My Recipe Box

TheMomChef

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TheMomChef

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.

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Quick Bread

Quick Bread

Tender sweet bread flavored with your choice of fruits, nuts, and other add-ins.

Fine Cookings Roasted Shrimp with Rosemary and Thyme

Fine Cooking's Roasted Shrimp with Rosemary and Thyme

Made and reviewed by the blog, Taking on Magazines One Recipe at a Time

Cook the Issue 2010: Croque-Madame Sanwiches

Cook the Issue 2010: Croque-Madame Sanwiches

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...

Cook the Issue 2010: Yogurt-Marinated Roast Chicken

Cook the Issue 2010: Yogurt-Marinated Roast Chicken

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...

Cook the Issue 2010: Class Tarte Tatin

Cook the Issue 2010: Class Tarte Tatin

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.

Cook the Issue 2010: Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash

Cook the Issue 2010: Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash

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...

Cook the Issue 2010: Turkey Noodle Casserole

Cook the Issue 2010: Turkey Noodle Casserole

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.

Cook the Issue 2010: Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup

Cook the Issue 2010: Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup

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.

Cook the Issue 2010: Pan de Muerto

Cook the Issue 2010: Pan de Muerto

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.

Cook the Issue 2010: Turkey Bolognese

Cook the Issue 2010: Turkey Bolognese

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.

Cook the Issue 2010: Turkey and Corn Quesadillas with Guacamole

Cook the Issue 2010: Turkey and Corn Quesadillas with Guacamole

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

Cook The Issue 2010: Sweet Potato Pie

Cook The Issue 2010: Sweet Potato Pie

A review on Fine Cooking's Sweet Potato Pie.

Cook The Issue 2010: Five-Spice-Glazed Salmon with Sesame Green Beans

Cook The Issue 2010: Five-Spice-Glazed Salmon with Sesame Green Beans

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.

Cook the Issue 2010: Black Bean Soup with Sherry

Cook the Issue 2010: Black Bean Soup with Sherry

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...

Twice-Baked Potatoes with Fresh Horseradish

Twice-Baked Potatoes with Fresh Horseradish

A full review of this recipe is available at Taking on Magazines One Recipe at a Time.

Recent Comments

Re: Make a Resolution to Bake Your Own Bread

I resolved to make more bread after my dinner knots from your magazine turned out so perfectly. I was thrilled that I had finally made a good yeast bread. Not I want to continuing honing those skills. Thanks for the giveaway!

Re: Best of the Blogs 2010 Wrap Up

Congratulations to The Armenian Kitchen! I've been a follower for a long time. Congrats to all the winners, in fact! :)

Re: Mother's Day Cookbook Giveaway

As a teenager my mom would try to get me to stand by her side to learn some of the Armenian recipes that had been passed down to her. I refused or did so grudgingly, making sure my displeasure and fact that I wasn't really paying attention showed. Now I regret that I didn't hang on every word and watch every movement closely. Living 800 miles away from her, it's hard to try and make those dishes, having just the phone to help guide me in proper preparation. At least I have the moussaka recipe down perfectly and that's the one that's to die for in my book.

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