I was so excited to get a copy of the British publication, Mollie Makes in the mail yesterday featuring the rustic mason jar lanterns we made for my parent’s 30th Wedding Anniversary party (see more on the party here, here, and here). The magazine, which by the way is currently running a contest where you can win a subscription (here), is fabulous for craft lovers. The tutorials are thorough and the ideas are fresh and inspiring!
Tag Archives: magazine
5. – The Chicago Tribune Thin Pastry Sheets have a Thick History “Whether you’re searching for exotic appetizers or just a lighter alternative to standard dessert crusts, take a leaf from the Turks and use phyllo (FEE-low). Layered into stacks, this tissue-thin dough adds a bit of zest to commonplace fruit pies and a hearty crunch to vegetable, meat and cheese snacks.”
4. – The Boston Globe Planning Hassel-Free Meals has Gotten a Little Easier “Neighborhood supermarkets are vying for these customers by offering foods that are partially prepared – already cut up or marinated or mashed – so you can go home and do some quick assembly. In fact, food industry watchers consider supermarkets to be the stiffest competition facing fast-food restaurants. More and more aisle space is devoted to prepared and semi-prepared foods to make meal planning and cooking simpler. Bags of washed and torn lettuces, shredded cabbage, fruit chunks, celery sticks, rotisserie chickens, mashed potatoes, marinated meats, ready-to-grill chicken or vegetables threaded on skewers, and foil-wrapped garlic bread proliferate.”
3. – The LA Times Gourmet Magazine: Once the Epitome of Good Living “For 68 years, Gourmet magazine upheld at least one end of the foodie vision. For decades, its vision virtually defined sophisticated cuisine for Americans. Back then, Gourmet was the only game in town. In its early days, the magazine had a genteel, clubby feel, suggesting that its readers had probably traveled in Europe, something very few Americans did before cheap airfares appeared in the 1960s.”
2. – The NY Times Lobster Roll with that Anorak “Her goal, she said, is to save Maine’s most iconic industry by ending its dependence on Canadian processors and, under her Linda Bean’s Perfect Maine label, to mass market Maine lobster the way Perdue does chicken.”
1. – The Washington Post The Measure of Old Bay Seasoning “What would you do if you suddenly found yourself without a can of Old Bay? There are people out there who worry about this.”
photo from The LA Times
Condé Nast announced today the closing of four magazines, including the iconic Gourmet. Gourmet has been published since January 1941.
“The magazine has sustained a severe decline in ad pages, but the cut still comes as a shock. There was speculation that Condé Nast would close one of its food titles — Gourmet or Bon Appétit — but most bets were on the latter. Gourmet has a richer history than Bon Appétit, and its editor, Ruth Reichl, is powerful in the food world.”
Needless to say, I am shocked and saddened to hear this news.
It doesn’t hit newsstands until October 14, but we were able to get our hands on an advance copy. So, how does it stack up to the stack of food magazines sitting in our living room?
Well, like the Food Network itself, it’s full of useful and tactical information as well as good ole’ fluff!
We are excited to try a couple of the recipes including Barefoot Contessa’s White Pizza with Arugula, but were shocked to find a few errors/cheats that are not explained in the recipe. For example, there’s a recipe for Southern Cornbread Dressed-Up Chicken that calls for the inclusion of cornbread but does not include a companion recipe for it. Julia Child is rolling over in her grave as clearly the editors are assuming we all buy premade cornbread!
One of my favorite aspects of the magazines are the “How to” sections. As I’m sure you’ve noticed by now, I love cooking tips and tricks and found learning how to hack up a butternut squash fascinating! Overall, it will be interesting to see what stake it claims in the abundant market of food magazines as it takes different angles than most magazines currently out there and is more about food, than cooking, which could be fun to read!