I’m obsessed with Food Network magazine. Although, I don’t read any other food magazines so this is a completely bias opinion. This magazine has become my go to cook “book.” Each month after devouring all the stories and recipes (no, I don’t try them all,) I pull out the things I like and collect them in a big binder. As part of my blog features, I’m going to review each month’s issue. I’ll let you know what’s good, what’s not good, fun things I learn, and if you should buy that issue or not.
Glazed Salmon with Spiced Carrots – This recipe is a winner because A) I’m always looking for new ways to do fish, B) its a great excuse to get agave nectar for your pantry and C) I got Matt to eat carrots.
My edits (I make edits sometimes to make things easier or cheaper)
- None – this recipe works for me. As an added bonus I got to use my mandolin to cut the carrots. I also suggest freezing the extra fresh mint. Chop the extra up and stuff it into an ice cube tray, fill the voids with water and freeze. After they are set you can put them in a labeled zip lock bag. You can defrost it later and mix it with honey and fresh fruit. Or crush the frozen cubes for mojitos!
Haven’t Tried yet:
Barley Risotto on page 84 – I couldn’t find quick cooking barley
Can someone help me out? I’ve always wanted to cook with barley because it’s one of the four main ingredients in beer and I love making risotto
§ I’m going to make this with regular barley (takes an extra 30 minutes!)
§ Swap suggested mushrooms for baby bellas – I need a meatier mushroom
§ Eliminate the fresh rosemary. I eliminate fresh herbs often because they’re expensive.
§ No ham steak. I’ve never bought this before and I’m not going to start now.
Let me know if you want the results after I make this over the weekend!
Pages that are Keepers:
The Best Feature: