The magazine for the way we eat today

2010 Editorial Calendar*

Spring 2010

Delicious For a Crowd
Casual entertaining for a bigger group is ever more popular, but what to cook? In this story meat expert Bruse Aidells (author of The Complete Meat Cookbook) shows us some perfect recipes you can make in advance and serve to great applause, allowing you to both entertain and enjoy your guests.

Purple & Red & Healthy All Over
It's easy to get plenty of colorful antioxidant fruits in the summer, when fresh blueberries, raspberries, and strawberries are plentiful. Come winter, we need those protective fruits just as much. Frozen, dried, and juiced fruits come to the rescue, in dishes like mixed berry smoothies, blackberry chutney with curry-rubbed halibut, and spinach and veggie salad with dried cherries and cranberry juice vinaigrette.

Spectacular Seafood (for Smart Shoppers)
Everybody wants to eat more healthy seafood, and especially sustainably harvested fish, but a lot of people shy away from the fish counter beacuse prices can be high. This feature shows you how to get the biggest bang for your seafood buck, by considering high-impact presentations of smaller amounts of high-dollar fish (just like they do in fancy restaurants!) and clever ways to use the most economical fish like catfish and tilapia.

Citrus is Zesty!
Who doesn't love citrus fruits out of hand – a fresh grapefruit or juicy tangerine have no peer. But you can bring them to the dinner table too! A bit of citrus adds just the right zing to salads and sauces, its flesh adds texture and a burst of sweet sour. We'll feature recipes like grapefruit, avocado, and spinabch salad with honey and lemon dressing, and lime-ginger marinated shrimp pan-seared and served with nutty brown rice, the whole plate garnished with lime wedges. Zesty!

Summer 2010

Variation in Barbeque
Everyone has their favorite summer cuts of meat to take to the frill, whether its baby back ribs, beef brisket, or cicken quarters. But what about some new variations? This article shows some easy new approaches that will have you looking at your favorites with new – and hungry! – eyes

July 4th In Style
Summer entertaining can be so much more than hot dogs on the grill! We turn your backyard into the fanciest destination in town with recipes like watermelon cucumber gazpacho, salmon in a black peppercorn and ginger marinade, and salted peanut cheesecake with iced strawberry slush. (And no one will ever know how easy it was to pull off!)

Summertime, and the Living Is Easy
Satisfying, sensational dinners don't have to be difficult, especially in summer. Two veteran New York City magazine editors, Christopher Hirsheimer and Melissa Hamilton, show you how to make everyday eating as effortless as it is tasty.

Real Bread, Real Fast
Making home-baked bread doesn't need to take up your whole day. We have the recipes that will delight your tastebuds and leave you plenty of time to enjoy them too! Featured recipes include Gruyére and black pepper gougéres, pumpkin muffins (with optional chocolate chips!), smoked-cheddar cheese bread, Irish oatmeal bread, and more.

Fall 2010

Double Duty Meats
Today’s cooks are demanding recipes that can do more, and we’ve got meat expert Bruce Aidells on the case. He has devised brand-new recipes based on a winning new idea: Cook a large portion of specially seasoned meat, like healthful ground turkey, divide, and freeze some. We provide two easy recipes to turn this seasoned meat into spectacular entrees — now you’ve got twice the meals in half the time.

Al Fresco Georgian Feast
Georgia isn’t just the name of our southern state, it’s also the name of an Eastern European nation with a beguiling culinary repertoire. Darra Goldstein, one of the West’s foremost Eastern European cooking experts, shows us some of the treats of this easy-to-do cuisine arranged around outdoor entertaining. Recipes include fresh mozzarella kneaded with mint, tomatoes stuffed with walnuts and tarragon, and lamb kebabs
marinated in pomegranate juice.

Verdant Vegetable Salads
Looking for new ways to eat your veggies? We have a sensational array of salads that incorporate broccoli, kale, cauliflower, carrots and all your favorites in delicious, unexpected ways.

Do-Ahead Thanksgiving
Professional chefs call prepping, cutting, and assembling your ingredients ahead of time by the French phrase, “mise en place,” (pronounced ‘meez’). They’ll use it in sentences like: “My mise is done, I’m going to go make a call.” We’ll show you how you can get all your own Thanksgiving mise ready well in advance, so on Thanksgiving you simply turn on your oven, combine ingredients, and go. It’s the secret to getting
perfectly professional food on your table in a flash.

Holiday 2010

Holiday for the Host
Stews, chilis, and big bean or grain-based dishes like French cassoulet are lifesavers for savvy hosts during the hectic holiday season. Why? Because they allow you to entertain in style while still getting time to enjoy your guests, feed famished kids home from college, or simply freeze some extra food for those nights when holiday shopping devoured all your cooking time.

Wild About Walnuts
Walnuts are full of antioxidants, Omega-3 fatty acids, and all sorts of good heart-healthy compounds. But what can you do with them besides tuck them into chocolate chip cookies? We have some great ideas, including an easy boiled chicken with walnut sauce, beet and walnut salad, an appealing Thanks-giving walnut and grain pilaf—and a walnut cookie that will knock your socks off.

A News Year's Eve to Remember
New Year’s Eve has never been as chic or up to the minute as it is with this menu (which is also perfect for Christmas). Featured recipes include a pork filet with parsley stuffing and liquid Gruyère, grilled portobello mushrooms with arugula and parmigiano curls, and oranges in Armagnac caramel with scarlet ribbons of orange zest.

Indulgent Chocolate Cakes
Nothing is more impressive at the holidays than the gift of a homemade chocolate cake. Baking expert Elinor Klivans whips up a chocolaty series your friends have never tried before, like chocolate gingerbread layer cake, orange and white chocolate truffle tart, and salted caramel and chocolate chiffon cakes. Get out your best cake plate, and prepare to dazzle.

 

*Subject to the editorial advisory of our retail partners.