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DEL.ICIO.USWhat tempts you into buying a cooking magazine?
The Atlanta Journal-Constitution
According to a new report in the New York Times even with the economy going south, the sales of food magazines are still going strong.
Even formally “high minded” journals are reflecting the times by featuring more accessible recipes with familiar ingredients and food costs in mind. In the article, Ruth Reichl, the editor in chief of Gourmet, states, “This is an incredible opportunity. People need help learning to cook again, and they need advice on less-expensive ingredients, and we’re trying to give it to them.”
The article also points out a new trend in food magazines, those that feature celebrity chefs. Rachel Ray’s and Paula Deen’s magazines are especially popular. Even the Food Network has its own magazine which features its on-air personalities prominently.
What tempts you to buy a magazine when you are at the supermarket checkout? Is it more likely to be a cover photo of food or a personality you relate to? How much does the lure of budget recipes tempt you?
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By Margaret
March 3, 2009 1:16 PM | Link to this
I look for recipes that are low cal and healthy. I won’t buy a magazine or look at a recipe that doesn’t include the nutritional analysis with the recipes because I don’t have time to figure it out myself and chances are it’s not healthy. And sneaky recipes that offer a so-called low calorie or “healthy” recipe like a pie for 400 calories per serving when a serving is 1/16 of the pie don’t work for me either.
By Food Dog
March 3, 2009 2:18 PM | Link to this
Rachel Ray on the cover in her skimpy nighty!
By Dirty Old Man
March 4, 2009 11:24 AM | Link to this
I’m waiting for Paula Deen to be on that cover in a skimpy nightie. Now that’s good eats!
By FCM
March 4, 2009 11:32 AM | Link to this
I am thankful my parents/granparents took the time to teach me to cook. Whether it was a look in the cabinet and make it up night, or a planned meal for multiple guests.
Yes, I did the out to eat often thing for awhile.
However, these days my friends call me to find out what to do for dinner…and they mean cook.
I have not been buying these things, once I realized that my impulse ones (Betty Cocker or Pillsbury) were recycling the recipes in a new presentation each year.
I watch Food Network and did get the Triple D cookbook for Christmas. I just like to watch the folks make the food. Then I go look in my cabinet and toss something together.
By Cooking and Serving Maine Lobster
March 12, 2009 3:07 AM | Link to this
Fill a large pot with 1 quart of water. Add 2 tbsp. sale and bring to a boil. Put lobster (s) in head first. Bring water back to boil. Lower heat, cover,and simmer. Cooking Times 1 1/4 lb. Lobster (feeds 1) 12 minutes 1 1/2-2 lb. lobster (feeds 1) 16 minutes 2 1/2 - 31/2 lb. lobsters (feeds 1-2) 20 minutes 4-5 lb. lobster (feeds 2) 24 minutes Large lobsters aren’t tough..they’re superb! Place lobster in sink until cook enough to handle. Then put it on it’s back..using a heavy,sharp pointed knife, cut thru entire length of body and tail. Remove stomach, (in back of head) and intestinal vein that runs from stomach to end of tail. Spread open. Seve with mallet or crackers to break the large claws. The tail section and claws offer the largest pieces of meat, but don’t let anyone overlook the good meat to be found in the body section. Unhinge the shell from the body, then crack the body apart sideways, to get at the meat. This section contains the “tomalley,” or green liver, and the red coral roe (only found in females)..both are delicious. The little claws and tail-piece flippers hold rewarding morsels too. Hot lobster always tastes best dipped in melted butter with lemon juice. Cold lobster is good with either melted butter or mayonnaise. Looking for a great spot for Maine Lobster? How about your house? Lobsteranywhere.com ships complete w:st=”on”Maine lobster dinners and seafood gifs. Since 1999, Lobsteranywhere.com has delivered Lobster dinners and seafood gift baskets, New England chowder to discerning customers
By Cooking and Serving Maine Lobster
March 12, 2009 3:11 AM | Link to this
Fill a large pot with 1 quart of water. Add 2 tbsp. sale and bring to a boil. Put lobster (s) in head first. Bring water back to boil. Lower heat, cover,and simmer. Cooking Times 1 1/4 lb. Lobster (feeds 1) 12 minutes 1 1/2-2 lb. lobster (feeds 1) 16 minutes 2 1/2 - 31/2 lb. lobsters (feeds 1-2) 20 minutes 4-5 lb. lobster (feeds 2) 24 minutes Large lobsters aren’t tough..they’re superb! Place lobster in sink until cook enough to handle. Then put it on it’s back..using a heavy,sharp pointed knife, cut thru entire length of body and tail. Remove stomach, (in back of head) and intestinal vein that runs from stomach to end of tail. Spread open. Seve with mallet or crackers to break the large claws. The tail section and claws offer the largest pieces of meat, but don’t let anyone overlook the good meat to be found in the body section. Unhinge the shell from the body, then crack the body apart sideways, to get at the meat. This section contains the “tomalley,” or green liver, and the red coral roe (only found in females)..both are delicious. The little claws and tail-piece flippers hold rewarding morsels too. Hot lobster always tastes best dipped in melted butter with lemon juice. Cold lobster is good with either melted butter or mayonnaise. Looking for a great spot for Maine Lobster? How about your house? Lobsteranywhere.com ships complete w:st=”on”Maine lobster dinners and seafood gifs. Since 1999, Lobsteranywhere.com has delivered Lobster dinners and seafood gift baskets, New England chowder to discerning customers
By CookingSchoolConfidential.com
March 23, 2009 4:55 PM | Link to this
It is a combination of amazing pictures, good recipes, and history. As in, I’ve historically always found great information in that particular publication.
Of course, these days, it also depends somewhat on what we are doing at school (I’m a culinary school student). If there is an article that is related, it always catches my attention.
Cheers!