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NYTimes article about food magazines

Jean's picture

Interesting, only one mention of FC on the second page.

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Gretchen's picture

Yup.  Back when we were in such hot discussion of BA and some were commenting on how "thin" it had gotten, I suggested it wasn't for lack of cooking content but was because of advertising, most particularly in the after holiday issues.

I was going through my stack of Everyday Food magazines last night, and that is really a nice little magazine with very nice recipes.  Made a wonderful batch of buttermilk waffles, and several others marked to do today.

I think the other thing I am noticing in FC and in a lot of cookbooks (Molly Stevens has ALWAYS done this) is the amount of explanation that happens. Going on for pages when a simple "combine milk,____,_____,,_____ in a saucepan and cook for 10 minutes" would convey the same thing. 

In Chocolate and Zucchini she has pretty long introductions about why and how the recipe came to be, but when it comes to the recipe, it is short and quick with the instructions.

bwf17's picture


This month's Saveur introduced the long recipes too.  The editorial is all about how they have moved their recipes to the end of the articles rather than in the middle so they could have more space for explanations.  Must be the new trend.


teebee's picture

Thanks for posting this--very interesting. Did you see (or read, as I did) the interview with Rachel Ray from ABC's Nightline? A DJ was talking about it on the radio (I don't watch tv) so I had to read it. She admits that she is "not a chef" and doesn't apologize for anything she does cooking, saying that she is trying to make quick meals. I bought one of her cookbooks for kids, thinking that I would use it in the class I do for kids (grades 2-6) at church. We were way above the level of her book--it was about "preparing" rather than cooking.

Also (sorry for hijacking your thread), I bought this month's Gourmet (mentioned in the article), which has recipes for leftover roast chicken. The chicken mushroom lasagne was yummy--I made it last night.

Gretchen's picture

She always has said she is a cook. There is very little pretense about her--she started as a food demo cook at a supermarket. She does indeed make "quick meals" using non-processed foods, real ingredients from the produce department and meat department. They are good recipes. She can have a very grating effect on people, but if you don't like to hear or watch, look up the recipes online.

I gave our grands her kids cookbook a couple of years ago. It is fine for small kids. For your ages you should be able to do just about any recipe. Kids have to start somewhere. I started with Good Housekeeping pamphlet cookbooks.