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Stuffing So Good It Should Be Made All Year Long
Last year on Thanksgiving, my older brother, while shoveling stuffing down his throat asked, "How come we only have stuffing once a year? It's so good!" I have to agree with him, stuffing is one of the main reasons I look forward to turkey day.
Summer of Salads: Wedge Salad
In an age of arugula and frisée, the 1960s Americana icon known as iceberg lettuce might seem behind the times. It's true that iceberg is virtually devoid of nutrients, and lacks the flavor and roughage of contemporary chicories. But coming to terms with the fact that iceberg isn't exactly an antioxidant is what's helped me to embrace it.
Make Your Own Pappardelle Pasta
It's popular practice today for kitchens to focus on culinary traditions and heirloom techniques, and these days, chefs spend a lot of time extolling the virtues of slow produce and agriculture. But what about those prepared goods that are an essential component in our everyday meals, like ketchup, or pasta, or cheese?
That's why I'm starting a new series, Make Your Own, where I'll show you how to make homemade gourmet versions of ingredients that you normally but at the grocery store.
Sunday Slow Cooker: Moroccan Turkey Stew
After a weekend of opulence and seduction, perhaps you're craving a return to the simplicity of Winter basics. For that, turn to a stew that's soothing yet also a refreshing departure from, say, mother's pot roast.
This turkey stew, with its cumin, allspice, and dried fruits, is the ideal dinner for a casual Sunday evening.
Spread Holiday Cheer With a Bûche de Noël
I've been dreaming of classic Christmas desserts, so this holiday, I thought I'd bake a bûche de Noël. Rather than opting for excessive designs and detailed accessories, I made a modern cake roll that looked (and felt) effortless. My guests couldn't get enough of the moist, light mocha sponge cake, which was a nice contrast to the sweet and nutty German chocolate filling.
Jamie Oliver to Launch "Jamie Magazine"
Jamie Oliver, UK celebrity chef and gastrosexual, has announced the launch of his own bimonthly glossy, which will hit shelves this Thursday. The cooking star promises that his publication, aptly titled Jamie Magazine, won't be "yet another cooking mag," but will offer readers a "more personal relationship" with the man who is Jamie Oliver. According to editor Andy Harris, the magazine should make readers feel as if they are "being invited round to Jamie's house."
Food Network Magazine Is Here to Stay
Last month, we reviewed the "test" edition of Food Network's eponymous magazine, and we didn't think it broke new ground. But apparently its publisher does: Hearst Corporation has decided to give the magazine the official go-ahead. Said Hearst VP Alec Casey:
We have had a great initial response to the first test issue, and feel confident that this magazine will resonate with consumers.
Food Network Magazine Doesn't Break New Ground
A month ago, we reported that Food Network was launching its own magazine on Oct. 14. Well, yesterday, we got our hands on the premiere issue of Food Network Magazine.
Sandra Lee to Whip Up Semi-Homemade Magazine
For Semi-Homemade star Sandra Lee, remembering to "keep it simple and always keep it semi-homemade" has really paid off.
The queen of kitchen shortcuts has just snagged a deal for her own magazine. The glossy will be published by Hoffman Media, the company that publishes Paula Deen's eponymous Cooking With Paula Deen, and will feature recipes, entertaining tips, and home decor advice (coordinating tablescapes, anyone?).
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Is Food Network Expanding Into the Magazine World?
As you may know, I'm not the world's largest Rachael Ray fan. However I do think that her magazine is filled with yummy tidbits — anyone for dulce de leche cheesecake? — and interesting stories.
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