What cooking magazines do you recommend? I loved Gourmet and miss it every time I get the Bon Appetit that comes now instead. I also get Everyday Food, the source of today’s recipe. And I received the Canal House series as a gift this year and can’t wait for the next one. But my all-time favorite cooking magazine comes from New Zealand: Cuisine. It’s beautiful and glossy and equal parts fussy and laid-back, with delicious recipes and cute names for vegetables (Swiss chard is called silverbeet, and zucchini are courgettes).
But more, I want more! Or, more precisely, I just want to know if there’s something great out there that I’m missing. I like good food, reliable recipes, smart writing. Any tips for me? I’ve gotten so much good advice from you people lately that I just thought I should ask.
I made this rice to accompany Indian food that our neighbors lovingly brought home from Vij’s in Vancouver (eat there if you ever get a chance). I think a sweet-and-savory combo is just the thing with spicy food, and it was quick and easy to make–although now that I’ve read this I may pop it in the oven to finish cooking next time. It would also be great made with brown rice.Jeweled Rice with Golden Raisins: Finely dice an onion and saute in 2 Tb. butter over medium heat until it softens (about 8 minutes). Add 1 c. long-grain white rice and continue to cook, stirring often, for 3 minutes. Add 2 c. water and 1/2 tsp. salt, bring to a boil, then reduce heat to low and cook, covered, for about 12 more minutes, until the rice absorbs the water and is tender. Stir in half a cup of golden raisins and cover the pot for three more minutes to let them soften.
Adapted from the March 2012 issue of Everyday Food.