In late 1999 someone gave me a stack of Gourmet Magazines. Realizing that this magazine was soon to be discontinued, I decided to honor it by making most of the recipes in one issue and blogging about the experience. This was so much fun and I heard quite a bit of good feedback so I decided to continue the challenge of picking random cooking or food-centered magazines and blogging about the experience. Many of us look through these magazines and are put off by the number of ingredients or difficulty of preparation, if not by the beautiful professional photography that we feel we can never replicate. I've set out to prove that these recipes CAN be made without a test kitchen, an endless food budget and pantry, sous chefs and that it can look good without professional photography and touch-ups. My reviews are honest and straightforward and my pictures are untouched and unprofessional. They just show the food as it REALLY is. And mostly, it's very, very good.
Made and reviewed by the blog, Taking on Magazines One Recipe at a Time
This sandwich has a wonderful combination of flavors. I love the bechamel (includes brandy, Worcestershire, thyme, and nutmeg) in combination with the ham and Gruyere. See my full review at: The Mom...
This method of roasting a chicken is outstanding. Butterflying it allows for less roasting time and leaves the chicken moist and tender. Read my full review at Taking On Magazines One Recipe at a...
This tart was absolutely delicious. The caramelized apples were tender but full-bodied. The recipe is a keeper. Read my full review at Taking On Magazines One Recipe at a Time.
All three pieces of this recipe are winners and work very well together. The quick marinade for the steak is very flavorful. The tomato butter adds much to the dish and the succotash is perfect...
Sometimes a good meal doesn't have to be difficult. This is the perfect dish for after Thanksgiving when the cook needs a break. Read my full review at Taking on Magazines One Recipe at a Time.
This is an amazing recipe and will be our go-to recipe for waffles from here on out. To read my full review, head over to Taking On Magazines One Recipe at a Time.
Another excellent recipe from Fine Cooking. This bread is perfectly balanced; sweet but not overwhelming. Easy-to-follow instructions make the magazine a must-buy just for this recipe.
This is Fine Cooking Magazine's Turkey Bolognese, which I made with the leftovers from the Roasted Turkey Breast in the same issue. Both were fantastic.
This wonderful dish is so fast and easy to make. We loved the flavor. Read my full review of it at: http://themomchef.blogspot.com/2010/11/turkey-and-corn-quesadillas-with.html
A review on Fine Cooking's Sweet Potato Pie.
An excellent marinade for salmon. The flavors complement each other but don't overwhelm the fish's flavor. For my full review, visit The Mom Chef: Taking on Magazines One Recipe at a Time.
This soup was outstanding. I preferred sour cream to the queso fresco, but that's just garnish. Loved the combination of flavors. Read my full review...
A full review of this recipe is available at Taking on Magazines One Recipe at a Time.