March and even April editions of food magazines are out - so what's the outlook for spring?
The March issue of Saveur is a great read, chock full of interesting stories from around the world. This global focus is Saveur's strength, and as always the magazine is beautiful, with short snippets from kitchens around the world. They have a great small feature on beverage sellers in Mumbai, with a recipe for Cumin-Laced Tamarind and Mint Cooler.
Read on for more from Saveur and the best of Cook's Illustrated...
There is a moving story about food in a Myanmar prison, the classic method for spaghetti carbonara, and a long, gorgeous feature on shrimp. We really enjoyed the feature on the foods of Northern Peru, full of colorful photos of chiles, yuca root, and the people of that region. The major features are rounded out with one on Chinese homestyle comfort food and another on Mrs. London's - a bakery in Saratoga Springs.
Read for inspiration and the mind-expanding look at world cuisine.
In Cook's Illustrated's March/April issue, they tackle yet another set of questions and equipment that leaves you wondering how you ever managed without them. This is a different kind of writing from Saveur - if Saveur looks at the world, Cook's Illustrated looks at your table in intimate detail.
They do the knife equipment test we mentioned last week - the Victorinox 8-Inch Chef's Knife comes out on top, and it's a great deal. They have a great recipe lineup, with Parmesan-Crusted Chicken Cutlets, Chinese Barbecued Pork, and Olive-Rosemary Bread, among others. As usual they include good tips and illustrations in each recipe.
They take a look at bread baking, demystifying and debunking some myths. (Salt is indeed essential - it does matter what kind of water you use - buy and use a thermometer.) They also do a scrumptious Lemon Layer Cake and offer a guide to buying good balsamic vinegar.
As always, worth buying and worth subscribing. They pack a lot of real kitchen value into 32 pages.