaican-Spiced Pumpkin Pie, Coffee-Toffee Pecan Pie, Cranberry-Apple Streusel Pie, andFresh Pear Pie with Dried Cherries.
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Autumn Vegetable Soup

(Fine Cooking, October/November, 2009)

 
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Beef Ragù Over Spaghetti Squash with Garlic Bread

(Fine Cooking, October/November, 2009)

Here, spaghetti squash is used like pasta to delicious effect, and a quick garlic bread rounds out the meal.
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Beet Salad with Oregano, Pecans, and Goat Cheese

(Fine Cooking, October/November, 2009)

Beets and goat cheese are a classic pairing, but for a twist, try substituting blue cheese for the goat cheese and walnuts for the pecans.
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Bourbon Sweet Potato and Apple Casserole with a Pecan Crust

(Fine Cooking, October/November, 2009)

This dish is nothing like the marshmallow-topped Thanksgiving sweet potato casserole of old. Sautéed apples, a crunchy pecan crust, and spicy mashed sweet potatoes make for a sophisticated update.
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Braised Chicken with Gewürztraminer and Grapes

(Fine Cooking, October/November, 2009)

The honey-floral fragrance of Muscat grapes makes them particularly well-suited for this braise, where they echo the floral notes of Gewürztraminer wine.
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Braised Fingerling Potatoes with Fennel, Olives, and Thyme

(Fine Cooking, October/November, 2009)

This rustic side dish is great with roasted lamb or pork.
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Braised Pacific Halibut with Leeks, Mushrooms, and Clams

(Fine Cooking, October/November, 2009)

The halibut’s smooth, buttery texture is accented here by the sharp brininess of the clams. Be sure not to overcook the halibut; its texture is best when the fish is just barely cooked through
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Bread Stuffing with Fresh Herbs

(Fine Cooking, October/November, 2009)

Skip the packaged stuffing mix and use day-old bread and fresh herbs for great flavor.
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Broiled Chicken Thighs with Chipotle Sauce

(Fine Cooking, October/November, 2009)

Roasted red peppers and spicy, smoky ground chipotle chiles make this sauce a knockout.
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Brussels Sprouts with Toasted Hazelnut Butter

(Fine Cooking, October/November, 2009)

The lemon zest in the butter adds loads of bright flavor to the nutty sprouts. Suffice it to say, this delicious dish trumps the old one.
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Bulgur and Grape Salad with Walnuts and Currants

(Fine Cooking, October/November, 2009)

This wholesome whole-grain side dish is great with roast chicken or lamb. Enjoy it as is or with a crumble of goat cheese.
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Chocolate Bark with Ginger and Pistachios

(Fine Cooking, October/November, 2009)

With a cup of coffee or tea, this is a quick and sweet end to dinner.
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Classic French Onion Soup

(Fine Cooking, October/November, 2009)

This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it’s rich, smooth, and melts easily.
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Coffee-Toffee Pecan Pie

(Fine Cooking, October/November, 2009)

With notes of butterscotch, espresso, and bourbon, this is a pecan pie like no other.
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Cranberry Sauce with Caramelized Onions

(Fine Cooking, October/November, 2009)

Slow-cooked onions bring extra flavor to this simple sauce, and cloves add warmth.
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Creamy Baked Leeks with Garlic, Thyme, and Parmigiano

(Fine Cooking, October/November, 2009)

This simple recipe doesn’t require the cook’s attention at the last minute—but it will get the attention of your onion-loving guests. If possible, choose leeks that are all about the same size.
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Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous

(Fine Cooking, October/November, 2009)

Preserved lemon brings a bright, salty citrus note to this Moroccan-influenced dish.
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Custard Tart with Wine-Poached Grapes

(Fine Cooking, October/November, 2009)

Sweet, citrusy custard and a nutty almond crust make a perfect backdrop for the tender poached grapes in this elegant dessert.
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Dry-Rubbed Roast Turkey with Pan Gravy

(Fine Cooking, October/November, 2009)

 
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Duck Breast with Saba and Grapes

(Fine Cooking, October/November, 2009)

Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce. Serve with wilted spinach and roasted turnips or potatoes.
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Fingerling Potato Galettes with Chive Crème Fraîche and Smoked Trout

(Fine Cooking, October/November, 2009)

This elegant starter takes fish and chips to a whole new level.
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French Onion Soup Dumplings

(Fine Cooking, October/November, 2009)

My food is meant for sharing. But how do you share French onion soup politely? In my version, you get everything that’s great about the classic—crispy bread, gooey cheese, and luscious soup—in one delicious bite.
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Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel

(Fine Cooking, October/November, 2009)

A hint of spice lets the delicate flavor of the pears shine through, while the dried cherries are a welcome alternative to traditional raisins.
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Frisée and Grape Salad with Verjus and Blue Cheese

(Fine Cooking, October/November, 2009)

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.
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