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ISO New Yorker article about Sottha Khun

g
by gordon wing 16 years ago

need some help in determining which issue of the New Yorker had an article by Molly O'Neill about Sottha Khun returning to Cambodia ( he was the former chef of Le Cirque ) - I've tried google and ...

Congratulations to Chef Carlos Salgado and his Taco Maria!

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by josephnl 5 years ago

Food & Wine Magazine has just named Chef Carlos Salgado as one of the 12 best new chefs in the country!! Congrats to one of the nicest and best chefs around! Taco Maria and Chef Carlos rock!!!

Fantastic Moussaka Recipe!

pikawicca
by pikawicca 10 years ago

Since this is one of my favorite dishes, and eggplant is still in season, I decided to make the recipe in the current issue of Saveur. I tweaked it a bit, but I'm going to be ditching my standard ...

Suggestions for food mag.

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by Macodie 5 years ago

Any suggestions for a good food magazine? I live in Australia. Any magazines about food, chefs, restaurants, recipes? Anything. Thanks.

What Does Hunger Look Like?

lamb_da_calculus
by lamb_da_calculus 5 years ago

Interesting look at hunger in general, but here's a quote to pique your interest: "If you’re interested in producing more food in the future, then you probably want more small farms."

Food and Wine - Best new Chefs edition rant

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by ksbee 5 years ago

Ok, is it just me, or does this month's Food and Wine just seem a "little" too precocious with the "flip for more information" trick? I thought the back was the cover, and started reading from that...

cook's illustrated lemon bars

gourmanda
by gourmanda 5 years ago

Can someone paraphrase the recipe from 1998? I gave away my issue & don't have time to go to the local library.

How do you organize your recipes?

twodales
by twodales 13 years ago

I have many recipes: from books, magazines, friends and of my own creation. Some are handwritten, some printed on computers, some photocopied, some are still in books or magazines. It's becoming ...

Anyone Tried ATK's Chimney Steak Recipe?

kaleokahu
by kaleokahu 5 years ago

So out of boredom, I picked up the August 2015 Cooks Illustrated. It has a prep for the "Ultimate Chargrilled Steak". Tried it tonight. Basically, the prep is to skewer up the salted steaks, a...

SJMercuryNews:'Sunset Magazine to move to Oakland's Jack London Square'

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by zippo 5 years ago

"The relocation of the magazine to the East Bay is a recognition of the emergence of Oakland as a destination for food lovers and entertainment seekers." If the link below the photo to the SJ Me...

Kosher McDonalds in NY Magazine

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by PotatoPuff 5 years ago

This week's NY Magazine featured a special section on hamburgers, including McDonald's hamburgers in Israel and what they mean to Jews who keep kosher in the USA. Unfortunately that article was no...

Jeffrey Steingarten in Vogue: The Fat Duck

applehome
by applehome 14 years ago

This month's Vogue has Steingarten reviewing Heston Blumenthal and The Fat Duck, his Michelin 3-star restaurant in England. It's a terrific article - Steingarten is at his best here. He's really ...

Consumer Reports: 60 Percent of Frozen Shrimp Contaminated With Bacteria

smaki
by smaki 5 years ago

"Raw, wild-caught shrimp from U.S., Argentina had lowest bacteria levels of all samples tested By Cathy Siegner | April 24, 2015 A new Consumer Reports (CR) study released Friday found that 60 ...

Lost! Szekely Goulash Recipe

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by Neurofabulous 8 years ago

Hi there, I'm hoping someone has the Szekely Goulash Recipe that first appeared in Bon Appetit's January 1979 issue, and was reprinted in teh June 2006 issue. It was a favorite and I can't locat...

The blood tastes like steak

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by Puffin3 5 years ago

A very entertaining article written by A.A. Gill. Next time you're in a steakhouse you may remember this:http://www.vanityfair.com/culture/2013/05/aa-gill-bull-blood-steak

The Crazy Farang

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by Joel 5 years ago

not Thai food, but "the food of Thailand"

Favorite issue of a food mag

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by Camana 5 years ago

On another thread, a few of us agreed that Saveur #150 featuring 150 classic dishes was one of our favorite issues of the magazine. It has some really good recipes, but also great stories behind ea...

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