I like the new magazine put out by the Culinary Institute of America, called "Kitchen & Cook".
Even though it's CIA, it's not about restaurant food. Seems targeted towards the serious-minded home cook.
The articles (and accompanying recipes) are informative, thorough, and uncompromising (i.e., it doesn't offer a whole lot of short-cuts or time-savers--finally, a magazine that presumes that you ENJOY spending time in the kitchen).
I liked the article on making "A Superb Martini". There's so much wine information out there. It's refreshing for a cooking magazine to take on cocktails!
I can't wait to try the recipe for Hangtown Fry.
The photos aren't 'artistic', but they are very clear and helpful. The prose isn't fancy--it's kind of dry and textbook-like. They even come pre-three-hole-punched, so you can keep them in a binder. Nerdy-licious!
One year subscription (12 issues) is $24.
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