All Posts By Andrea Albin

Andrea Albin has been obsessed with cooking and food since she was a little girl. After graduating with an undergraduate degree in film studies, she decided to pursue her culinary dreams and moved to New York to attend the French Culinary Institute. She began her career by honing her cooking skills in some of Manhattan’s top restaurants, and then transitioned into the world of food media. Over the last 5 years, she has worked as a food stylist, recipe editor, tester, and developer. Before joining the Food Network team, Andrea worked as food editor at Gourmet magazine until it folded in 2009.

The Evolution of Christmas Cookies — Food Network Kitchens

by in Behind the Scenes, Food Network Magazine, December 22nd, 2011

sugar cookies
People are, understandably, very particular about their Christmas cookies. For many, the baking of holiday cookies is a ritual and tradition passed on from generation to generation.

For the December 2011 issue of Food Network Magazine, the editors at the magazine decided on a red-and-green cookie story. We in the test kitchens immediately got excited and started spurting out cookie-coloring ideas (doing our best to avoid the expected royal icing with food coloring): “green tea,” “dried cranberries” and “pistachios.”

By the next day, we were churning out colorful, delicious cookies. We made green mint-swirled meringues, lime buttons, dried cranberry butter cookies, green tea shortbreads and pistachio sables. But as the days progressed, we began to notice the cookies, although beautiful on their own, were not beautiful as a collection.

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Mix-and-Match Pesto — Food Network Kitchens

by in Food Network Magazine, November 8th, 2011

pesto

Most people think of pesto as a summer recipe and it’s true that basic basil pesto is best in late summer when the basil is abundant and is at its most fragrant and flavorful. But at other times of the year, when the basil is not as sweet and a little more expensive, it can be fun to do a combination of basil and another herb, or swap out the basil altogether.

In fact, practically every ingredient in a traditional pesto is a viable option for swapping — the herb, the nuts and even the cheese. Its flexibility is what makes pesto the perfect pasta sauce for a weeknight dinner.

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