Foodwhirl Page for Danielle Padula

About Danielle Padula

Danielle works in the test kitchen and editorial department at Fine Cooking magazine, and also owns her own recipe development and writing business, with recipes featured on NPR, Platejoy, Epicurious, and others. She's a sucker for anything pickled and eats at least a spoonful of peanut butter every day.
Mediterranean Quinoa Risotto

This dish has the satisfying taste and creaminess of traditional risotto, but is lighter and much healthier. Now, I know that risotto made with arborio rice and heaps of cheese cannot be beat–I mean come on, it’s outrageously good. But I promise you that my version is no less tasty and is a mighty contender. […]

Sherry Baked Chicken Sausage with Thyme Potatoes

This is a no-fuss recipe that takes less than 25 minutes from start to finish, and almost all of that time is inactive as the sausage bakes in a deeply flavored bath of sherry wine, butter, garlic, sweet onion, and fresh thyme. Alongside the sausage, some of the cherry tomatoes will consequently burst and share […]