 Happy New Year!
What's in store for cooking trends in 2009? That's a good question and a good place to start is the January 2009 cooking magazines. Here's our take on some of our favorites this month... Gourmet - recipe list
Where to find the best cheesesteaks in Philly? That's a debate that could cause mere mortals to come to fists. But with Jane and Michael Stern, you always know you're in good hands. One look at the stuffed to the gills cheesesteak from Leo's on p. 24, and you'll be booking a flight to nab one. "A Family Affair'' includes Italian-American classics that will have you running to your stove to make them. Sunday Ragu will warm up winter's coldest day, and Sweet Ricotta Pastries will just put a smile on your face. The fascinating pictorial, "Cooking Class,'' depicts how mozzarella is made by hand.- written by Carolyn Jung
Butternut Squash and Radicchio Pappardelle, because I bet the sweet, nutty flavor of the squash nicely balances the bitterness of the radicchio.
rate, comment & access recipe Individual Grape and Vin Santo Cakes, because they are just too cute and precious looking. Plus, who can resist sweet wine baked into a sweet treat? rate, comment & access recipe
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Food & Wine - recipe list Food and Wine Magazine is quickly becoming my favorite Food magazine; they always seem to be in tune to exactly where my head is food wise. This month the editors are playing fortune teller by predicting some of the new food trends for 2009. Resident wine expert Lettie Teague is starting her year off right with a wine diary where she has listed every wine she intends on trying during the new year. For the anglophile in you, take a fresh new look at British cuisine with some of the UK's finest chefs and their remakes of the British classics. For the frugal Foodies out there throw a $100 Dinner party for ten and for the armchair traveler (myself included) check out Chef extraordinaire Jean-Georges Vongerichten's winter get-a-way in St. Barts. - written by Foodie Heather
Angel Hair Pasta with Crab & Country Ham: I can't wait to splurge on a little fresh crab meat and give this recipe a go. The combination of sweet and salty country ham should work really well with the richness of the crab.
rate, comment & access recipe Welsh Rabbit: For the anglophile in me I have to give this British staple a try, such great flavors. Extra sharp cheddar cheese spiked with spicy Worcestershire sauce and the sharp flavor of Guinness Stout. I can almost visualize myself sitting in a London pub right now.
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Bon Appétit - recipe list "The Value Issue". This month bon appétit tackles budget woes with a budget conscious, yet still delicious issue including a dinner party. They also toss in some best of the year trends including dessert, destination, restaurant trend, cuisine, wine and ingredient for a sneak at what 2009 has to offer. - written by Foodie Pam
Fettucine Carbonara with Pancetta and Brocoli Rabe: From the moment I saw the cover I just knew this recipe was gonna be on my list of recipes try. Pasta, pancetta, eggs - How can you go wrong? Beet Salad with Cornbread Croutons and Country Ham. While I admit this recipe has a rather long list of ingredients for a salad the traditional combination of citrus vinaigrette and beets with the southern twist of cornbread and country ham just has my curiosity peaked… rate, comment & access recipe |
Saveur - recipe list
Who doesn't love lists? The magazine's usual Top 100 gets a twist this time around in that it's geared solely toward home-cooking. Standouts include #2, Lidia Bastianich, everyone's favorite Italian mama we all wished we had cooking in our kitchens; #4-8, a variety of unusual raw sugars to seek out for your next baking foray; and #71, the Weber Kettle Grill in all its incarnations over the decades, including the 1966 version that looks like an actual wishing well. For a chuckle, you can't miss the last photo in the magazine: Chef Wolfgang Puck's 2006 tribute to the Academy Awards - smoked salmon and caviar canapes in the shape of Oscar statuettes. - written by Carolyn Jung
Chicken Breasts Stuffed with Raclette, Herbs, and Proscuitto, because it's hard to resist anything with prosciutto and melty cheese.
rate, comment & access recipe Worcestershire Sauce, because it's supposedly bolder and bigger tasting than the premade bottled stuff we buy in the grocery store.
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