Foodie mag recipes

[Laurie Woolever]

Just curious - any non-professional cooks/chefs cook from Art Culinaire?  (Full disclosure - I have been exec editor since November)

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Ive never even heard of that magazine.

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Yikes!

www.getartc.com

It's been around since 1986, published as a hardcover quarterly, aimed at chefs and industry professionals but with appeal (I hope!) for non-pros as well. 85 full-color pages, 50 (well-tested) recipes/issue.

[Really Nice!]

Hello Laurie,

I have been a big fan of this periodical since 2000. Admittedly, I have never tried a recipe from start to finish. (Usually there are a couple key ingredients not available to me.) However, it has been a great source for plating ideas as well as trying individual components for other dishes. I like reading the chef interviews and exposés to see what inspires them, or what they're currently doing for new trends. And when I feel a need to drool, I turn to this publication.

Any chance Thomas Keller will be appearing soon?

[Mr. Toast]

Just curious - any non-professional cooks/chefs cook from Art Culinaire?  (Full disclosure - I have been exec editor since November)

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Really Nice! hooked me on AC a few years ago. I'm definitely non-professional , and I do cook from it. Most recently I fixed a coffee-laced duck breast pastrami sandwich that was fabulous.

[WoodleyGrrl]

I adore Bon A and Cooking Light. I cook out of both. But I have to say that Gourmet has been really good for cakes.

[Megan Blocker]

Cook's Illustrated is excellent - I love how they delve into methods and offer multiple recipes along the same lines - variations on a theme, if you will.

I know this is probably going to provoke uproar from those of you who find Gourmet to be nothing more than an extended monthly product placement, but I really enjoy their recipes. I rarely follow a recipe to the letter more than once (if that), and I find theirs to be great jumping-off points.

I haven't used recipes from Martha Stewart living that much, but the ones I've gotten from her website and cookbooks are excellent. I'm also a big fan of Mark Bittman - NYT isn't technically a magazine, but it's a periodical, so I think it counts!

[eje]

I've been a bit frustrated with Martha Stewart Living lately. My wife and I used to make a habit of making the monthly featured menu (the one on the cards); but, there hasn't been anything appealing for months now. They also seem to have more or less cut out the monthly dinner party article/photos/recipes. Not sure what is going on with the magazine. Perhaps they are putting more effort into Everyday Food. At this point, I doubt I will renew MSL the next time it comes up.

I get Gourmet; but, cook more from Epicurious.com than the magazine proper. There was a period of 6 or 7 months last year when the Gourmet seemed to be morphing into a travel/lifestyle periodical for the very wealthy instead of a cooking magazine. However, in the last few months, they have had more recipes and features that seem appealing. [Grumpy Old Man Voice] I still don't like the new layout style. It makes it nearly impossible to differentiate between the ads and the magazine content.[/Grumpy Old Man Voice]

We have more luck with recipes in Eating Well than Cooking Light, though don't subscribe to either.

Along with the NY Times, our local paper has a weekly food section which I frequently, uh, adapt recipes from.

I will have to check out some of the other periodicals listed here.

[Laurie Woolever]

Hello Laurie,

I have been a big fan of this periodical since 2000.  Admittedly, I have never tried a recipe from start to finish. (Usually there are a couple key ingredients not available to me.) However, it has been a great source for plating ideas as well as trying individual components for other dishes. I like reading the chef interviews and exposés to see what inspires them, or what they're currently doing for new trends. And when I feel a need to drool, I turn to this publication. 

Any chance Thomas Keller will be appearing soon?

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From your post to god's ear...