It was a lovely mail day today. We received the January 2009 issue of Fine Cooking and the December 2008 issue of Saveur.
Fine Cooking magazine, January 2009
This is the first issue we’ve received of our Fine Cooking subscription. We subscribe to several food magazines, but for some reason, hadn’t yet sent in our subscription to this one. Ward has bought the past few issues at the newstand, and when we realized he was cooking a fair bit from the magazine, it just made sense to subscribe.
Even though it’s called the January 2009 issue, it contains a Holiday Party Guide. The issue features:
- Baking with dark chocolate
- Soup suppers from your pantry
- cold-weather cocktails
- A gift for every cook on your list
This is from the front cover. We’ve had a chance to take a quick glance at the recipe table of contents, and a few things have caught our eye so far: Crab & Scallion-Stuffed Shrimp, on pg 62, Root Vegetable & Barley Soup with Bacon on pg. 80, Slow-Roasted Beef Tenderloin with Double-Mushroom Ragout, pg. 64, Chicken, Lemon & Olive Stew on pg 56, Individual Savory Horseradish Bread Puddings on pg 64Chocolate-Pomegranate Torte on pg. 88 and Lemon-Rosemary Christmas Trees on pg. 75. There’s also an Herb-Buttermilk-Marinated Salmon with Cucumber Salad (pg. 50) that looks interesting, too, as does the Watercress Salad with Steak, Sautéed Shallots & Stilton on pg. 114a. (We’re big fans of watercress around here.)
Saveur magazine, December 2008 (Issue No. 116)
I can’t post a picture of the cover yet, because Saveur’s website is still showing last month’s issue. This month’s features include:
- Everything you need to know about filet mignon (this is the headline feature)
- 21 Easy and Elegant Holiday Recipes
- The Secrets of French Sauces
- 3 Classic Punches
A quick look at the recipe contents reveals the following recipes of interest to us: Raan Mussalam (Indian-Style Lamb Pot Roast) on pg. 19, Kabset Baitenjan (Iraqi-Style Beef and Vegetable Stew) on pg. 62, Pinakbet (Philippine Vegetable Stew) on pg. 78, and Adobong Manok (Chicken Adobo) on pg. 82. We don’t, of course, love Saveur only for its recipes; the food writing in it is always so lovely. Here are the features that look particularly interesting: “They Remember Home”, about Iraqi refugees in Beirut, on pg. 60 and “Days of Feating”, about the celebration of Christmas in the Philippines, on pg. 76.
We’ll be trying out several of the recipes from both magazines in the next month; this weekend will find us both settled into cozy armchairs, coffee at our sides, reading through each one of them. I enjoy Saveur in particular for the food writing, while Ward likes Saveur for the interesting international slant to the recipes and Fine Cooking for the selection of recipes in each issue.
So check back, as we’ll be blogging our experiences with both these magazine issues!
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