How the Contest Worked
From dozens of reader entries, editors chose five for a panel of judges to taste. On a Friday afternoon in January, Denise Drower Swidey - owner of Cook to Order, a cooking school and cookie business, and a periodic guest writer in this magazine's "Cooking" column - prepared the semifinalist recipes in a demonstration kitchen at Boston University. The panel tasted and discussed each dish, then chose our winners.
THE JUDGES
Coauthors of Heirloom Baking With the Brass Sisters (Black Dog & Leventhal), Marilynn and Sheila Brass are also the subjects of a television special, The Brass Sisters: Queens of Comfort Food, this Saturday at 11:30 a.m. on WGBH.
Carlos Rodriguez is the chef of Orinoco, a Venezuelan restaurant in the South End (a sister eatery is slated to open in Brookline Village this month), and a frequent chef instructor in BU's culinary programs. His recipe for Ahi Tuna Seviche With Avocado Espuma appears here.
In addition to the Globe Magazine's "Cooking" column, Adam Ried writes for Cook's Country and is a frequent guest on America's Test Kitchen, also on WGBH. He wrote "Pot vs. Pot".
THE PRIZE
The winner will receive a free cooking lesson with Dante de Magistris, chef of Dante, in Cambridge.
Send comments to magazine@globe.com. 