I just recently found out about Fine Cooking Magazine. Does anyone else read this? It’s actually great — a glossy magazine devoted entirely to recipes and useful cooking tips. None of the boring wine recommendations or 10,000-word essays on strolling through Paris that clog up Gourmet and BonApp. It’s actually more like Cook’s Illustrated, except with color photos.
In the front of the magazine, they have a feature called “What We’re Cooking Now.” They select three seasonal ingredients, and each of three editors details a quick, easy way to use them up. In a recent spring issue, they covered asparagus, arugula, and rhubarb. As you know, we’ve been fiending for ways to use up all this beautiful spring asparagus and arugula, so I was into this idea, and particularly loved one ed’s suggestion for asparagus:
Read More›