fine cooking Archive

  • Sunchokes may also be known as Jerusalem Artichokes, but they are no artichoke. In fact they are all brown and knobby and look a lot more like overgrown ginger (but don’t taste like ginger) than anything else. I feel like we’ve been seeing sunchokes everywhere (Top Chef anyone?). Lately they’ve been all over restaurant menus too — from fried to pureed — which I really enjoyed — and I was excited to see the sunchoke recipe in the latest issue of Fine Cooking. I whipped up a bunch of the roasted sunchokes with artichoke hearts today during the Super Bowl...

    Sunday Dinner: Sunchokes

    Posted on 2010.02.07 | No Comments
    Sunchokes may also be known as Jerusalem Artichokes, but they are no artichoke. In fact they are all brown and knobby and look a lot more like overgrown ginger (but don’t taste like ginger) than anything else. I feel like we’ve been seeing sunchokes everywhere (Top Chef anyone?). Lately they’ve been all over restaurant menus too — from fried to pureed — which I really enjoyed — and I was excited to see the sunchoke recipe in the latest issue of Fine Cooking. I whipped up a bunch of the roasted sunchokes with artichoke hearts today during the Super Bowl...

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  • We try to incorporate a lot of interesting whole grains into our diet — and quinoa is one of our favorites. But just boiling it up and tossing in some salt, pepper and oil is not that interesting, and even the lusciousness of tossing in some easily melting cheese like crescenza gets repetitive. So when I saw this recipe in the latest issue of Fine Cooking, I couldn’t wait to try it. I whipped up a batch as the side dish for our dinner tonight (braised short ribs again — I meant to do tequila-braise but we ended up with...

    Sunday Dinner: Quinoa and Avocado Salad with Dried Fruit and Lemon-Cumin Vinaigrette

    Posted on 2010.01.31 | No Comments
    We try to incorporate a lot of interesting whole grains into our diet — and quinoa is one of our favorites. But just boiling it up and tossing in some salt, pepper and oil is not that interesting, and even the lusciousness of tossing in some easily melting cheese like crescenza gets repetitive. So when I saw this recipe in the latest issue of Fine Cooking, I couldn’t wait to try it. I whipped up a batch as the side dish for our dinner tonight (braised short ribs again — I meant to do tequila-braise but we ended up with...

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  • I’ve been in love with Fine Cooking’s Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish since finding it in the December issue last year and whipping up a batch for the holidays. Who wouldn’t love a recipe that’s super easy to whip up but tastes elegant and exquisite? With the added bonus of being “customizable” to taste with your personal amount of relish? The recipe suggests orange cauliflower, but when I saw this beautiful head of purple cauliflower at the store, I couldn’t resist the thought of a bowl of lavender soup.  The only question was, would the color...

    Sunday Dinner: OMG What’s That? Soup

    Posted on 2010.01.18 | No Comments
    I’ve been in love with Fine Cooking’s Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish since finding it in the December issue last year and whipping up a batch for the holidays. Who wouldn’t love a recipe that’s super easy to whip up but tastes elegant and exquisite? With the added bonus of being “customizable” to taste with your personal amount of relish? The recipe suggests orange cauliflower, but when I saw this beautiful head of purple cauliflower at the store, I couldn’t resist the thought of a bowl of lavender soup.  The only question was, would the color...

    Continue Reading...