Worth the Subscription
So I get both Bon Appetite and Gourmet every month. It’s way too many words for me to actually get through in thirty days. They pile up and all of a sudden it’s October and I still haven’t opened up May’s issues. It gets worse. Whenever I’m home, DAD GANSIE gives me his stack of Cooking Lights and just this weekend, I sent in a check to get Cook’s Illustrated once again. Too many magazines, an entire bookshelf dedicated to cook books, and I still never follow recipes.
But once in a while, when I get around to going through my mags (usually it’s before I see BS, as he is the recipient of my used publications) I find something I like and I actually cook it. Most torn-out recipes end up in my never-organized binder of clippings. That I never check.
With my new found taste for yogurt, and a few cucumbers from the farmers market, I had what I needed for Gourmet’s yogurt dipping sauce. Shockingly, I actually followed the directions, except I made less of the sauce than the three cups of yogurt. You can find the recipe here, and what Gourmet thinks it pairs with here, but it’s also good as a spread on tomatoes, topped with a cumber, wrapped in lox.