Jason Sobocinski’s passion for making the most of local ingredients has helped him build a Connecticut restaurant empire.
No need to get fancy with the Cheddar in this dip. Mass-market brands, grated finely, tend to melt best, but avoid pre-shredded Cheddar, which may be grainy. Serve with bread…
Season 3 of Moveable Feast with Fine Cooking began shooting this week! We were traveling the south and eating well.
This was a light tasting week, but we kept busy with cooking competitions and Alaska salmon.
This refreshing vegetarian wrap channels sushi-bar flavors of wasabi, soy, and rice vinegar, with sweet potatoes for balance.
How a cocktail-friendly twist on a classic spirit helped to pioneer a brand-new style.
Temperatures are warming up outside, but it's Thanksgiving in the test kitchen, with turkey, gravy, and most importantly pie (OK, fine, they're tarts).
This week, FC editors were scattered all over. Jen made everyone jealous with her tour of Europe, and Layla took in the local flavor on the Rhode Island coast.
This week was a little cheesy, plus business as usual with recipe testing and photo shoots.
No April fools for us this week! Just sunshine as we tested recipes on the grill and shot stories for our August/September issue.
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