Cooking
I am a cooking and food magazine junkie. I get so excited when a new magazine arrives I usually read it cover to cover. Or at least scan it cover to cover.
This month's Bon Appetit is fantastic. There are so many great articles and recipes I can't wait to try. Here are some highlights:
Master Sommelier Andrea Immer Robinson has written an article about pairing wine and food showing how almost every "rule" can be broken. Of particular interest she points to several red wines that work with fish and as usual gives the basics in layman's terms that will not intimidate the novice.
A pull-out guide of "where to eat now" this will be super helpful when traveling, especially if we end up going to New Orleans this Spring.
Mario Batali's recipe for Braised Beef Cheeks with Celery Root and Polenta looks so good I will be seeking out beef cheeks and promise to report back.
The Wine Braised Leg of Lamb with Garlic looks fabulous too.
A Baked French Toast with Pecans that sounds only slightly less decadent that the Creme Brulee French Toast from Gourmet magazine a few years back
A story on the Barossa region of Australia, which is where Maggie Beer the maker of the Burnt Fig Jam I recently wrote about, comes from.
Did I mention this is the Reader's Survey issue? So lots of interesting information about what trends are happening and some recipes to go along with them.
There is a fudge recipe that has caught my eye and seems like a good way to use up the Pound Plus of Belgian chocolate Lee and I received recently from his sister.
Finally I can't help being a little tickled that the same Demitasse candle that I featured in my SFStation shopping story last week is also in the "Bon Vivant--What's New, What's Hot, What's Good" section, am I ahead of the curve or what? You can check out the full table of contents online here (it says February but it is the March issue)
- Quiz Answers
Finally! We have some winners of Morimoto The New Art of Japanese Cooking. Congratulations to Tim, Shiree, Arlene, Julie and Melinda. Most of the answers were in an article in the September 2004 issue of Food & Wine magazine. Here are the answers...
- Cheap Holiday Gifts!
I am not only a cooking magazine addict. I am a cooking magazine pusher. It probably comes as no surprise that I absolutely love cooking magazines and subscribe to a whole passel of them. But I also think they make a great gift for the foodie or wannabe...
- Vegetarian Times Subscription Deal
I am not a vegetarian but I do try to get as creative as I can with vegetarian meals. I even created a category for vegetarian recipes in the recipe archive on this site. Another source for finding vegetarian recipes is Vegetarian Times. While I haven't...
- Keep Or Don't Keep: Magazines Worth Moving
So here it is: The final countdown (cue the Europe song). In two weeks, we will have no claim to our apartment; we will want nothing to do with our apartment. Ever again. Today, I culled magazines from my shelves in an attempt to reduce the amount of...
- Clips, Clips, Everywhere Clips
Melissa and I are still traveling, enjoying New Zealand wine and food before heading to Australia, but we're in a hotel with a wireless Internet connection; I've caught up on the Internet. The whole thing. I've had some articles appear like...
Cooking
March Bon Appetit
I am a cooking and food magazine junkie. I get so excited when a new magazine arrives I usually read it cover to cover. Or at least scan it cover to cover.
This month's Bon Appetit is fantastic. There are so many great articles and recipes I can't wait to try. Here are some highlights:
Master Sommelier Andrea Immer Robinson has written an article about pairing wine and food showing how almost every "rule" can be broken. Of particular interest she points to several red wines that work with fish and as usual gives the basics in layman's terms that will not intimidate the novice.
A pull-out guide of "where to eat now" this will be super helpful when traveling, especially if we end up going to New Orleans this Spring.
Mario Batali's recipe for Braised Beef Cheeks with Celery Root and Polenta looks so good I will be seeking out beef cheeks and promise to report back.
The Wine Braised Leg of Lamb with Garlic looks fabulous too.
A Baked French Toast with Pecans that sounds only slightly less decadent that the Creme Brulee French Toast from Gourmet magazine a few years back
A story on the Barossa region of Australia, which is where Maggie Beer the maker of the Burnt Fig Jam I recently wrote about, comes from.
Did I mention this is the Reader's Survey issue? So lots of interesting information about what trends are happening and some recipes to go along with them.
There is a fudge recipe that has caught my eye and seems like a good way to use up the Pound Plus of Belgian chocolate Lee and I received recently from his sister.
Finally I can't help being a little tickled that the same Demitasse candle that I featured in my SFStation shopping story last week is also in the "Bon Vivant--What's New, What's Hot, What's Good" section, am I ahead of the curve or what? You can check out the full table of contents online here (it says February but it is the March issue)
- Quiz Answers
Finally! We have some winners of Morimoto The New Art of Japanese Cooking. Congratulations to Tim, Shiree, Arlene, Julie and Melinda. Most of the answers were in an article in the September 2004 issue of Food & Wine magazine. Here are the answers...
- Cheap Holiday Gifts!
I am not only a cooking magazine addict. I am a cooking magazine pusher. It probably comes as no surprise that I absolutely love cooking magazines and subscribe to a whole passel of them. But I also think they make a great gift for the foodie or wannabe...
- Vegetarian Times Subscription Deal
I am not a vegetarian but I do try to get as creative as I can with vegetarian meals. I even created a category for vegetarian recipes in the recipe archive on this site. Another source for finding vegetarian recipes is Vegetarian Times. While I haven't...
- Keep Or Don't Keep: Magazines Worth Moving
So here it is: The final countdown (cue the Europe song). In two weeks, we will have no claim to our apartment; we will want nothing to do with our apartment. Ever again. Today, I culled magazines from my shelves in an attempt to reduce the amount of...
- Clips, Clips, Everywhere Clips
Melissa and I are still traveling, enjoying New Zealand wine and food before heading to Australia, but we're in a hotel with a wireless Internet connection; I've caught up on the Internet. The whole thing. I've had some articles appear like...