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Articles by Nicole Rees
Social media management for nonprofits often requires balancing limited resources against an expansive vision. Sure, larger nonprofits may have dedicated teams, and millions in advertising dollars and marketing assets, but smaller nonprofit teams are often expected to do much more with less. While to some this could seem as a disadvantage, it isn’t. When compared to larger nonprofits, smaller nonprofits have a unique ability to connect with their audiences in an authentic way.
Chive-Tarragon Schupfnudeln with Braised Chicken and Spring Vegetables
Servings: 6 A trio of alliums and a generous splash of white wine give these braised chicken thighs a light and springy flavor that goes perfectly with the vegetables popping up at farmers markets during this transitional season—namely tender Japanese turnips, young carrots, and asparagus (though peas and radishes would be delicious, too). Chives and tarragon showered on top, as well as blended into the schupfnudeln on the side, double down on that fresh flavor.
Charred Carrots with Orange-Maple Glaze and Dukkah
Servings: 4 Dukkah, the Egyptian nut and seed spice blend, is a flavorful and textural complement to the umami of the charred carrots, the saltiness of the bacon, and the tacky sweetness of the glaze. This version calls for benne seeds, which have a slight grassy note, but can easily be substituted with white sesame seeds. It’s important to leave the smaller carrots intact to avoid crossing the fine line between charred and burned. Ingredients For the dukkah 1-1/2 tsp. coriander seeds 1 tsp.
Charred Cauliflower Grain Bowl with Farro and Soubise
Servings: 4 This dish is weeknight-dinner friendly, but if you are short on time, you can certainly make the pickled cherries and Xawaash (a Somali spice mix) in advance. The soubise (a thick white onion sauce) also stores and reheats beautifully. Just add a few drops of olive oil when reheating to prevent a skin from developing. Ingredients For the pickled cherries 1/2 cup white vinegar 2 Tbs. sugar 3/4 cup dried cherries For the Xawaash (Somali spice mix) 1 tsp. ground cumin 1 tsp.
Charred Sardine Toasts with Pickled Golden Raisins
Servings: 4 There are two keys to success for this dish. The first is the bread. A thick-cut slice of toast is a must to support the weight of the toppings, and a whole-grain or seeded bread is highly recommended for nutty flavor. The second key is achieving a good char on the sardines, which helps cut through the creaminess of the sour cream and the fattiness of the ham. Ingredients 1 cup white vinegar 3/4 cup sugar, divided 1/4 tsp.
Parsley Schupfnudeln with Red Wine Braised Pot Roast
Servings: 4 to 6 In this lighter riff on pot roast, whole chuck roast is braised in fruity red wine until meltingly tender, and the last of winter’s root vegetables get simmered into the gravy before serving. Browning the mushrooms separately and adding at the end gives them deeper flavor and firmer texture. Although plain schupfnudeln would be a delicious accompaniment, adding parsley gives them a fresh, grassy color and flavor that’s welcome this time of year. Ingredients For the pot roast 3 lb.
Buckwheat Schupfnudeln with Miso Brown Butter Sauce
Servings: 4 Buckwheat gives these gluten-free schupfnudeln a robust flavor, while cornstarch and flaxseed provide slightly chewy texture. They’re the perfect match for a savory, nutty sauce of brown butter and sage, with just enough miso paste to add complex depth. Ingredients For the schupfnudeln 1 lb. small russet potatoes 1 cup buckwheat flour 1/2 cup flaxseed meal 1/3 cup cornstarch; more for dusting 1 tsp.
A Cozy Austrian-Inspired Winter Menu
Menu In the depths of winter, only a meal that’s hearty and comforting can warm you. This menu, inspired by Austrian favorites, does just that. It begins with a creamy, garlicky soup whose body comes not from potatoes (as is typical) but roasted turnips. The main course is a meal in one: tender red wine-braised pot roast with mushrooms and root vegetables, alongside parsley-flecked schupfnudeln, the beloved Austrian finger-shaped dumplings. Finish everything with a classic jam-filled Linzer torte.
A Make-Ahead Mexican Pozole Dinner
Menu Pozole, the classic Mexican hominy-laced stew, is the perfect dinner party food. It it feeds a small crowd and the toppings passed around the table add to the festive nature of the dish. Though there are many different regional variations, this menu features a red chile chicken pozole. On the side are simple, freshly fried tostadas spread thick with black beans and drizzled with a little crema, as well as a crisp Mexican-style cabbage salad.
Here's Everything You Need to Know to Build the Cutest DIY Vegan Gingerbread House Ever
Get access to everything we publish when you sign up for Outside+ Join today and save 20%!. Note: This vegan gingerbread house DIY was originally published in the November/December 2010 issue of Vegetarian Times. Here’s a holiday project for young and young-at-heart bakers: a vegan gingerbread house that tastes as great as it looks. (The VT staff couldn’t stop snacking on it when we tested the recipes.) The chalet featured on the following pages makes for a great craft project on a chilly weekend.
Vegan Peanut Butter and Chocolate Halloween Cookies
1. To make Cookies: Dissolve soy beverage in 2 Tbs. water; stir in vanilla. Beat shortening and sugar in bowl with electric mixer until fluffy. Beat in vanilla mixture. Whisk together flour, cocoa powder, and salt in bowl. Stir flour mixture into shortening mixture. Wrap in plastic wrap, and chill 1 hour. 2. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. Roll half of dough at a time on floured work surface to 1/8-inch thickness.
Harvest Corn Custards Recipe
1. Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt. 2. Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla. 3. Scoop 1 cup custard into bowl, and whisk in honey.
Citrus-Almond Babka
Preparation Make the dough Place the milk in a small bowl. Stir in the yeast and 1 tsp. of the sugar, and let stand until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a wooden spoon), combine the flour, 1/4 cup of the sugar, and the salt on low speed. Add the egg, egg yolks, and the milk mixture, and mix just until combined. Switch to the dough hook, and knead on low speed, about 3 minutes.
Take Your Easter Dinner Outdoors
Menu Featured in our 2021 Easter Guide With the emphasis on outdoor dining as the safest way to gather and break bread with loved ones these days, we are keeping our fingers crossed that the weather will smile on us for Easter. And with this menu, we’re not just eating outdoors, we’re bringing most of the cooking out there, too, so the cook can join with the guests. It starts with a chilled pea soup which, to be honest, is best made the day before, and just needs to be ladled into bowls.
A Floral-Inspired Mother's Day Dinner
Menu It’s traditional to gift mom with flowers on Mother’s Day, of course. But no one said it has to be a bouquet. This menu has floral touches in every course, from a cocktail with violet liqueur to fried squash blossoms for a starter. The main course of pappardelle with spring vegetables doesn’t specifically call for flowers but chive blossoms are a lovely addition to the microgreens sprinkled on at the end.
Wicked Halloween Sweets Recipes
Trick-or-treating may be a kids-only activity, but when it comes to indulging in scary-good sweets, adults deserve to be in on the Halloween action as well. We’ve put together candy-themed Fright Night creations that are as at home at a grown-up get-together for coffee and dessert as they are at a kids’ costume party.
Blueberry-Lemon Cornmeal Cake
Scott Phillips Servings: eight to ten. The combination of cornmeal and buttermilk offers both texture and tang. Ingredients 6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan 1/4 cup (1-1/2 ounces) finely ground yellow cornmeal 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. table salt 3 oz. (6 Tbs.) unsalted butter, at room temperature; more for the pan 1 cup granulated sugar 1 tsp. finely grated lemon zest 2 large eggs 1 Tbs.
Pound Cake, Perfected
My updated version tweaks the classic formula to produce a cake that’s soft and moist yet still has the classic’s buttery flavor and springy texture. Though I’ve strayed from the traditional ratio of ingredients, this modern pound cake is remarkably simple, and it remains true to my idea of what a pound cake should be—a moist, fluffy, buttery slice of heaven. A few new ingredients To start, I use more sugar than flour by weight.
7 Stellar Banana Bread Recipes
Fine Cooking Moveable Feast Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon Collection Scott Phillips Banana bread is one of the best examples of kitchen alchemy.
Orange, Fennel, and Almond Salad with Arugula - Moveable Feast Recipe - FineCooking
Servings: 2 to 4 In this simple salad, the warm olive oil used to fry the almonds is then added to garlic and sherry vinegar for a vinaigrette packed with flavor. Ingredients 1/4 medium red onion, thinly sliced 1/4 cup olive oil 1/2 cup raw almonds Kosher salt 1 small clove garlic, finely grated 1 Tbs. plus 1 tsp. sherry vinegar Freshly ground black pepper 2 navel oranges 3 oz. (2 cups lightly packed) arugula 1 bulb fennel, trimmed, halved, cored, and thinly sliced, plus 3 Tbs.
Golden Russet Potato Gratin
I was first introduced to broth-based potato gratins as a young chef at Boston’s historic Parker House restaurant. We served them often because diners loved them, and their straightforward composition—potatoes, thyme, chicken broth, onions, and cheese—complemented everything from roast chicken to standing rib roast. Years later, I still make this kind of gratin at home and at work.
Podcast Episode 32: African-American Culinary Legacy with Toni Tipton-Martin
Article On this week’s episode of the Fine Cooking Podcast, our editors chat with Toni Tipton-Martin: culinary journalist, food historian, and activist. They discuss her new book, Jubilee, and her experience covering the history of African American cooking. Toni Tipton Martin was the first African-American food editor of a major American newspaper, the Cleveland Plain Dealer.
Sherry Maple Vinaigrette
Yield: Yields about 1-1/2 cups. You can use walnut oil for some of the peanut oil. Ingredients 1/3 cup sherry vinegar 1 tsp. Dijon-style mustard 2 Tbs. maple syrup 1 Tbs. finely chopped shallots 1 cup peanut oil Kosher salt and freshly ground black pepper Nutritional Sample Size per Tbs.
Our Editors' Favorite Spring Pasta Recipes
We all adore pasta. It’s quick. It’s easy. It has saved us on many a weeknight, and it has starred at more weekend dinner parties than we can count. Now that we’ve weathered the winter, fortified by many a hearty bowlful, we have no intention of dispensing with this dear necessity. Instead, we’re going to celebrate it.
Tuscan Poached Eggs
Scott Phillips Servings: two to four. Ingredients 2 Tbs. olive oil 1 clove garlic, minced 1 can (28 oz.) high-quality diced tomatoes (like Muir Glen) 3 sprigs fresh thyme Kosher salt and freshly ground black pepper 4 large eggs 1 Tbs. chopped fresh chives 2 Tbs.
One Dough, Four Easter Breads
Magazine These four rich breads share more in common than you might think. By Nicole Rees April/May 2020 Issue Featured in our 2020 Easter Guide The Easter mornings of my childhood were filled with the scent of freshly baked cinnamon swirl bread. Back then, it never occurred to me that the act of baking bread enriched with butter, egg, and milk was part of a time-honored tradition or that my Americanized version with cinnamon had older cousins back in Europe.
Croatian Easter Bread with Citrus and Raisins
Yield: 2 loaves Servings: 8 In this version of pinca, a Croatian bread, amaretto joins the traditional rum for soaking the raisins, adding a mellow sweetness to the fruit. The icing isn’t traditional but it’s very tasty, making this bread all the more addictive. Ingredients For the dough 1/2 cup whole or 2 percent milk 13 oz. (3 cups) bread flour; more for shaping 1/4 oz. (1 packet) rapid-rise (instant) yeast 3 large egg yolks, at room temperature 1/4 cup granulated sugar 4 oz.
Romanian Easter Bread with Chocolate and Nuts
Featured in our 2020 Easter Guide Yield: 1 loaf Servings: 12 This is my spin on cozonac de nuca, a Romanian bread. My version adds chopped chocolate to the traditional cocoa powder for depth of flavor and richness. Walnuts are abundant in Eastern European cooking, but I like to add pecans to give the bread a unique flavor and an American twist. Ingredients For the dough 1/2 cup whole or 2 percent milk 13 oz. (3 cups) bread flour; more for shaping 1/4 oz.
Greek Easter Bread
Yield: 1 loaf Servings: 16 Traditionally, eggs dyed bright red decorate the Greek Easter bread called tsoureki, but you can use undyed eggs, if you like. The spices in this bread can vary regionally, and the southern region, particularly the islands, uses a spice called mahleb. Mahleb is ground cherry seeds, but the flavor has complex herbal and nutty notes, akin to almond, fennel, and anise. Ingredients For the dough 1/2 cup whole or 2 percent milk 13 oz.
Hot Cross Buns - Recipe - FineCooking
Featured in our 2020 Easter Guide Servings: 12 Hot cross buns are a beloved staple of the United Kingdom and in countries colonized by the British, such as Australia, New Zealand, and Canada. They can be baked as rounds, on a large sheet pan, or as pull-apart rolls in a smaller 9×13-inch buttered baking dish. Ingredients For the dough 1/2 cup whole or 2 percent milk 13 oz. (3 cups) bread flour; more for shaping 1/4 oz.
Violet Lady Cocktail
Featured in our 2020 Easter Guide Servings: 1 This striking cocktail gets its color from crème de violette and a creamy boost from an egg white shaken into the mix. The subtle, sweet perfume of violet is a perfect complement to herby gin. Together, they taste like the height of sophistication Ingredients 2 oz. gin 1 large pasteurized egg white 1 oz. crème de violette 2 tsp.
Thai-Style Halibut and Banana Curry with Peanuts
Scott Phillips Servings: 2 This dish is ready in less than 15 minutes, thanks to jarred Thai red curry paste. Be sure to use underripe or barely ripe bananas, which are less sweet and hold together well in the sauce. Ingredients 1 cup well-shaken canned coconut milk (not light) 1 Tbs. Thai red curry paste 12 oz.
Spice-Roasted Beets and Carrots
Servings: 2 Small beets and carrots have tender skins that don’t require peeling. Just be sure to scrub the skins well before roasting. Ingredients 3 small beets (7 to 8 oz.), scrubbed and cut into 1/2-inch wedges 5 small carrots (about 7 oz.), scrubbed and cut into 1-inch-diagonal pieces 2 Tbs. olive oil 1 Tbs. dark brown sugar 1 tsp. allspice Kosher salt and freshly ground black pepper 1 Tbs.
How to Make Fruitcake
Featured in our 2019 Christmas Guide Photo: Scott Phillips Although it’s rich in history, holds a permanent spot in many family recipe boxes, and is often used as a wedding cake in England, fruitcake is a much-maligned confection in the United States. That’s unfortunate, because a rich cake made with liquor-soaked fruit certainly sounds delicious. And as we’ve come to learn, it absolutely is.
Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel
Featured in our 2019 Thanksgiving Guide Scott Phillips Servings: 8 A hint of spice lets the delicate flavor of the pears shine through, while the dried cherries are a welcome alternative to traditional raisins. For more pie recipes visit The Guide to Thanksgiving Dinner. Ingredients For the streusel 4-1/2 oz. (1 cup) unbleached all-purpose flour 1/2 cup old-fashioned rolled oats 1/2 cup packed light brown sugar 1/4 tsp. table salt 4 oz. (8 Tbs.) unsalted butter, melted For the filling 3 lb.
Luxurious Potato Gratin
Featured in our 2020 Easter Guide Servings: 6 to 8 Rich with cream and butter, and aromatic with herbs and garlic, this gratin uses a French way of cooking potatoes that transforms the everyday tuber into an indulgent treat. It’s a classic dish that never fails to please. Ingredients 1-1/2 oz. (3 Tbs.) unsalted butter 3 cups heavy cream 4 sprigs fresh flat-leaf parsley 4 peppercorns 2 sprigs fresh thyme 2 3-1/2-inch-long strips lemon peel 1 bay leaf 1 clove garlic, smashed Juice of 1 lemon 3 lb.
Lemon Pudding Cakes
Scott Phillips Yield: Yields eight individual cakes. Ingredients Softened butter for the ramekins 2 oz. (1/4 cup) unsalted butter, melted and cooled slightly 1 cup granulated sugar 3 large eggs, separated, at room temperature 1-1/8 oz. (1/4 cup) unbleached all-purpose flour 1/4 plus 1/8 tsp. table salt 1-1/4 cups whole milk, at room temperature 1/3 cup fresh lemon juice, at room temperature 1 Tbs.
Bourbon-Vanilla Bean Pumpkin Pie
Fine Cooking Moveable Feast Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon Scott Phillips Servings: 8-10 Ingredients 1/2 cup whole milk 1/2 cup heavy cream 1 vanilla bean, split and scraped 15-oz.
Secret Ingredient Pumpkin Pies
As a devoted fan of pumpkin pie, I wouldn’t dream of a Thanksgiving dinner without one. Perfectly balanced between savory and sweet, with just a hint of creamy richness, pumpkin pie is a regular on my fall and winter menus. I’ll even eat it for breakfast—one slice has more than the RDA for vitamin A, plus fiber, so you can hardly call it a vice. I may be loyal to pumpkin pie, but that doesn’t mean I’m loyal to a single recipe.
Wicked Sweets
Courses Cuisines Diets Holidays Ingredients Christmas Easter Father's Day Fourth of July Halloween Hannukah Mardi Gras Mother's Day New Year's Day Passover St. Patrick's Day Thanksgiving Valentine's Day Trick-or-treating may be a kids-only activity, but when it comes to indulging in scary-good sweets, adults deserve to be in on the Halloween action as well.
Glazed Carrots with Tarragon
Scott Phillips Servings: 4 Carrots are the iconic glazed vegetable, but the tarragon here is an update that offsets their intense sweetness. These are a great accompaniment for just about anything. Ingredients 1 lb. carrots, cut into 1/2-inch rounds (about 2-1/2 cups) 1-1/2 oz. (3 Tbs.) unsalted butter 1-1/2 tsp. granulated sugar Kosher salt 2 Tbs.
Coffee Crème Bundt Cake
Servings: 10 to 12 This glorious coffee-flavored Bundt, excerpted from The Joys of Baking, is more sweet than coffee and has a gooey, condensed milk glaze that you may have to resist eating with a spoon. Ingredients For the cake 1-1/4 cups (2-1/2 sticks) unsalted butter, at room temperature, plus more for pan 2-1/2 cups all-purpose flour, plus more for pan 2 tsp. freshly ground cardamom 1-1/2 tsp. baking powder 3/4 tsp. kosher salt 1/4 tsp. baking soda 3 Tbs. instant espresso powder 1 Tbs.
Roasted Lemon Tart
Featured in our 2020 Easter Guide Servings: 8 to 10 The roasted lemon adds intense color and mellow, smooth flavor to the lemon curd filling in this dessert. Ingredients For the crust 2 tsp. olive oil 4 medium lemons, washed, ends trimmed, and halved crosswise (about 1-1/2 lb.) 6-3/4 oz. (1-1/2 cups) all-purpose flour; more for dusting 1/2 tsp. kosher salt 2-1/2 Tbs. granulated sugar 4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch pieces 2 Tbs.
Roasted Lemon Chicken Thighs and Potatoes
Servings: 4 Short on ingredients but long on flavor, this one-pan meal needs only a side salad to be complete. Ingredients 1/4 cup olive oil; more as needed 3 medium lemons, washed, ends trimmed, and halved crosswise (about 1 lb.) Kosher salt and freshly ground black pepper 3 tsp. granulated garlic 4 bone-in, skin-on chicken thighs (about 2 lb.) 4 to 5 medium Yukon Gold or red-skin potatoes, each cut into 6 wedges (about 2 lb.) 2 Tbs. honey 2 tsp.
Grilled Boneless Leg of Lamb with Black Olive Purée
Jennifer May Servings: 8 This herb-and-garlic-rubbed lamb is super easy to make yet so full of flavor, especially when paired with a tangy olive spread and a squeeze of lemon. If you don’t have a grill (or the weather isn’t grill-appropriate), you can roast the lamb in a 425°F oven for about 25 minutes.
Roasted Radishes with Chive Butter
Fine Cooking Moveable Feast Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon Featured in our 2020 Easter Guide Servings: 2 to 4 Roasting radishes brings out their sweetness while still retaining crunch. Ingredients 1 lb.
Orange-Poppyseed Pound Cake
Scott Phillips Yield: Yields 2 medium or 8 miniature loaves. Ingredients For the cake: 12 oz. (2-2/3 cups) all-purpose flour; more for the pan 1-1/2 tsp. baking powder 1/2 tsp. table salt 1/3 cup poppyseeds 21/2 cups granulated sugar 4 tsp. finely grated orange zest 12 oz. (1-1/2 cups) unsalted butter, softened at room temperature; more for the pan 8 oz. cream cheese, softened at room temperature 6 large eggs plus 2 large egg yolks, at room temperature 1 tsp.
Fresh Berry Pavlova
Featured in our 2019 Easter Guide Scott Phillips Servings: 6 to 8 The baked meringue shell for this classic Australian dessert is crisp on the outside and chewy in the middle, and its slightly concave center makes a natural bowl for whipped cream and fruit. In this version, Greek yogurt adds a little tang to the traditional sweet-cream filling.
Classic French Omelet Video Recipe
Featured in our 2020 Easter Guide Sarah Breckenridge A classic French omelet is folded in three like a letter, pale golden on the outside, with no browning at all and creamy inside. Although it’s a simple dish, you do have to practice a few times to get it just right. Melt 1/2 Tbs. of unsalted butter in an 8-inch nonstick skillet over medium heat. In a small bowl, lightly beat 2 large eggs, 1/8 tsp. of kosher salt or sea salt, and a couple of grinds of pepper with a fork.
Macadamia Double-Decker Brownie Bars
Scott Phillips Yield: Yields 48 bars. These gorgeous two-layer bars have a brownie base topped with a gooey nut-and-coconut-studded topping. Ingredients For the brownie layer: Cooking spray 6 oz. (12 Tbs.) unsalted butter, cut into large chunks 1-1/2 cups granulated sugar 2-1/4 oz. (3/4 cup) unsweetened cocoa powder (natural or Dutch processed) 1/4 tsp. table salt 2 large eggs 1 tsp. pure vanilla extract 3-1/2 oz.
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