It’s one of my favorite regular features in Fine Cooking magazine, What We’re Cooking Now. It’s a chance for staffers and sometimes readers to say how they use what’s in season now. Grapes, for instance. Cheers for Julissa Roberts, who says in the Oct./Nov. issue: “Cook Italian sausage links until almost done, then slice. Sauté […]
Home page features
Best Cheap Chef’s Knife
Our pals at Cooks Illustrated share our philosophy — you don’t have to spend a fortune on cooking tools to make good food. That’s why the magazine’s panel decided to try out about ten inexpensive chef’s knives. We’ll cut to the chase… the winner was the Victorinox 8-inch Army Fibrox Chef’s Knife, which sells for […]
Easy Cocktail: Peg Leg Old Fashioned with Rum
Our cocktail contributor Anthony DeSerio knocked us out on the show by whipping up a mouth-watering Old Fashioned, combining an aged rum with black walnut bitters, served on ice. Feel free to use whatever rum you have on hand, though Anthony, who is an ambassador for Patron, used his sponsor’s Pyrat XO Reserve aged rum. […]
How Raucous Should a Wine Tasting Be?
From Faith: At my first industry wine tasting 15 years ago, the director, Tom Slocum, knew me and warned me, sternly. “You’ve tasted and studied French wine for years, I know that,” he said. “But over-confidence at an event like this is dangerous.” Why was Slocum talking to me as if I were a motorcycle rider […]
Restaurant of the Future or the Past?
From Faith: In its Automation section online, The New York Times recently reported on Eatsa, a new, fully “automated” restaurant in San Francisco, where diners “never interact with a person.” The story says there are “unseen people who prepare the food,” but there are no waiters or even an order-taker behind a counter.” Sound familiar? If […]
Re-Do Restaurant Leftovers to Make a Meal
From Alex Province: You know how it is… we were at a favorite restaurant, too satisfied to finish our meal, so we took home half the pasta Bolognese, fully intending to devour it the next day. That didn’t happen, and with each passing day in the fridge, our leftovers became less and less enticing. Finally, we […]
