Get ready for my data dump. I’ve been beating the heat reading all my food magazines. I even branched out: Saveur from the newsstand and Cook’s Illustrated from my new subscription by coercion ($19.95 for a year plus a surprisingly slight cheese board). CI continues to be as boring as ever, though I do see more DIY-inspired projects (pasta, flatbread, granola) and the recipes seem a tad updated (Philly cheesesteaks instead of steak Diane). Saveur’s June/July issue was a fine read, but the recipes continue to have too many ingredients for my taste–the spicy chicken wings on the cover that duped induced me to buy it has 17. This recommendation for a “premium” tonic syrup, however, is just what the soda stream crowd has been looking for.
The July issue of Bon Appetit got me with its cover too–a plate of ribs that I seem to need once a week now–so I’m going to try their recipe. But not today. It calls for a couple of hours in the oven before finishing it off on the grill–unconscionable in 100+ degree weather. More likely: this Grilled Kale Salad with Ricotta and Plums. Yum!
And salads with fruit must be the thing. Over at Food & Wine: Grilled Peach, Onion, and Bacon Salad with Buttermilk Dressing. I’ll do a fruit-salad-off! Jon Fine’s piece on the lengths he’s gone to get into various reach restaurants is a light read–especially if you’ve been there; See dinner at Alinea and minibar. The recipes that come along with F&W’s Best New Chefs feature are mouth-watering: Melon, Berry, and Feta Salad; Gnocchi with Pastrami Ragu; Grilled Mackerel with Lardo, Avocado, and Jalapeno on Toast. And finally Kristin Donnelly’s short profile of the guy chefs go to for their unusual ingredients–from kangaroo meat to edible flowers–is worth a read. And now you can go to him too, marxfoods.com.
Speaking of fun websites to troll at work, there’s quirky.com. Members submit ideas for simple inventions for the home, they vote, and the group produces and sells the winners. Mostly it’s ideas for cord control, but there was also this, a spritzer you insert into citrus to shower your meat/veg/salad in juice. Clever, if it works, and an excellent stocking stuffer.